{"title":"3,000円前後のギフト","description":"\u003cp\u003e2,600〜3,900円ほどで贈れる、ギフトボックス対応のセットです。全国400蔵から選んだ100mlの醤油を、贈る相手に合わせて。\u003c\/p\u003e","products":[{"product_id":"gselect5","title":"Selected Soy Sauce Gift Set of 5 ","description":"\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_scenery2.jpg?v=1763282404\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe experience of using different soy sauces\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eAll soy sauce is the same. Many people probably think so. However, the flavor and taste vary depending on the region and maker. At Shokunin Shoyu, we categorize soy sauce into seven categories: six types of soy sauce plus processed products such as dashi soy sauce. From soy sauces that make the most of the ingredients to those that are aged for a long time and are full of umami, it's fun to compare the individual characteristics of each soy sauce. \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type1.jpg?v=1763280936\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eIt's fun and delicious to compare\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e We select a good balance from each type, and create combinations that allow you to compare and feel the differences, so for example, you can enjoy the different flavors of white and red meat sashimi. \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/gift5_4.jpg?v=1763281086\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eBeautifully packaged gift box\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe gift box for Shokunin Soy Sauce is all black, with only the four characters \"Shokunin Soy Sauce\" stamped in silver foil. When you open the box, there is no unnecessary white space, allowing the soy sauce label to stand out clearly. \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_catalog.jpg?v=1739236890\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA catalogue of Shokunin Soy Sauce is included.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The booklet (20 pages, A5 size) includes product information, explanations of each type of soy sauce, and recommended ways to use them. It will be included with the product, so you can refer to it and use the soy sauce accordingly. \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_scenery3.jpg?v=1763282404\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_scenery1.jpg?v=1751686136\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePlease feel free to tell us your requests.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Please feel free to tell us your requests, such as \"For people who love cooking\" or \"Soy sauce recommended for sashimi.\" If you write your requests in the [Notes] section on the order screen, we will do our best to select products in accordance with your wishes. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/gselect.jpg?v=1722687951\" alt=\"\"\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"No gift wrapping","offer_id":47984484483277,"sku":null,"price":3200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/gift5_7.jpg?v=1763280936"},{"product_id":"kioke5","title":"5 bottles of soy sauce made in wooden barrels","description":"\u003ch2\u003e\u003cimg alt=\"Wooden barrel-brewed soy sauce\" src=\"https:\/\/s-shoyu.com\/img\/color\/kioke\/kioke_01.jpg\" class=\"cimg\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA young brewer's approach to new barrels\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The number of barrel makers making large barrels is declining, and we are on the verge of losing the wooden barrel culture, but recently wooden barrels have been attracting attention. Young brewers in particular are fascinated by wooden barrels, and new barrels are being made all over the country, with an increasing number of breweries resuming barrel brewing. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg alt=\"Wooden barrel-brewed soy sauce\" src=\"https:\/\/s-shoyu.com\/img\/color\/kioke\/kioke_02.jpg\" class=\"cimg\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe ecosystem unique to that brewery\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The microorganisms that live there create an ecosystem unique to that brewery. When they are brought to a research institute, they often turn out to be new species of microorganisms. This is the accumulation of over 100 years of history. This is the reason why the taste can only be produced by that brewery.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSoy sauce included in this set.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cdiv id=\"syul\"\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003ca rel=\"noopener\" href=\"https:\/\/s-shoyu.myshopify.com\/products\/sy043\" target=\"_blank\"\u003e\u003cspan class=\"sysyurui s_color\"\u003e\u003c\/span\u003e\u003c\/a\u003e \u003ca rel=\"noopener\" href=\"https:\/\/s-shoyu.myshopify.com\/products\/sy028\" target=\"_blank\"\u003e[Koikuchi Soy Sauce] Wooden barrel-brewed soy sauce 100ml (Yugeta Soy Sauce)\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\u003cli\u003e \u003ca rel=\"noopener\" href=\"https:\/\/s-shoyu.myshopify.com\/products\/sy043\" target=\"_blank\"\u003e\u003cspan class=\"sysyurui s_color\"\u003e[Re-brewed soy sauce]\u003c\/span\u003e Tsurusho 100ml (Yamaroku Soy Sauce)\u003c\/a\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e \u003ca rel=\"noopener\" href=\"https:\/\/s-shoyu.myshopify.com\/products\/sy006\" target=\"_blank\"\u003e[Light Soy Sauce] Naturally Brewed Light Soy Sauce 100ml (Shokin Soy Sauce)\u003c\/a\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e \u003ca rel=\"noopener\" href=\"https:\/\/s-shoyu.myshopify.com\/products\/sy073\" target=\"_blank\"\u003e[White soy sauce] Shiro Tamari 100ml (Nitto Brewery)\u003c\/a\u003e\n\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003ca rel=\"noopener\" href=\"https:\/\/s-shoyu.myshopify.com\/products\/sy076\" target=\"_blank\"\u003e[Tamari soy sauce] Tsuresoi 100ml (Nanzo Shoten)\u003c\/a\u003e \u003ca href=\"https:\/\/shop.s-shoyu.com\/?pid=55969834\" target=\"_blank\"\u003e\u003c\/a\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"Wooden barrel-brewed soy sauce\" src=\"https:\/\/s-shoyu.com\/img\/color\/sy\/pro\/28.jpg\" class=\"cimg\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eYugeta Soy Sauce (Saitama Prefecture), a wooden barrel-brewed soy sauce\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e This versatile soy sauce is made with domestically grown soybeans and is recommended as an introductory product. The fact that it doesn't leave a salty taste on the tongue is proof that it has been properly aged. It is easy to use, from dipping sauce to cooking, and is a reliable choice.\u003c\/p\u003e\n\n\u003cp\u003e Dark soy sauce (honjozo)\u003cbr\u003e Ingredients: soybeans (domestically produced, non-genetically modified), wheat (domestically produced), salt \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"Tsuru sauce\" src=\"https:\/\/s-shoyu.com\/img\/color\/sy\/pro\/43.jpg\" class=\"cimg\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTsurusho Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e After aging for about two years, the soy sauce is returned to the barrel and brewed again for another two years. This soy sauce has been perfected to achieve the ultimate in rich, full-bodied flavor and mellow taste. It also goes well with vanilla ice cream, sashimi, and meat as a wasabi soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e Saishikomi soy sauce (honjozo)\u003cbr\u003e Ingredients: soybeans, wheat, salt \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"Naturally brewed light soy sauce\" src=\"https:\/\/s-shoyu.com\/img\/color\/sy\/pro\/06.jpg\" class=\"cimg\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eNaturally brewed light soy sauce, Shokin Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThis light soy sauce is made from domestically grown soybeans and wheat in wooden barrels. It's also a raw type that hasn't been pasteurized. Its rich flavor and color make it perfect for using more sparingly than usual.\u003c\/p\u003e\n\n\u003cp\u003e Light soy sauce (honjozo)\u003cbr\u003e Ingredients: soybeans, wheat, salt \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"White ball\" src=\"https:\/\/s-shoyu.com\/img\/color\/sy\/pro\/73.jpg\" class=\"cimg\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eShiro Tamari by Nitto Brewery (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The only ingredients are wheat, salt, and shochu. In pursuit of the taste and flavor of white soy sauce, soybeans were removed and the amount of water used was reduced by half. Since it does not contain soybeans, it cannot be defined as soy sauce and is instead described as a wheat-brewed seasoning.\u003c\/p\u003e\n\n\u003cp\u003e Wheat brewed seasoning Ingredients: wheat, salt, shochu \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"Accompanying\" src=\"https:\/\/s-shoyu.com\/img\/color\/sy\/pro\/76.jpg\" class=\"cimg\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTsuresoi Nanzo Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Its rich reddish-brown color makes it beautiful to look at. Made only from soybeans and salt, it packs a superb level of umami. When you put it in your mouth, you'll be able to taste the sweetness and enjoy the rich, deep flavor. Perfect for sashimi or other dishes.\u003c\/p\u003e\n\n \u003cp\u003eTamari soy sauce (honjozo)\u003cbr\u003e Ingredients: soybeans (domestically produced), salt \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767476175053,"sku":null,"price":2916.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278014157,"sku":null,"price":3246.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/16354253.jpg?v=1722570278"},{"product_id":"nyuumon5","title":"Introductory 5 ","description":"\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004-5.jpg?v=1750408380\"\u003e\u003c\/h2\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-178.jpg?v=1748788298\"\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFirst up is the classic dark soy sauce, a well-made, all-purpose type.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Naturally brewed using wooden barrels and domestically grown soybeans and wheat, it is best described as old-fashioned, with a simple, mild, and gentle flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-085.jpg?v=1748788296\" alt=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eIt also makes full use of delicate materials.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This light-colored, light-salted soy sauce will bring out the delicious flavor of the ingredients when poured over tofu or white fish sashimi, both of which are packed with umami. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-084-3.jpg?v=1748788297\" alt=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n \u003ch2\u003e\u003cstrong\u003eA rich, long-aged type that is delicious even when licked as is.\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e This soy sauce is aged for three years in wooden barrels and is easy to use, with no particular flavor. It can be used with tuna sashimi or as wasabi soy sauce for meat. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy049-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-172.jpg?v=1748788298\"\u003e\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThis sweet soy sauce is loved in the Kyushu and Hokuriku regions.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e It's a mildly sweet sake, perfect for beginners. Perfect with white fish sashimi, eggs on rice, grilled rice balls, etc. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050-5_f0e8138f-a25d-4f46-8eb1-64a9d01bf3f1.jpg?v=1750408379\" alt=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-190.jpg?v=1748788298\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eIt's incredibly rich, and has many passionate fans.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The ingredients are very simple: soybeans and salt. 100% soybeans from Aichi Prefecture are aged in wooden barrels for three years. It has a unique flavor, and its rich taste will have you hooked.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767476699341,"sku":null,"price":2916.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278112461,"sku":null,"price":3246.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/17402250.jpg?v=1722570308"},{"product_id":"ookubo5","title":"Okubo Brewery 5-bottle set ","description":"\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019_1.jpg?v=1748672432\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eA brewery full of commitment\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Okubo Brewery in Matsumoto City, Nagano Prefecture is a small brewery that is packed with the utmost attention to detail.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThe raw materials area is piled high with soybeans, wheat, salt, and rice, all clearly labeled with their origin and grade. The store is packed with various grades of soybeans, including \"Tsubuhomare,\" \"Ginrei,\" and \"Tachinagaha\" from Nagano, \"Okushirome\" and \"Ryuho\" from Aomori, and \"Enrei\" from Niigata, as well as brands from Gifu, Ishikawa, Yamagata, and more. The salt is also domestically produced, and is \"Shima Mars\" from Okinawa.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eTheir commitment extends beyond just the ingredients. When I toured the brewery, I could tell at a glance that this was different from any other soy sauce brewery I had seen before. The outside of the barrels was a beautiful dark brown and gleamed brilliantly. This was apparently due to the lacquer coating, and the brewer explained, \"Soy sauce is made by microorganisms. Some of them are harmful, so I want to cherish only the microorganisms that live inside the barrels.\" By coating the surface of the barrels with lacquer, they prevent the growth of germs, and by embedding several tons of charcoal in the floor and walls, they are thoroughly committed to preventing moisture from building up, so the musty smell that is common in old breweries is completely absent. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy029-5.jpg?v=1750408380\" alt=\"\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-369.jpg?v=1748788431\" alt=\"\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eLimited quantity three-year aged dark soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n \u003cp\u003eOkubo-san is particular about both the ingredients and the manufacturing process when it comes to his dark soy sauce. It is pressed at specific times throughout the year, so it is a limited-time soy sauce. \u003cspan\u003eThe addition of rice gives it a rich, yet not too salty, mellow flavor.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e\n\n \u003ca href=\"https:\/\/o8wwo67lpx2th8xr-63903170765.shopifypreview.com\/products\/sy029?_pos=2\u0026amp;_sid=58fa4ba3e\u0026amp;_ss=r\" target=\"_blank\"\u003e\"Murasaki Kasen\" single item page\u003c\/a\u003e \u003cbr\u003e\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038-5.jpg?v=1750408379\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-069.jpg?v=1748788297\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEnchanted by the noble fragrance and transparency\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cp\u003e \u003cspan\u003eMurasaki Daijin is characterized by its clear color and fragrance. By adding amazake to soybeans, wheat, and salt, it has a rich aroma with a subtle sweetness of rice. This is a must-try for those who say, \"I don't use light sake because it's too salty...\" It is especially recommended for use in clear soups where color and fragrance are important, as it brings out the flavor of the ingredients while retaining its presence.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eOkubo's recommended way to eat it is the very simple ochazuke. \"Rice with bonito flakes and purple daijin. It's delicious just with this. This soy sauce removes all the impurities, so I think you can simply taste the ingredients,\" he said.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eWith freshly shaved bonito flakes and delicious nori seaweed, you'll realize that simplicity can have profound effects. Purple has long been considered a noble color in Japan, and in some regions, soy sauce is also called purple. \"Murasaki Daijin\" means to dedicate oneself to the color purple. Enjoy the miracle of purple!\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/o8wwo67lpx2th8xr-63903170765.shopifypreview.com\/products\/sy038?_pos=6\u0026amp;_sid=58fa4ba3e\u0026amp;_ss=r\" target=\"_blank\"\u003e\"Murasaki Daijin\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037-5.jpg?v=1750408380\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-084-3.jpg?v=1748788297\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eSweet soy sauce that clings to the tuna sashimi\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis sake is aged for three years, with soy sauce koji added to the mash brewed for one year, resulting in a rich, fragrant sake with a deep fermentation process. The addition of amazake (sweet rice drink) adds a subtle sweetness from the rice, creating a unique, rich, and creamy flavor.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e It goes especially well with tuna sashimi! It brings out the umami of the tuna while still allowing you to feel the richness of the soy sauce, eliminating the fishy smell. Once you've tasted this richness, you might never be able to eat tuna with any other soy sauce again...\u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/o8wwo67lpx2th8xr-63903170765.shopifypreview.com\/products\/sy037?_pos=3\u0026amp;_sid=58fa4ba3e\u0026amp;_ss=r\" target=\"_blank\"\u003e\"Kanro Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019.jpg?v=1750557706\" alt=\"\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-093.jpg?v=1748788297\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eMade with red plum vinegar from Ryujin plums produced in Wakayama Prefecture\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe only ingredients are red plum vinegar, soy sauce, and mirin. The red plum vinegar used is made from Ryujin plums from Wakayama Prefecture, a member of the \"Association for Creating Reliable Tastes,\" and is characteristic of Okubo's dedication to quality ingredients. The umeboshi are made from green plums grown without pesticides or chemical fertilizers, resulting in a traditionally sour umeboshi with plenty of citric acid. No food additives or chemical seasonings are used.\u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cp\u003e \u003cspan\u003eIt's made with Okubo Brewery's soy sauce (Kodai no Hishio) and seasoned with red plum vinegar and mirin, so it's not too salty or sour, and has a gentle taste that simply retains the flavor of the ingredients.It also has a nice aroma, so it can be used as a dressing for salads or on grilled fish.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/o8wwo67lpx2th8xr-63903170765.shopifypreview.com\/products\/sy019\" target=\"_blank\"\u003e\"Plum Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy085.jpg?v=1748673304\" alt=\"\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-265.jpg?v=1748788411\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eGolden dashi soy sauce made with simple ingredients\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cp\u003e \u003cspan\u003eThis concentrated dashi soy sauce is made with a base of white soy sauce and light soy sauce, and is seasoned with bonito flakes, bonito flakes, and mackerel flakes, along with mirin and sugar. The simple ingredients give it a mild, mellow flavor. Unlike white dashi, it contains light soy sauce, giving it a subtle soy sauce flavor. When used in simmered dishes, it creates a beautiful color and brings out the umami of the soy sauce, creating a deep flavor. It's also recommended as a simple and delicious dashi soy sauce, and is also great for seasoning rice and soups.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eOne dish we particularly recommend is the oily somen noodles made with amber dashi. Oily somen noodles have been passed down as a local dish on the Amami Islands, including Amami Oshima and Tokunoshima. They are said to be an essential part of the island's milestones and gatherings, such as the August Dance, celebrations, rice planting and harvesting. The chewy somen noodles infused with the aroma of oak are combined with the richness of the oil for a simple yet addictively delicious dish.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/o8wwo67lpx2th8xr-63903170765.shopifypreview.com\/products\/sy085?_pos=5\u0026amp;_sid=58fa4ba3e\u0026amp;_ss=r\" target=\"_blank\"\u003e\"Amber Dashi\" single item page\u003c\/a\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"大久保醸造店","offers":[{"title":"家庭用","offer_id":47767476863181,"sku":null,"price":3024.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278145229,"sku":null,"price":3354.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/130516875.jpg?v=1784771321"},{"product_id":"setdashi","title":"5 bottles for those who like dashi soy sauce","description":"\u003ch2\u003e \u003ca href=\"https:\/\/s-shoyu.com\/cook\/2017\/04\/29\/221\/\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy070.jpg?v=1748672847\" alt=\"\"\u003e\u003c\/a\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFor use with egg rice \/ Hashimoto Soy Sauce (Kumamoto Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n \u003cp\u003e\u003cspan\u003eThe original soy sauce specifically developed for egg rice, first developed in Japan.\u003c\/span\u003e Based on dark soy sauce, it features the mellow umami of kelp stock and the gentle sweetness of oligosaccharides.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe soy sauce has a very refreshing taste and is a dashi soy sauce characterized by the mellow sweetness of oligosaccharides and the umami of kelp, so it can be used on a variety of dishes other than egg rice as a soy sauce for children to pour over.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eWe recommend the Kamatama-style udon. Simply add an egg to freshly boiled udon noodles, mix, and then pour on soy sauce. If you use it exclusively for egg rice, you can enjoy the refreshing and gently sweet taste of Kamatama-style udon. It's easy and delicious, so it's perfect for a quick meal or a late-night snack.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e\n\n \u003cstrong\u003eIn addition to rice with raw egg, you can\u003c\/strong\u003e \u003cstrong\u003ealso use it in other dishes like this\u003c\/strong\u003e\n\n\u003c\/h3\u003e\n\n\u003cp\u003e・Kamatama-style udon noodles, natto, and boiled eggs\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n \u003cdiv class=\"btn\"\u003e\u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy070\" target=\"_blank\"\u003e\"Egg and rice only\" single item page\u003c\/a\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e \u003ca href=\"https:\/\/s-shoyu.com\/cook\/2017\/04\/29\/221\/\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy015.jpg?v=1748672361\" alt=\"\"\u003e\u003c\/a\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEggs with soy sauce \/ Joho soy sauce (Ibaraki Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cp\u003e This soy sauce is rich in bonito stock and is perfect for rice topped with raw egg. A local chicken farmer gave it rave reviews, saying, \"Our eggs taste amazing!\" \u003cspan\u003e\"I think it's important to make the most of the eggs, without letting the salt or soy sauce overpower them,\" says Masataka Hosaka, the sixth-generation owner.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThis soy sauce is based on a refreshing bonito stock, making it easy to use in dishes other than eggs. It also works well as a drizzle over natto, boiled greens, and pickles. We recommend using it with sesame dressing; if you make it without adding sugar, it will have a refreshing sesame dressing with a strong bonito stock flavor.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eIn addition to rice with raw egg, you can also use it in other dishes like this\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e・Boiled greens, pickles, egg drop soup\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n \u003cdiv class=\"btn\"\u003e\u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy015\" target=\"_blank\"\u003eSingle page for \"Eggs and soy sauce\"\u003c\/a\u003e\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e \u003ca href=\"https:\/\/s-shoyu.com\/cook\/2016\/06\/18\/078\/\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy027.jpg?v=1751077183\" alt=\"\"\u003e\u003c\/a\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eJet Black \/ Yamakawa Brewery (Gifu Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eThis popular product from Yamakawa Brewery is based on the richly flavored and fragrant tamari soy sauce that has been aged for two years in wooden barrels, and is made with bonito, horse mackerel, kelp, shiitake mushroom stock, mirin, and sugar, all blended together to create a rich, umami-filled dashi soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eMany people are fascinated by the richness and umami that cannot be found in regular soy sauce, and continue to buy only Jet Black. Its uses are truly diverse, and you can use it straight on avocado, on egg rice, or on natto, or dilute it to make noodle soup or sukiyaki. It's easy and convenient to use, more like a sauce than soy sauce!\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended usage\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e・Avocado ・Mentsuyu broth ・Beef bowl ・Rice with raw egg ・Natto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n \u003cdiv class=\"btn\"\u003e\u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy027\" target=\"_blank\"\u003e\"Jet Black\" single page\u003c\/a\u003e\u003c\/div\u003e\n\n\u003ch2\u003e \u003ca href=\"https:\/\/s-shoyu.com\/cook\/2016\/08\/21\/040\/\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy077.jpg?v=1750557706\" alt=\"\"\u003e\u003c\/a\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRestaurant White Dashi \/ Shichifuku Brewery (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cp\u003e \u003cspan\u003eShichifuku Brewery was the first brewery in Japan to produce white dashi, and continues to take pioneering steps, such as being the first in the industry to receive JAS organic white soy sauce certification.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When he explained to a business partner that \"we use honkarebushi (dried dried bonito flakes),\" he was told, \"Don't lie!\" He said that it would make sense if a restaurant were using it, but there's no way it would be used in processed soy sauce products.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eHe even came to the production site to check it out for himself. \"We make good products. To do that, we need to use good ingredients,\" said President Inuzuka. \"There are also cheap white dashi products on the market, and the price difference can be several times higher. However, in order to live up to the trust of our customers who choose Shichifuku products, we have told them that we will not lower the cost of ingredients, but rather increase it.\"\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eFirst, we recommend trying it in a simple clear soup. If you dilute the white dashi 16 times, it will hardly take on any color. However, the gentle flavor of the dashi will spread throughout the dish. As well as clear soup, we also recommend trying it in tamagoyaki (rolled omelet). Simply add the right amount of white dashi and water to beaten eggs and fry, and you'll have a full-fledged dashimaki (rolled omelet) with a strong dashi flavor and a beautifully accentuated egg yellow.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended usage\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e・Omelette ・Dressing ・Clear soup ・Lightly pickled vegetables ・Japanese-style spaghetti\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy077\" target=\"_blank\"\u003e\"Shirodashi\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cspan\u003e\u003c\/span\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy074.jpg?v=1751077183\" alt=\"\"\u003e\n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKun Murasaki \/ Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eThis dark soy sauce is made from whole soybeans and wheat from Hyogo Prefecture, aged for a year using traditional natural fermentation methods, and then smoked for 8 to 9 hours, allowing the soy sauce to retain its natural umami flavor while also infusing it with a strong smoky aroma. Just one drop will fill your dish with its fragrant aroma.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003ePlace grilled bacon on mizuna for a simple and delicious dish. \u003cspan\u003eThis soy sauce was originally created at the request of a roast beef restaurant, so it pairs well with steak, bacon, and other meats. Since the aroma is sensitive to heat, we recommend using it as a finishing drizzle or dipping sauce.\u003c\/span\u003e It also goes well with \u003cspan\u003eroast beef and cheese\u003c\/span\u003e .\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended usage\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e・Cheese・Dressing・Salmon・Rice with raw egg\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy074\" target=\"_blank\"\u003e\"Kunmurasaki\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg class=\"cimg\" src=\"https:\/\/s-shoyu.com\/img\/color\/kodawari\/tamago_c5d.jpg\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cstrong\u003eShould I eat it with soy sauce or dashi?\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e When it comes to soy sauces specifically for rice with raw egg, dashi soy sauce based on bonito stock or kelp stock is the most common, but the taste can vary greatly depending on whether it is based on rich tamari soy sauce or white soy sauce that is designed to bring out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767480500429,"sku":null,"price":2916.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278210765,"sku":null,"price":3246.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/110050447.jpg?v=1722570493"},{"product_id":"setgyoza5","title":"5 soy sauces recommended for gyoza ","description":"\u003ch2\u003e\u003cimg alt=\"Recommended soy sauce for gyoza\" src=\"https:\/\/www.s-shoyu.com\/wp-content\/uploads\/2018\/07\/DSC_2658.jpg\" class=\"cimg\"\u003e\u003c\/h2\u003e\n\n \u003ch2\u003e\u003cstrong\u003eThe basic dark sake\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e The standard is undoubtedly dark soy sauce. This should be the first standard for comparison. All brands have a good balance with vinegar, making them delicious without any unpleasant flavor. \u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004-5.jpg?v=1750408380\"\u003e\u003cspan class=\"sysyurui k_color\"\u003e\u003c\/span\u003e\n\n\u003c\/div\u003e\n\n\u003ch2 class=\"product-title h2\"\u003e \u003cstrong\u003eHyakuju\/Ishimago Main Store (Akita Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This brewery continues to maintain traditional methods to the surprise of its competitors. Its versatile flavor goes well with any ingredient, attracting many repeat customers. The distinctive Hyakuju aroma is a highlight, and this soy sauce is a great choice for piping hot gyoza.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eI've tried a variety of vinegar soy sauces to go with gyoza, but the vinegar soy sauce made with dark soy sauce is the most reliable. Every brand has a good balance with the vinegar, and they taste delicious without any strange flavor. In particular, the vinegar soy sauce made with Hyakuju brings out the unique aroma of Hyakuju, and even when paired with gyoza, it never feels lacking in flavor.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy004\" target=\"_blank\"\u003eSingle page for \"Hyakuju\"\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg alt=\"Recommended soy sauce for gyoza\" src=\"https:\/\/www.s-shoyu.com\/wp-content\/uploads\/2019\/02\/218-6.jpg\" class=\"cimg\"\u003e\u003c\/h2\u003e\n\n \u003ch2\u003e\u003cstrong\u003eRich vinegar soy sauce\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e The re-brewed soy sauce is rich when tasted as is, but when made into vinegar soy sauce, the balance with the oil in the gyoza is just right, allowing you to enjoy the taste of both the vinegar and the soy sauce. \u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy041-5.jpg?v=1750408379\"\u003e\n\u003ch2\u003e \u003cstrong\u003eAmano Soy Sauce (Shizuoka Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e It is aged for over two years using spring water from the foot of Mount Fuji. It is a lighter type of brewed sake. It can be enjoyed with gyoza vinegar soy sauce, hiyayakko (cold tofu), kamaboko (fish cake), scallop sashimi, and other dishes without being too strong.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThese gyoza are eaten with vinegar and soy sauce in a 1:1 ratio. If your usual dark soy sauce is not quite strong enough, try using the re-brewed soy sauce. The vinegar and soy sauce made with Kanro soy sauce brings out the flavors of both vinegar and soy sauce, while providing just the right balance with the oil in the gyoza. This was the most popular among our staff!\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cdiv class=\"btn\"\u003e\n\u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy041\" target=\"_blank\"\u003e\"Kanro Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037-5.jpg?v=1750408380\"\u003e\n\u003ch2\u003e \u003cstrong\u003eAmuro Soy Sauce \/ Okubo Brewery (Nagano Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Many people are fascinated by the world of soy sauce after discovering this soy sauce. It is made by adding soy sauce koji to the moromi mash that has been brewed for a year, and then adding rice koji. It is rich and fragrant, and you can really feel the depth of fermentation. Try it first as a dipping sauce and then as a pouring soy sauce.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy037\" target=\"_blank\"\u003e\"Kanro Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg alt=\"Recommended soy sauce for gyoza\" src=\"https:\/\/www.s-shoyu.com\/wp-content\/uploads\/2018\/07\/DSC_2684.jpg\" class=\"cimg\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eVinegar, pepper and a little light soy sauce are delicious\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Add pepper to vinegar soy sauce. Light soy sauce goes well with this, and I recommend using a 2:1 ratio of vinegar to soy sauce and adding plenty of pepper. \u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016-5.jpg?v=1750408587\"\u003e\n\u003ch2\u003e \u003cstrong\u003ePale purple\/Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eLight soy sauce is perfect for dipping in food. It brings out the flavor and taste of the ingredients, making for a different taste experience than regular soy sauce. The light soy sauce's distinctive saltiness is mellowed out with the addition of rice koji.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe mellow saltiness brings out the sweetness of the pork without overpowering the gyoza with the soy sauce flavor. With one bite, the meat juice oozes out, and the sweetness and umami fill your mouth. It doesn't feel salty at all.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy016\" target=\"_blank\"\u003e\"Pale purple\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy069.jpg?v=1748672812\"\u003e\n\u003ch2\u003e \u003cstrong\u003eOrange Ponzu \/ Kuwata Soy Sauce (Yamaguchi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The tart yet sweet daidai ponzu sauce pairs well with meat. It's an authentic vinegar made without using brewed vinegar, blending plenty of fruit juice with kelp and bonito stock.\u003c\/p\u003e\n\n \u003cp\u003eIt goes well with gyoza, hotpot, and salads. Yamaguchi Prefecture's fugu cuisine is a must-have for its sashimi, and its unique aroma and sweet flavor make it a great choice for those who like strong ponzu sauces. It's also packed with daidai juice, with a ratio of over 50%.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy069?_pos=1\u0026amp;_sid=ad4f230da\u0026amp;_ss=r\" target=\"_blank\"\u003e\"Orange Ponzu\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767480631501,"sku":null,"price":2916.0,"currency_code":"JPY","in_stock":false},{"title":"ギフトボックス入り","offer_id":48828278243533,"sku":null,"price":3246.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/140640910.jpg?v=1722570500"},{"product_id":"setice5","title":"5 bottles of soy sauce on ice cream ","description":"\u003ch2\u003e\u003cimg class=\"cimg\" src=\"https:\/\/img08.shop-pro.jp\/PA01038\/630\/etc\/ice2.jpg?cmsp_timestamp=20220814154317\" alt=\"Soy sauce on vanilla ice cream\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eI tried it with over 10 different types of soy sauce.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e In order to delve deeper into the compatibility of ice cream and soy sauce, we lined up a number of soy sauces and did a taste comparison. Before the taste comparison, we tried to predict which soy sauce would go best with vanilla ice cream. Perhaps a sweet soy sauce would go well with it? Or perhaps a light soy sauce would bring out the sweetness of the ice cream? A soy sauce that is too strong would be bad. Various opinions emerged.\u003c\/p\u003e\n\n \u003cp\u003eThen we tried it. The sweet soy sauce had a strong sweetness and aroma, which overpowered both the ice cream and the soy sauce. On the other hand, the rich soy sauces, such as Saishikomi and Tamari, were excellent, and went perfectly with the vanilla ice cream! \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg class=\"cimg\" src=\"https:\/\/img08.shop-pro.jp\/PA01038\/630\/etc\/ice.jpg?cmsp_timestamp=20220814153828\" alt=\"Soy sauce on vanilla ice cream\"\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Once we had a general idea of ​​the trends, we compared the soy sauces further and found that there were subtle but definite differences in flavor depending on the soy sauce, such as some soy sauces having a stronger caramel flavor and others having a stronger mitarashi dango flavor.\u003c\/p\u003e\n\n\u003cp\u003e We've selected five of the most popular flavors from our staff, so you can enjoy them at home. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003cimg class=\"cimg\" src=\"https:\/\/www.s-shoyu.com\/wp-content\/uploads\/2019\/02\/081-4.jpg\" alt=\"Best soy sauce for vanilla ice cream\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eIntroductory course\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This is the one we recommend for first-timers to try first. We think you'll enjoy the combination of vanilla ice cream and soy sauce without any discomfort. \u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052-5.jpg?v=1750408379\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eHandmade, two-stage brewing, and aged for three years \/ Okamoto Soy Sauce (Hiroshima Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eAll ingredients, including soybeans, wheat, and salt, are domestically produced. It's rich, soft, and has no peculiar taste, making it a great introductory drink.