17. Kyotanba Rokuemon Black Soybean Miso Tamari 100ml

Highly fragrant, with a mellow sweetness and rich flavor

It is made with a blend of over 30% naturally brewed black bean miso tamari from Katayama Shoten in Kameoka, Kyoto. It is made by adding plenty of the finest rice koji made using a unique traditional technique to the top-quality Tamba black beans, and then aging it carefully for a year.

By blending this miso tamari with naturally fermented soy sauce made from domestic whole soybeans and wheat, we have created a soy sauce that is fragrant, mellow, and sweet with a rounded saltiness.

For steaks and meat dishes

This is especially recommended for days when you feel like treating yourself to a luxurious steak. When poured over a beautifully marbled sirloin steak, the richness and mellowness of the soy sauce will bring out the natural umami and sweetness of the meat.

Beef bowl and meat and potatoes

When you want the umami of soy sauce, but not too strong or strong, and want to create a dish that brings out the umami of the ingredients. It goes particularly well with beef bowls and meat and potatoes, and if you have some good mirin, you might be surprised at the finished product and ask yourself, "Did you really make that yourself?"

Seasonal horse mackerel, mackerel and yellowtail sashimi

Rokuemon, which goes well with fatty meat, also goes well with fatty fish. When poured over sashimi or sushi made from blue fish such as horse mackerel, mackerel, and yellowtail, which are in season and have delicious rich fat, the soy sauce melts into the fat and the umami of the fish spreads in your mouth.