70. Egg and rice 100ml

The original! Kombu soy sauce specially made for egg rice!!

This is the original soy sauce developed in Japan specifically for eating with eggs and rice. Since what we want you to taste is not soy sauce, but the deliciousness of the eggs and rice, we continued to pursue a gentle sweetness that would not interfere with the natural sweetness of the eggs and rice, and after six years of work, it was commercialized. We also paid special attention to the color. The beautiful color of the eggs and the glossy white rice... we kept the color light so as not to ruin the vibrant colors with the soy sauce.

The most difficult part was the sweetness. Putting it on rice means adding heat, so the aroma needs to be good at the right time, and to achieve that, the balance of saltiness and sweetness was adjusted. Aiming to make it "make you want to eat a second bowl of rice," the gentle sweetness of the oligosaccharides and the umami of the kelp create a well-balanced flavor.

I want my kids to eat breakfast.

When Kazuhiko Hashimoto, the company president and creator of the soy sauce for egg rice, was serving as a member of the PTA at an elementary school, he noticed that an increasing number of children were not eating breakfast, and so the development of the product began with the idea that "I want children to eat breakfast." He came up with "egg rice" because he wanted something that children could make and eat themselves, rather than having busy parents prepare it in the morning.

It has a very light soy sauce taste and is a dashi soy sauce characterized by the mellow sweetness of oligosaccharides and the umami flavor of kelp, so it can be used on a variety of dishes other than egg rice as a soy sauce for children.

Everyone loves egg rice

Raw egg on rice is popular among children and adults as a quick and easy breakfast. For those who don't like the saltiness of soy sauce, we recommend the egg on rice special. The egg on rice special has a gentle sweetness, and when you drop an egg into hot rice and mix it in, it coats each grain of rice, and with the refreshing taste of soy sauce and the gentle aroma of kelp, you won't be able to stop eating it.

It is for egg rice, but also for other purposes.

The egg rice version goes very well with eggs, so it's also recommended for kamatama-style udon. Just drop an egg into freshly boiled udon, mix it, and then pour soy sauce over it. With the egg rice version, you can enjoy the refreshing and gentle sweetness of kamatama-style udon. It's easy and delicious, so it's great for a quick meal or a late-night snack.