\u003c\/span\u003e \u003cspan\u003eLocated in Osakikamijima, Hiroshima Prefecture, which can only be reached by ferry, this brewery is unique in that all of its sake is brewed in wooden barrels.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e This mild and easy-to-use soy sauce is also delicious when poured over vanilla ice cream. It instantly transforms it into a surprisingly sweet mitarashi (sweet soy sauce) flavor. Just a spoonful of this soy sauce over your regular vanilla ice cream creates a sophisticated dessert with a perfect balance of sweet and salty flavors.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy052\" target=\"_blank\"\u003eSingle item page for \"Handmade soy sauce, two-stage brewing, three-year aging\"\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg class=\"cimg\" src=\"https:\/\/www.s-shoyu.com\/wp-content\/uploads\/2019\/02\/081-2.jpg\" alt=\"Best soy sauce for vanilla ice cream\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eIntermediate edition\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e For those who want a stronger flavor and are looking for a more tolerant taste, these are the two bottles that will allow you to fully experience the rich, full-bodied flavor and aroma of soy sauce. \u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1750408379\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eTsurusho \/ Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eAfter aging for about two years, the soy sauce is returned to the barrel and brewed again for another two years. This soy sauce is the ultimate in deep, rich flavor and mellow taste.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e When combined with vanilla ice cream \u003cspan\u003e, it creates a mitarashi flavor that perfectly brings out the richness and saltiness! This soy sauce dessert, which can also be found at Yamaroku Chaya in Shodoshima, is an unforgettable taste once you try it. Vanilla ice cream alone isn't enough! You'll be hooked, wanting to pour some Tsurusyo sauce on it!\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy043\" target=\"_blank\"\u003e\"Tsurusho\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003-5.jpg?v=1750408379\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eSaishikomi soy sauce \/ Ariya (Gunma Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eUsing domestically produced soybeans and wheat, the soy sauce is naturally fermented for three years. The brewery values ​​carefully selecting ingredients and creating soy sauce that brings out the natural flavor of the ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eWhen you combine vanilla ice cream with re-brewed soy sauce, it often ends up with a mitarashi or caramel flavor, but this \"Saishikomi Soy Sauce\" has a coffee flavor! It's sure to be a slightly different way to enjoy it than other re-brewed soy sauces\u003c\/span\u003e .\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy003\" target=\"_blank\"\u003e\"Saishikomi Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003ca href=\"https:\/\/shop.s-shoyu.com\/?pid=7687571\" class=\"text_btn\" target=\"_blank\"\u003e\u003c\/a\u003e\u003cimg class=\"cimg\" src=\"https:\/\/www.s-shoyu.com\/wp-content\/uploads\/2019\/02\/081-3.jpg\" alt=\"Best soy sauce for vanilla ice cream\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e \u003cstrong\u003eAdvanced level!\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e A slightly unexpected choice is Shiro Tamari and Miso Tamari. While they have a modest flavor, you'll enjoy an addictive taste that's different from any other combination you've had before. \u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073-5.jpg?v=1750408587\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eShiro Tamari \/ Nitto Brewery (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eMade with only wheat, salt, and shochu, Shiro Tamari\u003c\/span\u003e brings out the color and flavor of the ingredients, allowing you to fully enjoy the sweetness of wheat.\u003c\/p\u003e\n\n \u003cp\u003eWhen combined with vanilla ice cream, it becomes sweeter and slightly salty, creating a salted caramel flavor. It's a little different from the mitarashi flavor, and has a flavor that can only be tasted with Shiro Tamari. Be sure to experience the Western atmosphere with Shiro Tamari and vanilla ice cream.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy073\" target=\"_blank\"\u003e\"Shiro Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005.jpg?v=1751078039\"\u003e\n\u003ch2\u003e \u003cstrong\u003eMiso Tamari \/ Ishimagoto Honten (Akita Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eMiso Tamari is packed with the umami and sweetness of aged miso.\u003c\/span\u003e The umami extract extracted from long-aged miso goes perfectly with vanilla ice cream.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eA spoonful on vanilla ice cream will release a rich, caramel-like flavor. You\u003c\/span\u003e 'll definitely become addicted to the mellow caramel flavor.\u003c\/p\u003e\n\n \u003cdiv class=\"btn mart20\"\u003e\n\u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy005?_pos=1\u0026amp;_sid=036718232\u0026amp;_ss=r\" target=\"_blank\"\u003e\"Miso Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg class=\"cimg\" src=\"https:\/\/s-shoyu.com\/img\/color\/kodawari\/ice.jpg\" alt=\"Best soy sauce for vanilla ice cream\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTips for enjoying soy sauce with ice cream\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003e① For ice cream, \"Super Cup\" is the best!\u003c\/strong\u003e Considering availability and price, it's the best so far. If the ice cream is too expensive, I think the compatibility with soy sauce will be a little different.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e② Be careful not to apply too much\u003c\/strong\u003e ! If you apply too much from the beginning, there is no going back. Try applying a little at a time.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e3. Enjoy the change in flavor as you blend the soy sauce\u003c\/strong\u003e ! Some soy sauces taste great just as they are, while others taste even better when blended with a spoon. Try to find your favorite balance. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767480893645,"sku":null,"price":3132.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278276301,"sku":null,"price":3462.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/113424023.jpg?v=1722570507"},{"product_id":"setkawari","title":"5 ways to enjoy unusual soy sauce ","description":"\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017.jpg?v=1751077183\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-155.jpg?v=1748788298\"\u003e\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eClear black soybean miso and whole soybean soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eA luxurious blend of the clear top layer of Tanba black soybean miso and soy sauce made from naturally brewed whole soybeans. Characterized by a rich fragrance and mellow sweetness. \u003cspan\u003eNot only can it be used as a dipping sauce, but it also adds a rich miso flavor that cannot be achieved with soy sauce alone when used with meat dishes.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThis is recommended when you want the umami of soy sauce but not too 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 potato stews, and if you have some good mirin, you might be surprised at how well it turns out, with people asking, \"Did you really make that yourself?\" You can also pour it over your food. You can also use it to cook sweet and sour pork.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended usage\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e・Steak ・Beef bowl ・Nikujaga (meat and potato stew) ・Horse mackerel, mackerel, and yellowtail sashimi\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/o8wwo67lpx2th8xr-63903170765.shopifypreview.com\/products\/sy017\" target=\"_blank\"\u003e\"Kyotanba Rokuemon\" single page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy074.jpg?v=1751077183\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-223.jpg?v=1748788410\"\u003e\n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n \u003ch2\u003e\u003cstrong\u003eSmoked soy sauce made by directly smoking soy sauce\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eThis dark soy sauce is made from whole soybeans and wheat from Hyogo Prefecture, aged for a year using traditional natural fermentation methods, and then smoked for 8 to 9 hours, allowing the soy sauce to retain its natural umami flavor while also infusing it with a strong smoky aroma. Just one drop will fill your dish with its fragrant aroma.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e Place grilled bacon on mizuna for a simple and delicious dish. \u003cspan\u003eThis soy sauce was originally created at the request of a roast beef restaurant, so it pairs well with steak, bacon, and other meats. Since the aroma is sensitive to heat, we recommend using it as a finishing drizzle or dipping sauce.\u003c\/span\u003e It also goes well with \u003cspan\u003eroast beef and cheese\u003c\/span\u003e .\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended usage\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e・Cheese・Dressing・Salmon・Rice with raw egg\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n \u003cdiv class=\"btn mart20\"\u003e\n\u003ca href=\"https:\/\/o8wwo67lpx2th8xr-63903170765.shopifypreview.com\/products\/sy074\" target=\"_blank\"\u003e\"Kunmurasaki\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005.jpg?v=1751078039\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-164.jpg?v=1748788298\"\u003e\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSparks the imagination of food lovers\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eThis amber-colored umami extract is made from additive-free, naturally brewed miso made from rice and soybeans from Akita Prefecture, then re-brewed with the addition of rice koji and Okinawan Shima-masu. Only about 10 liters of miso can be extracted from 1,000 kg of miso, making this a precious extract with concentrated umami components. Because squeezing with force would cause the miso to become cloudy, it is bottled using a \"hanging strainer bag\" method, which involves applying absolutely no pressure and only collecting the natural drips, resulting in a clear amber color.\u003c\/span\u003e \u003cspan\u003eThis luxurious extract is packed with natural umami, and feels like a new condiment you've discovered.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eOne dish I particularly recommend is ginger\u003c\/span\u003e pork. Ginger pork is \u003cspan\u003ea staple in my lunch boxes from my high school days. It's quite difficult to recreate that flavor. Even though I'm using the same ingredients, something feels missing...\u003c\/span\u003e \u003cspan\u003eAfter eating ginger pork made with \"Miso Tamari,\" I felt like I finally found the answer. I recommend using it in the same way as soy sauce, but I also highly recommend marinating meat in it. Ginger pork in particular will fill you with nostalgia and deliciousness.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended usage\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e・Ginger pork ・Teriyaki chicken ・Clear soup ・Dipping sauce ・Vanilla ice cream\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/o8wwo67lpx2th8xr-63903170765.shopifypreview.com\/products\/sy005\" target=\"_blank\"\u003e\"Miso Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy027.jpg?v=1751077183\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-078.jpg?v=1748788297\"\u003e\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSuper rich, sweet and stylish dashi soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eThis popular product from Yamakawa Brewery is based on the richly flavored and fragrant tamari soy sauce that has been aged for two years in wooden barrels, and is made with bonito, horse mackerel, kelp, shiitake mushroom stock, mirin, and sugar, all blended together to create a rich, umami-filled dashi soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eMany people are fascinated by the richness and umami that cannot be found in regular soy sauce, and continue to buy only Jet Black. Its uses are truly diverse, and you can use it straight on avocado, on egg rice, or on natto, or dilute it to make noodle soup or sukiyaki. It's easy and convenient to use, more like a sauce than soy sauce!\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eAvocados contain ingredients that are said to be good for skin and health, and many people consciously eat them several times a week. There are various ways to eat them, but for those who don't like the smell of avocado, we recommend the jet black version. The rich aroma of the jet black version and the rich umami flavor of the dashi broth envelop the avocado, and the sweetness spreads throughout your mouth. Even if you usually eat it with wasabi soy sauce, we recommend giving this a try!\u003c\/span\u003e It is also delicious when diluted and used in simmered dishes.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended usage\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e・Avocado ・Mentsuyu broth ・Beef bowl ・Rice with raw egg ・Natto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/o8wwo67lpx2th8xr-63903170765.shopifypreview.com\/products\/sy027\" target=\"_blank\"\u003e\"Jet Black\" single page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019.jpg?v=1750557706\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-093.jpg?v=1748788297\"\u003e\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eMade with red plum vinegar from Wakayama Prefecture's Ryujin plums\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe only ingredients are red plum vinegar, soy sauce, and mirin. The red plum vinegar used is made from Ryujin plums from Wakayama Prefecture, a member of the \"Association for Creating Reliable Tastes,\" and is characteristic of Okubo's dedication to quality ingredients. The umeboshi are made from green plums grown without pesticides or chemical fertilizers, resulting in a traditionally sour umeboshi with plenty of citric acid. No food additives or chemical seasonings are used.\u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cp\u003e \u003cspan\u003eIt's made with Okubo Brewery's soy sauce (Kodai no Hishio) and seasoned with red plum vinegar and mirin, so it's not too salty or sour, and has a gentle taste that simply retains the flavor of the ingredients.It also has a nice aroma, so it can be used as a dressing for salads or on grilled fish.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended usage\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e・Grilled grunt fish with plum and soy sauce・Dressing・Rice ball with dried bonito flakes・Shabu-shabu・Salt ramen\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n \u003cdiv class=\"btn mart20\"\u003e\n\u003ca href=\"https:\/\/o8wwo67lpx2th8xr-63903170765.shopifypreview.com\/products\/sy019\" target=\"_blank\"\u003e\"Plum Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767481024717,"sku":null,"price":3024.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278341837,"sku":null,"price":3354.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/110088844.jpg?v=1722570519"},{"product_id":"setmukashi5","title":"5 bottles still being made the same way as before","description":"\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095-5.jpg?v=1750408379\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-suzuki2.jpg?v=1751188191\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eGenuine handmade soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eFounded in the early Meiji period, Suzuki Soy Sauce Shop brews soy sauce and miso by hand. Making koji is said to be the most important step in soy sauce production, and at Suzuki Soy Sauce Shop, they use koji lids. This is a rare method even nationwide. Many koji lids are stacked inside the stone room.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eSuzuki Soy Sauce Shop also has a unique method for steaming soybeans. They use a unique method of slowly steaming soybeans without pressure in a homemade steamer made from a modified wooden barrel. By painstakingly steaming the soybeans for 3 to 5 hours, they are able to bring out the soybeans' natural sweetness and aroma. This is a genuine, handmade, naturally brewed soy sauce that values ​​traditional tools and manual labor.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eMaking koji using a koji tray and stirring with a paddle. This naturally brewed soy sauce, made by a young couple in Tenei Village, Fukushima Prefecture, has a fragrant and gentle flavor. We recommend trying it first by pouring it directly over rice.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/mlml4adzuav57db1-63903170765.shopifypreview.com\/products\/sy095\" target=\"_blank\"\u003e\"Heiemon\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004-5.jpg?v=1750408380\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-ishimago2.jpg?v=1751188191\" alt=\"\"\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThere are no machines at Ishimagoto Main Branch.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eIshimago Honten, a long-established brewery in Akita, has continued to preserve traditional methods to the amazement of its competitors, and continues to make soy sauce using only human eyes and hands. In winter, the koji making process is all done by hand, using hundreds of koji trays.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eThe mountains of koji lids are still in use, and visitors are amazed at the museum-like sight. The roaster that roasts the wheat needed to make koji is a brick-built machine that has been in use since the Taisho era, and the heat source is coal! The storehouse and tools have also become old and malfunctioning, but they are repaired and continue to be used with care.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eIshimagoto's \"Hyakuju\" is a versatile, traditional, dark soy sauce with a rich umami flavor and a refreshing taste, made with ingredients from Akita Prefecture and brewed in a huge wooden barrel with a capacity of 30 koku (approximately 5,000 liters). The soothing aroma is the same as that found inside Ishimagoto's main storehouse, and the rich umami flavor is refreshing, making it the ultimate traditional soy sauce! It's also recommended for those new to artisan soy sauce. Serve\u003c\/span\u003e hot potatoes with butter and this soy sauce.\u003c\/p\u003e\n\n \u003cdiv class=\"btn\"\u003e\n\u003ca href=\"https:\/\/mlml4adzuav57db1-63903170765.shopifypreview.com\/products\/sy004\" target=\"_blank\"\u003eSingle page for \"Hyakuju\"\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051-5.jpg?v=1750408380\" alt=\"\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-okamoto2.jpg?v=1751700482\" alt=\"\"\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA taste that shows the maker's love for soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you were asked who the soy sauce maker is who loves making soy sauce the most, you would have to mention the Okamoto family. Yoshihiro Okamoto, his wife, Yasushi, and Tetsuya are so passionate about soy sauce that they can't stop talking about it. This family is truly warm and you can feel their love for making soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When the president, Yoshihiro, had just taken over the brewery, he was delivering soy sauce when he smelled the aroma of cooking and knew it was the aroma of our soy sauce. In this household it was simmered dishes, and in that household it was boiled fish.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003e\"There are as many different flavors as there are households. That's why it's good to have soy sauce that anyone can enjoy,\" says Okamoto, a flavor that supports home cooking on the island. Okamoto's soy sauce subtly enhances the flavor of food, and it feels like he is overflowing with love for soy sauce.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/mlml4adzuav57db1-63903170765.shopifypreview.com\/products\/sy051\" target=\"_blank\"\u003eSingle item page for \"Handmade Koikuchi Soy Sauce, Two Years Matured\"\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055-5.jpg?v=1750408379\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-hata2.jpg?v=1751699848\" alt=\"\"\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA legendary soy sauce made using traditional koji brewing methods\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e In order to preserve the traditional method of soy sauce making, they use all domestic ingredients, including soybeans from Toyama Prefecture, domestic wheat, and salt from Okinawa, and brew in a koji lid. There are only a handful of breweries that still use koji lids. It is aged for three years to produce a rich, koikuchi flavor.\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eThe farm brewery in Oyabe City, Toyama Prefecture, is located in a heavy snow area where the outside temperature drops below freezing in winter. The brick room, built in the early Showa period to accommodate the temperature changes of this extremely cold region, maintains the traditional koji brewing method using a koji lid, one of very few remaining in the country. The bricks allow the brewer to breathe, which apparently reduces the impact on the koji even in the chilly mornings or when the outside temperature drops below freezing.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe method of squeezing is unique, in that the juice is squeezed out naturally over a week under the weight of the moromi, and then just a little pressure is applied at the end. When used in cooking, it brings out the umami of the ingredients, and the resulting dish has a strong soy sauce flavor.\u003c\/span\u003e \u003cspan\u003eThe rich yet refreshing taste, born from the skilled handiwork, has earned it the nickname \"phantom soy sauce.\"\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cdiv class=\"btn\"\u003e\n\u003ca href=\"https:\/\/mlml4adzuav57db1-63903170765.shopifypreview.com\/products\/sy055\" target=\"_blank\"\u003e\"Gensho\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072-5.jpg?v=1750408379\"\u003e\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-mitsuru2.jpg?v=1751188191\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA young brewer revives in-house brewing\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eMitsuru Soy Sauce stopped brewing in-house 40 years ago. Determined to \"revive in-house brewing someday,\" Shiro went on to study at Tokyo University of Agriculture, and during every long vacation he would visit soy sauce breweries around the country to help with soy sauce production. In February 2013, the first pressing of soy sauce from the in-house brewery took place. He went through a process of trial and error to find the best method to suit the soil of his hometown, Itoshima. The brewery where he previously trained is also cooperative. In fact, he is a soy sauce maker that is supported by soy sauce makers all over the country, as if they were cheering on their own son's efforts.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eThis \"Nama-ri\" sake is made using 100% soybeans and wheat from the local Itoshima region, with the origins of all ingredients clearly stated on the label. While adhering to the traditional wooden barrel brewing method, brewer Yoshinori Shiro continues to improve and evolve the sake with each successive batch. The unique flavors of each year are exquisitely blended to create a simple yet profound taste that only Shiro could create.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/mlml4adzuav57db1-63903170765.shopifypreview.com\/products\/sy072\" target=\"_blank\"\u003e\"Natural, Dark\" single item page\u003c\/a\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767481188557,"sku":null,"price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278374605,"sku":null,"price":3030.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setmukashi5.jpg?v=1763000440"},{"product_id":"setnatto5","title":"Soy sauce to enjoy natto with ","description":"\u003cdiv\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type1.jpg?v=1751002604\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDo you know the basics of soy sauce?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eFirst, let's take a quick look at the different types of soy sauce. According to the Japanese Agricultural Standards (JAS), soy sauce is classified into five categories: white soy sauce, light soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce. (Shokunin Shoyu adds its own sweet soy sauce, making it a total of six categories.) These differences are due to factors such as the brewing period, fermentation method, and ingredients used. This is why each type has a different color, salt content, and flavor, which makes it fun to use them differently.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eKoikuchi soy sauce accounts for approximately 80% of the soy sauce produced in Japan. It has an exquisite balance of umami, sweetness, and aroma, making it a versatile type that goes well with any dish.\u003cbr\u003e\u003c\/span\u003e \u003cspan\u003e◆White soy sauce\/Light soy sauce\u003cbr\u003e\u003c\/span\u003e \u003cspan\u003eBecause the preparation period is short, the color is light and the taste is simple.\u003cbr\u003e\u003c\/span\u003e \u003cspan\u003e◆Re-brewed soy sauce and tamari soy sauce\u003cbr\u003e\u003c\/span\u003e \u003cspan\u003eIt takes a long time to prepare and uses many ingredients, resulting in a deep color and a powerful umami flavor.\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003eSweet soy sauce\u003cbr\u003e\u003c\/span\u003e \u003cspan\u003eA sweetener is added to the soy sauce base, creating a flavor that has taken root in areas such as Kyushu and Hokuriku.\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 0cc0e089-2eaf-4dee-a71f-67eecefeb654 --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv id=\"sytext\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/natto_2.jpg?v=1723442465\" alt=\"\"\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch1 class=\"sybox\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026-5.jpg?v=1750408380\"\u003e\u003c\/h1\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003eLarge grains of carefully selected natto\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e This large, carefully selected natto allows you to fully enjoy the flavor and texture of soybeans even when eaten as is. Simply adding a small amount of rich, umami-packed tamari soy sauce brings out the flavor of the soybeans even more, and gives it a soft, rich aroma.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eMinobi\/Yamakawa Brewery (Gifu Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e Tamari soy sauce is characterized by the large amount of soybeans and the small amount of water used in the preparation. Because it contains a lot of soybean protein, which is the source of umami, it has a thick, rich flavor.\u003c\/p\u003e\n\n \u003cp\u003eMinobi, which has been carefully aged for two years in wooden barrels, is a product that highlights the gentle sweetness and richness of soybeans. When poured generously, it gently envelops the fermented aroma unique to natto and brings out the flavor of the soybeans, making it an addictive product that you won't be able to put down once you try it.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Light ☆☆☆★☆ Rich and mellow ★☆☆☆☆ Sharp and mild ☆☆☆★☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016-5.jpg?v=1751267279\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSmall grains of carefully selected natto\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e The small, carefully selected natto has a strong stickiness that clings to the entire dish, making it smooth and easy to eat. It is paired with a refreshing light soy sauce, which gently brings out the flavor of the beans and allows you to enjoy the unity of the natto and rice even more deeply.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003ePale purple\/Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eLight soy sauce is characterized by its short maturation period and light color and flavor. This \"Light Purple\" soy sauce is brewed with the addition of rice koji. The gentle sweetness of the rice koji results in a less salty soy sauce than regular dark soy sauce, resulting in a very mellow flavor.\u003c\/p\u003e\n\n\u003cp\u003e Another appealing feature is the gentle aroma that is characteristic of the brewery, Suehiro Soy Sauce. The soy sauce flavor is not too strong, and the gentle aroma gently brings out the flavor of the ingredients.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Light ☆★☆☆☆ Rich and mellow ★☆☆☆☆ Sharp and mild ★☆☆☆☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028-5.jpg?v=1750408380\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eLarge grain regular natto\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eIt has the texture of beans, but the taste of natto itself is subdued. Some people may find the slight bitterness or astringency bothersome. It is paired with a mellow dark soy sauce. It has a subtle saltiness, an excellent balance of aroma and sweetness, and goes well with condiments. \u003c\/p\u003e\n\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003cp\u003e\u003c!-- notionvc: 1e45af90-ba19-4496-a542-e8a6188b4a24 --\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\n\n \u003cstrong\u003e\u003cspan class=\"notion-enable-hover\" data-token-index=\"0\"\u003eWooden barrel-brewed soy sauce \/ Yugeta Soy Sauce (Saitama Prefecture)\u003c\/span\u003e\u003c\/strong\u003e\u003c!-- notionvc: 09f36f25-1d5b-4e51-ae99-dd690128ad0d --\u003e\n\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan class=\"notion-enable-hover\" data-token-index=\"0\"\u003eMade with whole soybeans and wheat from Saitama Prefecture, it is carefully aged for a year in cedar wooden barrels. It has a soft mouthfeel and a pleasant bean flavor, making it extremely easy to use. No matter how busy he is, President Yugeta personally handles the \"steaming of the soybeans,\" the first step in making koji. His dedicated attitude is also reflected in the gentle flavor of the soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eLight ☆☆★☆☆ Rich and mellow ☆★☆☆☆ Sharp and mild ☆☆★☆☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy012.jpg?v=1748672300\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSmall grain regular natto\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e Natto is small, has a mild flavor, and is easy to eat. However, some people may find it lacking in flavor. It is paired with a well-balanced dashi soy sauce. The aroma of bonito and the moderate sweetness really bring out the umami of the natto.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eSoup \/ Sasanaga Brewery (Iwate Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e A simple, concentrated dashi soy sauce made from dark soy sauce brewed in wooden barrels and seasoned only with sugar, bonito flakes, salt, and mirin.\u003c\/p\u003e\n\n\u003cp\u003e We are particular about slowly simmering our bonito flakes in-house, which gives them a rich bonito aroma and a deep flavor. The subtle sweetness and umami of soy sauce are perfectly balanced to create a gentle taste that is appealing.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eLight ☆☆☆★☆ Rich and mellow ☆★☆☆☆ Sharp and mild ☆☆☆★☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy027.jpg?v=1751091911\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRegular natto\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e This dashi soy sauce makes regular natto delicious, whether it's small or large. The secret is the tamari soy sauce used as the base. The rich tamari soy sauce is combined with the mellow aroma of dashi to create a jet-black natto.\u003c\/p\u003e\n\n\u003ch3\u003e\n\n \u003cstrong\u003e\u003cspan data-token-index=\"0\" class=\"notion-enable-hover\"\u003eJet Black \/ Yamakawa Brewery (Gifu Prefecture)\u003c\/span\u003e\u003c\/strong\u003e\u003c!-- notionvc: 31da3ec3-4f8f-4ca8-b94f-9622b2ab9c74 --\u003e\n\n\u003c\/h3\u003e\n\n\u003cp\u003e This concentrated dashi soy sauce is full of umami and is based on tamari soy sauce, which has been aged for two years in wooden barrels and has a rich flavor and aroma, and is combined with dashi made from bonito, dried sardines, and shiitake mushrooms, mirin, and sugar.\u003c\/p\u003e\n\n \u003cp\u003eIts mellow and rich flavor is sure to become addictive. Its deep richness, which cannot be achieved with ordinary soy sauce, has many fans who say, \"I keep buying only Jet Black!\" It is no longer just a soy sauce, but rather an all-purpose seasoning sauce.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Light ☆☆☆☆★ Rich and mellow ☆★☆☆☆ Sharp and mild ☆☆☆☆★ Fragrant\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 8e632469-48ee-4cce-aefd-53516b93f26a --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c!-- notionvc: da8aadd2-73ae-4a8f-9b63-c555ab2a49d3 --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e \u003cspan class=\"notion-enable-hover\" data-token-index=\"0\"\u003e\u003c!-- notionvc: 095e5fb8-aeb1-42cb-bb6a-4129f0032b6e --\u003e\u003c\/span\u003e \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: eca44d3f-ca1c-4822-95c7-b74a8439b708 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f8a836e1-06c7-4622-a92d-1a58548a749d --\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767481221325,"sku":null,"price":2916.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278407373,"sku":null,"price":3246.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/natto_2.jpg?v=1723442465"},{"product_id":"setniku51","title":"Five unique dishes that go well with meat ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005.jpg?v=1751941906\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setniku51.jpg?v=1752045277\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA lighter, smoother and gentler taste than soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eI used to bring my own lunch to work. However, I'm not a big fan of mornings and can't spend time making my lunch. So, I often made minced meat bento. It was perfect for me, as I like quick lunches with a light flavor. I prepare the minced meat on my days off, and in the morning, I just heat an egg in the microwave and add whatever greens I have on hand. It's so quick and easy to prepare, which is very convenient. I'm the type of person who never gets bored of eating the same thing over and over, so I've tried seasoning my minced meat with various soy sauces. Of these, the best soy sauce for minced meat is miso tamari! It gently brings out the sweetness of the chicken, resulting in a light and refreshing dish. Adding grated ginger creates an exquisite balance of sweetness and spiciness, and the subtle aroma of miso is also excellent.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n \u003ch3\u003e\u003cstrong\u003eRecommended dishes using miso tamari\u003cbr\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp\u003e - Simply rub the fried chicken with the seasoning to soften it and give it a mellow, gentle flavor.\u003cbr\u003e・Ginger pork: Soft and fluffy. The mild saltiness brings out the sweetness of the pork.\u003cbr\u003e・Teriyaki Chicken The chicken is tender and juicy, golden brown with a rich miso aroma.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch3\u003e \u003cstrong\u003eMiso Tamari \/ Ishimagoto Honten (Akita Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eThis umami component is found in naturally brewed miso, giving it an amber color. This precious extract is extracted from 1,000 kg of miso, with only about 10 liters being extracted. Made from soybeans and rice from Akita Prefecture, the miso is further fermented with rice koji and Okinawan Shima-masu. Its refined flavor, with a subdued sweetness, umami, richness, and a pleasant saltiness, is appealing. The method of squeezing is also unique; pressure can cause the miso to become cloudy, so the miso is squeezed using a method called \"hanging in a bleached bag,\" allowing only the natural drips to be bottled. This results in a clear amber color. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy067.jpg?v=1751941906\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setniku51_2.jpg?v=1752045288\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eGarlic soy sauce for whole marinades with no unpleasant aftertaste\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe combination of garlic and soy sauce sounds delicious just thinking about it. It goes great with fried rice and vegetables, but the best way to use garlic soy sauce is with fried chicken. No other seasoning is needed. The irresistible garlic aroma and flavor fills your mouth as you chew, making it the perfect side dish for rice, and you'll find yourself reaching for it again and again. It has a mild flavor, so even children can easily eat it.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended dishes using garlic\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e・It pairs perfectly with bacon-wrapped buttered tofu. The rich flavor and garlicky aroma will have you hooked.\u003cbr\u003e -Hamburg steak sauce: Mix with ketchup or Worcestershire sauce to create a fragrant sauce.\u003cbr\u003e・This is the only seasoning you need for stir-fried meat and vegetables. Enjoy the simple aroma of soy sauce and garlic.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch3\u003e \u003cstrong\u003eGarlic soy sauce\/Takatori soy sauce (Okayama Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eThis fragrant garlic soy sauce is simply made with soy sauce and raw garlic from Takko Town, Aomori Prefecture. Even without the use of extracts, the aroma and richness are strong, yet not overpowering. That's why it's the kind of flavor you'll want to use again and again. The reason you can really taste the garlic flavor, yet there's no unpleasant lingering odor, is due to the pickling method. Instead of cutting or crushing, the raw garlic is pickled whole in authentic brewed soy sauce for two months. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy027.jpg?v=1751941906\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setniku51_3.jpg?v=1752045288\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEasy and convenient to use, just like a sauce!\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThis popular product boasts a deep, rich flavor that regular soy sauce can't match, with many fans saying, \"Jet Black is the only soy sauce I keep buying!