54. Clear soy sauce 100ml

We have refined our unique technology and obtained numerous patents

Fundodai, which celebrated its 150th anniversary in 2019, was founded in 1869. It is a soy sauce manufacturer known to many people in Kumamoto Prefecture. The company makes its own koji and uses its kiage soy sauce, which is fermented and aged carefully in a moromi brewery that has inherited the microbial community that has been working there since the company's founding, as its base. While pursuing a taste that is loved by locals, the company continues to challenge itself with new technologies such as alcohol-free soy sauce.

When I went on a tour of the factory, I saw some unique equipment. It was the first time I'd ever seen it, so I asked, "What is this?" and was told it was equipment for making reduced-salt soy sauce. When I asked how it worked, it made sense, but it was different from the usual method. It seems that this is also a technology that has been perfected for many years.

A rare, transparent soy sauce

Honjozo dark soy sauce is transformed into a colorless, transparent soy sauce through a process similar to distillation. It is neither white nor light soy sauce, and overturns the common belief that soy sauce is black, making the most of the color of the ingredients while preserving the flavor of dark soy sauce. Clear soy sauce is a new generation seasoning that can be used as a secret ingredient in both Japanese and Western cuisine, and can be used to add both saltiness and umami to your cooking. First, try using it as you normally would. There's no way you wouldn't be surprised by the difference in appearance!

A dish that is pleasing to the eye

Add some style to your everyday sashimi with clear soy sauce! If you use wasabi soy sauce, it will have a pretty green color but still have a strong wasabi soy sauce flavor. If you make a marinated tuna bowl, you will have a luxurious bowl that preserves the beautiful color of the red meat while still allowing you to enjoy the umami of the marinade. You can also make jam sauce from fruits with strong flavors such as pineapple and mango, which will bring out the sweetness while adding the umami of soy sauce.

A slightly unusual use is as a "soy sauce wash." When making vegetable salad or other salads, the soy sauce is used to remove excess water, which is called a "soy sauce wash." By doing this, even if you use rapeseed or other vegetables in your onigiri, they won't become soggy and will still look vibrant green.