09. Gorobei soy sauce 100ml

A brewery in Akiruno, Tokyo that uses wooden barrels

Kondo Brewery is the only brewery in Tokyo that uses domestically produced whole soybeans and wheat and is aged for a year in cedar barrels. Gorobei Soy Sauce was created by Kondo Isao, the third-generation owner of Kondo Brewery, who is essential to the creation of Shokunin Soy Sauce, by gathering the best of soy sauce-making techniques handed down through the generations. The characteristic of Gorobei Soy Sauce is that it uses as little salt water as possible during the preparation process.

Normally, about 120% salt water is added to the soybeans and wheat ingredients, but Gorobei Soy Sauce uses less than 100% salt. It contains less water than usual, and is at the lowest concentration that can be stirred.

Because it is in a thick state, it takes time and effort to stir, and the amount of soy sauce that can be extracted is reduced, but the umami of the soy sauce is concentrated. It is not too salty and has a clean, crisp taste, so it is a dark soy sauce that can be used for anything, such as pouring soy sauce over food.

Enjoy soy sauce with this dressing

Gorobei Soy Sauce is versatile as a dipping sauce, but if you want to take the extra step and use it as a dressing, we recommend it. Japanese-style dressings that allow you to enjoy the taste of soy sauce will make seasonal vegetables even more delicious.

Cooking with heat gives a clean, fragrant taste

There are probably very few people who don't like the delicious aroma that comes from the heat of soy sauce. For example, yakisoba is great with the classic sauce flavor, but the light soy sauce flavor is also quite good. The yakisoba made with minced meat has a nostalgic taste that reminds me of elementary school lunches.

Cucumber with sesame oil

The crunchy texture of cucumbers will make you addicted to the taste, and you won't be able to stop eating these pounded cucumbers. Just pound the cucumbers with a rolling pin, toss them in a sauce made from sesame oil, soy sauce, salted kelp, and grated garlic, and add roasted sesame seeds at the end. The clean, crisp flavor of Gorobei soy sauce blends well with the sesame oil, salted kelp, and garlic to create a well-balanced dish. Using fragrant sesame oil will give it an even richer flavor... It's easy to make, so it's perfect as a snack.

A slightly unusual way to use it

A customer recommended a way to use soy sauce on toast. When I actually made it, the subtle aroma of soy sauce was added, and I realized how great the synergy with butter is. Come to think of it, the compatibility of these two ingredients has been proven in dishes such as buttered potatoes. Even though I usually eat rice for breakfast, I'm addicted to this and want to eat it again and again.