\" It's a thick, rich dashi soy sauce, so you can use it straight as a dipping sauce for steak or yakiniku, or dilute it with water to make a base for beef bowls or sukiyaki. Personally, I love using it in sukiyaki. Whether you like to simmer or grill, this one bottle will give your beef bowl an authentic flavor. It's also recommended for changing up the flavor of beef bowls. Just add a little of this Jet Black to your regular beef bowl to transform it into a sukiyaki-like dish! Top it off with a raw egg for a truly authentic sukiyaki experience. The combination of jet-black meat and raw egg is so delicious you'll want to eat it again and again.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended dishes using jet black\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e・The black stuffed peppers gently envelop the bitterness of the peppers, making them a perfect match with beer.\u003cbr\u003e - The richness of the yakiniku soy sauce and the umami of the dashi stock make this one bottle very satisfying for both grilled meat and vegetables.\u003cbr\u003e・Beef bowl: No sugar or mirin is needed. The sweet and spicy flavor makes it a great choice for rice.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch3\u003e \u003cstrong\u003eJet Black \/ Yamakawa Brewery (Gifu Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eThis thick, concentrated dashi soy sauce is made with a base of tamari soy sauce, and is made with bonito, sardine, and shiitake mushroom stock, as well as mirin and sugar. Rather than being a soy sauce, it's more of a versatile seasoning that can be used like a sauce. The base tamari soy sauce is made solely from soybeans and aged in wooden barrels for two years. Because tamari soy sauce requires little water, it cannot be stirred, so a process called \"kumikake\" is repeated for two years. Furthermore, the pressing process takes more than six months due to the hardness of the moromi, making it a time-consuming and laborious process. The resulting tamari soy sauce, packed with umami, gives this dashi soy sauce a deep richness that cannot be achieved with other dashi soy sauces. This is a reliable product that will turn even a bargain meat dish into a satisfying feast. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017.jpg?v=1751941906\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setniku51_4.jpg?v=1752045289\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSoy sauce for creating a blissful dish\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eIf you're thinking, \"Today I'll splurge a little...\" and buy some meat from a department store basement, this is the soy sauce you should definitely try. It's blended with the umami component of miso, \"miso tamari,\" to add a sweetness, aroma, and umami that soy sauce alone can't provide. It gently enhances the flavor of the meat without overpowering it, making it a truly \"great supporting actor.\" My recommendation is to pair it with Wagyu sirloin, known for its melt-in-your-mouth sweet fat. If you use \"Kyotanba Rokuemon Black Soybean Miso Tamari,\" the mellow soy sauce will further enhance the sweetness of the fat. The unique blend of soy sauce and meat, as if enveloping it, is what makes this soy sauce so delicious. Enjoy a moment of bliss, making luxurious meat taste even more luxurious.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eKyotanba Rokuemon Recommended dishes using black soybean miso tamari\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e-Beef wrapped in vegetablesThe mellow richness brings out the beef's flavor, and the vegetables also taste delicious.\u003cbr\u003e For those who like to simmer sukiyaki. This makes for a refined sukiyaki that brings out the sweetness of the meat.\u003cbr\u003e・Adds a mellow and rich flavor to roast beef without interfering with its taste. Goes well with wine.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch3\u003e \u003cstrong\u003eKyotanba Rokuemon Black Soybean Miso Tamari \/ Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eThis naturally brewed dark soy sauce is blended with over 30% miso tamari, extracted from Tanba black soybean miso made by Katayama Shoten in Kameoka, Kyoto. The mellow, salty flavor is complemented by the richness and aroma of the miso, creating an exquisite balance of sweetness, aroma, and umami. This product uses a generous amount of the rich umami components of miso, so rich that you'd normally want to enjoy it as is. It's a popular product, with many repeat customers saying they were \"captivated by the elegant aroma and richness.\" It pairs well with the fat of beef, and also enhances the umami of fatty fish sashimi. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy074.jpg?v=1751941906\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setniku51_5.jpg?v=1752045289\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA must-have for BBQs\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eAmong the many unique soy sauces, smoked soy sauce is the most popular. Simply drizzling it on cheese or boiled eggs adds a smoky flavor, making it a delicious snack. It's a must-have for home cooking, but it's also guaranteed to be a hit when taking it to a BBQ or other outdoor activities! This soy sauce was actually created in response to a request to create a soy sauce that pairs well with roast beef. Dripping it on roast beef instantly elevates it, adding the deep flavor and luxurious aroma of smoked meat. Furthermore, simply drizzling it on grilled vegetables or seafood will add a unique touch to your BBQ menu. The aroma of charcoal fire and the savory flavor of smoked soy sauce combine to make outdoor cooking even more enjoyable and delicious.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eRecommended dishes using Kunshi\u003cbr\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e・Bacon salad Crisply grilled thick-cut bacon with plenty of vegetables.\u003cbr\u003e・The flavor of fried chicken can be changed by adding Kunmurasaki and lemon juice for a refreshing taste. Kunmurasaki and mayonnaise for a mellow taste.\u003cbr\u003e - The smoky aroma of steak adds an accent that brings out the flavor of the meat. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c!-- notionvc: cfa29cdd-e02c-4b6c-9baf-f6fe5306615f --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 2038d52f-399d-424d-bb3e-a0d2c075b253 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f6630c8e-be01-4a08-99c6-d6bb4a8f2f89 --\u003e\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eKun Murasaki \/ Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eWhile there are many different types of smoked soy sauce, the appeal of Kunmurasaki lies in its simplicity. Made with only whole soybeans, wheat, and salt, this dark soy sauce is carefully crafted using traditional natural fermentation methods using locally sourced ingredients from Hyogo Prefecture, then slowly smoked for 8 to 9 hours. This allows the soy sauce's natural flavor to be preserved while retaining its rich aroma. Just one drop releases a smoky aroma, enhancing the flavor of your dish. Since the smoked flavor is sensitive to heat, we recommend drizzling it on or dipping it in food at the end of cooking, rather than during cooking. While it's often chosen as a gift for alcohol lovers, the more you use it, the more addictive it becomes—so much so that it's become a staple for people to buy some for themselves as well.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 4371cb0d-74c2-406c-94c7-eda2c9d71463 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: ab5a0c3d-90b4-4fb4-8d16-f333d7090f55 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 3fcec604-2fd8-4a0f-8866-fe4b2a348545 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 8c8be515-fcf6-4f74-915a-2dab955bce8a --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: c2c0953b-5a44-4c01-b2fd-ea732c96ca04 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: a805e7e0-1c2d-44e2-8109-cb6b75e2e2e8 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 0f747c42-0f79-4ae5-b4c3-05260a0f1306 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1a52a917-4a85-4e44-b295-27fa4f06ffba --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f9bf5aea-33bf-4a00-9e79-defcb9208786 --\u003e\u003c\/p\u003e\n\n\u003c!-- notionvc: 1148ec37-5f71-41c7-8a72-c21798aad1a0 --\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767481450701,"sku":null,"price":3132.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278440141,"sku":null,"price":3462.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/110087898.jpg?v=1722570542"},{"product_id":"setniku53","title":"Let's start with this! Steak Introduction ","description":"\u003ch2\u003e\n\n\u003cimg alt=\"Suehiro Soy Sauce\" src=\"https:\/\/www.s-shoyu.com\/wp-content\/uploads\/2018\/07\/229-1-1.jpg\" class=\"cimg\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type1.jpg?v=1750577102\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDo you know the basics of soy sauce?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Soy sauce is classified into six types: white soy sauce, light soy sauce, sweet soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce. The differences between these types are due to the brewing period, fermentation method, and ingredients used. This is why each type has a different color, salt content, and flavor, making it fun to use them differently.\u003cbr\u003e Koikuchi soy sauce accounts for approximately 80% of the soy sauce produced in Japan. It has an exquisite balance of umami, sweetness, and aroma, making it a versatile type that goes well with any dish.\u003cbr\u003e ◆White soy sauce and light soy sauce are brewed for a short period of time, so they are light in color and have a light taste.\u003cbr\u003e ◆ Saishikomi soy sauce and tamari soy sauce are brewed for a long time and contain many ingredients. They are dark in color and have a strong umami flavor.\u003cbr\u003e ◆Sweetened soy sauce with a sweet soy sauce base. A flavor that has taken root in Kyushu, Hokuriku, and other regions.\u003c\/p\u003e\n\n \u003cp\u003eThis time, we have selected five soy sauces: light soy sauce, dark soy sauce, re-brewed soy sauce, tamari soy sauce, and a slightly unusual soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050-5_f0e8138f-a25d-4f46-8eb1-64a9d01bf3f1.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eI want to fully enjoy the umami of lean meat.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The rich, powerful flavor of lean steak spreads the more you chew it. Owari Tamari perfectly complements that richness. Its thick, rich texture is evident even from its appearance. Made solely from whole soybeans and salt from Aichi Prefecture, this gluten-free soy sauce contains no wheat and is carefully aged for three years in cedar barrels. Its distinctive features are its concentrated richness and the mellowness that comes from long-term aging. Rather than being salty, the deep umami flavor derived from the soybeans is more apparent in this flavor.\u003c\/p\u003e\n\n \u003cp\u003eWhen heated, it releases a subtle aroma, so add some black pepper and this soy sauce to your freshly grilled steak. With just that, you'll have a simple yet luxurious steak for adults. This is a must-try for anyone who wants to fully enjoy red meat.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy050\" target=\"_blank\"\u003e\"Owari no Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017.jpg?v=1748672395\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eI want to taste the sweetness of the melting fat of Wagyu beef.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eWagyu sirloin boasts a moist texture and the sweetness of its melting fat. The marbling, which is finely embedded in the meat's fibers, melts away when cooked, making it so tender that the umami spreads without even chewing. Because it's such a fatty cut, I think the most luxurious way to enjoy it is simply with soy sauce. I particularly recommend the Kyotanba Rokuemon Black Soybean Miso Tamari. This is a slightly unusual product, blending naturally brewed dark soy sauce with over 30% miso tamari, made from Tanba black soybean miso. The mellow, salty taste of the soy sauce is complemented by the richness and aroma of the miso, creating an exquisite balance of sweetness, aroma, and umami.\u003c\/p\u003e\n\n \u003cp\u003eThis mellow soy sauce blends with the melting fat to bring out the sweetness of the sirloin even more. The unique way the soy sauce seems to envelop the meat is a unique experience. This soy sauce is truly made to create a blissful dish.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy017\" target=\"_blank\"\u003e\"Kyotanba Rokuemon\" single page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe balance of wasabi and soy sauce is amazing\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eWasabi soy sauce with steak. It's a classic, but plain soy sauce seems like a waste. When you've got some quality meat that really brings out the umami of the lean meat. While salt is fine, when you're not sure, Kikusho is the way to go. Made with Tanba black beans, which are particularly large and flavorful. Kagawa Prefecture's Sanuki no Yume 2009 wheat is used, and the dark soy sauce is carefully aged for two years in a 32-koku cedar barrel. This time and effort create Kikusho's deep flavor and aroma. Its light, crisp umami flavor is complemented by a subtle, natural sweetness. Its clear, beautiful color and fragrant aroma are sure to delight. Its sharpness enhances the refreshing spiciness of the wasabi, allowing you to enjoy it to the very last bite.\u003c\/p\u003e\n\n \u003cp\u003eAt the first bite, the umami of soy sauce hits you right away. Then the umami of the meat slowly follows. The delicious balance, right down to the lingering aftertaste, is irresistible. This wasabi soy sauce steak, enjoyed with \"Kikusho,\" is a sophisticated treat. Please give it a try. The combination is overwhelming.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy044\" target=\"_blank\"\u003e\"Kikusho\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033-5.jpg?v=1750408380\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe ultimate in richness - Re-brewed soy sauce + garlic and butter\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eFor those days when you want to eat a hearty meal, chomp down on some meat and shovel down some rice, try our rich, full-bodied soy sauce, paired with fragrant garlic and butter for a rich, intense flavor. This steak will have you coming back for more rice, and you'll be guiltily captivated. Our recommendation is the \"Kasane Shikomi Soy Sauce.\" It boasts one of the richest flavors among all the kasane shoyu, boasting a robust body, a distinctive acidity and aroma, and a thick texture. Its presence is more like a sauce than soy sauce. Its flavor is far more appealing with lean or fatty meats than fish. What's more, this \"Kasane Shikomi Soy Sauce\" is a raw soy sauce that hasn't been heat-sterilized. So the moment you pour it over a piping hot steak, a sizzling sound erupts, instantly stimulating your appetite.\u003c\/p\u003e\n\n \u003cp\u003eAroma, sound, and taste. This triple combination creates a feast that's just like a dish from a teppan restaurant. ・Soy sauce and butter create a rich feast. ・Soy sauce and garlic pack a punch! You'll enjoy your steak right to the last bite.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy033\" target=\"_blank\"\u003e\"Layered Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016-5.jpg?v=1750408587\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eElegant steak with light soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eWhile something hearty is good, today I want something light and delicate. There are days like that, aren't there? When you want to directly experience the umami of the meat, it may be surprising, but light soy sauce is the perfect match. Among light soy sauces, \"Awamurasaki\" is made with rice koji, so it has a more subdued saltiness than dark soy sauce, a lighter color, and a very mellow taste. It's a great supporting actor that gently brings out the umami of the ingredients. It tightens the flavor with a refreshing saltiness, but still has a strong umami flavor, so even if the soy sauce is light, you can enjoy the deep aftertaste of the steak.\u003c\/p\u003e\n\n\u003cp\u003e - Light and refreshing with wasabi soy sauce.\u003cbr\u003e - Enjoy the sour taste by combining it with citrus fruits such as lemon.\u003cbr\u003e - Paired with grated daikon radish, it has a refreshing aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e The \"Japanese Refreshing Steak\" is served with a mild, light soy sauce, allowing you to enjoy the delicious flavor of the meat in a relaxed atmosphere.\u003c\/p\u003e\n\n \u003cdiv class=\"btn\"\u003e\u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy016\" target=\"_blank\"\u003e\"Pale purple\" single item page\u003c\/a\u003e\u003c\/div\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767481516237,"sku":null,"price":3132.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278472909,"sku":null,"price":3462.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/136463290.jpg?v=1722570549"},{"product_id":"setokaka","title":"5 soy sauces recommended for bonito flakes ","description":"\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type1.jpg?v=1751002604\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDo you know the basics of soy sauce?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eSoy sauce can be divided into six types: white soy sauce, light soy sauce, sweet soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce. The color, salt content, and flavor vary depending on the brewing period and fermentation method.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cstrong\u003eKoikuchi soy sauce\u003c\/strong\u003e accounts for approximately 80% of the soy sauce produced in Japan. With an exquisite balance of umami, sweetness, and aroma, it is a versatile soy sauce that goes well with any dish, including bonito flakes.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e \u003cspan\u003e◆ \u003cstrong\u003eWhite soy sauce\/Light soy sauce\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e \u003cspan\u003eIt has a light color and a simple taste, and the flavor of the bonito flakes really comes through.\u003cbr\u003e\u003c\/span\u003e \u003cspan\u003e\u003cbr\u003e◆ \u003cstrong\u003eRe-brewed soy sauce and tamari soy sauce\u003c\/strong\u003e\u003c\/span\u003e \u003cbr\u003e\u003cspan\u003eIt has a rich, deep color and when combined with bonito flakes it creates a punchy, umami flavor.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e \u003cspan\u003e\u003cstrong\u003eSweet soy sauce\u003c\/strong\u003e : A flavor that has taken root in Kyushu, Hokuriku, and other regions. Pair it with dried bonito flakes for a perfect blend.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/span\u003e \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/Okaka_1.jpg?v=1752380246\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSoy sauce and dried bonito flakes\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e This is a rich tamari soy sauce. It goes really well with bonito flakes. The saltiness and umami are just right, and the rich appearance really whets the appetite. It has a deep, rich umami flavor, and is definitely one you should try.\u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eTsuresoi \/ Minamizo Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan\u003e\"Tsuresoy\" is a gluten-free soy sauce made from 100% whole soybeans from Aichi Prefecture, aged for three years in wooden barrels. It is brewed using a \"five-minute brewing\" method, which uses only half the amount of water compared to the amount of soybeans. This results in a rich, flavorful finish.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eIt is not a thick, jet-black tamaro, but has a reddish-brown color with a crisp, fruity aroma. It goes well with bonito flakes on rice balls and lean red meat sashimi.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e\n\n \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy076\" target=\"_blank\"\u003e\"Tsuresoi\" single page\u003c\/a\u003e \u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy071-5.jpg?v=1750408379\" alt=\"\"\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/Okaka_2.jpg?v=1752380247\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe taste is reminiscent of convenience store bonito flakes\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e The biggest surprise was this sweet soy sauce. If you taste the soy sauce on its own, it's very sweet, but when you add the bonito flakes, the sweetness doesn't come out as much, and the flavor blends beautifully with the bonito flakes. \u003cspan\u003eIt tastes just like the bonito flake rice balls you get at convenience stores.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003ch3\u003e\n\n \u003cstrong\u003eKanena Soy Sauce\u003c\/strong\u003e \u003cstrong\u003e\/Nagatomo Miso (Miyazaki Prefecture)\u003c\/strong\u003e\n\n\u003c\/h3\u003e\n\n \u003cp\u003eFirst-timers may be surprised by its sweetness. It is relatively sweet even among Kyushu varieties, but it is not thick, but rather light. \u003cspan\u003eThe koji is made in-house, making it an essential flavor in the region's food culture.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe mash is made by mixing koji with salt water, and is then left to mature for about a year in the natural four seasons of Miyazaki. After that, the pressed soy sauce is pasteurized (heat sterilized) and sweetened in a way that is unique to Miyazaki, before being carefully bottled.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e You can try making it into meat-wrapped rice balls, or use it in fish stews instead of rice balls.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e\n\n \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy071\" target=\"_blank\"\u003e\"Kanena Soy Sauce\" single item page\u003c\/a\u003e \u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy018-5.jpg?v=1750408379\" alt=\"\"\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/Okaka_3.jpg?v=1752380247\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eIt has a wide range of applications when combined with other ingredients.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eLight-colored and salty, this light soy sauce makes rice balls taste like salted rice balls when made with bonito flakes. It also goes well with ingredients like whitebait and edamame, and because it doesn't add color, it looks beautiful.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eTatsuno Honzukuri Usukuchi \/ Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e This light soy sauce is perfect for anything. It has a subtle saltiness and flavor, \u003cspan\u003ea beautiful pale color, and a clean saltiness.\u003c\/span\u003e \u003cspan\u003eIt perfectly complements any dish, fulfilling its role as a light soy sauce, bringing out the flavor of the ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThis \"Tatsuno Honzukuri Usukuchi\" is perfect for bringing out the flavor of dashi. In addition to rice balls, try using it in rolled omelets. It delicately brings out the flavor of the dashi and eggs, giving them a beautiful yellow color.\u003c\/span\u003e You can also use it as a sprinkle instead of salt or lemon.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \n\u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy018\" target=\"_blank\"\u003e\"Tatsuno Honzukuri Usukuchi\" single item page\u003c\/a\u003e \u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019.jpg?v=1750557706\"\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/Okaka_4.jpg?v=1752380246\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePlum-flavored plum soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e This plum soy sauce has a plum flavor. Its sourness goes perfectly with the bonito flakes. Furthermore, if you add plum ingredients to the plum and bonito flake rice ball, the plums overlap with each other, creating a luxurious plum flavor. Recommended for those who love plums.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003ePlum soy sauce \/ Okubo Brewery (Nagano Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e \u003cspan\u003eThe only ingredients are red plum vinegar, soy sauce, and mirin. The red plum vinegar used is Ryujin plum from Wakayama Prefecture, a member of the \"Association for Creating Reliable Flavors.\" This dish is characteristic of Okubo, who is particular about the ingredients he uses. It is based on Okubo Brewery's soy sauce (Kodai no Hishio), and is simply seasoned with red plum vinegar and mirin, resulting in a gentle taste that is neither too salty nor too sour, and simply retains the flavor of the ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eIts beautiful, clear red color gives it a subtle plum scent when used to season hot rice balls. It is also recommended as a salad dressing or for chicken cutlets.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e\n\n \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy019?_pos=1\u0026amp;_sid=83dc245e5\u0026amp;_ss=r\" target=\"_blank\"\u003e\"Plum Soy Sauce\" single item page\u003c\/a\u003e \u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051-5.jpg?v=1750408380\" alt=\"\"\u003e\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/Okaka_5.jpg?v=1752380246\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe all-purpose dark soy sauce is exceptionally stable\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e \u003cspan\u003eThe rich aroma and mellow flavor further enhance the deep flavor of the bonito flakes, adding richness and mellowness to the entire rice ball.\u003c\/span\u003e This versatile product is brewed in a wooden barrel and can be used for a wide range of purposes, including bonito flakes.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eHandmade dark soy sauce, aged for two years \/ Okamoto Soy Sauce (Hiroshima Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eThe brewery is surrounded by the sea and mountains, and the natural breeze blows through. Even in the middle of summer, the soy sauce is stirred by hand. \u003cspan\u003e\"There are as many flavors as there are households. That's why it's good to have soy sauce that anyone can enjoy,\" says Okamoto, whose soy sauce is a flavor that supports home cooking on the island.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThis mellow flavor is made from domestically grown soybeans and wheat, aged for two years. The soy sauce has just the right color and aroma, and a strong umami flavor that's not too rich, creating a perfect balance with the other ingredients. It's delicious mixed with any ingredients, including shimeji mushrooms, canned chicken, and canned mackerel! In addition to rice balls, it's also great with tofu and boiled greens.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy051\" target=\"_blank\"\u003eSingle item page for \"Handmade Koikuchi Soy Sauce, Two Years Matured\"\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767481712845,"sku":null,"price":2916.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278505677,"sku":null,"price":3246.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/140639510.jpg?v=1722570555"},{"product_id":"staff2","title":"A soy sauce that makes you want to explain how to use it ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy086.jpg?v=1749630593\"\u003e\u003cimg style=\"font-size: 0.875rem;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/staff2-2.jpg?v=1750557325\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: e3ddd358-e667-483f-acee-4eebc52327bc --\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMy recommendation for a fish sauce that doesn't have a strong smell is soy milk soup.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e - Simply add a little to soy milk, heat, and sprinkle with sesame oil and chopped green onions.\u003cbr\u003e - The umami flavor of the fish sauce is fully absorbed into the mellow soy milk, making it an addictively delicious dish.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eEnjoy delicious soy milk\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e One day, my husband, who had started to become health conscious, said, \"I heard soy milk is good for you, so maybe I should try drinking it.\" However, we don't really like soy milk, so we're bound to get bored of it if we keep it as is.\u003c\/p\u003e\n\n \u003cp\u003eThat's how I came up with this soup. I heated soy milk, added a little bit of eso fish sauce, and added sesame oil and chopped green onions. The gentle sweetness of the soy milk is combined with the umami of the eso, giving it a deep richness and aroma. Because it doesn't have the \"typical fish sauce smell,\" it's a dish that anyone can easily recommend.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eOther recommended uses\u003cbr\u003e\u003c\/strong\u003e・Hiyayakko (cold tofu) ・Oden soup stock ・Add a little to salt ramen ・Perilla oil and lemon juice dressing ・Simmered dishes, stews, stir-fries\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy086\" target=\"_blank\"\u003e\"Eso fish sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy077.jpg?v=1749630593\"\u003e\u003cimg style=\"font-size: 0.875rem;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/staff2-3.jpg?v=1750557363\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\"This is what I have for breakfast!\" is what always comes to mind: egg porridge.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e -I can't forget the taste that a friend made for me when I was a student, and after trying many different types, this white dashi is my favorite.\u003cbr\u003e・A gentle, comforting taste. Perfect for busy mornings.\u003c\/p\u003e\n\n \u003ch3\u003e\u003cstrong\u003eMy encounter with white dashi\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp\u003e This seasoning is filled with memories from my student days. The morning after I stayed over at a friend's house, he said, \"Leave breakfast to me!\" and brought out egg rice porridge with white dashi. The moment I took my first bite, the mild, gentle flavor of the dashi and the creamy egg were a perfect match, and it was a bowl that warmed my heart.\u003c\/p\u003e\n\n\u003cp\u003e It was over 20 years ago, and that was when I first learned about \"shiro dashi.\" I've tried many different kinds of shiro dashi, but Shichifuku Brewery's shiro dashi is my favorite.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eOther recommended uses\u003cbr\u003e\u003c\/strong\u003e・Easy pickles ・Clear soup ・Japanese-style spaghetti ・Omelette ・Seasoned eggs\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy077\" target=\"_blank\"\u003e\"Shirodashi\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy074.jpg?v=1749630593\"\u003e\u003cimg style=\"font-size: 0.875rem;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/staff2-4.jpg?v=1750557424\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eOur original dressing is made with a fragrant, slightly sophisticated soy sauce.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003e-Mix with olive oil and lemon juice to make a simple dressing.\u003cbr\u003e・Plenty of vegetables and grilled chicken to create a cafe-style salad at home.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eA dish that will elevate your everyday salad\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e My go-to is to mix it with olive oil and lemon juice to make a dressing. One day, when I invited a friend over to my house, I poured this dressing over a salad and served it to them, and they were delighted, saying, \"It tastes like I just got it from a restaurant!\"\u003c\/p\u003e\n\n\u003cp\u003e When you add cheese or grilled chicken to regular ingredients like sunny lettuce, onion, and tomato, it tastes like you've put a lot of effort into it, thanks to Kunmurasaki. It's a magical product that will turn an ordinary salad into a special dish.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eOther recommended uses\u003c\/strong\u003e \u003cbr\u003e・Roast beef ・Stir-fried bean sprouts ・Potato salad ・Sprinkle on curry or fried chicken ・Rice with raw egg\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy074\" target=\"_blank\"\u003e\"Kunmurasaki\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019.jpg?v=1749630593\"\u003e\u003cimg style=\"font-size: 0.875rem;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/staff2-5.jpg?v=1750557491\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFor those who like a refreshing taste, we recommend the Chicken Cutlet with Plum Soy Sauce.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e - If you pour plum soy sauce over fried foods, they will not feel heavy and you will be able to eat them easily.\u003cbr\u003e・Add plenty of grated daikon radish and it's perfect!\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eThe appeal of plum soy sauce, perfect for deep-fried foods\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e I always go for plum soy sauce with chicken cutlet! I usually use soy sauce with pork cutlet and fried horse mackerel, but when I tried plum soy sauce on chicken cutlet, it was light and brought out the umami of the meat, making it an exquisite combination! If you add grated daikon radish, it becomes so light that you can eat as much as you want.\u003c\/p\u003e\n\n \u003cp\u003eIt is also recommended for fried horse mackerel. If you want to eat fried food but want something light, we recommend this method without hesitation.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eOther recommended uses\u003cbr\u003e\u003c\/strong\u003e・White rice ・Lotus root salad (with mayonnaise and ground sesame)\u003cbr\u003e・Shabu-shabu ・Cold tofu ・Somen\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy019\" target=\"_blank\"\u003e\"Plum Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005.jpg?v=1749630593\"\u003e\u003cimg style=\"font-size: 0.875rem;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/staff2-6.jpg?v=1750557552\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003eIf you want to add variety to your teriyaki, try [\u003c\/strong\u003e \u003cstrong\u003eChicken Teriyaki with Miso Tamari]\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e - Just by using miso tamari, the aroma and richness will be enhanced.\u003cbr\u003e・Though it's rich, the aftertaste is surprisingly refreshing. It's sure to become a new favorite.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eFamily members praised it as something a little different\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eWhen I use miso tamari in my usual teriyaki, my family members say, \"It feels different today!\" Although the finished color is lighter than teriyaki made with soy sauce, it has a nice aroma and rich flavor, yet is surprisingly light and not heavy. It makes for a teriyaki that's a little different from the usual.\u003c\/p\u003e\n\n\u003cp\u003e If you want to try something a little more adventurous with your everyday menu, try using it instead of soy sauce.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eOther recommended uses\u003cbr\u003e\u003c\/strong\u003e・Fried rice ・Clear soup ・Mayonnaise dipping sauce ・Vanilla ice cream ・Ginger pork\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy005\" target=\"_blank\"\u003e\"Miso Tamari\" single item page\u003c\/a\u003e\n\u003c\/div\u003e\n\n \u003cp class=\"inyou\"\u003eAll of these soy sauces will make you think, \"I want to try one!\" and \"What should I use it for next?\" Try to find your favorite way to use them. You'll probably want to explain your recommended ways to others.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/matano\" rel=\"noopener\" target=\"_blank\"\u003eMiho Matano\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767482007757,"sku":null,"price":3132.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278538445,"sku":null,"price":3462.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setsetsumei.jpg?v=1749630070"},{"product_id":"setshooshima5","title":"5 wooden barrels of soy sauce from Shodoshima ","description":"\u003ch2\u003e\u003cimg class=\"syimgcook\" src=\"https:\/\/www.s-shoyu.com\/wp-content\/uploads\/2022\/07\/kioke_yamaroku.jpg\"\u003e\u003c\/h2\u003e\n\n\u003ch2 class=\"ku_title\"\u003e\n\n \u003cstrong\u003ePassing on the taste of wooden barrel brewing to future generations\u003c\/strong\u003e \u003cstrong\u003e\/ Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWhat makes Yamaroku Soy Sauce unique is that it is brewed in wooden barrels. And it is made from those wooden barrels themselves. Over time, the number of soy sauce breweries that use wooden barrels for brewing has steadily decreased, and there is only one barrel maker left that manufactures wooden barrels. \"It will be fine for my generation, but by the time my children and grandchildren are old enough, wooden barrels will no longer be around,\" Yamamoto felt, so he decided to become an apprentice to a barrel maker along with two carpenters from Shodoshima.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e They then began making their own barrels in 2013. From there, they reached out to barrel-making breweries across the country, and members from different manufacturers and industries are working together to make new barrels. By disclosing and sharing their techniques, they hope to increase the value of wooden barrels themselves, and many craftsmen have gathered on Shodoshima as part of the \"Kioke Craftsman Revival Project.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1750408379\"\u003e\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTsuru sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eTsurusho is Yamaroku Soy Sauce's signature re-brewed soy sauce, visited by many people from all over Japan and the world. It is a four-year aged soy sauce, made by aging dark soy sauce for two years, then adding mash and aging it for another two years. It is characterized by its rich, deep flavor and mellow taste, and a rich aroma that spreads throughout the mouth. Some people say that after trying it once, they can't use any other soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThe rich, rich Tsurusho soy sauce, aged for a long time, pairs perfectly with tuna. We especially recommend it with red sashimi, which is the epitome of tuna! It eliminates the fishy smell of sashimi, bringing out the flavor of both the sashimi and the soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy043?_pos=2\u0026amp;_sid=8b2696ce6\u0026amp;_ss=r\" target=\"_blank\"\u003e\"Tsuru Miso\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044-5.jpg?v=1750408379\"\u003e\n\u003ch2\u003e \u003cstrong\u003echrysanthemum sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\u003cspan\u003eMade with large, umami-rich black beans from Tanba and \"Sanuki no Yume 2000\" wheat from Kagawa Prefecture, this soy sauce is aged for two years in a 32-koku cedar barrel. After natural filtration, the soy sauce is pressed slowly under pressure. This traditional dark soy sauce is characterized by its light, crisp umami flavor, a hint of sweetness, and above all, its beautiful color and rich fragrance.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eKikujiang is a perfect match for meat dishes such as gyoza, shumai, and steak. The refreshing taste of the soy sauce brings out the umami and sweetness of the meat. While a soy sauce may go well with pork, it may not go so well with beef, or the soy sauce may taste good when eaten with a dipping sauce but not when used in cooking. However, Kikujiang brings out its sharpness and pleasant aroma in a variety of meat dishes.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy044\" target=\"_blank\"\u003e\"Kikusho\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-shokin2.jpg?v=1751179249\" alt=\"\"\u003e\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n \u003ch2 class=\"ku_title\"\u003e\u003cstrong\u003eA taste supported by passionate fans: Shokin Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Shodoshima Island in Kagawa Prefecture is famous for its soy sauce production, with 17 soy sauce breweries lined up in a row. Shokin Soy Sauce has 120 cedar barrels lined up, one of the largest such numbers in Japan. When you enter the brewery, you'll be greeted by the soft, pleasant aroma of soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e One thing that is particularly noteworthy about Shokin Soy Sauce is how the barrels are managed. When stirring the soy sauce's various flavors, some of the flavors inevitably splash back, but at Shokin Soy Sauce, this is wiped away thoroughly. The floor and the edges of the barrels are extraordinarily clean. \"Cleaning is a lot of work, but we do it because we want to make something that smells great,\" Fujii Yasuto says casually. \u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006-5.jpg?v=1750408379\"\u003e\n\u003ch2 class=\"product-title h2\"\u003e \u003cstrong\u003eShokin Light Soy Sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThis light soy sauce is made from domestically grown soybeans and wheat in wooden barrels. It's also a raw type that hasn't been pasteurized. \u003cspan\u003eShokin Soy Sauce's light soy sauce has a total nitrogen content, an indicator of umami, of over 1.5%, which is a high value by general standards. Shokin Soy Sauce doesn't brew light soy sauce and dark soy sauce separately, but instead separates the same batch of moromi into light and dark soy sauce based on the finish and brewing period. This means that even though it's a light soy sauce, it still has a strong umami flavor, but it doesn't overpower the rest, bringing out the flavor of the ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eThe first thing we recommend trying with light soy sauce is udon soup. While it's easy to make udon soup by diluting noodle soup, you might find yourself loving udon even more if you try making it from scratch. Simply add dashi, soy sauce, mirin, and a little salt to a pot and bring to a boil. Using light soy sauce will give you Kansai-style udon noodles that really bring out the flavor of the dashi. With simple ingredients, you'll want to drink up every last drop of udon soup.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy006?_pos=6\u0026amp;_sid=2b41a5dd6\u0026amp;_ss=r\" target=\"_blank\"\u003e\"Shokin Lightly-Skinned Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg class=\"syimgcook\" src=\"https:\/\/s-shoyu.com\/wp-content\/uploads\/2018\/07\/yamahisa6.jpg\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003eInheriting a 400-year tradition\u003c\/strong\u003e \u003cstrong\u003e\/ Yamahisa (Kagawa Prefecture)\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n \u003cp\u003eStepping into Yamahisa's storehouse, you'll see barrels lined up closely together, neatly lined all the way to the other side of the deep storehouse. There are 154 barrels in total. \"Unlike miso production, there's no need to move the barrels, which is why they're lined up so closely together,\" says President Uematsu Katsutaro.\u003c\/p\u003e\n\n \u003cp\u003eThe soy sauce matures slowly over time in these barrels. While most regular soy sauce production takes four to six months, Yamahisa uses natural fermentation to produce its soy sauce. As a result, it is not uncommon for the fermentation and maturation process to take two years. This production method fully demonstrates the experience and intuition of a craftsman with over 50 years of experience. \"By taking the time, the salt blends in. The salty edge disappears, and the soy sauce becomes delicious, with a rich, umami flavor, and is not just salty when you put it in your mouth.\" This knowledge has been passed down to the younger brewers. \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046-5.jpg?v=1750408379\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eorganic soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n \u003cp\u003eYamahisa is a pioneer in producing organic JAS certified soy sauce. \u003cspan\u003eWe were given the opportunity to observe the soybean steaming process, where soybeans delivered from the Kanazawa region of Ishikawa Prefecture were being steamed. Stepping into Yamahisa's storehouse, we were greeted by the sight of barrels densely packed together, neatly lined up all the way to the other side of the deep storehouse. There were 150 barrels in total. The sight was truly impressive.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThis soy sauce also uses domestically grown organic soybeans and wheat. The same goes for the salt, which is only sun-dried using the sun-dried salt production method. The oily whole soybeans give the soy sauce a strong reddish color, while the sun-dried salt adds a subtle sweetness, creating the Yamahisa flavor. This is a slightly dry, dark soy sauce with a strong brewery aroma and a strong bean flavor. Perfect for those who are particular about ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cdiv class=\"btn\"\u003e\n\u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy046?_pos=10\u0026amp;_sid=2b41a5dd6\u0026amp;_ss=r\" target=\"_blank\"\u003e\"Organic soy sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047-5.jpg?v=1750408380\"\u003e\n\u003ch2\u003e \u003cstrong\u003esoybean paste\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The soy sauce, which took a year and a half to make, is used instead of brine and brewed again for another year and a half. Domestically produced soybeans and wheat are used, and the soy sauce is fermented and aged in cedar barrels. \u003cspan\u003eIt has a powerful flavor, strong aroma, acidity, and a crisp, distinctive taste, but it doesn't feel salty, all thanks to the thorough aging process.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eWe recommend using it with meat or in cooked dishes. \u003cspan\u003eIf you want to enjoy the flavor of the ingredients rather than the taste of a sauce or dressing, soy sauce is the way to go. While a light dark soy sauce is fine, try using a slightly richer, re-brewed soy sauce. It has been aged for a long time, so the flavor is concentrated and it pairs perfectly with oil. What's more, the aroma improves as you heat it, so you can pour it directly over hot, freshly grilled meat, or use it as a wasabi soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/ja-us\/products\/sy047?_pos=1\u0026amp;_sid=208dfa619\u0026amp;_ss=r\" target=\"_blank\"\u003eSingle item page for \"Bean ginger\"\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767482040525,"sku":null,"price":3132.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278571213,"sku":null,"price":3462.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/164364461.jpg?v=1722570568"},{"product_id":"setsushi51","title":"Enjoy salmon at a conveyor belt sushi restaurant with soy sauce 5 bottles ","description":"\u003ch2\u003e\n\n\u003cimg class=\"syimgcook\" src=\"https:\/\/s-shoyu.com\/img\/color\/cook550\/269-2.jpg\"\u003e\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1750408379\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eA rich, long-aged product that is delicious even when eaten \u003cspan class=\"sysyurui s_color\"\u003eraw\u003c\/span\u003e .\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This goes well with plain salmon. The soy sauce is rich, but that's what gives it the perfect balance. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg class=\"syimgcook\" src=\"https:\/\/s-shoyu.com\/img\/color\/cook550\/269-3.jpg\"\u003e\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016-5.jpg?v=1750408587\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eA familiar presence in \u003cspan class=\"sysyurui u_color\"\u003eAwa\u003c\/span\u003e Nishi, Japan. Light soy sauce that can be used as a drizzle.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This goes well with salmon topped with sliced ​​onions, as it brings out the sweetness of the onions. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg class=\"syimgcook\" src=\"https:\/\/s-shoyu.com\/img\/color\/cook550\/269-4.jpg\"\u003e\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076-5.jpg?v=1750408379\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003e\u003cspan class=\"sysyurui t_color\"\u003eTamari\u003c\/span\u003e soy sauce is extremely rich and has many passionate fans.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThis goes well with seared salmon with mayonnaise. The rich, robust flavor brings the whole dish together beautifully. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg class=\"syimgcook\" src=\"https:\/\/s-shoyu.com\/img\/color\/cook550\/269-1.jpg\"\u003e\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051-5.jpg?v=1750408380\" alt=\"\"\u003e\n\u003ch2\u003e \u003cstrong\u003eIt's delicious whether you pour it \u003cspan class=\"sysyurui k_color\"\u003eover your food\u003c\/span\u003e or use it in cooking.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This is a versatile and well-balanced soy sauce, but I recommend using a different soy sauce with salmon on its own. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg class=\"syimgcook\" src=\"https:\/\/s-shoyu.com\/img\/color\/cook550\/269-5.jpg\"\u003e\u003cspan\u003e\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cimg class=\"syimg\" src=\"https:\/\/s-shoyu.com\/img\/kura\/05.jpg\"\u003e\n\u003ch2\u003e \u003cstrong\u003eIt will inspire the imagination of \u003cspan class=\"sysyurui kk_color\"\u003efood\u003c\/span\u003e lovers.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The combination of onion and salmon brings out the flavor of ingredients different from light red wine. Also, try it with pickled ginger.\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003e→\u003c\/span\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/cook\/269\" target=\"_blank\"\u003eSoy sauce to take to a conveyor belt sushi restaurant\u003c\/a\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767482204365,"sku":null,"price":3024.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278636749,"sku":null,"price":3354.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setsushi51-1.jpg?v=1786767079"},{"product_id":"settamago1","title":"For TKG, making delicious eggs even more delicious","description":"\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-221.jpg?v=1748750389\"\u003e\u003c\/h2\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSoy sauce for raw egg rice is an eternal theme\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e I'm Mori, a former staff member at Matsuya Ginza store.\u003c\/p\u003e\n\n \u003cp\u003eI first became interested in raw egg on rice after I came across \"Maboroshi no Tamagoyasan,\" a restaurant that sells eggs delivered from chicken farms all over the country in a buffet style. Since then, I've been eating raw egg on rice more and more frequently. And as I've been eating a lot of eggs, I've noticed something. First of all, the soy sauce that pairs well with eggs you can easily buy at the supermarket and so-called brand eggs is completely different. Also, even though we say \"delicious eggs,\" there are many different types of deliciousness.\u003c\/p\u003e\n\n\u003cp\u003e for example,\u003cbr\u003e・Eggs with a perfect balance of white and yolk ・Eggs with a deep orange yolk and a rich flavor ・Eggs with a bright yellow yolk and a gentle sweetness\u003c\/p\u003e\n\n \u003cp\u003eEach egg is best suited to a different soy sauce. Many people who love raw egg rice order their favorite eggs from a chicken farm, right? If you've gone to the trouble of buying the best eggs, you should also be particular about the soy sauce you use.\u003cbr\u003e I've tried a variety of different combinations of eggs and soy sauce, and I'd like to introduce some of my recommended combinations. I hope you'll find the perfect drop that brings out the best in your eggs. Your life with raw egg on rice will become even more enjoyable! \u003c\/p\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: ec06123e-07eb-4a10-9949-3c30a7144fe2 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\n\n\u003cimg style=\"font-size: 14px; font-weight: 400;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073_97e83b0b-458e-41f1-9a47-b57c1b978209.jpg?v=1748669843\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073-5.jpg?v=1750408587\" alt=\"\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\"Delicious salt water\" that tastes nothing like soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eThe sweetness and aroma of Shiro Tamari go perfectly with eggs with orange yolks and a strong flavor! The first thing that hits you is the gentle sweetness and aroma of Shiro Tamari. After that, the natural sweetness of the eggs softly emerges. The best way to eat eggs with a strong umami flavor is with a gentle saltiness, rather than adding soy sauce. This really brings out the sweetness of the eggs themselves. It's like adding a pinch of salt to watermelon - that feeling when the sweetness really stands out.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eShiro Tamari \/ Nitto Brewery (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eEven among white soy sauces, Shiro Tamari is a little special. In fact, it doesn't contain any soybeans. The only ingredients are wheat, salt, and shochu. Regular white soy sauce contains a small amount of soybeans, giving it a subtle soy sauce flavor, but Shiro Tamari has absolutely no soy sauce-like flavor. According to the brewer, the expression \"delicious salt water\" is the perfect description. The gentle sweetness and aroma of wheat gently spreads throughout the soy sauce, making it a truly mysterious and delicious salt water. Another unique feature is that while alcohol is usually added to prevent mold from growing, shochu is used instead.\u003c\/p\u003e\n\n \u003cp\u003eWhat's the difference between salt and Shiro Tamari? It's the gentle sweetness and soft fragrance that only Shiro Tamari can offer. However, it's not just salty; it also brings out the sweetness and umami of the eggs to the fullest. Once you try it, you'll never forget the taste.\u003c\/p\u003e\n\n\u003cp\u003e So, what happens if you add Shiro Tamari to your regular eggs when making raw egg rice? Of course, it doesn't necessarily go wrong, but your first impression might be that it's a little salty. This is because Shiro Tamari has almost no umami, which is typical of soy sauce. Therefore, I think that with regular eggs, you'd get a better balance by adding dark soy sauce, which has a strong umami flavor, or dashi soy sauce, which has a sweet and dashi-flavored taste.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy073\"\u003e\"Shiro Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-221-3.jpg?v=1748751191\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n \u003ch2\u003e\u003cstrong\u003eDelicious eggs need delicious saltiness\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e For delicious eggs, adding a bit of salt will bring out the natural sweetness of the eggs. We recommend eggs with a perfect balance of white and yolk, or eggs with a deep orange yolk and a rich flavor. The balance between the eggs and soy sauce is perfect, so both the eggs and soy sauce are delicious! Even if you don't like light soy sauce because it's too salty, this is a combination that we recommend you try.\u003c\/p\u003e\n\n\u003ch3\u003e\n\n \u003cstrong\u003e\u003cspan class=\"notion-enable-hover\" data-token-index=\"0\"\u003eLightly brewed soy sauce \/ Katagami Soy Sauce (Nara Prefecture)\u003c\/span\u003e\u003c\/strong\u003e\u003c!-- notionvc: 2fc6f0c8-d268-4324-83f6-42a77c9fc834 --\u003e\n\n\u003c\/h3\u003e\n\n \u003cp\u003eOf these five, this is my top recommendation. It's a unique type of light soy sauce with a strong umami flavor. It's made by Katagami-san, a self-proclaimed \"foodie.\" He has pursued the strongest umami flavor possible while retaining the gentle color and aroma that is unique to light soy sauce. While it looks a little strong, the balance between umami and saltiness is exquisite, and this strong saltiness really brings out the sweetness of the eggs.\u003c\/p\u003e\n\n\u003cp\u003e The difference between this and Shiro Tamari is that it has a proper soy sauce flavor. However, it is not overly assertive like dark soy sauce, but rather has the unique approach of light soy sauce, which brings out the flavor of the ingredients.\u003c\/p\u003e\n\n \u003cp\u003eSo, what happens if you use regular eggs on rice with raw egg? Just like with Shiro Tamari, it's not that they don't go well together, but your first impression might be that they're too salty. You can really taste the saltiness more than with Shiro Tamari.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy032\"\u003eSingle item page for \"Lightly Brewed Naturally Brewed Soy Sauce\"\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-221-4.jpg?v=1748750390\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDelicious soy sauce on rice with raw egg\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e We recommend eggs with a deep orange yolk and a rich flavor, or eggs with a bright yellow yolk and a gentle sweetness. Whether the egg has a strong impact or a gentle sweetness, the soy sauce blends in naturally and brings the dish together deliciously. The sweetness of the egg and the umami of the soy sauce combine to create a dish of raw egg rice that will make you smile.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eGensho \/ Hata Brewery (Toyama Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eOf the roughly 40 varieties of dark soy sauce available, this one is by far the one I would recommend if you're looking to pair it with delicious eggs on rice. The soy sauce doesn't overpower the egg, but it has a mysterious presence that makes you think, \"Soy sauce is delicious!\" the moment you put it in your mouth. At 20%, it's on the high side for dark soy sauces. But it's not salty at all when you lick it. In fact, the slight saltiness is pleasant and delicious. And above all, the aroma is simply amazing. It has a powerful umami flavor and depth that comes from being aged for three years in wooden barrels. I think this sense of maturation envelops the saltiness, preventing it from feeling too salty.\u003c\/p\u003e\n\n \u003cp\u003eSo, just a little bit is enough for rice with raw egg on top. It really brings out the sweetness of the egg and makes it taste even more delicious. In fact, even with regular eggs, just a drizzle of Gensho gives it a soft fragrance and makes it really delicious.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy055\"\u003e\"Gensho\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eNot too strong, this soy sauce goes well with eggs\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e We recommend eggs with an excellent balance of white and yolk, or eggs with bright yellow yolks and a gentle sweetness. When paired with such eggs, you can really taste the umami of the soy sauce, but it's not at all salty, and it really brings out the sweetness of the eggs. It's rare to find a tamari soy sauce like this that has a strong umami of soybeans yet blends naturally with eggs.\u003c\/p\u003e\n\n\u003ch3\u003e\n\n \u003cstrong\u003e\u003cspan data-token-index=\"0\" class=\"notion-enable-hover\"\u003eIsekura Whole Soybean Soy Sauce \/ Isekura (Mie Prefecture)\u003c\/span\u003e\u003c\/strong\u003e\u003c!-- notionvc: 1b589a10-e0aa-4dc0-80db-3bba602a2fb0 --\u003e\n\n\u003c\/h3\u003e\n\n \u003cp\u003eThis tamari soy sauce is a little unique. It has a strong umami flavor, yet its light color and smooth, light taste. It was created by Shikii Kazuhiro, the fifth-generation owner of Isekura in Mie Prefecture. \"The number of people making soy sauce and those eating it are declining. I wanted to create a new tamari soy sauce that would rekindle interest among generations who have lost interest in tamari,\" he said. This soy sauce was born from that desire. In this region, where tamari soy sauce is deeply rooted, this unique flavor strikes the perfect middle ground between tamari and dark soy sauce, and is aimed at the younger generation. Made with whole soybeans and wheat from Mie Prefecture, it is slowly aged in wooden barrels. It has a subtle thickness, yet a robust umami flavor. Its bright appearance and smooth texture retain the powerful soy flavor. That's why it pairs so well with rice topped with raw egg.\u003c\/p\u003e\n\n \u003cp\u003eWhen you pour a typical thick, rich tamari soy sauce over rice with raw egg on top, the soy sauce flavor tends to be too strong. While that may be fine for those who like rich flavors, I personally feel that \"since these eggs are so delicious, I want to eat them with a soy sauce that really brings out the flavor of the eggs.\" This soy sauce makes that possible. For those who want a strong soy sauce for raw egg on rice but don't want it to overpower the egg, this is the perfect choice. It's milder in saltiness than Gensho, and the umami of the soybeans is actually even stronger. That's the kind of raw egg on rice you'll get.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy098\"\u003e\"Isekura Whole Soybean Soy Sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg style=\"font-size: 0.875rem;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy103.jpg?v=1748673027\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSuehiro Soy Sauce x Shokunin Soy Sauce Collaboration Dashi Soy Sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eWe recommend this with eggs with deep orange yolks and a rich flavor. This straight-type dashi soy sauce blends the refreshing taste of light soy sauce with the right amount of kombu and shiitake mushroom dashi. The egg is the star of the show! The gentle umami and subtle dashi flavor gently complement the egg, creating a refined flavor. It's also perfect for rolled omelets, as this one bottle will give you the flavor you need and keep the egg's beautiful color.\u003c\/p\u003e\n\n\u003ch3\u003e\n\n \u003cstrong\u003e\u003cspan class=\"notion-enable-hover\" data-token-index=\"0\"\u003eLightly-Sliced ​​Egg on Top \/ Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/span\u003e\u003c\/strong\u003e\u003c!-- notionvc: 2bd19481-39f2-4211-97bd-3385f3b2bb5b --\u003e\n\n\u003c\/h3\u003e\n\n \u003cp\u003eIn fact, Shokunin Shoyu's lineup includes three types of soy sauce with the word \"egg\" in its name, as well as nine types of dashi soy sauce. They come in a variety of types, from concentrated to straight, and the base soy sauce ranges from white to tamari soy sauce. With so many varieties, it can be hard to know which one to choose. Among them, we recommend this one for delicious egg rice. It's because it was jointly developed by Shokunin Shoyu and Suehiro Shoyu, a long-established company in Hyogo Prefecture famous for its light soy sauce. It was originally conceived with the idea of ​​\"making a soy sauce that would make delicious eggs even more delicious.\"\u003c\/p\u003e\n\n\u003cp\u003e The big difference from other dashi soy sauces is\u003cbr\u003e - It is based on light soy sauce. - It does not use bonito stock, but only kelp and shiitake mushroom stock. These two are its biggest features.\u003c\/p\u003e\n\n \u003cp\u003eThe soy sauce flavor is not too strong, and has a soft, gentle aroma. The refreshing taste of light soy sauce is combined with the gentle, rich umami of kelp and shiitake mushrooms, naturally enhancing the deliciousness of the eggs. It's truly the ultimate combination.\u003c\/p\u003e\n\n\u003cp\u003e I don't think there are many other soy sauces made with shiitake mushroom stock for egg on rice. To be honest, shiitake flavor is a matter of personal preference. Of course, it may not be suitable for people who say, \"I just can't stand shiitake! I can't eat it even if it has even a little bit of it.\" However, Usukuchi Tamagokake has a very soft finish without being too strong in the shiitake flavor. This exquisite balance was achieved after many trial and error attempts. It's a flavor that you should definitely try.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy103\"\u003e\"Thinly-Sliced ​​Egg on Top\" single item page\u003c\/a\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003chr\u003e\n\n \u003cp\u003eText: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767482466509,"sku":null,"price":2916.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278669517,"sku":null,"price":3246.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/177503155.jpg?v=1722570589"},{"product_id":"settamago2","title":"For TKG, making supermarket sale eggs delicious ","description":"\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-221-4.jpg?v=1748750390\"\u003e\u003c\/h2\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044-5.jpg?v=1751161089\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe sharpness and aroma make the eggs taste even better\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e The large, flavorful Tanba black beans give off a strong aroma, making this TKG a dish that will make you feel like \"this soy sauce is delicious!\" The impactful sharpness and aroma go perfectly with chili oil. A slightly spicy TKG is also delicious. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 973e7ab9-5c01-4276-9be6-1fc6df41dfb9 --\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch3\u003e\u003cstrong\u003eChrysanthemum soy sauce \/ Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp\u003e Yamaroku Soy Sauce, located on Shodoshima Island in Kagawa Prefecture, is a brewery that attracts visitors from all over the world. The fifth-generation owner, Yasuo Yamamoto, is the initiator of the \"Kioke Craftsman Revival Project,\" and is a craftsman who not only makes soy sauce but also makes the wooden barrels himself. The sight of wooden barrels that have been in use for over 100 years coexisting with newly assembled wooden barrels is a rare sight even across the country.\u003c\/p\u003e\n\n \u003cp\u003e\"Kikusho,\" made by aging Tanba black soybeans in these wooden barrels for two years, is characterized by its rich umami flavor, sharp saltiness, and deep fragrance. It has such an impact that you will never forget it once you try it. This is a recommended product for when you want to enjoy a savory egg on rice. \u003c\/p\u003e\n\n\u003c!-- notionvc: 9447eb74-ae9a-478f-b1fa-845072e7bfe3 --\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Light ☆☆☆★☆ Rich\u003cbr\u003e Mellow ☆☆☆☆★ Sharp\u003cbr\u003e Gentle ☆☆☆★☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-221.jpg?v=1748751191\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003c!-- notionvc: de24cec8-7c24-4b47-912b-c62e09802c93 --\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTKG with a rich umami flavor and soy sauce as the main ingredient\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e Made with 100% soybeans, it has a rich, umami flavor that's not too heavy. It doesn't overpower the flavor of the eggs, and it's not too salty. If regular soy sauce isn't quite enough for you... this is perfect for when you want something rich and punchy! \u003c\/p\u003e\n\n\u003c!-- notionvc: 2379fc1c-f20f-45c5-8c71-cb83441a5d16 --\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch3\u003e \u003cstrong\u003eTsuresoi \/ Minamizo Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eThis gluten-free tamari soy sauce is made with 100% whole soybeans from Aichi Prefecture. It's brewed using a \"five-minute\" method, using only half the amount of water compared to soybeans, resulting in a rich, concentrated umami flavor. It's also made by blending the concentrated extract (namahiki) that naturally drips from the bottom of the barrel with the pressed moromi, resulting in a reddish-brown, crisp soy sauce with a fruity aroma, rather than a thick, jet-black tamari.\u003c\/p\u003e\n\n\u003cp\u003e When you're tired, don't you crave something with a strong flavor? With this soy sauce, you can quickly make delicious TKG, which has a strong umami flavor.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Light ☆☆☆★☆ Rich and mellow ☆☆★☆☆ Sharp and mild ☆☆★☆☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-221-2.jpg?v=1748751191\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy070.jpg?v=1748672847\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRefreshingly sweet kelp soy sauce is popular with children\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eThe bright color and slightly sweet dashi soy sauce is reminiscent of natto sauce. The flavor gently envelops the egg, making it smooth and easy to eat. Before you know it, you might find your bowl of rice is gone!\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eFor use with egg rice \/ Hashimoto Soy Sauce (Kumamoto Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e This soy sauce was the first developed in Japan and is specifically made for egg rice. Because we want you to enjoy the deliciousness of the eggs and rice, we pursued a gentle sweetness that would not interfere with the natural sweetness of the ingredients, and it took six years to perfect.\u003c\/p\u003e\n\n\u003cp\u003e It has a refreshing taste with the umami of kelp and the mellow sweetness of oligosaccharides. It was created with the idea of ​​\"making it easier for children to eat breakfast,\" so it can be used in a variety of dishes other than rice with raw egg on top, as a kelp dashi soy sauce. Of course, it's also delicious for adults!\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003eLight ☆★☆☆☆ Rich and mellow ★☆☆☆☆ Sharp and mild ☆★☆☆☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy058.jpg?v=1748672765\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe balance of soy sauce, bonito, and kelp is excellent!\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e This soy sauce is aged for two years in a wooden barrel, and is flavored with bonito and kelp stock. Perfect for when you want to enjoy both the strength of soy sauce and the umami of dashi. It has an excellent balance of soy sauce flavor without being too salty!\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eOsugi barrel-brewed pickles \/ Endo Soy Sauce (Shiga Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e This naturally brewed soy sauce is made by Endo, who has been making soy sauce for over half a century. After carefully aging it for two years in a 30-koku vat, it is seasoned with a balanced amount of dashi and sweetness. It is not sweet, but not too salty either, and the flavors of the soy sauce and dashi complement each other. Perfect for those who like a less sweet dashi soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eAt Matsuya Ginza store, there is a male customer who has been a repeat customer of this \"Otsukemon\" ever since the store first opened. He sometimes tries other dashi soy sauces, but he always buys \"Otsukemon\", saying, \"This one is the best!\"\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Light ☆☆★☆☆ Rich\u003cbr\u003e Mellow ☆☆★☆☆ Sharp and mild ☆☆★☆☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy027.jpg?v=1751091911\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEven the eggs that were lacking in flavor can be turned into a satisfying TKG meal.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e It's thick and rich, with the umami of soy sauce and the umami and sweetness of dashi. Just a little bit makes for a satisfying TKG. Once you've experienced this flavor, you might not be able to go wrong with other dashi soy sauces...\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eJet Black \/ Yamakawa Brewery (Gifu Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eThis concentrated dashi soy sauce is based on tamari soy sauce, which has been aged for two years in wooden barrels and has a rich flavor and aroma, and is combined with bonito, sardine, and shiitake mushroom stock, mirin, and sugar to create a rich, umami-packed flavor.The mellow, deep flavor is so delicious that once you've tried it, you'll never be able to stop.\u003c\/p\u003e\n\n\u003cp\u003e This \"Jet Black\" was my go-to before I discovered \"delicious egg TKG.\" It's so rich that even the eggs on sale at the supermarket are delicious enough with just this. However, it's quite sweet, so be careful not to add too much!\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e Light ☆☆☆☆★ Rich\u003cbr\u003e Mellow ☆★☆☆☆ Sharp\u003cbr\u003e Gentle ☆☆☆☆★ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"sybox\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-221-3.jpg?v=1748751191\"\u003e\u003c\/div\u003e\n\n\u003ch2 class=\"sybox\"\u003e \u003cstrong\u003eThe world of raw egg on rice is deep\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cdiv class=\"sybox\"\u003eJust changing the soy sauce can make a completely different taste, and it's also delicious when topped with bonito flakes or chopped seaweed. What's more, if you change the eggs, the soy sauce you want to pair it with will also change, so it's fun. If you've ordered some good eggs, be sure to try this.\u003c\/div\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/settamago1\" target=\"_blank\"\u003e\"TKG: Eat delicious eggs even more deliciously\" page\u003c\/a\u003e\n\u003c\/div\u003e\n\n\u003cp\u003e Please check it out too. Let's enjoy TKG to the fullest!!\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: c06a6221-2895-484b-b986-6ed3062a003b --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: d8bd9b6b-e24e-4c53-a7a4-12b61b3ad8b6 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: d56a0696-91bb-4001-be85-81c7cb9e46fb --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: b1714166-bec9-45bf-9d68-2557d19ba1c1 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f7dca6db-f816-45f6-891b-3df2c49bb4a7 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 63993e30-2fef-42f3-963b-3611d01c3712 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: b8344017-2157-4daf-961a-39a917257419 --\u003e\u003c\/p\u003e\n\n\u003c!-- notionvc: a56e4f0e-4bca-4e4c-897c-6de4bb619bf5 --\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767482499277,"sku":null,"price":3024.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278702285,"sku":null,"price":3354.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/176118634.jpg?v=1789776271"},{"product_id":"staff1","title":"Authentic soy sauce taste comparison set selected by Shokunin Shoyu staff ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type1.jpg?v=1739236891\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSoy sauce is divided into six types\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Soy sauce can be divided into six types: white soy sauce, light soy sauce, sweet soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce. The color, salt content, and flavor vary depending on the brewing period and fermentation method.\u003c\/p\u003e\n\n \u003cp\u003eThis \"Orthodox Soy Sauce Taste Comparison Set\" features five basic varieties. You can enjoy using each soy sauce with different ingredients and dishes, depending on its unique characteristics.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/knowledge\/0301\"\u003eLearn more about \"Types of Soy Sauce\"\u003c\/a\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003eHere are the five I chose!\u003c\/strong\u003e \u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073-5.jpg?v=1750408587\" alt=\"\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eShiro Tamari \/ Nitto Brewery (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e If you lick it, you'll know it's not soy sauce! The sweetness and aroma of wheat that you can taste after the salty taste is what makes this soy sauce unique. I also like the simplicity of the ingredients, which are wheat, salt, and shochu, with no soybeans.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eThe only ingredients are wheat, salt, and shochu\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e Those who see it for the first time will be amazed by its beautiful amber color.\u003c\/p\u003e\n\n \u003cp\u003eShiro Tamari belongs to the white soy sauce category, but because it does not use soybeans as an ingredient, it is technically not soy sauce but a \"fermented wheat seasoning.\" \"Soybeans\" = umami, and \"wheat\" = sweetness and aroma, so this seasoning intentionally suppresses the umami components and pursues the sweetness and aroma of wheat.\u003c\/p\u003e\n\n\u003cp\u003e Its salt content is about 18%, slightly higher than dark soy sauce, and it has a strong salty taste at first, followed by the natural sweetness created by the sugaring of wheat and the richness that comes from fermentation. It is useful not only in dishes where you want to bring out the color of the ingredients, but also as a secret ingredient, as even a small amount can add a strong flavor.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eRecommended usage\u003cbr\u003e\u003c\/strong\u003e・Omelette ・Dressing ・Rice with raw egg ・Potage soup ・Clear soup\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy073\"\u003e\"Shiro Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch3\u003e\u003c!-- notionvc: f7fb2ed4-9619-4fd6-94c0-62e6a1903ae4 --\u003e\u003c\/h3\u003e\n\n\u003ch3\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016-5.jpg?v=1750408587\"\u003e\u003c\/h3\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePale purple\/Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eI love the concept of a \"light soy sauce for pouring over food.\" The rice koji reduces the saltiness while bringing out the full flavor of the ingredients, creating a wonderful balance that makes this a must-have soy sauce in my home.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eSpecial light soy sauce with low salt content\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e President Takuya Suehiro was thinking about how to get more people to use light soy sauce, and one day he came across the following scene.\u003c\/p\u003e\n\n\u003cp\u003e \"I saw someone at a restaurant sprinkling salt on their food. It's a simple sight, isn't it? But eating it with salt really brings out the flavor of the ingredients. Ah, that's right. Light soy sauce is salty and lacks the umami of Tsu-Yokote. Could this be the soy sauce that best brings out the flavor of the ingredients?\"\u003c\/p\u003e\n\n\u003cp\u003e This is how Usanari was born. Among the light soy sauces that are often used in cooking, this one is a little special and delicious when poured over the food.\u003c\/p\u003e\n\n \u003cp\u003eNaturally brewed light soy sauce with plenty of rice koji added gives it a soft saltiness, mellow sweetness, and refined umami flavor.The subtle, gentle aroma gently brings out the flavor of the ingredients.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eRecommended usage\u003cbr\u003e\u003c\/strong\u003e・White fish sashimi ・Silken tofu ・Gyoza, shumai ・Fried food\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy016\" target=\"_blank\"\u003e\"Pale purple\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKimajime\/Inoue Main Store (Nara Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e The first time I tasted this soy sauce, I couldn't help but exclaim, \"I love this!\" This wooden barrel-brewed soy sauce was carefully crafted as a challenge to continue making soy sauce for years to come, and it has a gorgeous aroma and a light taste. My brothers, who have returned to take over the family business, also love it.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eThe wooden barrel brewing method is back! First pressing in 2022\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eInoue Honten has begun brewing in 2021 using wooden barrels donated by Shodoshima, as a \"challenge to continue making soy sauce in the future\" due to the deterioration of the concrete vats they had been using up until now. This coincides with the return of their two sons, Shuhei and Ryo. Although production volume will decrease and maintenance work will increase, you can sense their desire to pass on the authentic flavor to the next generation.\u003c\/p\u003e\n\n\u003cp\u003e The resulting Kinamajime is a clear reddish-orange color and has a lighter flavor than other dark soy sauces. Its gentle taste, with a hint of sweetness, brings out the flavor of the ingredients.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eRecommended usage\u003cbr\u003e\u003c\/strong\u003e・Hiyayakko (cold tofu), boiled tofu, grilled fish, rice with raw egg, natto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy088\" target=\"_blank\"\u003e\"Kimajime\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eTsurusho \/ Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e This soy sauce is a well-known and popular product from a soy sauce brewery that is an essential part of Shodoshima tourism. It has a strong umami flavor and is simply delicious. I use it on sashimi and meat, so I rarely use it in cooking.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eThis is the classic re-brewing!\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n\u003cp\u003e Mr. Yamamoto of Yamaroku Soy Sauce, a long-established soy sauce brewery on Shodoshima, also makes wooden barrels. He is the initiator of the \"Kioke Craftsman Revival Project,\" which began out of a sense of crisis that \"kioke will disappear!\" He is so enthusiastic that he is even learning how to make barrels himself, and is working to connect the wooden barrel culture to the next generation.\u003c\/p\u003e\n\n \u003cp\u003eTsurusho is Yamaroku Soy Sauce's signature re-brewed soy sauce, visited by many people from all over Japan and the world. It is a four-year aged product, consisting of two years of aging of dark soy sauce, followed by the addition of mash and another two years of aging. It is characterized by its rich, deep flavor and mellow taste, and a rich aroma that fills the mouth. Some people say that once they try it, they can't use any other soy sauce.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eRecommended usage\u003cbr\u003e\u003c\/strong\u003e・Red meat sashimi ・Vanilla ice cream ・Avocado ・Pork steak\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy043\" target=\"_blank\"\u003e\"Tsurusho\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTsuresoi \/ Minamizo Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e It's full of umami, but it has a slightly poppier feel compared to other tamari soy sauces, and I like how easy it is to use. It's also fun to discover unexpected ways to use it, like with cheese or carbonara.\u003c\/p\u003e\n\n\u003ch3\u003e \u003cstrong\u003eNot only is it rich, but it also has a beautiful taste.\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eWhen you hear the term \"tamari\" soy sauce, many people probably imagine a thick, dark soy sauce, but Tsuresoi is a little different.\u003c\/p\u003e\n\n\u003cp\u003e Nanzo Shoten's Tsuresoi is made from soybeans and sun-dried salt from Aichi Prefecture, and is carefully aged for three years in wooden barrels. It is brewed using the \"five-minute brewing\" method, which uses only half the amount of water compared to the amount of soybeans used, resulting in a rich, umami-filled finish, but also a reddish-brown color with a crisp, fruity aroma. It is not too heavy, and has a rather light mouthfeel. It is also recommended for those new to tamari soy sauce.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eRecommended usage\u003cbr\u003e\u003c\/strong\u003e・Red meat sashimi ・Mozzarella cheese ・Teriyaki, yakiniku ・Natto\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy076\" target=\"_blank\"\u003e\"Tsuresoi\" single page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/staff1-1.jpg?v=1750494759\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEnjoy comparing the flavors!\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eHave you ever tried comparing different soy sauces? I think most people haven't. But actually, comparing different soy sauces is a fun experience full of new discoveries. The trick to comparing different soy sauces is to first try the soy sauce itself. After that, it's recommended to check how it pairs with your favorite ingredients.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/knowledge\/0212\" target=\"_blank\"\u003eDetailed method for soy sauce tasting\u003c\/a\u003e\n\u003c\/div\u003e\n\n\u003cp class=\"inyou\"\u003e It may be difficult to compare all five types at once, so we recommend choosing two or three types to start with. First, try comparing them with the following staple foods for which soy sauce is essential. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/staff1-2.jpg?v=1750496481\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003esashimi\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Sashimi is a typical dish where the characteristics of soy sauce are clearly apparent. Light soy sauce goes well with white fish, while rich soy sauce goes well with red fish.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eRecommended combinations\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e \n\u003cstrong\u003ePale purple\u003c\/strong\u003e : For delicate ingredients such as white fish sashimi, scallops, and sweet shrimp, which you would like to drizzle with lemon or olive oil.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTsuru-sho\u003c\/strong\u003e : Recommended for tuna! It removes the fishy smell and brings out the umami flavor.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTsuresoi\u003c\/strong\u003e : Perfect with fatty sashimi! The mellowness of soy sauce is brought out to the fullest. Also great for pickling with mirin.\u003cbr\u003e\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/staff1-3.jpg?v=1750496481\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003ecold tofu\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Tofu is a food ingredient that lets you really taste the difference in the flavor of soy sauce. Silken tofu and firm tofu give a different impression. You can also enjoy the difference in flavor between regular tofu and high-quality tofu.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eRecommended combinations\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003ePale purple\u003c\/strong\u003e : Perfect for delicious silken tofu. Enhances the delicate flavor of the tofu itself.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eKimajime\u003c\/strong\u003e : A stable and good match with any tofu. It brings out the sweetness of the tofu. Also good for boiled tofu.\u003c\/li\u003e\n\n\u003cli\u003e \n\u003cstrong\u003eTsurusho\u003c\/strong\u003e : Adds a rich flavor to regular tofu. Perfectly balanced when used with firm tofu. \u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/staff1-4.jpg?v=1750494991\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRaw egg on rice\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Even the well-known dish of raw egg on rice can be a new discovery when choosing the right soy sauce. The possibilities for variations are endless, with different types of eggs, differences between hot and cold rice, and combinations of condiments.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eRecommended combinations\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cul\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eShiro Tamari\u003c\/strong\u003e : For rich-tasting eggs. The aroma and sweetness of wheat go perfectly with the eggs.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eKimajime\u003c\/strong\u003e : Regular eggs with a gentle sweetness. A well-balanced flavor.\u003c\/li\u003e\n\n\u003cli\u003e\n\n \u003cstrong\u003eTsuresoi\u003c\/strong\u003e : A luxurious bowl of soy sauce with rich flavor. For those who like rice topped with raw egg and a strong soy sauce flavor. \u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sho3_10.jpg?v=1739236890\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eI also made this soy sauce dish.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThis soy sauce dish is great for enjoying comparing different flavors. In my house, it appears on the dinner table every time we use it as dipping sauce. It's also a must-have for hand-rolled sushi parties with friends!\u003c\/p\u003e\n\n\u003cp\u003e The design makes it easy to use with a small amount of soy sauce, and allows you to adjust the amount you add, so you should be able to minimize the amount of soy sauce you throw away after eating.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sho3\" target=\"_blank\"\u003eClick here to purchase the three-portion soy sauce dish\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/staff1-8.jpg?v=1750497678\" alt=\"\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eMy food preferences are as follows:\u003c\/strong\u003e\u003c\/p\u003e\n\n \u003cp\u003e・I love to eat and cook. ・I'll eat anything except for things I'm allergic to (walnuts and yams). ・I like stylish cafe food, but Japanese food is the most relaxing. ・When I eat something delicious at a restaurant, I always check the ingredients and how it was made. ・I don't really like sweet side dishes. ・But I need something sweet after a meal. ・I prefer light soy sauce.\u003cbr\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003c\/span\u003e・Favorite foods are broccoli, asparagus, katsudon, and jelly\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca rel=\"noopener\" href=\"https:\/\/store.s-shoyu.com\/collections\/matano\" target=\"_blank\"\u003eMiho Matano\u003c\/a\u003e (Shokunin Soy Sauce)\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":47767483056333,"sku":null,"price":2916.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278767821,"sku":null,"price":3246.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/171579634.jpg?v=1751002604"},{"product_id":"sy043_5","title":"43. Tsurushou 100ml x 5 bottles","description":"\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1750408379\"\u003e\n \u003ch2\u003e\u003cstrong\u003eTsurusho \/ Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Mr. Yamamoto of Yamaroku Soy Sauce, a long-established soy sauce brewery on Shodoshima, also makes wooden barrels. He is the initiator of the \"Kioke Craftsman Revival Project,\" which began out of a sense of crisis that \"kioke will disappear!\" He is so enthusiastic that he is even learning how to make barrels himself, and is working to connect the wooden barrel culture to the next generation.\u003c\/p\u003e\n\n\u003cp\u003e Tsurusho is Yamaroku Soy Sauce's signature re-brewed soy sauce, visited by many people from all over Japan and the world. It is a four-year aged product, consisting of two years of aging of dark soy sauce, followed by the addition of mash and another two years of aging. It is characterized by its rich, deep flavor and mellow taste, and a rich aroma that fills the mouth. Some people say that once they try it, they can't use any other soy sauce.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e\n\n\u003cp\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy043\" target=\"_blank\"\u003e\"Tsurusho\" single item page\u003c\/a\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamaroku2.jpg?v=1750565497\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamaroku1.jpg?v=1750565497\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eShodoshima's soy sauce brewery is extremely popular with tourists\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eCustomers who stop by the storefront often say, \"I've been here before!\" at Yamaroku Soy Sauce. Tours are available without a reservation, and rather than being set up for tours, you can see the brewery as it is, accompanied by a detailed explanation. You'll be greeted by a dimly lit and silent brewery that feels like another dimension, with no unpleasant smells. The stories of fifth-generation owner Yasuo Yamamoto are also very interesting!\u003c\/p\u003e\n\n\u003cp\u003e What is surprising when you step into the brewery is the sight of bacteria living in the barrels. Bacteria essential for soy sauce production, such as lactic acid bacteria and yeast, are densely packed all the way to the outside of the barrels, and it is rare to see a barrel so covered in bacteria. All the barrels are brewed in wooden barrels, and many of them have been in use for over 100 years. \u003c\/p\u003e","brand":"ヤマロク醤油","offers":[{"title":"Default Title","offer_id":47767485284557,"sku":null,"price":3240.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/127302939_d2018e76-1618-4818-ae23-134c5dc00d7a.jpg?v=1722570767"},{"product_id":"sy044_5","title":"44. Kikusho 100ml x 5 bottles","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eChrysanthemum soy sauce \/ Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eMade with black soy beans from Tanba, a rare ingredient in the soy sauce industry, this authentic dark soy sauce is characterized by a light, sharp flavor and a subtle sweetness and richness that lingers in your mouth.\u003c\/p\u003e\n\n\u003cp\u003e It can be used for all types of soy sauce. It is recommended for dishes where you want to add a beautiful color to dishes such as boiled vegetables, as well as for steaks that you would like to eat with rock salt.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e\n\n\u003cp\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy044\" target=\"_blank\"\u003e\"Kikusho\" single item page\u003c\/a\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamaroku2.jpg?v=1750565497\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamaroku1.jpg?v=1750565497\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eShodoshima's soy sauce brewery is extremely popular with tourists\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eCustomers who stop by the storefront often say, \"I've been here before!\" at Yamaroku Soy Sauce. Tours are available without a reservation, and rather than being set up for tours, you can see the brewery as it is, accompanied by a detailed explanation. You'll be greeted by a dimly lit and silent brewery that feels like another dimension, with no unpleasant smells. The stories of fifth-generation owner Yasuo Yamamoto are also very interesting!\u003c\/p\u003e\n\n\u003cp\u003e What is surprising when you step into the brewery is the sight of bacteria living in the barrels. Bacteria essential for soy sauce production, such as lactic acid bacteria and yeast, are densely packed all the way to the outside of the barrels, and it is rare to see a barrel so covered in bacteria. All the barrels are brewed in wooden barrels, and many of them have been in use for over 100 years. \u003c\/p\u003e","brand":"ヤマロク醤油","offers":[{"title":"Default Title","offer_id":47767485350093,"sku":null,"price":3240.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/127302888_1fc3a4d1-687c-498a-ba62-043fb7a34b76.jpg?v=1722570773"},{"product_id":"uchiiwai5","title":"5 bottles of gift","description":"\u003ch2\u003e \u003cstrong\u003eProduct Description\u003c\/strong\u003e\n\u003c\/h2\u003e \u003cp\u003eWe will include a message card with a photo. We accept gifts for birth celebrations, wedding celebrations, school entrance celebrations, etc. We will include a message card with a photo of your child or the couple.\u003c\/p\u003e\n\u003ch2\u003e \u003cstrong\u003eFeatures\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e We pack each one with care. We offer a wide variety of brands with different characteristics. We select a good balance of brands with rich individuality.\u003c\/p\u003e\n\u003ch2\u003e \u003cstrong\u003eHow to use\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e Please let us know your requests, such as \"For people who love cooking\" or \"So that people can enjoy XX cuisine.\"\u003c\/p\u003e\n\u003ch2\u003e \u003cstrong\u003eRecommended usage\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e Name on the noshi: If it is a gift for a birth of a child, the child's name will be written on the noshi. If it is a gift for a wedding, the names of both parents will be written on the noshi together.\u003c\/p\u003e\n\u003ch2\u003e \u003cstrong\u003eImportant points to note\u003c\/strong\u003e\n\u003c\/h2\u003e \u003cp\u003eExpress your gratitude with a message card We can include a message card with the message you sent printed on it. We also accept requests for message cards with photos printed on them. Message card.\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"ギフトボックス入り","offer_id":47767488790733,"sku":null,"price":3200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/uchiiwai-noshi.jpg?v=1782982646"},{"product_id":"setguru4","title":"Gluten-free tamari soy sauce set of 4 ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/image_shoyu_daizu.jpg?v=1739236890\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSoy sauce made only from domestically grown soybeans and salt\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The basic ingredients of regular soy sauce are soybeans, wheat, and salt, but there are also tamari soy sauces that do not contain wheat at all. There are many breweries that produce this type of tamari soy sauce, especially in the Tokai region, and the ingredients are simply listed as just soybeans and salt.\u003c\/p\u003e\n\n\u003cp\u003e All four bottles are naturally brewed in traditional wooden barrels, aged for two to three years, and made with domestically sourced soybeans. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type1.jpg?v=1739236891\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTamari soy sauce is a rich type that has been aged for a long time.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eTamari soy sauce is a rich soy sauce. It uses less salt water and more protein (soybeans), which is the source of umami, making it one of the most concentrated umami flavors among all soy sauces.\u003c\/p\u003e\n\n\u003cp\u003e It has a rich flavor and a heavy, heavy aroma. It can be used as is over lean sashimi or steak, but it can also be used in teriyaki and other dishes that require heat to add a beautiful shine and umami flavor. \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050-5_f0e8138f-a25d-4f46-8eb1-64a9d01bf3f1.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050-1.jpg?v=1748671967\"\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003eOwari Tamari \/\u003c\/strong\u003e \u003cstrong\u003eMarumata Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eMade with whole soybeans and salt from Aichi Prefecture, this product is aged for three years in cedar barrels. The umami flavor of the soybeans is concentrated, resulting in a rich, creamy taste. Since no wheat is used in the production line, it can be safely consumed by those with allergies.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003eOwari Tamari has a rich, umami flavor that is enough to complete a dish on its own. Even a simple preparation can result in a surprisingly satisfying dish. For example, slowly grill some thickly sliced ​​onions in sesame oil. Finish with a dash of black pepper and Owari Tamari. That's all it takes to turn onions into a feast!\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy050\" target=\"_blank\"\u003e\"Owari no Tamari\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_s076_3.jpg?v=1739595938\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076-5.jpg?v=1750408379\" alt=\"\"\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076-1.jpg?v=1748672007\"\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003eTsuresoi \/\u003c\/strong\u003e \u003cstrong\u003eMinamizo Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eIts rich reddish-brown color makes it beautiful to look at. Made only from soybeans and salt, it packs a superb level of umami. When you put it in your mouth, you'll be able to taste the sweetness and enjoy the rich, deep flavor. Perfect for sashimi or other dishes.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cp\u003e\u003cspan\u003eTamari soy sauce clings well to sashimi and eliminates its strong odor, making it a great choice for lean meat. Tsuresoi has a good balance of richness and mellowness, making it easy to use even for those new to tamari soy sauce. Taking advantage of its bright color and richness, it is also recommended for pickling.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy076\" target=\"_blank\"\u003e\"Tsuresoi\" single page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_s084_3.jpg?v=1739595939\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084-5.jpg?v=1750408379\" alt=\"\"\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084-2.jpg?v=1748672043\"\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"sybox\"\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003eHozan Marudaizu Tamari Soy Sauce \/\u003c\/strong\u003e \u003cstrong\u003eNakasada Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eThe only ingredients are soybeans and salt. This miso is made by squeezing miso that has been aged in a large barrel for three years. You will first taste the saltiness, followed by a lingering umami flavor. When grilled, it has a glossy sheen, and when poured over, a rich flavor spreads throughout your mouth.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eFor regular tofu, which is sold relatively inexpensively at supermarkets, we recommend using tamari soy sauce. The rich umami flavor of Takayama Whole Soybean Tamari envelops the tofu, giving it a taste that is almost sweet.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cdiv class=\"btn\"\u003e\n\u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy084\" target=\"_blank\"\u003e\"Hozan Whole Soybeans Tamari\" single product page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy112-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy112-1.jpg?v=1748672121\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003eNagara\/\u003c\/strong\u003e \u003cstrong\u003eYamakawa Brewery (Gifu Prefecture)\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eIt is made using whole soybeans from Gifu Prefecture and salt from the Seto Inland Sea, and is aged for two years in wooden barrels. It is brewed using 100% water to 100% koji, making it a tamari soy sauce with a moderate richness and a strong aroma. Its unique feature is that it retains its flavor even when heated.\u003c\/span\u003e\u003c\/p\u003e\n\n\u003cp\u003e \u003cspan\u003eThis soy sauce has a soft flavor, even among tamari soy sauces. A perfect dish that makes the most of this softness is marinated tuna rice bowl. Marinate the rice in a ratio of tamari soy sauce, mirin, and sake = 2.5:1:1. Even after 15 minutes, the rice has a rich flavor without being too salty, and blends perfectly with the tuna. After marinating for an hour, the color will darken, but the flavor of the sauce that has soaked into the rice will be exceptional, and you'll definitely become addicted.\u003c\/span\u003e\u003c\/p\u003e\n\n \u003cdiv class=\"btn\"\u003e\n\u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy112\" target=\"_blank\"\u003e\"Nagara\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_catalog.jpg?v=1739236890\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA catalogue of Shokunin Soy Sauce is included.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eIn addition to product descriptions, we have also compiled explanations of each type of soy sauce and recommended ways to use them. These will be included with the product, so please refer to them and try using different soy sauces accordingly.\u003c\/span\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48100432937165,"sku":"","price":2592.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278833357,"sku":null,"price":2922.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setguru4.jpg?v=1753057536"},{"product_id":"setbeef","title":"Enjoy beef to the fullest 5 pieces","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-229.jpg?v=1748788411\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRecommended soy sauce for steak\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The soy sauce you should use will vary depending on the type of meat and the texture of the fat.\u003cbr\u003e Choose the perfect one to go with your favorite steak.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆Three-year aged soy sauce\u003cbr\u003e\u003c\/strong\u003e This re-brewed soy sauce is rich yet refreshing, making it versatile for both lean and marbled meat.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKyotanba Rokuemon Black Soybean Miso Tamari\u003cbr\u003e\u003c\/strong\u003e Perfect for when you want to bring out the sweetness of melting Wagyu beef fat.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆Kunpurple\u003cbr\u003e\u003c\/strong\u003e The smoky aroma adds an accent that brings out the flavor of the meat.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆Jet black\u003cbr\u003e\u003c\/strong\u003e The sweetness and richness will leave you feeling satisfied, and the bargain steak will be luxurious. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 50d18362-6edb-4fb0-beb7-7e0bf564d681 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: c31aa6ec-bb21-4033-8b4e-f96de28f90a1 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-328.jpg?v=1748788411\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRecommended soy sauce for beef bowls\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The classic beef bowl can be enjoyed for lunch or dinner, depending on your mood. \u003cbr\u003eThe way you choose soy sauce can make a surprising difference in how the dish turns out.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆Heiemon\u003c\/strong\u003e \u0026lt;br\u0026gt;Excellent compatibility with rice. A classic \"this is the beef bowl\" taste.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKyotanba Rokuemon Black Soybean Miso Tamari\u003c\/strong\u003e On a day when you can get your hands on some high-quality beef, this luxurious beef bowl has a mellow, rich flavor.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆Jet black\u003cbr\u003e\u003c\/strong\u003e Add this to your usual dark soy sauce for a sweet and spicy sukiyaki-style flavor.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆Three-year aged soy sauce\u003c\/strong\u003e \u0026lt;br\u0026gt;Rich and mellow flavor. A strong flavor without being too salty, perfect for eating with rice.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/cook\/328\" target=\"_blank\"\u003eHere's the beef bowl recipe\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-201.jpg?v=1748788390\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRecommended soy sauce for sukiyaki\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Sukiyaki is a dish whose flavor changes drastically depending on whether it is boiled or grilled. That's why we recommend making it yourself so you can customize it to your liking.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eKyotanba Rokuemon Black Soybean Miso Tamari\u003c\/strong\u003e For those who like to simmer beef. The rich flavor of the black soybean miso brings out the sweetness of the beef, resulting in an elegant finish.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆Three-year aged soy sauce\u003c\/strong\u003e \u0026lt;br\u0026gt;If you're using it after grilling beef, try this re-aged soy sauce. It has a rich, full-bodied flavor with an exquisite sweet and spicy taste.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆Jet Black\u003c\/strong\u003e \u0026lt;br\u0026gt;A delicious dashi soy sauce for simmering or grilling. With just this one bottle, you can easily make authentic sukiyaki.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/cook\/201\"\u003eSukiyaki recipe here\u003c\/a\u003e \u003c\/div\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-356.jpg?v=1748788431\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRecommended soy sauce for yakiniku\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e You can customize it however you like by adding garlic, ginger, honey, or grated apple. Homemade sauce makes yakiniku even more fun and delicious!\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆Heiemon\u003c\/strong\u003e\u003cbr\u003e A rich soy sauce that has been aged for three years, with a rich umami flavor. It is not too strong, and its appeal lies in its well-balanced flavor that harmonizes well with the ingredients.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e◆Three-year aged soy sauce\u003c\/strong\u003e \u0026lt;br\u0026gt;A perfect match with kalbi. The aroma and richness bring out the umami of the meat.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆ Jet Black\u003c\/strong\u003e \u0026lt;br\u0026gt;You can pour it directly onto grilled meat. This dashi soy sauce is full of umami and sweetness and is also great on vegetables.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/cook\/356\" target=\"_blank\"\u003eYakiniku sauce recipe\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-056.jpg?v=1748788297\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRecommended soy sauce for roast beef\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Roast beef is a dish you'll want to eat on special occasions. Whether you buy it from the store or make it yourself, you can enjoy it in a different style by changing the sauce.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e◆Kunmurasaki\u003c\/strong\u003e \u0026lt;br\u0026gt;Just add it for a smoky flavor. The refreshing umami of soy sauce makes it perfect for cold dishes.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003eKyotanba Rokuemon Black Soybean Miso Tamari\u003c\/strong\u003e \u0026lt;br\u0026gt;It doesn't overpower the meat, but adds a mellow and rich flavor. It also pairs well with red wine.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003eHeiemon\u003c\/strong\u003e : A sweet sauce made with apples and honey, making it easy for children to eat.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/cook\/056\" target=\"_blank\"\u003eRoast Beef Recipe\u003c\/a\u003e\n\u003c\/div\u003e\n\n\u003ch4\u003e \u003cstrong\u003eNext, let's take a closer look at soy sauce!\u003c\/strong\u003e \u003c\/h4\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eHeiemon\/Suzuki Soy Sauce Shop (Fukushima Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Heiemon is a dark soy sauce made by Suzuki Soy Sauce Shop in Fukushima Prefecture. They carefully preserve traditional methods, such as making koji using a koji lid and stirring by hand with a paddle, and brew it in wooden barrels. Even in the soybean steaming process, they use a special steamer that they have modified themselves from a wooden barrel. Unlike major manufacturers who steam soybeans all at once under pressure, they steam the soybeans slowly and carefully without pressure.\u003c\/p\u003e\n\n \u003cp\u003eIts gentle flavor can only be achieved by putting time and love into each and every step of the process. Although it is a three-year-aged dark soy sauce, it is not too heavy and has a smooth texture. With its soft aroma and gentle umami, it goes well with beef bowls, yakiniku sauce, and roast beef. This dark soy sauce with a mild flavor is recommended for those who don't like strong flavors. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 78c21fda-dcbc-4300-85b8-4902d185d666 --\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy095\" target=\"_blank\"\u003e\"Heiemon\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThree-year aged soy sauce \/ Morita Soy Sauce (Shimane Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Morita Soy Sauce in Shimane Prefecture produces a luxurious, re-brewed soy sauce called \"Three-Year Aged Soy Sauce.\" It's a popular choice among both repeat customers and first-timers, with many saying things like, \"Once I tried this soy sauce, I couldn't use any other,\" or \"I can use this soy sauce with confidence.\"\u003c\/p\u003e\n\n \u003cp\u003eThe amount of brine used in the brewing process is key; while regular dark soy sauce typically uses 11 to 13 times the amount of brine (1.1 to 1.3 times the amount of raw materials), Morita Soy Sauce deliberately limits it to 10. By reducing the amount of brine, the umami flavor is concentrated, and they pursue quality over quantity. Furthermore, by re-brewing, the flavor becomes deeper.\u003c\/p\u003e\n\n\u003cp\u003e Not only does it have a rich, deep flavor, but it also has a refreshing taste and a mellow aftertaste that isn't too strong. It's perfect for drizzling on steak, as a gyudon (beef bowl) sauce, yakiniku (grilled meat) sauce, or sukiyaki. This re-brewed soy sauce enhances the umami of the meat while also highlighting the deliciousness of the soy sauce, making beef dishes even more delicious. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1989dc7d-aa85-4d46-907f-64f0aa640d5b --\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy023\" target=\"_blank\"\u003e\"Three-year aged soy sauce\" single item page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017.jpg?v=1748672395\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003e\u003cspan data-token-index=\"0\" class=\"notion-enable-hover\"\u003eKyotanba Rokuemon Black Soybean Miso Tamari \/ Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/span\u003e\u003c\/strong\u003e\u003c!-- notionvc: 5d547dbd-b8ce-4e90-82b4-06c59afc3a76 --\u003e\n\n\u003c\/h2\u003e\n\n \u003cp\u003eKyotanba Rokuemon Black Soybean Miso Tamari is a slightly unusual soy sauce made by Suehiro Soy Sauce in Hyogo Prefecture. It is a naturally brewed dark soy sauce blended with over 30% miso tamari, extracted from black soybean miso in Tanba.\u003c\/p\u003e\n\n\u003cp\u003e The mellow, salty flavor is complemented by the richness and aroma of the miso, creating an exquisite balance of sweetness, aroma, and umami. This is the perfect product to try when you want to enjoy some quality beef.\u003c\/p\u003e\n\n\u003cp\u003e Simply pouring it over steak or roast beef brings out the sweetness of the meat, while beef bowls and sukiyaki add a mellow, deep flavor.It's a great supporting actor that gently enhances the flavor of the meat without interfering with it.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy017\" target=\"_blank\"\u003e\"Kyotanba Rokuemon\" single page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy027.jpg?v=1748672623\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eJet Black \/ Yamakawa Brewery (Gifu Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\"Shikkoku\" is a dashi soy sauce made by Yamakawa Brewery in Gifu Prefecture. It's a rich, creamy flavor made from dashi stock made from bonito, horse mackerel, kelp, and shiitake mushrooms, as well as mirin and sugar, in a two-year-aged soy sauce. It's a popular product with many fans who are captivated by the deep richness that regular soy sauce can't match, saying, \"I keep buying only Shikkoku!\"\u003c\/p\u003e\n\n\u003cp\u003e Enjoy it straight with steak or yakiniku, or mix it with water for beef bowls or sukiyaki. Because it's a concentrated type, it's versatile and easy to season. It's easy and convenient to use, more like a sauce than soy sauce!\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy027\" target=\"_blank\"\u003e\"Jet Black\" single page\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy074.jpg?v=1750557706\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKun Murasaki \/ Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eKunmurasaki is a smoked soy sauce made by Suehiro Soy Sauce in Hyogo Prefecture. While there are many different types of smoked soy sauce, Kunmurasaki's ingredients are very simple: whole soybeans, wheat, and salt, all of which are produced in Hyogo Prefecture. The soy sauce is aged for a year using traditional natural fermentation methods.\u003c\/p\u003e\n\n\u003cp\u003e The base of this dark soy sauce is then carefully smoked for an additional 8 to 9 hours. This bottle is richly infused with aroma while retaining the original umami flavor of the soy sauce. Just one drop will release a fragrant aroma, instantly elevating your dish. Drizzle it over steak or roast beef for a luxurious, lingering aroma unlike any other.\u003c\/p\u003e\n\n\u003cdiv class=\"btn\"\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy074\" target=\"_blank\"\u003e\"Kunmurasaki\" single item page\u003c\/a\u003e\n\u003c\/div\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce)\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48261796495565,"sku":"","price":3132.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278866125,"sku":null,"price":3462.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setbeef.jpg?v=1752124735"},{"product_id":"setpork","title":"5 ways to enjoy pork to the fullest ","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-okamoto2.jpg?v=1751700570\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRich, soft and mild\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eOkamoto Soy Sauce Brewery is located on Osakikamijima Island, which is in Hiroshima Prefecture but can only be reached by ferry. It's a 30-minute ferry ride from Takehara in Hiroshima Prefecture. This island in the Seto Inland Sea, with a population of about 9,000, is home to a truly wonderful soy sauce brewery. All of the ingredients used, including soybeans, wheat, and salt, are domestically produced. The soy sauce is naturally brewed in traditional cedar barrels.\u003c\/p\u003e\n\n \u003cp\u003eThe soy sauce stored in 30 barrels slowly matures every day, watched over by Mr. Okamoto and his team. This traditional soy sauce brewery cannot mass-produce soy sauce. While it depends on the natural environment surrounding the brewery and the characteristics of the microorganisms that inhabit it, if left unattended, a white mold called \"film yeast\" will grow during the aging process of the moromi (soy sauce base). To prevent this, agitation is required. Mixing the moromi in the barrels is a laborious task. Each 20-koku barrel has a capacity of approximately 3,600 liters. More than three tons of moromi are mixed by hand using a stirrer. It's not hard to imagine how difficult this task is, but this process is performed every three days for all 30 barrels. Moreover, because the aging process differs for each barrel, each one is carefully stirred while communicating with the moromi.\u003c\/p\u003e\n\n \u003cp\u003e\"Handmade Soy Sauce with Two Stages of Preparation and Aged for Three Years\" is a three-year-old re-brewed soy sauce made by adding koji to a dark soy sauce that has been aged for two years and then aging it for another year. It has a rich yet soft, mild flavor. This is a recommended product for beginners to re-brewed soy sauce.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e Light ☆☆☆★☆ Rich and mellow ☆★☆☆☆ Sharp and mild ☆★☆☆☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-086.jpg?v=1748788297\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eThere are quite a lot of people who prefer soy sauce when it comes to tonkatsu or fried horse mackerel. It has a gentle, mellow, and mild taste, with a soft texture. This is perfect for those who find dark soy sauce a bit lacking, but don't like salty soy sauce. The umami of the soy sauce that soaks into the tonkatsu batter spreads softly, allowing you to fully enjoy the flavor of the meat. It also goes well with the accompanying cabbage, so you won't get bored of it until the very end. Its mild aroma also brings out the fragrant aroma of freshly fried food, which is another appealing point. Once you try it, you might just associate tonkatsu with re-brewed soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-inoue2.jpg?v=1752381606\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe revival of wooden barrel-brewed soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eFounded in 1864, Inoue Honten is a long-established soy sauce brewery in Nara Prefecture with a history spanning 160 years. The brewery has been making soy sauce for six generations, and for the past 50 years, it has been brewing soy sauce using open concrete vats. These vats, which were introduced to many breweries during the period of rapid economic growth, have been highly valued for their ability to mass-produce soy sauce while continuing natural fermentation. However, in recent years, they have reached the end of their useful life. While plastic or steel tanks were considered as the next brewing container, President Yoshikawa opted to return to wooden barrels. This decision was made despite the time-consuming nature of the process and the resulting decline in production. Behind this decision, together with his sons Shuhei and Ryo, who have returned to the brewery, was a desire to \"make soy sauce that they themselves would find truly delicious.\"\u003c\/p\u003e\n\n \u003cp\u003eIn 2022, the first wooden barrel-brewed soy sauce in decades, \"Kimajime,\" will be released. The wooden barrels used were acquired at a wooden barrel auction held by Yamaroku Soy Sauce in Shodoshima, Kagawa Prefecture. The barrels had been used for brewing for several years, and were already inhabited to a certain extent by Yamaroku's own microorganisms. However, strangely enough, the \"Kimajime\" brewed in these barrels does not taste like Yamaroku, but rather has the distinct flavor of Inoue Honten. \u003cbr\u003eOf course, since it has only been a few years since preparation began, the impression is light and refreshing rather than profound. However, the aroma of the soy sauce is strong and undoubtedly characteristic of Inoue Honten. In the future, five years, twenty years, fifty years from now... The microorganisms living in the wooden barrels will grow, the wooden barrels themselves will grow, and the flavor of the soy sauce will also develop. The unique charm of \"Kimajime\" is that you can enjoy these changes together.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003cbr\u003e\u003c\/strong\u003e\u003cbr\u003e Light ☆★☆☆☆ Rich and mellow ☆☆★☆☆ Sharp and mild ☆☆☆★☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-347.jpg?v=1748788410\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003cp\u003eGinger pork is a classic side dish that can be made quickly and goes well with rice. It's great for dinner, and also as a side dish for bento lunches. \"Kimajime\" has a light flavor that doesn't overpower the ginger's aroma, but rather supports it well. When simmered, it brings out its rich flavor, making it a side dish that will have you eating rice nonstop. If you're going to make delicious ginger pork, we recommend using grated ginger instead of the ginger in a tube.\u003c\/p\u003e\n\n\u003cp\u003e The spicy aroma and spiciness of the grated ginger is subtly complemented by the \"Kimajime\" pork, creating a perfect balance. This is perfect when you buy a special brand of pork, but of course it's also fine to use affordable pork from the supermarket. The key is to sprinkle some sake on it before grilling to lightly remove any odors. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005.jpg?v=1750559526\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-ishimago2.jpg?v=1751188191\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eUmami components of naturally brewed miso\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eIshimago Honten in Akita Prefecture is the perfect example of \"old-fashioned.\" They use coal to roast wheat and \"koji lids\" to make rice koji. This brewery still uses a variety of tools that would not look out of place on display in a museum.\u003c\/p\u003e\n\n\u003cp\u003e Miso-making begins with making rice koji. The koji lids are carried to a room called a muro, where the koji is carefully cultivated. Charcoal is placed in a hole in the floor, and the temperature is regulated by opening and closing a window in the ceiling. Someone watches over the room, even at night, and looks after it round-the-clock for three days. The brewers then carry the finished koji back and forth over and over again until it fills up a huge 30 koku (approximately 2m high, 5,000 liters) vat. Ishimagoto Honten's attitude of continuing to use and repair its buildings and tools is firmly rooted in the passion for miso-making of each and every brewer.\u003c\/p\u003e\n\n \u003cp\u003e\"Miso Tamari\" is the umami component of naturally fermented amber-colored miso. Made from soybeans and rice from Akita Prefecture, it is further fermented by adding rice koji and Shima Mars from Okinawa. It has a refined taste with a subdued sweetness, umami, richness, and a pleasant saltiness. The method of squeezing is also unique, using a \"hanging strainer bag\" method, as squeezing too hard would cause the miso to become cloudy. No pressure is applied, and only the natural drippings are bottled, resulting in a clear amber color.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e Light ☆★☆☆☆ Rich and mellow ☆☆★☆☆ Sharp and mild ☆★☆☆☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-164.jpg?v=1752462217\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003cp\u003e\"Miso Tamari\" is a perfect match for meat. It blends flavors better than soy sauce, allowing for a quick and easy way to create an authentic seasoning. Teriyaki chicken and fried chicken are also delicious, but our top recommendation is pork shogayaki. The meat is not cooked through, but comes out plump and tender, and the gentle saltiness really brings out the sweetness of the pork. Another appealing feature is that it is not as dark in color as soy sauce, resulting in a beautiful, clear finish.\u003c\/p\u003e\n\n\u003cp\u003e This umami flavor, which soy sauce just can't match, is sure to make you want to eat it again and again. It's great for seasoning fried rice, or adding a little to mayonnaise to make a dipping sauce, and is great when you want a slightly lighter flavor than soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy075-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-hukuju2.jpg?v=1752382018\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDomestically grown soybeans aged for two years in Tokushima\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eFounded in 1826 in Naruto City, Tokushima Prefecture, near Reizanji Temple, the first temple on the Shikoku Pilgrimage (88 temples), Fukuju Soy Sauce is located here. While Shikoku is known for its relatively sweet soy sauce, Fukuju Soy Sauce maintains a simple, unsweetened flavor. Since its founding in the late Edo period, the company has continued to produce naturally fermented soy sauce using domestically grown soybeans and wheat. The first potential problem for a brewery with a history like Fukuju Soy Sauce is the timing of a succession. Ninth-generation owner Nobuaki Matsuura returned to the brewery in 2012 after eight years in real estate sales in Osaka and Tokyo. His father's only words of encouragement were, \"Do what you like.\" \"My father was dedicated to production, so I could sense what was expected of him,\" says Nobuaki, who also handles sales. \"I want to share this flavor I've enjoyed since I was born with even more customers,\" he says with enthusiasm.\u003c\/p\u003e\n\n \u003cp\u003eThis dark soy sauce is additive-free and color-free, made with domestically produced whole soybeans, wheat, and sun-dried salt, and fermented and aged for two years. It has the powerful umami flavor that comes from two years of aging, but is also characterized by a clean, crisp finish. The deep flavor prevents it from feeling salty. It has a deep taste, but is not too heavy. Its gentle, mild aroma is also pleasant, and it brings the entire dish together with elegance.\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e Light ☆☆★☆☆ Rich and mellow ☆☆☆★☆ Sharp and mild ☆★☆☆☆ Fragrant \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-368.jpg?v=1748788431\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e Personally, I think braised pork is the epitome of a satisfying side dish. It's the kind of dish that brings a smile to the faces of both children and adults. By simmering it slowly over time, it becomes so tender that it crumbles easily when you poke it with your chopsticks.\u003c\/p\u003e\n\n \u003cp\u003e\"Fukuju\" has a deep umami flavor, yet a clean, crisp aftertaste. So even though the flavor soaks into the pork, it doesn't become cloying, resulting in a pleasant sweet-savory flavor. It also brings out the tangy accent of the ginger nicely. It's recommended not only for braised pork, but also for all pork dishes that rely on a sweet-savory flavor, such as pork bowl, roast pork, and vegetable meat rolls. The sauce that soaks into the rice in a pork bowl is especially delicious... Making a little extra sauce and savoring it to the last drop is also a luxurious way to enjoy it. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamaroku2.jpg?v=1751250464\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePopular all over the world! Four-year aged soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \"Tsurusho\" is a re-brewed soy sauce from Yamaroku Soy Sauce, located on Shodoshima Island in Kagawa Prefecture. It is synonymous with wooden barrel-brewed soy sauce, and is such a popular brand that people come from all over the world to buy it.\u003c\/p\u003e\n\n \u003cp\u003e\"I want to preserve the tradition of barrel-brewed soy sauce for my grandchildren,\" says Yamamoto Yasuo, the fifth-generation owner of Yamaroku Soy Sauce. With this desire in mind, in 2012 he began working with local carpenters to take on the challenge of \"making the wooden barrels to brew soy sauce with our own hands.\" This initiative marked the beginning of the \"Wooden Barrel Craftsman Revival Project,\" which later spread nationwide. Currently, wooden barrel-brewed soy sauce accounts for only about 1% of the total amount distributed in Japan. Rather than small manufacturers competing for that tiny share, the \"Wooden Barrel Craftsman Revival Project\" is an initiative to work together to increase that 1% to 2%. Today, at Yamaroku Soy Sauce, you can see a rare sight in Japan, with wooden barrels that are over 100 years old coexisting with new barrels made every year.\u003c\/p\u003e\n\n \u003cp\u003e\"Tsurusho\" is a soy sauce that has been aged for four years, with more seasonings added to a dark soy sauce that has been aged for two years, and then aged for another two years. It has been brewed to the utmost to achieve a deep richness and mellowness, with even a hint of sweetness. It is not overly salty, so it is a must-try for those who don't like the saltiness of soy sauce. And above all, the appeal of \"Tsurusho\" is its mellow aroma. The moment you put it in your mouth, the fragrance that spreads softly and the rich flavor have such an impact that they say, \"You'll never go back to regular soy sauce again.\"\u003c\/p\u003e\n\n\u003cdiv class=\"sotowaku\"\u003e\n\n\u003cp\u003e \u003cstrong\u003eThe characteristics of soy sauce\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e Light ☆☆☆★☆ Rich and mellow ☆★☆☆☆ Sharp and mild ☆☆☆☆★ Fragrant\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_5.jpg?v=1748671528\"\u003e Juicy and satisfying, yet not too heavy. When you want to eat a pork steak like that, the trick is to cook it slowly at a low temperature until it's plump and tender. Once it's cooked, finish it off with a splash of \"Tsurusho\". It's an irresistible match!\u003c\/p\u003e\n\n\u003cp\u003e Pork fat has a sweetness to it, making it an excellent match for Tsurusho, which has a rich umami flavor and is not too salty. It adds just the right amount of richness and depth to the thick yet light pork. You can really taste the fat, but the aftertaste is clean. It brings out the umami of the meat without interfering with it. They are a relationship in which each enhances the other. \"Tsurusho is delicious! The pork steak is delicious!!\" Please enjoy this luxurious dish where you can enjoy both.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce)\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48262076596429,"sku":"","price":2754.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278898893,"sku":null,"price":3084.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setpork.jpg?v=1752124795"},{"product_id":"setchicken","title":"5 ways to enjoy chicken to the fullest ","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-145.jpg?v=1748788297\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch1\u003e\u003cstrong\u003eAs a fried chicken lover, I recommend these three soy sauces for marinating chicken.\u003c\/strong\u003e\u003c\/h1\u003e\n\n\u003cp\u003e My favorite chicken dish is fried chicken. The flavor of fried chicken changes completely depending on how you season it. That's what's so appealing about it; you never get bored of it if you change the seasoning, so I end up eating too much.\u003c\/p\u003e\n\n\u003cp\u003e All five soy sauces in this set are recommended for fried chicken. Each has its own unique character, and it's fun to compare the different flavors. Among them, I would especially recommend these three!! \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e▼ Deep-fried chicken with a rich flavor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch3\u003e \u003cstrong\u003eTraditional soy sauce \/ Kaneiwa Soy Sauce (Wakayama Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eMade with whole soybeans from Hokkaido, wheat from Shiga Prefecture, and sun-dried salt from Nagasaki Prefecture, the soy sauce is carefully aged for two years in large cedar barrels. Kaneiwa Soy Sauce's warehouses and barrels are home to yeast and microorganisms that have been passed down through generations for nearly a century, creating a unique ecosystem. The mashed flavors that mature there have a well-rounded umami taste, and the soy sauce extracted from them is truly \"authentic.\" It is characterized by a strong, full-bodied flavor with a tangy soy sauce taste, a deep black color, and a rich aroma.\u003c\/p\u003e\n\n\u003cp\u003e If you use it to season fried chicken, it will turn out to be \"izakaya-style fried chicken\" that goes well with beer. The key is to add ginger so that it has a strong flavor but a refreshing aftertaste. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy067.jpg?v=1751078039\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e▼Punchy garlic flavor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch3\u003e \u003cstrong\u003eGarlic soy sauce\/Takatori soy sauce (Okayama Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eThis incredibly fragrant garlic soy sauce is made simply with soy sauce and raw garlic from Takko Town, Aomori Prefecture. Even without the use of extracts, the aroma and richness are strong, yet not overpowering. That's why it's the kind of flavor you'll want to use again and again. The reason you can really taste the garlic flavor, yet there's no unpleasant lingering odor, is due to the pickling method. Instead of cutting or crushing, the raw garlic is pickled whole in authentic brewed soy sauce for two months.\u003c\/p\u003e\n\n\u003cp\u003e Just marinate the chicken in garlic soy sauce for 30 minutes to create delicious, juicy fried chicken that goes perfectly with rice! The garlic aroma and umami flavor fill your mouth. It's mild, so it's also great for lunch boxes. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005.jpg?v=1750559526\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1c73c882-0e93-44e5-a768-5251655423bc --\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMild and mild fried chicken\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch3\u003e \u003cstrong\u003eMiso Tamari \/ Ishimagoto Honten (Akita Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\"Miso Tamari\" is the umami component of naturally fermented amber-colored miso. Made from soybeans and rice from Akita Prefecture, it is further fermented by adding rice koji and Shima Mars from Okinawa. It has a refined taste with a subdued sweetness, umami, richness, and a pleasant saltiness. The method of squeezing is also unique; squeezing with too much force would cause the miso to become cloudy, so it is squeezed in a \"hanging bag\" without any pressure, and only the natural drips are bottled. This results in a clear amber color.\u003c\/p\u003e\n\n\u003cp\u003e Just a little rubbing will make your fried chicken tender, like it's been marinated. It's lighter than soy sauce, with a mellow and gentle flavor. The flavors blend well, making it an easy way to create authentic seasonings! \u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-196.jpg?v=1748788298\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch1\u003e \u003cstrong\u003eRecreates the flavor of oyakodon you'd find at a specialty restaurant\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n \u003cp\u003eA gentle umami flavor, soft-boiled eggs, and a lightly fragrant dashi stock. When all three elements are combined, a delicious oyakodon is finally created. I have tried and tested countless times in pursuit of this ideal taste. \"Making a delicious oyakodon\" is like an eternal theme for me. Of course, a soft-boiled egg is important, but the balance of dashi stock and soy sauce is the deciding factor!\u003c\/p\u003e\n\n\u003cp\u003e It was during this time that I came across a convenient dashi soy sauce that allows you to achieve the perfect balance of dashi and soy sauce in one bottle. Using this, you can quickly bring the flavors together and achieve a taste like you would get at a specialty store. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy057.jpg?v=1748672726\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e▼Recreating the oyakodon from a specialty restaurant\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch3\u003e \u003cstrong\u003eDashi soy sauce made with domestically produced organic soy sauce \/ Adachi Brewery (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eAdachi Brewery's factory is JAS organically certified. JAS organic certification is only given to products that meet the \"JAS Standards for Organic Agricultural Processed Foods\" established by the Ministry of Agriculture, Forestry and Fisheries. Without this mark, products cannot be labeled as \"organic.\" The key to their dashi soy sauce is the soy sauce brewed in wooden barrels. They add plenty of fragrant bonito flakes and a hint of ishiru (sweet red bean paste) as a secret flavor. They use only carefully selected ingredients, such as raw sugar from Kikaijima Island and Mikawa mirin, and absolutely no artificial seasonings. Their low-salt, fragrant soy sauce has a refined flavor that highlights the gentle sweetness and umami of the dashi.\u003c\/p\u003e\n\n\u003cp\u003e For an oyakodon, simply diluting it with 5 to 7 parts water will make it delicious, but if you take the extra step of diluting it with dashi, the flavor will become richer and it will taste like something you'd get at a specialty restaurant. \u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-022.jpg?v=1748788297\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch1\u003e \u003cstrong\u003eThe glossy teriyaki makes it hard to stop eating rice.\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n \u003cp\u003eGlossy teriyaki is delicious even before you start eating it. The juicy meat is coated in a rich, glossy sauce...one bite and you won't be able to stop eating rice.\u003c\/p\u003e\n\n\u003cp\u003e For this kind of teriyaki, we use tamari soy sauce and mirin. It creates a classic sweet and salty, rich flavor. On the other hand, if you use miso tamari, it will have a soft, gentle flavor, almost like it has been marinated in koji. The great thing about it is that it has a mellow finish even without any seasoning.\u003c\/p\u003e\n\n\u003cp\u003e It's fun to try different teriyaki seasonings depending on your mood that day. Do you want a rich or light teriyaki? \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSweet and salty teriyaki with a rich flavor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch3\u003e \u003cstrong\u003eTakayama Whole Soybean Tamari \/ Nakasada Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eThis gluten-free tamari soy sauce is made only from soybeans and salt produced in Aichi Prefecture. It is made by squeezing soybean miso that has been naturally fermented for three years in a large cedar vat. Because tamari soy sauce contains less salt water, it looks more like miso. The liquid that has accumulated in a cylindrical pipe is scooped up and poured back over the stone, a process known as \"kumikake.\" Squeezing is hard work, requiring workers to enter a vat over two meters high and dig out and carry the liquid with a shovel. The process of making tamari soy sauce involves preparation in the winter, and pumping and squeezing in the summer, so there is no time to rest.\u003c\/p\u003e\n\n\u003cp\u003e The aroma and gloss of tamari soy sauce are enhanced by cooking it. When used in teriyaki, the fragrant aroma and rich, sweet and salty flavor fills your mouth, making it impossible to stop eating rice! \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005.jpg?v=1750559526\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eGolden and juicy teriyaki\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch3\u003e \u003cstrong\u003eMiso Tamari \/ Ishimagoto Honten (Akita Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003e\"Miso Tamari\" is the umami component of naturally brewed amber-colored miso. It is made by adding rice koji and Okinawan Shima-masu to miso made from soybeans and rice from Akita Prefecture, then fermenting it again. It is a precious extract, with only about 10 liters extracted from 1,000 kg of miso. It has an elegant taste with a subdued sweetness, umami, richness, and a pleasant saltiness.\u003c\/p\u003e\n\n\u003cp\u003e Miso tamari creates a rich flavor, like that of koji marinade, without the need for seasoning. It makes for a tender and juicy teriyaki dish. This golden-colored teriyaki dish with a subtle miso aroma is light in color but has a strong salty flavor, so the trick is to use it sparingly. \u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-192.jpg?v=1748788298\"\u003e\u003c\/p\u003e\n\n\u003ch1\u003e \u003cstrong\u003eDelicious minced meat rice for everyone, anytime\u003c\/strong\u003e\n\u003c\/h1\u003e\n\n \u003cp\u003eMinced chicken rice is a staple side dish in our home because it's easy to make and can be frozen. It's great for lunch boxes, meals for kids before lessons, and even a late-night snack. I think it's a versatile dish that's delicious anytime, and no matter who eats it. But surprisingly, I think there are a lot of people who make minced chicken rice \"just because.\"\u003c\/p\u003e\n\n\u003cp\u003e Just changing the soy sauce completely changes the flavor, and eating it with an egg will give it a fresh taste. I recommend adding a little grated ginger to give it a spicy kick. The balance of sweet and spicy is just right, making it a flavor you'll want to eat again and again. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e▼It has a strong, crisp taste that goes well with rice.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch3\u003e \u003cstrong\u003eTraditional soy sauce \/ Kaneiwa Soy Sauce (Wakayama Prefecture)\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp\u003eWe use whole soybeans from Hokkaido, wheat from Shiga Prefecture, and sun-dried salt from Nagasaki Prefecture. The first and most important step in soy sauce production is making koji. The quality of this process greatly influences the taste of the soy sauce. For three days during the koji production process, the brewers watch the thermometer day and night, checking the temperature with their hands, and assessing the condition with their eyes. They smell the aroma, feel the heat, and keep watch while sharpening their five senses. The brewers' five senses are the sensors of their expertise. The finished koji is then combined with salt water and placed in wooden barrels, where it is carefully aged for two years. It is characterized by a strong, full-bodied flavor with a tangy soy sauce taste, a rich dark color, and a rich aroma.\u003c\/p\u003e\n\n\u003cp\u003e For minced meat, which goes well with rice, we recommend a rich, dark-flavored sauce that stands up to the umami of the meat. This exquisite balance creates a pleasant depth of flavor in your mouth. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy057.jpg?v=1748672726\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e▼The umami of the dashi stock is the deciding factor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003ch3\u003e\u003cstrong\u003eDashi soy sauce made with domestically produced organic soy sauce \/ Adachi Brewery (Hyogo Prefecture)\u003c\/strong\u003e\u003c\/h3\u003e\n\n\u003cp\u003e The base is a dark soy sauce brewed in wooden barrels at a JAS-certified organic factory. Adding a generous amount of bonito stock and Noto's \"ishiru\" fish sauce as a subtle flavor, this is an authentic dashi soy sauce. It's made with carefully selected ingredients, including raw sugar from Kikaijima Island and Mikawa mirin, and is free of any artificial seasonings. The moment you open the bottle, the aroma of fish stock gently spreads, making it irresistible. This concentrated soy sauce offers an appealing balance of the umami of the soy sauce and the sweetness of the dashi.\u003c\/p\u003e\n\n\u003cp\u003e When making minced meat, use a little less soy sauce instead of your usual soy sauce. The umami of the soy sauce, the umami of the dashi, and the umami of the chicken all come together to create a luxurious minced meat rice dish! \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005.jpg?v=1750559526\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e▼Refreshing ginger flavor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch3\u003e\n\n \u003cstrong\u003eMiso Tamari \/ Ishimagoto Honten (Akita Prefecture)\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\n\u003c\/h3\u003e\n\n \u003cp\u003e\"Miso Tamari\" is an amber-colored miso made with naturally brewed miso, containing the umami component. Made from soybeans and rice from Akita Prefecture, it is fermented once more with rice koji and Okinawan Shima Marsh added. It has less water than soy sauce brewing, and is characterized by its high concentration. While low in salt, you can enjoy its mellow umami and soft richness.\u003c\/p\u003e\n\n\u003cp\u003e Minced meat made with miso tamari has a slightly different flavor than soy sauce. It gently brings out the sweetness of the chicken, resulting in a light and refreshing dish. Adding grated ginger creates a perfect balance of sweetness and spiciness, and the subtle aroma of miso is also excellent. In fact, of all the different minced meat seasonings, miso tamari is my favorite.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1218bcd9-4cd9-44b3-8f84-62af39f61b81 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 37052b4a-e0ec-47b8-aa25-c32c96667e38 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 9dd47d1b-4bfc-4fc6-a7a5-5c2b8ccf93a5 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: b0dff808-e711-4eaf-8f15-0df6ad828727 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: aa9a3ef2-b2ac-4348-b1eb-047304e86199 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f72004a5-d3f7-49cc-8376-1faa6eb6fe23 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 82a37869-239c-4c2e-938f-764740f9199d --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f5b12e50-4ffd-40f5-ab49-af791328690b --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 9cdefe4a-9be6-41cf-8b12-743c41ce44ac --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 934d467f-e3e1-4df5-82fb-48ad2bc1e40d --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 4f38838f-c926-4c52-8781-80a3e63ce18c --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 150f8be5-ddf7-4589-bf4b-1d9502237f3f --\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48262644465869,"sku":"","price":3024.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278931661,"sku":null,"price":3354.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setchicken.jpg?v=1752124835"},{"product_id":"setnikuamakuchi","title":"I want to enjoy meat with sweet soy sauce!","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_amakuchi3.jpg?v=1751953083\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eAbout sweet soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eIn fact, the Japanese Agricultural Standards (JAS) do not define \"sweet soy sauce.\" However, in areas such as Kyushu and Hokuriku, soy sauce with a strong sweetness has been popular for sashimi. At Shokunin Shoyu, we refer to soy sauce with added amino acid liquid and sweeteners as \"sweet soy sauce.\"\u003c\/p\u003e\n\n\u003cp\u003e Divided by manufacturing method, \u003cbr\u003eThere are three types of soy sauce: Honjozo, Mixed Brewing, and Mixed. The \"mixed\" and \"mixed brewing\" types, which use amino acid liquid, are considered \"sweet soy sauce.\" While the amino acid liquid itself is not sweet, it is often used in combination with a sweetener, resulting in a soy sauce with a strong sweetness. These additives are permitted for use under the JAS standards for soy sauce. I don't think that just because soy sauce contains additives can be used to judge its quality. It is often thought that \"additives are used to make it cheaper,\" but in fact, the opposite is true. Using additives can actually increase production costs.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/knowledge\/0508\" target=\"_blank\"\u003eLearn more about \"Amino Acid Liquid\"\u003c\/a\u003e\n\u003c\/div\u003e\n\n \u003cdiv class=\"btn_g mart20\"\u003e\n\u003ca href=\"https:\/\/www.s-shoyu.com\/knowledge\/0210\" target=\"_blank\"\u003eLearn more about \"sweeteners\"\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy056-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setnikuamakuchi_1.jpg?v=1752570580\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCountry Soy Sauce \/ Hata Brewery (Toyama Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The first one is \"Inaka Soy Sauce,\" a crisp, sweet soy sauce from Hata Brewery in Toyama Prefecture.\u003cbr\u003e Kyushu and Hokuriku are both regions that produce sweet soy sauce, but regardless of the sweetness level, there are clear differences in their flavors. For example, Kyushu's sweet soy sauce has a sweet taste that comes first, followed by the flavor of soy sauce. On the other hand, Hokuriku's sweet soy sauce is the opposite. The soy sauce flavor comes out sharply at first, and then the sweetness spreads softly.\u003c\/p\u003e\n\n\u003cp\u003e \"Inaka Soy Sauce\" is one of the less sweet soy sauces in the Hokuriku region. The richness and sweetness of the soy sauce are well balanced, so there is no aftertaste that is too sweet, making it easy to use in cooking. \u003cbr\u003eIf you use it for braised pork or meat and potato stew, it will eliminate the porky smell and bring out the overall flavor. Of course, it also works great with beef. It's also perfect as a gyudon or yakiniku sauce for dishes that you want to have a crisp, but not too salty, dish. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy049-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setnikuamakuchi_2.jpg?v=1752570579\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003eHasamezu\/Fukuoka Soy Sauce Store (Mie Prefecture\u003c\/strong\u003e )\u003c\/h2\u003e\n\n\u003cp\u003e The second bottle is Hasamezu, a refreshing sweet soy sauce from Fukuoka Soy Sauce Shop in Mie Prefecture.\u003cbr\u003e It's not as sweet as the sweet soy sauces of Kyushu, but not as sharp as those of Hokuriku. It's somewhere in between, with a refreshing, mellow, and calming flavor while still retaining the richness of the soy sauce. The sweetness is modest, so it's comfortable for people from the Kanto region to use, and its gentle, natural sweetness makes it appealing, making it something you can use every day. When used in cooking, it brings out the natural flavor of the ingredients while bringing the overall flavor together nicely.\u003c\/p\u003e\n\n \u003cp\u003eFor example, yakiniku sauce made with Hasamezu has a gentle sweetness similar to commercially available sauces, and pairs well with pork fat. It's not heavy and has a clean aftertaste. It's also perfect for potato and minced meat\/pork dishes like croquettes and nikujaga (meat and potato stew). Its subtle sweetness really brings out the sweetness of the ingredients. It's also recommended for lightly simmered chicken wings and minced chicken. It makes classic dishes that are sweet and spicy with soy sauce and mirin taste light and elegant without being heavy. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy091-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setnikuamakuchi_3.jpg?v=1752570579\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKoikuchi Kanro \/ Yoshimura Brewery (Kagoshima Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The third bottle is \"Koikuchi Kanro,\" a sweet Kyushu sake with no thick consistency, produced by Yoshimura Brewery in Kagoshima Prefecture. \u003cbr\u003eThis sweet soy sauce is a staple in Kagoshima, with an exquisite balance of rich umami and deep sweetness. It lacks the \"thickness\" that is common in sweet soy sauces from Kyushu, and is also low in salt. Its appeal is that it is \"sweet, but not too rich.\" This is why it is popular among people in the Kanto region, as it is easy to adjust the flavor and makes simmered dishes delicious.\u003c\/p\u003e\n\n\u003cp\u003e Classic home-cooked dishes like Nikujaga (meat and potato stew) and teriyaki chicken don't need any secret ingredients. This single product provides the perfect balance of richness, umami, and sweetness, making cooking that much easier. It's also perfect for meat-wrapped rice balls wrapped in thinly sliced ​​beef, or beef bowls. The sweet and spicy sauce permeates the rice, creating a delicious flavor that will have you coming back for more. The umami of the beef and the richness of Koikuchi Kanro combine to create a magical combination that makes both rice and meat even more delicious. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy093-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setnikuamakuchi_4.jpg?v=1752570580\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eSashimi soy sauce \/ Kubo Brewery (Kagoshima Prefecture)\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e The fourth bottle is a thick, sweet \"Sashimi Soy Sauce\" from Kubo Brewery in Kagoshima Prefecture.\u003cbr\u003e It has a thick, rich consistency like a sauce, and is characterized by the strong sweetness that is unique to Kagoshima Prefecture. Its thickness leaves a lasting aftertaste, making it the sweetest soy sauce in Shokunin Shoyu's sweet soy sauce lineup. Although the product name is \"Sashimi Soy Sauce,\" it is also great for meat dishes as well as fish. This soy sauce is made by adding re-brewed soy sauce to dark soy sauce, resulting in a concentrated, rich umami flavor and deep body.\u003c\/p\u003e\n\n \u003cp\u003eThis thick, sweet soy sauce is perfect for horse sashimi. It softens the horse meat's strong flavor and bloody notes, enveloping it in a mellow broth. Horse meat, which has less fat than beef or pork, also boasts a richer, umami flavor, enhanced by adding a sweeter soy sauce. It's also recommended for sweet sukiyaki. This soy sauce already has a strong umami and sweetness, so it can be used alone to complete a dish. Mixing sweet and spicy beef with an egg is a truly blissful experience. Ginger pork, a classic pork dish, can also be made sweet and spicy with a rich, sweet soy sauce, adding a kick of grated ginger. It's also easy for children to enjoy. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy027.jpg?v=1751077183\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/setnikuamakuchi_5.jpg?v=1752570580\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003eJet Black \/\u003c\/strong\u003e \u003cstrong\u003eYamakawa Brewery (Gifu Prefecture)\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e The fifth bottle is \"Jet Black,\" a thick and rich dashi soy sauce from Yamakawa Brewery in Gifu Prefecture. \u003cbr\u003eUnlike typical sweet soy sauces, this thick, concentrated dashi soy sauce is made with a base of two-year-aged tamari soy sauce, with the addition of dashi from bonito, horse mackerel, kelp, and shiitake mushrooms, as well as mirin and sugar. Rather than being called \"soy sauce,\" it's more of an \"all-purpose seasoning that can be used like a sauce.\" It's a popular product with many fans who are captivated by its deep richness that regular soy sauce can't match, saying, \"I keep buying only Jet Black!\"\u003c\/p\u003e\n\n \u003cp\u003ePour it straight onto steak or yakiniku. The rich, thick flavor clings firmly to the surface of the meat, enhancing its umami flavor along with the rich flavor of the dashi. This one bottle will make even inexpensive meat taste like something else. For beef bowls and sukiyaki, simply dilute with water and simmer. This will create an authentic flavor. There's no need to add mirin or sugar; the sweet and spicy flavor of the dashi permeates the meat and vegetables. This soy sauce is also recommended for rice with raw egg on top, so it pairs perfectly with eggs. The combination of the jet-black meat and raw egg is one you'll want to eat again and again.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: b11b1203-e202-453f-9f1a-158a99d162bb --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 46587d1e-d3d6-4836-8ffa-311b4723c834 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: a8fee4a2-6931-417d-af51-6e3cc41d525d --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 99b7ef3e-4b5c-4396-a1c1-2bb250633d0e --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 6d4ecded-07a5-4f5d-b4d2-f276fd4f54b0 --\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48262689980621,"sku":"","price":2808.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278964429,"sku":null,"price":3138.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-377.jpg?v=1752713824"},{"product_id":"sashimistart","title":"Let's start with this! An introduction to sashimi ","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type2.jpg?v=1750575364\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDo you know the basics of soy sauce?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eSoy sauce is classified into six types: white soy sauce, light soy sauce, sweet soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce. The differences between these types are due to the brewing period, fermentation method, and ingredients used. This is why each type has a different color, salt content, and flavor, making it fun to use them differently.\u003c\/p\u003e\n\n\u003cp\u003e Koikuchi soy sauce accounts for approximately 80% of the soy sauce produced in Japan. It has an exquisite balance of umami, sweetness, and aroma, making it a versatile type that goes well with any dish.\u003cbr\u003e ◆White soy sauce and light soy sauce are brewed for a short period of time, so they are light in color and have a light taste.\u003cbr\u003e ◆ Saishikomi soy sauce and tamari soy sauce are brewed for a long time and contain many ingredients. They are dark in color and have a strong umami flavor.\u003cbr\u003e ◆Sweetened soy sauce with a sweet soy sauce base. A flavor that has taken root in Kyushu, Hokuriku, and other regions.\u003c\/p\u003e\n\n\u003cp\u003e This time, \u003cbr\u003eWe have selected light soy sauce and sweet soy sauce, soy sauces that go well with white meat, re-brewed soy sauce and tamari soy sauce, and dark soy sauce, soy sauces that go well with red meat. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016-5.jpg?v=1750408587\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePale purple\/Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The representative soy sauce that pairs well with white fish is the light soy sauce \"Awamurasaki.\"\u003c\/p\u003e\n\n \u003cp\u003eUsukuchi soy sauce, as its name suggests, is characterized by its light color, but in fact it is slightly higher in salt than dark soy sauce. This is why the word \"light\" is deliberately omitted. The ingredients are the same as dark soy sauce, using soybeans and wheat in a 1:1 ratio. While it has a well-balanced soy sauce flavor, its color and flavor are light due to the short aging period. It is perfect for when you want to show off the color of the ingredients beautifully or for dishes that require a light salty taste. For example, it is recommended for dishes such as simmered dishes and udon soup, where you want to bring out the flavor of the ingredients and the umami of the dashi stock.\u003c\/p\u003e\n\n \u003cp\u003eAmong all the light soy sauces, \"Awanmurasaki\" is something special. It is made by adding rice koji directly to naturally brewed light soy sauce. The gentle sweetness of this rice koji makes it less salty than regular dark soy sauce, resulting in a very mellow flavor. Furthermore, a distinctive feature of Suehiro Soy Sauce, the brewery that produces \"Awanmurasaki,\" is its very mild aroma. It doesn't taste too much like soy sauce, and its gentle aroma gently brings out the flavor of the ingredients.\u003c\/p\u003e\n\n \u003cp\u003eThat's why it's perfect with white fish sashimi. Try pairing \"Awa Murasaki\" with delicately flavored seafood such as sea bream, flounder, sweet shrimp, and scallops. With dark soy sauce, the soy sauce flavor tends to be too strong, but \"Awa Murasaki\" has a gentle aroma and mellow flavor that subtly brings out the sweetness and umami of the fish. I was particularly shocked by sweet shrimp. \"Sweet shrimp are really sweet...!\" I don't think I'd ever be able to eat white fish sashimi again without \"Awa Murasaki.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy068-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMarukwa Soy Sauce Umakuchi \/ Kuwata Soy Sauce (Yamaguchi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The second soy sauce that pairs well with white fish is sweet soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eAlthough it's sweet, it's quite subdued. Its subtle sweetness makes it unnatural even for people from the Kanto region. While many sweet soy sauces in Kyushu are made in joint factories, with each company then pasteurizing and seasoning the soy sauce, Kuwata Soy Sauce in Yamaguchi Prefecture, the maker of this soy sauce, is different. They make the koji themselves, carefully fermenting the soy sauce in traditional wooden barrels. Another distinctive feature of this soy sauce is its \"mixed brewing\" method. While some sweet soy sauces are made with the addition of amino acid liquid to the finished soy sauce to adjust the sweetness and umami, Marukuwa Soy Sauce Umakuchi is different. It uses a \"mixed brewing\" method, where amino acid liquid is added at the moromi stage and the soy sauce is aged together. This mellows out the unpleasant aroma of amino acid liquid during fermentation, eliminating the strong, off-putting aroma often associated with sweet soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eIt has been carefully aged in wooden barrels, and has a soft soy sauce-like aroma. The taste is not too strong, but has a refreshing umami flavor with a hint of sweetness. Its mellow texture gently brings out the flavor of white sashimi. Like \"Awamurasaki,\" this soy sauce has a refreshing taste, but this one has a slight sweetness that envelops the sashimi with a mellow sweetness. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy101-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDeep purple\/Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The first soy sauce that pairs well with lean meat is re-brewed soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eThis soy sauce is made by Suehiro Soy Sauce, the same company that makes \"Awa-Murasaki,\" which is paired with white fish. You might be surprised at how different varieties of soy sauce from the same brewery can be in terms of their appearance, flavor intensity, and aroma. While regular dark soy sauce is brewed by adding salt water to koji, re-brewed soy sauce is brewed by adding dark soy sauce instead of salt water. In other words, it's brewed again using soy sauce that has already been made. This results in a soy sauce with a low salt content, yet a much richer, more umami-rich flavor. Furthermore, \"Koi-Murasaki\" is brewed by adding homemade rice koji directly. The gentle sweetness of this rice koji further reduces the salt content and creates a very mellow flavor. Another appealing feature is the gentle aroma, a hallmark of Suehiro Soy Sauce. While the appearance and flavor intensity may differ, like \"Awa-Murasaki,\" its gentle aroma enhances the flavor of the fish. Best of all, the rich umami flavor that only re-brewed soy sauce can provide effectively neutralizes the fishy smell of the red meat, making the umami flavor of the fish even more pronounced.\u003c\/p\u003e\n\n \u003cp\u003ePersonally, I recommend \"Komurasaki\" among lean sashimi, especially when you can get hold of seasonal fish. The best part of lean sashimi in season is the fatty texture, which melts in your mouth the moment you put it in your mouth. The great thing about \"Komurasaki\" is that it doesn't interfere with the flavor, but rather enhances it, making the umami taste many times more pronounced. I recommend pairing it with melt-in-your-mouth lean sashimi. I'm sure you'll be surprised at how much flavor sashimi has. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTsuresoi \/ Minamizo Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The second soy sauce that pairs well with lean meat is tamari soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eTamotsu soy sauce has a significantly different ratio of ingredients compared to light, dark, and re-brewed soy sauce. It uses a higher proportion of soybeans and less water. Furthermore, because it is slowly aged over a long period of time, it is dark in color, thick and rich, and boasts one of the best umami flavors among soy sauces. While it's often assumed that \"Kyushu's sweet and creamy soy sauce = Tamotsu soy sauce,\" this is actually something completely different. Tamotsu soy sauce is primarily produced in the Chubu region, and its salt concentration is roughly the same as dark soy sauce. It's by no means a sweet soy sauce. However, some people perceive its rich umami as \"sweet.\" This may be a mellowness that lies deep within the ingredients, rather than the sweetness of sugar.\u003c\/p\u003e\n\n \u003cp\u003e\"Tsuresoi\" is a gluten-free soy sauce made with 100% whole soybeans from Aichi Prefecture. It is brewed using a \"five-minute brewing\" method, which uses only half the amount of water compared to soybeans. This results in a rich, flavor-packed finish. It is also a blend of the concentrated extract (namahiki) that drips from the bottom of the barrel and the pressed moromi. Rather than a thick, jet-black tamari, it has a reddish-brown color with a crisp, fruity aroma. The main difference between this soy sauce and re-brewed soy sauce is the blend of ingredients and the salt concentration. Because \"Tsuresoi\" is brewed with 100% soybeans, it has a very strong soy umami flavor and just the right amount of salt.\u003c\/p\u003e\n\n \u003cp\u003eI recommend lean sashimi, which you can usually find at the supermarket. The moment you bite into it, the umami of the soy sauce spreads before the fish, completely eliminating the fishy smell of the lean meat. The rich aftertaste of the soy sauce lingers. However, Tsuresoi is not too strong. It is richer than re-brewed soy sauce, but not too thick, and has just the right strength to bring out the deliciousness of lean sashimi. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024-5.jpg?v=1750408380\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWhole Soybean Raw Soy Sauce \/ Morita Soy Sauce (Shimane Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Lastly, we have a dark soy sauce that you can rely on when you're not sure what to use.\u003c\/p\u003e\n\n \u003cp\u003eKoikuchi soy sauce is commonly known as standard soy sauce. Made with a 1:1 ratio of soybeans to wheat, it offers an exquisite balance of umami, sweetness, and aroma. It's a versatile type that can be used with anything. But there's one important thing to note here. Some people might think, \"Aren't all koikuchi soy sauces the same?\" However, there are roughly 40 types of koikuchi soy sauce made by artisans alone. Take, for example, koikuchi soy sauce brewed in wooden barrels. The types of microorganisms that live in those barrels vary greatly from brewery to brewery. These differences are clearly evident in the aroma and flavor. Some soy sauces are so unique that you can tell the difference just by opening the bottle. Furthermore, koikuchi soy sauce is aged for at least one year. Some can be aged for as long as three years, and the flavor changes significantly depending on the aging period.\u003c\/p\u003e\n\n \u003cp\u003eAmong them, when it comes to dark soy sauces recommended for sashimi, we would recommend without hesitation \"Marudai Soybean Raw Soy Sauce.\" This Morita Soy Sauce is a popular choice among repeat customers and newcomers alike. The only ingredients are domestically produced soybeans, wheat, and sun-dried salt. As President Morita says, \"I only use ingredients that I can see with my own eyes and be convinced of,\" he carefully prepares only ingredients that he can trust. Furthermore, this raw soy sauce is not pasteurized, but the yeast is removed through precise filtration, so it can be stored at room temperature before opening. It has a clear color, a refreshing taste, and a mild, unobtrusive aroma.\u003c\/p\u003e\n\n \u003cp\u003eIt gently envelops any type of fish, so if you're wondering, \"Which soy sauce goes well with this fish?\", be sure to try it. It's also perfect when a variety of fish are lined up at once, like in a seafood bowl. What's more, it pairs well with all kinds of fish, so just a drizzle of it on grilled fish will really bring out the fragrant flavor of the fish.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 91b0db5c-5fde-43d4-9186-bcc6af769d07 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f9e6b73f-d7df-4fd9-9fd8-2070972543a4 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 5c9a237a-c50d-4f85-abb0-883a92c3a4a2 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: a7003f59-8aef-4344-9b55-3f36d4c1b546 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 5bd96d1d-3d20-45bd-8303-ad73d8676847 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 75a1c43b-dee3-4ebf-90b0-b54a4764c4a1 --\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48264052572365,"sku":"","price":2916.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828278997197,"sku":null,"price":3246.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sashimistart.jpg?v=1789776351"},{"product_id":"sashimi_kioke","title":"Try eating sashimi with soy sauce brewed in a wooden barrel ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_1.jpg?v=1748671528\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWhat is a wooden barrel?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eUntil the Edo period, basic seasonings such as soy sauce, miso, vinegar, mirin, and sake, which form the base of Japanese cuisine, were made in wooden barrels. However, as time passed and Japan went through a period of rapid economic growth, wooden barrel brewing steadily declined due to concerns about production costs and efficiency. For example, in the soy sauce industry, by around 2010, soy sauce brewed in wooden barrels had fallen to just 1% of the total domestic distribution. Today, most soy sauce is brewed in concrete or stainless steel tanks, and there is only one barrel maker left in Japan that can manufacture wooden barrels. The wooden barrel culture is on the brink of being \"extinct.\" \u003cbr\u003eIn recent years, however, attention has been drawn to wooden barrels once again. Old wooden barrels are being revived and new ones are being introduced, and production volume using wooden barrels is beginning to increase, especially among young brewers. Rather than simply a revival of tradition, wooden barrel culture is experiencing a new surge, symbolizing diversity and creativity.\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWhy wooden barrel brewing is so delicious\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cstrong\u003e● Unique character like craft beer\u003cbr\u003e\u003c\/strong\u003e The wooden barrels used to make soy sauce are large containers, measuring 2-3m in height and 2-4m in diameter. They are durable enough to be used for over 100 years. Microorganisms live in the fine structure of the wood's surface, creating a unique ecosystem. This is the greatest feature of wooden barrel brewing, and it creates a flavor and taste that can only be produced by each brewery, depending on its more than 100-year history and the climate and environment of the area.\u003c\/p\u003e\n\n \u003cp\u003e\u003cstrong\u003e● A naturally created fermentation environment\u003cbr\u003e\u003c\/strong\u003e The wooden barrels are made entirely from natural materials, without the use of iron nails or adhesives. The fermentation environment is not controlled by artificial temperature control, but rather by \"natural fermentation\" that varies with the seasons. Preparation takes place during the cold season, and fermentation begins in the summer. The wooden barrels change shape according to their environment, just like living creatures, absorbing moisture when it is humid and storing heat in the cold, creating the perfect environment for soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e● A deep flavor created over time\u003c\/strong\u003e \u003cbr\u003eThe lifespan of a wooden barrel is approximately 100 to 150 years. Barrels made from the Meiji period to the early Showa period are still in use today, passed down through generations. Wooden barrels are often made from cedar, which takes decades to cultivate. Furthermore, to cultivate high-quality timber like Yoshino cedar in Nara Prefecture, it is necessary to start from the cultivation of the mountains. When you think about it, the accumulated efforts of our ancestors over hundreds of years are embodied in a single barrel. And the more a wooden barrel is used over such a long period of time, the more flavor it develops, developing a deeper, richer soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e \u003cstrong\u003e● The difference in taste created by human hands\u003c\/strong\u003e \u003cbr\u003eThe \"moromi\" (mixtures) that form the base of soy sauce show different expressions every day, and the finished product also changes depending on the year. \"It's always different, so I'm always worried...\" \"I trust the wooden barrels and leave it to them!\" \"It takes a lot of work, but it's all the more fun.\" The brewers have a variety of approaches to their work. The more delicate brewers tend to work more frequently, while the more daring brewers boldly try new production methods. It is said that the taste of soy sauce resembles the personality of the brewers. However, what they all have in common is that they make soy sauce that they themselves find delicious. The wooden barrels are being reconsidered to better bring out each individuality. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSakae Light Soy Sauce \/ Sakae Soy Sauce (Shizuoka Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e This light soy sauce, with its low salt content, gentle umami flavor, and subtle sweetness, is perfect for white fish sashimi. Sakae Light Soy Sauce gently brings out the sweetness and umami of delicate seafood such as sea bream, flounder, sweet shrimp, and scallops.\u003c\/p\u003e\n\n \u003cp\u003eThe first is a light soy sauce from Sakae Soy Sauce Brewery, produced in Yokosuka, a castle town in Kakegawa City, Shizuoka Prefecture. Over 30 large wooden barrels, each with a capacity of 30 koku (approximately 5,400 liters), are still in use. It is aged in these barrels for approximately one year, a relatively long aging period for light soy sauce. Even so, it has a light color, a gentle umami flavor, a subtle sweetness, and a moderate salt content. The method of squeezing is also very particular. In recent years, the mainstream method has been to pour the moromi into a furoshiki wrapping cloth, stack it like a cushion, and apply pressure from above, but Sakae Soy Sauce uses the traditional method of squeezing the moromi in a bag. This method requires time-consuming processing of the lees, but it results in a soy sauce with a clean, clear flavor and less cloudiness. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKi Soy Sauce\/Shibanuma Soy Sauce (Ibaraki Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eIts vibrant color, lightness, and refreshing flavor make it the perfect accompaniment to a dish of various sashimi, such as a seafood bowl. It also pairs well with wasabi, gently bringing together the flavors of the seafood.\u003c\/p\u003e\n\n \u003cp\u003eThe second bottle is a dark soy sauce from Shibanuma Soy Sauce, located in Tsuchiura, Ibaraki Prefecture. Shibanuma Soy Sauce began as a \"government brewery\" producing soy sauce for the shogun family. It has been passed down through generations for over 330 years since the Edo period, making it one of Japan's oldest breweries. The brewery's two breweries, the \"Oshingura\" and \"Tatsumigura,\" still use a total of 67 wooden barrels. In addition to preserving tradition, the brewery places a high priority on food safety, earning the international sanitation and quality control standard FSSC22000 certification. The brewery exports its wooden barrel-brewed soy sauce to approximately 70 countries, including Japan, Switzerland, the Netherlands, and the Middle East. Shibanuma Soy Sauce caters to a wide range of needs, from soy sauce for home and commercial use to small pouches. In fact, some people may have unknowingly used Shibanuma Soy Sauce in the small soy sauce pouches served with sashimi or sushi.\u003c\/p\u003e\n\n \u003cp\u003e\"Ki Shoyu\" is a dark soy sauce made with defatted soybeans. Defatted soybeans are whole soybeans with the oil removed. They are flattened like corn flakes, which allows them to absorb moisture easily and break down quickly. This allows umami components such as amino acids to be extracted efficiently, and the soy sauce is aged in a short period of about six months. Because it contains less oil, it has a very clean flavor. Furthermore, \"Ki Shoyu\" is a raw soy sauce that is not pasteurized, and hygiene management is thorough, with sterilization using ceramic filtration and filling in a clean booth. The result is a soy sauce that is bright in color, light in color, and has a clean umami flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eGensho \/ Hata Brewery (Toyama Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eIt combines concentrated umami with a refreshing taste, making it a great accompaniment to fatty blue fish sashimi such as horse mackerel, mackerel, and yellowtail. Adding a small amount to blue fish when it has a slightly fishy smell will tighten the flavor and harmonize the aroma with the aged flavor. It also pairs well with condiments, further enhancing the appeal of blue fish.\u003c\/p\u003e\n\n\u003cp\u003e The third bottle is a dark soy sauce from Hata Brewery in Oyabe City, Toyama Prefecture. It is brewed in the harsh cold of the Hokuriku region, a region with heavy snowfall, where outside temperatures drop below freezing in winter. Koji production uses \"koji lids,\" one of only a few left in the country. The koji room is made of brick, dating back to the early Showa period. The bricks allow the koji to breathe, minimizing the impact on the koji even in the chilly mornings or when the outside temperature drops below freezing.\u003c\/p\u003e\n\n \u003cp\u003e\"Gensho\" is brewed only during the coldest months of the Hokuriku region, when the water and air are purest, from January to March. The ingredients are sourced exclusively from Toyama Prefecture, including soybeans from Oyabe City, wheat from Takaoka City, and Shima Mars salt from Okinawa. These ingredients are aged for three years in wooden barrels, slowly fermenting and aging in tune with the rhythm of the climate. Frequent stirring with a paddle carefully extracts the sweetness of the soybeans, the fragrant aroma of the wheat, and the umami of the salt. The pressing process is also meticulous. The mash is left to drip naturally under its own weight for over a week, and then pressed with just a little pressure. This is because squeezing the oils contained in the soybeans too hard can result in an oily smell. This meticulous process concentrates the umami flavor while leaving a clean aftertaste. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1751161089\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \n\u003cstrong\u003e\u003cspan class=\"notion-enable-hover\" data-token-index=\"0\"\u003eTsurusho \/ Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/span\u003e\u003c\/strong\u003e\u003c!-- notionvc: 53a95f1f-7cdd-4027-a4f8-fd2ef97dbf76 --\u003e\n\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e When the rich red meat that makes you think \"This is tuna!\" and the deep flavor of \"Tsurusho\" come together perfectly, you'll find yourself exclaiming, \"This is delicious!\" It naturally masks the fishy smell and brings out the flavor of both the fish and the soy sauce, creating a unified, powerful yet well-balanced taste.\u003c\/p\u003e\n\n \u003cp\u003eThe fourth bottle is a re-brewed soy sauce from Yamaroku Soy Sauce, located on Shodoshima Island in Kagawa Prefecture. \"Tsurusho\" is synonymous with wooden barrel-brewed soy sauce, and is so popular that people come from all over the world just to buy it. \"I want to preserve the barrel-brewed soy sauce for my grandchildren,\" says Yamamoto Yasuo, the fifth-generation owner of Yamaroku Soy Sauce. With this in mind, in 2012 he began working with local carpenters to create the wooden barrels in which to brew soy sauce. This marked the beginning of the \"Wooden Barrel Craftsman Revival Project,\" which has since spread nationwide. At Yamaroku Soy Sauce, you can see a rare sight, even in Japan, of wooden barrels that are over 100 years old mixed with new barrels made every year.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/kioke\" target=\"_blank\"\u003eFind out more about the \"Kibotsu Craftsman Revival Project\"\u003c\/a\u003e\n\u003c\/div\u003e\n\n \u003cp\u003e\"Tsurusho\" is a four-year-aged soy sauce made by adding more flavors to a two-year-aged dark soy sauce and then aging it for another two years. It has been brewed to the utmost to achieve a deep richness and mellowness, with even a hint of sweetness. For this reason, it is a must-try for those who don't like the saltiness of soy sauce. Furthermore, the mellow aroma of \"Tsurusho\" is exceptional, and it has such an impact that it is said that \"once you've tried it, you'll never go back to regular soy sauce.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050-5_f0e8138f-a25d-4f46-8eb1-64a9d01bf3f1.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eOwari Tamari \/ Marumata Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e Recommended for those who want to enjoy lean sashimi at a leisurely pace. Its most distinctive feature is the rich umami flavor of soybeans, which hits you directly the moment you put it in your mouth. Even if you're using simple lean sashimi bought at the supermarket, just adding this \"Owari no Tamari\" will envelop the entire fish in a rich, creamy flavor, giving it a deep taste.\u003c\/p\u003e\n\n \u003cp\u003eOur fifth bottle is tamari soy sauce from Marumata Shoten, located in Taketoyo Town on Aichi Prefecture's Chita Peninsula. Taketoyo Town on Aichi Prefecture's Chita Peninsula is known as a major producer of tamari soy sauce, and even today, many breweries are based there. Founded in this town in 1829, Marumata Shoten stubbornly adheres to the traditional method of brewing tamari soy sauce using 100% soybeans in wooden barrels. While tamari soy sauce is often mistaken for \"Kyushu's sweet, thick soy sauce,\" it's actually quite different. Tamari soy sauce is primarily produced in the Chubu region, and its salt content is roughly the same as that of koikuchi soy sauce. It's by no means a sweet soy sauce. The difference lies in its rich umami flavor and thickness. Tamari soy sauce uses a higher proportion of soybeans and less water. Furthermore, because it's aged slowly over a long period of time, it's dark in color, thick and rich, and boasts some of the best umami flavors among soy sauces. However, some people perceive its rich umami as \"sweet.\" This is different from the sweetness of sugar, but rather the mellowness and depth derived from soybeans, a sweetness that spreads deep within the palate.\u003c\/p\u003e\n\n \u003cp\u003e\"Owari no Tamari\" is a gluten-free soy sauce made with 100% whole soybeans from Aichi Prefecture. It uses only a small amount of saltwater in the brewing process, which allows the umami flavor of the soybeans to be concentrated. The nitrogen content of the umami component is a whopping 3.0%. It has a rich, deep flavor, and the mellowness that comes from long-term aging.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f9864523-a6b5-4948-8ce1-8354145546a2 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: ed1f5e8a-265c-4959-9517-e9bd6b509175 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 2ff768fa-fe4f-47e7-81a3-889e35ab5c08 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: b54dc115-7657-44d2-81d1-627fbe7a7fdf --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: a7b4150d-1322-4935-bf72-00b54c3b503f --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: d8981f7c-2bba-4c9b-9451-a7b748e442e1 --\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48264489697485,"sku":"","price":3132.0,"currency_code":"JPY","in_stock":false},{"title":"ギフトボックス入り","offer_id":48828279029965,"sku":null,"price":3462.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sashimi_kioke.jpg?v=1752125911"},{"product_id":"settofu2","title":"Enjoy Tofu with Soy Sauce (5 bottles) ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_type1.jpg?v=1751002604\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDo you know the basics of soy sauce?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eFirst, let's take a quick look at the different types of soy sauce. According to the Japanese Agricultural Standards (JAS), soy sauce is classified into five categories: white soy sauce, light soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce. (Shokunin Shoyu adds its own sweet soy sauce, making it a total of six categories.) These differences are due to factors such as the brewing period, fermentation method, and ingredients used. This is why each type has a different color, salt content, and flavor, which makes it fun to use them differently.\u003c\/p\u003e\n\n\u003cp\u003e Koikuchi soy sauce accounts for approximately 80% of soy sauce produced in Japan. It has an exquisite balance of umami, sweetness, and aroma, making it a versatile type that suits any dish. Shiro soy sauce and usukuchi soy sauce are brewed for a short period of time, so they are light in color and have a light taste. Saishikomi soy sauce and tamari soy sauce are brewed for a long period of time and contain many ingredients. As a result, they are dark in color and have a strong umami flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016-5.jpg?v=1750408587\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eThe secret to low-salt light soy sauce is rice koji\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e \"Light purple\" goes well with both regular silken tofu and delicious silken tofu.\u003cbr\u003e Light soy sauce is the perfect match for smooth, melt-in-your-mouth silken tofu.\u003c\/p\u003e\n\n\u003cp\u003e This soy sauce is made by adding rice koji directly to naturally brewed light soy sauce. The gentle sweetness of this rice koji makes it less salty than regular dark soy sauce, resulting in a very mellow flavor. It also has a mild aroma, which gently enhances the flavor of the ingredients without overpowering them. When poured over chilled silken tofu, it subtly brings out the natural sweetness of the tofu without overpowering the soy sauce flavor.\u003c\/p\u003e\n\n\u003cp\u003e In fact, there are some surprising uses that customers have told us about. \u003cbr\u003eApparently, someone who wanted to drink soy milk but didn't like its distinctive smell and taste tried adding a little Tanshi and found it much easier to drink. I love soy milk on its own, but when I added Tanshi to it, it took on a gentler flavor, almost like \"drinkable tofu.\" The gentle aroma of Tanshi gently enveloped the soy milk. This is an arrangement that even those who don't like soy milk should definitely try. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1751161089\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe deep flavor and lingering aroma are irresistible\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e \"Tsurusho\" is the best choice for firm tofu, which allows you to fully enjoy the flavor and texture of soybeans.\u003cbr\u003e The rich, re-brewed soy sauce brings out the flavor and texture of the tofu.\u003c\/p\u003e\n\n \u003cp\u003eRegular dark soy sauce is made by adding salt water to koji, but re-brewed soy sauce is made by adding dark soy sauce instead of salt water. In other words, soy sauce that has already been made is brewed again. This results in a soy sauce that is much richer and has a stronger umami flavor, despite being less salty.\u003cbr\u003e \"Tsurusho\" is a soy sauce that has been brewed for two years and then aged for another two years, resulting in a deep umami flavor and lingering fragrance, making it a one-of-a-kind soy sauce. When poured over chilled firm tofu, which has a strong umami and texture of soybeans, the firm texture of the tofu and the strong aroma and umami of \"Tsurusho\" are in perfect harmony. It truly is a taste that is one level above the rest.\u003c\/p\u003e\n\n \u003cp\u003eIt's delicious just pouring Tsurusho sauce over it, but my go-to is to add a little sesame oil. In fact, a customer taught me this. The aromas of Tsurusho and sesame oil complement each other, resulting in a cold tofu that is satisfying in taste, aroma, and texture.\u003cbr\u003e There is a reason why we have chosen to use the term \"firm tofu\" instead of simply \"firm tofu\" and instead use the term \"firm tofu that allows you to fully experience the umami and texture of soybeans.\" We will introduce the recommended soy sauce for regular firm tofu later. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084-5.jpg?v=1751094331\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e100% soybean umami flavor, 3-year aged tamari soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e \"Hozan Marudaizu Tamari\" is also recommended as a special sale tofu.\u003cbr\u003e Whether silken or firm, it transforms light tofu into a richer, more flavorful one.\u003c\/p\u003e\n\n \u003cp\u003eTamotsu soy sauce has a different ratio of ingredients than light soy sauce, dark soy sauce, and re-brewed soy sauce. It uses a higher proportion of soybeans and less brewing water. It also takes a longer aging period, making it a slow, time-consuming process. It's dark in color, thick and rich, and boasts some of the best umami flavors among soy sauces. People often think that \"Kyushu's sweet, rich soy sauce = Tamotsu soy sauce,\" but in fact, this is something else entirely. Tamotsu soy sauce is primarily produced in the Chubu region, and its salt concentration is roughly the same as dark soy sauce. It's by no means a sweet soy sauce. However, some people perceive its rich umami as \"sweet.\" This may be a mellowness that lies deep within the ingredients, rather than the sweetness of sugar.\u003c\/p\u003e\n\n \u003cp\u003e\"Hakusan Marudaizu Tamari\" is a gluten-free soy sauce made with 100% whole soybeans from Aichi Prefecture. Among tamari soy sauces, it has a pleasant aroma, is not too heavy, and is easy to use. That's why even with tofu on sale, the robust umami and aroma of \"Hakusan Marudaizu Tamari\" will envelop the tofu and elevate its flavor. However, be careful not to add too much. Because it is so rich, just a little is enough. If you add too much, it may feel too salty, so be mindful of using only a small amount.\u003cbr\u003e We also introduced \"Awamurasaki\" for regular silken tofu, but if you prefer a lighter taste, try \"Awamurasaki.\" If you want to enjoy the strong flavor of soy sauce, try \"Hozan Marudaizu Tamari.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073-5.jpg?v=1750575364\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\"Delicious salt water\" that tastes nothing like soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eFor firm tofu, try Shiro Tamari, which allows you to fully enjoy the umami and texture of soybeans. The gentle saltiness and aroma subtly enhance the flavor of the tofu.\u003c\/p\u003e\n\n \u003cp\u003eThose seeing white soy sauce for the first time will be amazed by its clarity. It only takes two to three months to mature. Its light flavor and beautiful amber color fully bring out the flavor of the ingredients. Typical \"koikuchi\" soy sauce is made with a 1:1 ratio of soybeans and wheat. In contrast, white soy sauce is made almost entirely from wheat, with only a small amount of soybeans. While soybeans may be the primary ingredient in soy sauce, the soybeans are actually responsible for the umami flavor, while wheat contributes the sweetness and aroma. Koikuchi soy sauce strikes an exquisite balance between umami and sweetness and aroma, while white soy sauce is made almost entirely from wheat with only a small amount of soybeans, resulting in a lack of the deep flavor typically associated with soy sauce. Instead, the sweetness, aroma, and saltiness of the wheat dominate. \u003cbr\u003eEven among white soy sauces, Shiro Tamari is a bit special in that it does not contain any soybeans. The only ingredients are wheat, salt, and shochu. Regular white soy sauce uses a small amount of soybeans, giving it a subtle soy sauce flavor, but Shiro Tamari has absolutely no soy sauce flavor. The brewer describes it as \"delicious salt water,\" and its charm lies in its mysterious deliciousness, with the gentle sweetness and aroma of wheat spreading softly. Also, while alcohol is generally added to prevent mold from growing, Shiro Tamari is unique in that it uses shochu instead.\u003c\/p\u003e\n\n \u003cp\u003eIt's delicious to pour re-brewed soy sauce over firm tofu, which has a strong soy flavor and texture, to further enhance the soy flavor and enjoy the harmony with the soy sauce, but when you want to bring out the flavor of the tofu itself, Shiro Tamari is still the best recommendation. On the other hand, if you pour it over regular firm tofu that you can get at the supermarket, the saltiness of Shiro Tamari can come out too much and it can feel a bit salty. The tofu and Shiro Tamari may not blend well together and end up being too distinct. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy086_184631b9-2a8c-4bd3-b4e8-dedadc8cf3e5.jpg?v=1749369040\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWhen you want to enjoy the flavors and individuality of the dish\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e Delicious silken tofu goes well with \"Eso fish sauce.\"\u003cbr\u003e It gently brings out the sweetness and goes well with condiments such as ginger and green onions.\u003c\/p\u003e\n\n \u003cp\u003eSo far, we've introduced four soy sauces, but the last one we'll introduce is \"fish sauce.\" Fish sauce is a seasoning made by salting and fermenting fish. While it has a higher salt concentration than soy sauce, it's not simply salty; it's characterized by a deep, rich, fish-derived flavor. Among them, I'd like to recommend \"Eso Fish Sauce.\" This fish sauce has no odor at all. Many people probably dislike the aroma of regular fish sauce. I'm one of them. However, \"Eso Fish Sauce\" is an exception. It has a mild aroma and a strong umami flavor. It can be used like a refreshing dashi soy sauce. \"Eso Fish Sauce\" was developed through a collaboration between Yamasa Chikuwa, a 190-year-old company, and Ichibiki, a long-established soy sauce maker in Aichi Prefecture. Thirty years ago, Ichibiki tried to make sardine fish sauce, but was plagued by the distinctive odor. By salting the \"Eso,\" a top-quality fish paste ingredient, after filleting it with Yamasa Chikuwa, we have succeeded in significantly reducing its odor. By adding soy sauce koji, lactic acid bacteria, and yeast and fermenting the mixture, we have created a fish sauce that is rich in umami and has no unpleasant odor.\u003c\/p\u003e\n\n \u003cp\u003eIt doesn't have the sweetness of dashi soy sauce, but that's exactly why it's perfect with cold tofu, which you want to eat lightly. It's a different way to enjoy the deliciousness of tofu than soy sauce, so be sure to give it a try. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/use_6.jpg?v=1752126577\"\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003c!-- notionvc: cf0538a9-bfd2-4f71-a95e-d9914734ba6c --\u003e\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 2f91f664-9baf-421f-b8f8-50feef3b277c --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 74202e0f-eb30-47ef-93ff-47b8800190f6 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f4cbd182-65d4-4cd2-bba0-1e3082fa62fa --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 7c309a38-2381-4fed-86b6-cb85ff58d70c --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: b73a25a7-2f79-4ebd-a74d-2eec827bcb73 --\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48264521547981,"sku":"","price":3024.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828279062733,"sku":null,"price":3354.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/settofu2.jpg?v=1752126577"},{"product_id":"sashimi_ama","title":"I want to eat sashimi with sweet soy sauce! 5 pieces ","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/shoyu_amakuchi3.jpg?v=1751953083\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eAbout sweet soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e In fact, the Japanese Agricultural Standards (JAS) do not define \"sweet soy sauce.\" However, in areas such as Kyushu and Hokuriku, soy sauce with a strong sweetness has been popular for sashimi. At Shokunin Shoyu, we refer to soy sauce with added amino acid liquid and sweeteners as \"sweet soy sauce.\"\u003c\/p\u003e\n\n\u003cp\u003e Divided by manufacturing method, \u003cbr\u003eThere are three types of soy sauce: Honjozo, Mixed Brewing, and Mixed. The \"mixed\" and \"mixed brewing\" types, which use amino acid liquid, are considered \"sweet soy sauce.\" While the amino acid liquid itself is not sweet, it is often used in combination with a sweetener, resulting in a soy sauce with a strong sweetness. These additives are permitted for use under the JAS standards for soy sauce. I don't think that just because soy sauce contains additives can be used to judge its quality. It is often thought that \"additives are used to make it cheaper,\" but in fact, the opposite is true. Using additives can actually increase production costs.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/knowledge\/0508\" target=\"_blank\"\u003eLearn more about \"Amino Acid Liquid\"\u003c\/a\u003e\n\u003c\/div\u003e\n\n \u003cdiv class=\"btn_g mart20\"\u003e\n\u003ca href=\"https:\/\/www.s-shoyu.com\/knowledge\/0210\" target=\"_blank\"\u003eLearn more about \"sweeteners\"\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy087-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTenryu\/Yoshinaga Brewery (Kagoshima Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The first one is the soy sauce I recommend first when someone asks me, \"I want a sweet soy sauce for sashimi.\" It's \"Tenryu,\" a staple product from Yoshinaga Brewery in Kagoshima City, Kagoshima Prefecture. It has an exquisite balance of richness, moderate sweetness, and thickness. The sweetness is substantial but not cloying, and the thickness makes it gentle on the palate and leaves a mellow aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e It pairs perfectly with lean sashimi, especially tuna and yellowtail. The powerful umami of the lean meat is complemented by the sweetness and richness of Tenryu, adding depth to the flavor. Furthermore, this thickness clings well to the sashimi, creating a sense of unity, and the umami spreads with every bite. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy092-5_442a5c5b-a15d-41e5-9fd1-f3a050e16b9b.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSashimi soy sauce \/ Yoshimura Brewery (Kagoshima Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe second soy sauce is a sweet one from Kagoshima Prefecture, just like the previously mentioned \"Tenryu,\" but this one is made by Yoshimura Brewery in Ichikikushikino City. Locally, it's known as \"Sakura Kaneyo.\" Its base is a soy sauce that has been brewed twice. It's a thick, sweet soy sauce that is sweet, but even more so, stands out for its deep richness and flavor.\u003c\/p\u003e\n\n\u003cp\u003e Recommended for richly flavored ingredients such as fatty lean tuna and horse sashimi. This rich flavor blends perfectly with the umami of the ingredients, creating a satisfying and delicious taste. Many people are addicted to this rich balance of umami and sweetness that cannot be found in other sweet soy sauces, and many keep it at home, saying, \"It's fun to compare different sweet soy sauces with the same sashimi.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy036-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eOhno Soy Sauce\/Nomura Soy Sauce (Fukui Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe third soy sauce is a sweet one made by Nomura Soy Sauce in Fukui Prefecture, Hokuriku. Ono in Fukui is a castle town known as the \"Little Kyoto of Hokuriku.\" This soy sauce, rooted in the local food culture, is a favorite in this region, which experiences deep snowfall in winter. Comparing Kyushu sweet soy sauce with Hokuriku sweet soy sauce, there are distinct differences, regardless of the sweetness level. Kyushu sweet soy sauce has a sweet taste that comes first, followed by the soy sauce flavor. On the other hand, Hokuriku sweet soy sauce has a soy sauce flavor that comes first, followed by the sweetness. Ono's soy sauce has a slight saltiness at first, followed by a gentle sweetness that fills the mouth. The two flavors blend gently, without either flavor being too dominant.\u003c\/p\u003e\n\n \u003cp\u003eWe especially recommend it with squid sashimi. The sweetness really brings out the umami of the squid, and you can enjoy the natural texture of the squid right down to the last bite. This is a must-try for those who want to pair lean sashimi with something sweet, but don't want something too rich. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 40ff2504-e87a-41ef-a3fc-cea15ba8ec2b --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy066-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFushiichi Kiri\/Takatori Soy Sauce (Okayama Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The fourth is a sweet soy sauce made by Takatori Soy Sauce in Okayama Prefecture that is widely loved locally. \"Fushiichi Kiri\" has a refreshing soy sauce flavor with a gentle sweetness, and even a light aftertaste. The color is a light shade that is exactly halfway between light and dark soy sauce. Compared to the previous three, this one has a much lighter flavor.\u003c\/p\u003e\n\n \u003cp\u003eWe recommend this soy sauce for white fish sashimi. Its gentle sweetness gently envelops delicate fish like sea bream and flounder without overpowering their flavor. There are several refreshingly sweet soy sauces, but Fushiichi Kiri is somewhere in the middle of the sweetness range. It is popular among people in the Kanto region, who say, \"This is easy to eat even though it's sweet!\", and it is a bottle with many repeat customers. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy105-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKakizaki Soy Sauce, dark brewed in wooden barrels \/ Kakizaki Soy Sauce Store (Shimane Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eOur fifth bottle is a sweet soy sauce brewed in wooden barrels by Kakizaki Soy Sauce Shop in Onan Town, Shimane Prefecture. Surrounded by the natural beauty of the Chugoku Mountains, the brewery is lined with 23 large wooden barrels. The soy sauce is made in-house, using whole soybeans from Shikoku and the Chugoku region, wheat from Shimane Prefecture, and sun-dried salt. Everything from koji to soy sauce is carefully aged in wooden barrels for approximately a year and a half, and sweeteners are added to create a sweet flavor suited to local tastes. For those who find regular dark soy sauce too salty, but find Kyushu sweet soy sauce too sweet, this soy sauce offers just the right balance. It also boasts a gentler flavor than soy sauce from the Hokuriku region. The first thing you taste is the umami and aroma unique to wooden barrel aging, followed by a mellow sweetness that lingers on the palate. The sweetness is not overpowering, and the balance between umami and sweetness is exquisite.\u003c\/p\u003e\n\n \u003cp\u003eIt goes well with any kind of fish and can be considered a versatile sweet soy sauce. In particular, when making a seafood bowl with a variety of sashimi, having one bottle of this \"Koikuchi Kioke Shikomi\" will bring the whole dish together and make it delicious.\u003c!-- notionvc: 5b4df032-0ec7-4a9e-bb27-c26d685194af --\u003e\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce)\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 5b7098c2-32e5-4265-af9e-1049fc4c5a71 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: ca91e4e6-9d23-4caf-9b59-2d7d80d41837 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 6d981e00-d8c9-4626-a794-579fa8cedfd1 --\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48588334497997,"sku":null,"price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48588334530765,"sku":null,"price":3030.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sashimi_ama.jpg?v=1752125862"},{"product_id":"マグロをとことん楽しむ-5本","title":"Enjoy tuna to the fullest 5 pieces ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-084-4.jpg?v=1752536992\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWhen it comes to classic sashimi, it's gotta be tuna\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eTuna is a fish that is easily available year-round, and each part has its own unique flavor: lean, medium-fatty, and fatty. The lean meat is refreshing, the medium-fatty has a rich, fatty flavor, and the fatty is melt-in-your-mouth rich. The fact that one fish can have such a wide range of flavors is one of the charms of tuna. However, sometimes you can detect the distinctive tuna flavors, such as an irony or bloody taste, especially in the lean meat. Whether this taste is transformed into a delicious flavor or just ends up being a bit of a concern is actually up to the soy sauce. Generally, tuna pairs well with rich, re-brewed soy sauce or tamari soy sauce, but we've selected five soy sauces that are particularly recommended! \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076-5.jpg?v=1752125935\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTsuresoi \/ Minamizo Shoten (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe first bottle is \"Tsuresoy,\" a tamari soy sauce that's also included in the \"Let's Get Started! Sashimi Beginner's Edition\" set. Tamari soy sauce is made with a high proportion of soybeans and less water. Furthermore, because it's aged slowly over a long period of time, it's dark in color, thick and rich, and boasts some of the best umami flavors among soy sauces. While many people tend to think of \"Kyushu's sweet and creamy soy sauce = tamari soy sauce,\" this is actually something completely different. Tamari soy sauce is primarily produced in the Chubu region, and its salt concentration is roughly the same as that of dark soy sauce. It's by no means a sweet soy sauce. However, some people may perceive its rich umami as \"sweet.\" This may be a kind of mellowness that lies deep within the ingredients, rather than the sweetness of sugar.\u003c\/p\u003e\n\n \u003cp\u003e\"Tsuresoi\" is a gluten-free soy sauce made with 100% whole soybeans from Aichi Prefecture. It is brewed using a \"five-minute brewing\" method, which uses only half the amount of water compared to soybeans. This results in a rich, flavor-packed soy sauce. It is also made by blending the concentrated extract (namahiki) that drips from the bottom of the barrel with pressed moromi (mixed seasoning). It is not a thick, jet-black soy sauce, but rather a reddish-brown, crisp soy sauce with a fruity aroma and a low salt content of 14-15%.\u003c\/p\u003e\n\n \u003cp\u003eWe recommend red meat sashimi. The moment you bite into it, the umami of the soy sauce spreads before the fish does, completely eliminating the bloody taste and fishy smell of the red meat. The rich aftertaste of the soy sauce lingers softly. However, \"Tsuresoi\" is not just powerful. It has just the right thickness, making the light red meat delicious. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026-5.jpg?v=1750408380\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMinobi\/Yamakawa Brewery (Gifu Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe second bottle is a tamari soy sauce like the \"Tsuresoi\" mentioned above, but it's a completely different type. Its name is \"Minobi.\" Of all the tamari soy sauces sold at Shokunin Shoyu, this one has the thickest texture and a remarkably strong aroma. It's gluten-free, made with only whole soybeans from Gifu Prefecture, salt, and underground water from the Nagara River, and aged carefully in cedar barrels for over two years. Its defining feature is undoubtedly the aroma unique to the brewery. The soybean smell, in a good way, is addictive. Once you try it, you won't be able to put it down... it's a bottle with that kind of impact. The strength of this aroma is actually quite reliable.\u003c\/p\u003e\n\n \u003cp\u003eFor example, try some lean sashimi that's been discounted at the supermarket just before closing time. Even if you think it might be a little watery, the aroma of \"minobi\" effectively masks it, making it delicious. Another recommendation is to make a marinade rice bowl with it by combining it with sake and mirin. The rich, thick umami flavor makes the color quite dark, but the saltiness is mellow, and it blends beautifully with the tuna. The rich aroma and flavor will have you coming back for more rice.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/cook\/233\" target=\"_blank\"\u003e▼Click here for instructions on how to make pickled rice bowl\u003c\/a\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023-5.jpg?v=1752548388\" alt=\"\"\u003e\u003c\/strong\u003e \u003cstrong\u003eThree-year aged soy sauce \/ Morita Soy Sauce (Shimane Prefecture)\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n \u003cp\u003eThe third is \"Saishikomi Soy Sauce,\" which has the same rich flavor as tamari soy sauce but with less salt. While regular koikuchi soy sauce is made by adding salt water to koji, saishikomi soy sauce is made using pre-made koikuchi soy sauce instead of salt water, a two-stage brewing method. In other words, by \"brewing soy sauce with soy sauce,\" the salt content is reduced, but the umami and richness are greatly deepened. While tamari soy sauce is appealing for its straightforward richness, focusing on the umami flavor of soybeans, saishikomi soy sauce uses equal amounts of soybeans and wheat. It features a well-balanced richness and moderate salt content, with the aroma and sweetness of koikuchi soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eMorita Soy Sauce in Shimane Prefecture produces this \"Three-Year Aged Soy Sauce,\" a favorite choice among both repeat and new customers. Customers often tell us, \"Once I tried this soy sauce, I couldn't use any other\" or \"I can trust their soy sauce.\" Once you've tried it, you won't be tempted to go with anything else. The amount of brine (drawn water) used in the brewing process is also key. While regular dark soy sauce typically uses 11-13 times the amount of water (1.1-1.3 times the amount of brine compared to the ingredients), Morita Soy Sauce deliberately limits the amount to 10. By reducing the amount of drawn water, the umami flavor is concentrated, resulting in a flavor that prioritizes quality over quantity. I'm a big fan of this soy sauce. It boasts the rich umami and deep body of a second-brewed soy sauce, as well as a refreshing, not-too-strong taste and a mellow, lingering finish.\u003c\/p\u003e\n\n \u003cp\u003eThe recommended way to use it is with medium or fatty tuna sashimi. The umami of the soy sauce is not too strong, so it really brings out the sweetness of the tuna's fat. The aroma is also refined, so even when paired with high-quality tuna from a particular region, it doesn't overpower the fish's aroma. It's subtle, yet incredibly delicious. Be sure to try the charm of this re-brewed soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037-5.jpg?v=1750408380\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKanro Soy Sauce \/ Okubo Brewery (Nagano Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe fourth bottle, like the \"Three-Year Aged Soy Sauce,\" is a re-brewed soy sauce, but it's a completely different type. It's called \"Kanro Soy Sauce.\" This soy sauce is made by Okubo Brewery in Nagano Prefecture. The brewery's raw materials storage area is lined with rows of soybeans, wheat, salt, and rice, each carefully selected with their region of origin and grade clearly labeled. The soybeans are packed with carefully selected varieties from various regions, including Gifu, Ishikawa, and Yamagata, including \"Tsubuhomare,\" \"Ginrei,\" and \"Tachinagaha\" from Nagano, \"Okushirome\" and \"Ryuho\" from Aomori, and \"Enrei\" from Niigata. The salt used is \"Shimamars\" from Okinawa. This three-year-aged re-brewed soy sauce is matured with the addition of soy sauce koji to the moromi mash brewed for one year, resulting in a rich, fragrant soy sauce with a profound fermentation experience. Another unique feature is the addition of amazake (sweet rice drink). This creates a unique flavor that is unlike any other, with a gentle sweetness derived from rice, the richness and thick body of re-brewed soy sauce in perfect harmony. Its impression is that it is \"more than re-brewed soy sauce, but less than tamari soy sauce.\" It is a type of re-brewed soy sauce that has quite a strong impact, and is perfect for those who want to enjoy the full flavor of soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eIt has a strong soy sauce flavor and is recommended for those who want to eat all parts of the fish, including medium fatty tuna, lean meat, and fatty tuna. It completely eliminates the fishy smell of the fish while allowing the richness of the soy sauce to spread. It brings out the umami of the tuna while still allowing you to feel the presence of the soy sauce. It has an exquisite balance. Once you get hooked on this rich flavor, you may never be able to eat tuna with any other soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 32441f2a-0e00-4304-a26c-d76cd82c26e8 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017.jpg?v=1752311676\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKyotanba Rokuemon Black Soybean Miso Tamari \/ Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eOur fifth bottle is a bit of an oddity. It's a blend of dark soy sauce and miso tamari, extracted from Tamba black soybean miso. It's called \"Kyotanba Rokuemon Black Soybean Miso Tamari.\" Miso tamari is a luscious, umami-like liquid that seeps out onto the surface of miso as it ages. This soy sauce is made with naturally brewed black soybean miso tamari by Katayama Shoten in Kameoka, Kyoto. The black beans used are Tamba black beans, considered the highest quality, lavishly added with the finest rice koji, and aged for over a year. This miso tamari is then blended with naturally brewed soy sauce made from over 30% domestic whole soybeans and wheat. The result is a soy sauce with a mellow, salty taste and an exquisite balance of sweetness and aroma.\u003c\/p\u003e\n\n \u003cp\u003eI recommend pairing it with medium or fatty tuna sashimi. It's especially recommended when you've managed to get hold of some fresh tuna, or when you've splurged on some tuna from the department store basement. The soy sauce itself is refreshing and not overpowering. However, it blends gently with the fat of the fish, bringing out its sweetness and richness. It's not overbearing, yet incredibly delicious. It's truly the kind of soy sauce that complements it perfectly. It pairs well with fatty fish, so it's also recommended with sashimi of blue fish like horse mackerel, mackerel, and yellowtail, in addition to tuna. This is a bottle that will make your everyday sashimi feel a little more special.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 023104fd-e285-4562-97bc-730c2473da1f --\u003e\u003c\/p\u003e\n\n\u003c!-- notionvc: dd41bb44-d56f-46ab-8db8-79a3a6a1feea --\u003e\n\u003cp\u003e\u003c!-- notionvc: 3f3e418e-53b1-4a22-a54f-2f0459c3ddd3 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1ab702c1-6a73-47bf-bf57-5cfd5b0d7543 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 5cf843ed-8397-4baa-a2bc-d2d7c295ff41 --\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48276757938381,"sku":null,"price":3240.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828279095501,"sku":null,"price":3570.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-084-4.jpg?v=1752536992"},{"product_id":"白身の刺身を楽しむ-5本","title":"Enjoy white fish sashimi 5 pieces ","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-084-5.jpg?v=1752536992\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA gentle soy sauce that gently embraces you\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThis soy sauce, which pairs well with white fish sashimi, is also a flavor that can be enjoyed by those who like sweet shrimp and scallop sashimi. To bring out the delicate flavors of sweet shrimp's sticky sweetness and scallop's soft, refined umami, a mild soy sauce that isn't too salty or fragrant is perfect.\u003c\/p\u003e\n\n\u003cp\u003e We've selected a sweet soy sauce that isn't too strong, as well as a mild, light soy sauce, so that the flavor doesn't overpower the umami of the ingredients, but rather complements them gently. This set is recommended not only for those who like white meat, but also for those who like shellfish and crustacean sashimi. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016-5.jpg?v=1752126577\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-084-6.jpg?v=1752560899\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePale purple\/Suehiro Soy Sauce (Hyogo Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e I was shocked by sweet shrimp. \"Sweet shrimp are really sweet...!\" It was \"Awamurasaki\" that made me realize this. It's the kind of product that makes me feel like I can't eat white meat sashimi without it.\u003c\/p\u003e\n\n \u003cp\u003eThe first one is \"Asanagi,\" the most popular soy sauce from Shokunin Shoyu. As its name suggests, Usukuchi soy sauce is characterized by its light color, but it is actually a little higher in salt than Koikuchi soy sauce. This is why the word \"Usukuchi\" (light purple) is not used. The ingredients are the same as Koikuchi soy sauce, using soybeans and wheat in a 1:1 ratio. While it has a distinct soy sauce flavor, its color and flavor are light due to the short aging period.\u003c\/p\u003e\n\n \u003cp\u003eAmong all light soy sauces, \"Awanmurasaki\" is a little special. It is made by adding rice koji directly to naturally brewed light soy sauce. The gentle sweetness of this rice koji makes it less salty than regular dark soy sauce, resulting in a very mellow flavor. Furthermore, a characteristic of Suehiro Soy Sauce, the brewery of \"Awanmurasaki,\" is its very mild aroma. It doesn't have an overly soy sauce flavor, and its gentle aroma gently brings out the flavor of the ingredients. This is why it pairs perfectly with white fish sashimi. \"Awanmurasaki\" gently brings out the sweetness and umami of delicate seafood such as sea bream, flounder, sweet shrimp, and scallops. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 15d63a7e-7c02-4e08-801e-4c5094a93a64 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy079-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-084.jpg?v=1748788297\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eNatural, light-colored \/ Mitsuru Soy Sauce (Fukuoka Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eThe \"Generic, Light Soy Sauce\" is a popular choice. The addition of homemade amazake (sweet sake) adds a mellow sweetness to the saltiness. This light soy sauce is so flavorful that it's delicious even when diluted with hot water.\u003c\/p\u003e\n\n\u003cp\u003e The second bottle is a light soy sauce like the \"Awane Murasaki\" mentioned earlier, but it is a slightly different type. It has a slightly stronger flavor than other light soy sauces, and the soy sauce-like, salty taste is clearly noticeable at first sip. However, it is not simply salty. The main feature of this soy sauce is the gentle sweetness of rice that spreads softly in the aftertaste. The secret is their homemade amazake. The rice koji is made from rice produced in Itoshima and carefully cultivated in a koji box. This amazake is brewed with just water, and has a refreshing and elegant sweetness that stands out.\u003c\/p\u003e\n\n \u003cp\u003eEven with the same white fish sashimi, the perception of soy sauce will subtly change depending on the season and fat content of the fish. Also, as the temperature rises, people's taste buds instinctively tend to crave a little saltiness. If you find \"Awa-Murasaki\" a little lacking, try \"Nama-Murasaki, Usukuchi.\" You'll be able to fully enjoy the flavor of the ingredients while experiencing the umami and refreshing lightness of soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy049-5.jpg?v=1751091217\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-143.jpg?v=1748788297\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eHasamezu\/Fukuoka Soy Sauce Store (Mie Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e Even if you're a little nervous about trying sweet soy sauce for the first time, you'll be able to enjoy it without any discomfort. It has such a subtle sweetness that even people from the Kanto region can enjoy it as is.\u003c\/p\u003e\n\n \u003cp\u003eThe third bottle is the sweet soy sauce \"Hasamezu.\" It is the lightest of the light sweet soy sauces. It does not contain dashi, but customers who have tried it have commented that it \"tasted like dashi.\" The depth of the umami is so strong that it is easy to feel. It is smooth and mellow, with a low salt content. That's why it is perfect with white fish sashimi.\u003c\/p\u003e\n\n \u003cp\u003eWhile it's delicious just poured over the rice, we highly recommend trying our sea bream marinated rice bowl. Simply coat sea bream sashimi with this \"hasamezu\" and egg yolk, then place on rice. The sweet soy sauce, rich flavor of the egg yolk, and the refined umami of the sea bream create a wonderful harmony. You can also add plenty of condiments such as myoga (Japanese ginger), shiso leaves, and ground sesame seeds to your liking. And if you want to take it a step further, pour dashi over the rice towards the end to create a dish similar to ochazuke (rice with tea). The umami of the sea bream and the sweetness of the soy sauce melt together, creating a comforting taste.\u003c\/p\u003e\n\n\u003cdiv class=\"btn_g mart20\"\u003e \u003ca href=\"https:\/\/www.s-shoyu.com\/cook\/143\" target=\"_blank\"\u003e▼Marinated sea bream rice bowl recipe\u003c\/a\u003e \u003c\/div\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy071-5.jpg?v=1750408379\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-084-5.jpg?v=1752536992\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKanena Soy Sauce\/Nagatomo Miso (Miyazaki Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"inyou\"\u003eThis is a bottle that has a gentle sweetness that you can feel from the moment you put it in your mouth to the aftertaste. For those who are addicted to the charms of sweet soy sauce, this level of sweetness is sure to become addictive. The reason is that Kanena Soy Sauce is not just sweet!\u003c\/p\u003e\n\n \u003cp\u003eThe fourth bottle is a sweet soy sauce like the \"Hasamezu\" mentioned earlier, but this one is the sweetest. It's a Kyushu sweet soy sauce, but it's not thick; instead, it's light in color and smooth in texture. It has a refreshing mouthfeel and a rich sweetness. This soy sauce is made by Nagatomo Miso and Soy Sauce Brewery in Miyazaki Prefecture. Unusually for a sweet soy sauce, this brewery makes its own koji (malt). The moromi (mixture of koji and saltwater) is then aged for about a year amidst Miyazaki's natural four seasons. After pressing, the soy sauce is pasteurized (heat sterilized) to impart a unique Miyazaki sweetness before being bottled. This is why, beneath the sweetness, lies the distinct umami and soy-sauce-like flavor.\u003c\/p\u003e\n\n \u003cp\u003eWhen paired with white fish sashimi, it brings out the delicate flavor of the fish while gently enveloping the whole with a soft, spreading sweetness. It harmonizes with the fat and umami of the sashimi, creating a natural sense of unity just by adding it, which is also appealing. Enjoy the sweetness of white fish with sweet soy sauce. Once you get hooked on this way of enjoying it, you may not be able to stop. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073-5.jpg?v=1752126577\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-084-6.jpg?v=1752560899\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eShiro Tamari \/ Nitto Brewery (Aichi Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"inyou\"\u003e Fresh scallops are best enjoyed with \"Shiro Tamari.\" It's similar to eating sashimi with salt, but the difference is that it has the sweetness and aroma of wheat. This exquisite sweetness and aroma really brings out the flavor of the scallops.\u003c\/p\u003e\n\n \u003cp\u003eOur fifth bottle is Shiro Tamari, a slightly unusual white soy sauce. Typical white soy sauces are made almost entirely from wheat, with only a small amount of soy. As a result, white soy sauces emphasize the sweetness, aroma, and saltiness of wheat rather than a deep, rich flavor. The brewing period is short, about two to three months, and it's characterized by a clean taste that brings out the flavor of the ingredients and a clear amber color. Among these white soy sauces, Shiro Tamari is a little special in that it contains no soy at all. Its only ingredients are wheat, salt, and shochu. While regular white soy sauces contain only a small amount of soy, giving them a subtle \"soy sauce-like\" flavor, Shiro Tamari has none of that. According to the brewer, the expression \"delicious salt water\" is perfectly appropriate. The gentle sweetness and aroma of wheat softly permeate the soy sauce, making it truly a truly delicious salt water. While alcohol is typically added to prevent mold, this soy sauce is unique in that it uses shochu instead. Although it doesn't taste like soy sauce, the appeal of Shiro Tamari is that it brings out the flavor of ingredients even more than light soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eCombined with olive oil or vinegar, it also goes well with carpaccio. If you want to enjoy your usual white meat sashimi or shellfish in a slightly different way, be sure to give Shiro Tamari a try.\u003c\/p\u003e\n\n\u003chr\u003e\n\n\u003cp\u003e Text: \u003ca href=\"https:\/\/store.s-shoyu.com\/collections\/mo-ri\"\u003eMori\u003c\/a\u003e (Shokunin Soy Sauce) \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 8275b3bd-70c2-4f50-ab8e-99c56318a700 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 11af7d74-9a1a-4c8c-b2a5-c5c93dadf465 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: ea7fae2e-d52a-4193-bf07-73cc31b8d8ab --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 51780386-36e9-457e-a9e8-b021f82f4b00 --\u003e\u003c\/p\u003e","brand":"職人醤油","offers":[{"title":"家庭用","offer_id":48276829241549,"sku":null,"price":2700.0,"currency_code":"JPY","in_stock":true},{"title":"ギフトボックス入り","offer_id":48828279128269,"sku":null,"price":3030.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-084-2.jpg?v=1752125935"},{"product_id":"daizin2025","title":"Three soy sauces awarded the Minister of Agriculture, Forestry and Fisheries Award (51st\/2024) ","description":"\u003ch1\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/2024_daizin_title.jpg?v=1728555234\"\u003e\u003c\/h1\u003e\n\n\u003ch1\u003e Three soy sauces that have won the Minister of Agriculture, Forestry and Fisheries Award\u003c\/h1\u003e\n\n\u003cp\u003e The winners of the 51st National Soy Sauce Competition in 2024 have been announced. This is a set of three bottles that received the Minister of Agriculture, Forestry and Fisheries Award, the highest award of the competition. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/2024_daizin_kimura.jpg?v=1727966604\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cp style=\"text-align: left;\"\u003e Kimura Soy Sauce Shop (Yamagata Prefecture)\u003c\/p\u003e\n\n\u003ch1\u003e In pursuit of the ideal soy sauce that plays a supporting role\u003c\/h1\u003e\n\n \u003cp\u003e\"I think there are things we need to change to keep up with the times,\" says President Kimura Takehiko. \"On my days off, I often visit our clients' stores. The store staff are happy to hear what they have to say, and they tell us their honest thoughts. I then pass that on to our staff. I think it's important because we do business within our own field.\"\u003c\/p\u003e\n\n\u003cp\u003e Yonezawa ramen is characterized by its light soup made from chicken bones and dried sardines. Many ramen shops value clear colors, so they pay particular attention to the color of the soy sauce. In addition to not heating it too much, they bottle it quickly to seal in the aroma. \"I would be happy to play a part in making the food culture of this region more attractive.\"\u003c\/p\u003e\n\n\u003cblockquote\u003e\n\n\u003cdiv class=\"s_text_m1\"\u003e\n\n Aji no Tsukasa Dark soy \u003cstrong\u003esauce\u003c\/strong\u003e (honjozo) \u003cbr\u003eIngredients: Defatted processed soybeans (made in the USA), wheat, salt, sugar\/alcohol, seasonings (amino acids, etc.), sweeteners (licorice, stevia) \u003c\/div\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cdiv class=\"s_text_m1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"s_text_m1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/2024_daizin_yamagataya.jpg?v=1727966603\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003cp\u003e Yamagataya Shoten (Fukushima Prefecture)\u003c\/p\u003e\n\n\u003ch1\u003e We want to take the utmost effort and aim for the utmost care.\u003c\/h1\u003e\n\n\u003cp\u003e This is the seventh time that the Minister's Award has been received, and the third year in a row. Kazuo Watanabe's words are always \"recovery from the earthquake disaster.\" He also emphasizes the presence of his fellow study group members, who are organized by Takayuki Kurebayashi and others in the Fukushima Prefecture Association. \"I'm even happier that 11 soy sauces from Fukushima Prefecture have been selected, in addition to the Excellence Award,\" says Watanabe.\u003c\/p\u003e\n\n \u003cp\u003eOne day, he saw a magazine at a soba restaurant. He took inspiration from the \"kaeshi\" method described there and tried to apply it to soy sauce making, which resulted in a more pronounced aroma and depth. He intuitively knew this would work, and after repeated trial and error, he sought guidance from the soba restaurant. \"Although the number of work steps has increased and it will take more time, I want to aim to make the most careful soy sauce in Japan.\"\u003c\/p\u003e\n\n\u003cblockquote\u003e\n\n\u003cdiv class=\"s_text_m1\"\u003e\n\n \u003cstrong\u003eYamabun Honjozo Special Selection Soy Sauce\u003c\/strong\u003e \u0026lt;br\u0026gt;Koikuchi Soy Sauce (Honjozo)\u003cbr\u003e Ingredients: Wheat (Canada, Japan), salt, defatted soybeans, soybeans, sugar, sugar mixed glucose fructose liquid sugar, fermented rice seasoning\/alcohol, sweetener (licorice), vitamin B1 \u003c\/div\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cdiv class=\"s_text_m1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"s_text_m1\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/2024_daizin_yamashin.jpg?v=1727966603\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003cp\u003e Yamashin Brewery (Aichi Prefecture)\u003c\/p\u003e\n\n\u003ch1\u003e We want to pursue the creation of interesting products, not the mindset of a long-established company.\u003c\/h1\u003e\n\n \u003cp\u003e\"When I was younger, I wanted to move to the city as soon as possible,\" says President Shinichi Okajima. \"But the white soy sauce made in this rural area has come to be used all over Japan, and even overseas. In particular, the soy sauce brewed in wooden barrels tends to color, but it's something that is unique to Yamashin, so I want to continue doing it that way.\"\u003c\/p\u003e\n\n\u003cp\u003e \"A generation ago, our main customers were chefs from hotels and traditional Japanese restaurants, but recently we've been getting Western chefs and sweets makers using our products too. We don't think of ourselves as a long-established store. Rather, we want all of our staff to work hard so that people think, 'Yamashin is always making interesting things.'\"\u003c\/p\u003e\n\n\u003cblockquote\u003e\n\n\u003cdiv class=\"s_text_m1\"\u003e\n\n \u003cstrong\u003eYamashin\u003c\/strong\u003e White soy sauce (honjozo)\u003cbr\u003e Ingredients: Wheat (imported or domestic (less than 5%)), salt, soybeans, defatted processed soybeans\/alcohol, vitamin B1 \u003c\/div\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cdiv class=\"s_text_m1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/2024_daizin_img.jpg?v=1728555247\"\u003e\u003c\/p\u003e","brand":"職人醤油│Shokunin Shoyu","offers":[{"title":"Default Title","offer_id":48433920377037,"sku":null,"price":2700.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/2025_daizin_100ml.jpg?v=1759794483"}],"url":"https:\/\/store.s-shoyu.com\/en-us\/collections\/gift-3000.oembed","provider":"職人醤油│Shokunin Shoyu","version":"1.0","type":"link"}