{"title":"木桶醤油100ml","description":"","products":[{"product_id":"sy001","title":"01. Wooden barrel-brewed domestic organic soy sauce 100ml ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_1.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e A brewery that is committed to brewing all sake in wooden barrels\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAll of Adachi Brewery's soy sauce is brewed in wooden barrels. Adachi believes that \"maturing in wooden barrels is the best way for the microorganisms that create the brewery's unique flavor to produce a deep, mellow soy sauce.\" Many manufacturers use FRP tanks (reinforced plastic) for cost and ease of use, but Adachi Brewery has decided to brew all of its soy sauce in wooden barrels.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The FRP tanks that had been used previously were discarded, and new barrels measuring approximately 2m in height and 30 koku (approximately 5,400 liters) were installed in March 2009. Furthermore, in the spring of 2012, a new factory was completed, and seven large barrels measuring 4m in height, 3m in diameter, and 120 koku (approximately 20,000 liters), some of the largest in Japan, were delivered next to the 43 30 koku barrels that had been in use for decades.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThrough these challenges, all of the soy sauce we brew is made from whole soybeans brewed in wooden barrels, and more than half of it is made from organic ingredients. We now meet the organic standards of Europe and other countries, and we export our soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_2.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Made with very rare domestically produced organic whole soybeans\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e There are several types of soybeans used in soy sauce, but 82% of soy sauce uses defatted soybeans, while 18% uses whole soybeans. Of these, 2.4% are domestically grown whole soybeans, and only 0.46% are domestically grown organic whole soybeans. The soy sauce is made using rare domestically grown organic whole soybeans, organic wheat, Ako sea salt, and underground water from the clear Sugihara River in Kita-Harima, and is aged for one to one and a half years in wooden barrels made from Yoshino cedar.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eIt has a strong flavor with a mellow taste, a strong aroma, and a clear reddish brown color that is said to be the proof of delicious soy sauce. It can be used as a drizzle, and the aroma improves even more when cooked in cooking, so it is also recommended for boiled vegetables and meat. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_3.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Simmered pumpkin with a mild sweetness\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When you think of \"mother's cooking,\" you think of boiled pumpkin... I'm one of those people, and in my house we had a slightly moist boiled pumpkin. When you make it with a small, domestic organic pumpkin, it tastes exactly like that, with a slightly strong soy sauce flavor and a hint of sugar sweetness, bringing out the sweetness of the pumpkin itself. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_4.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Mix with mayonnaise and serve on vegetables\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eDip chilled tomatoes into this quick-to-make soy sauce mayonnaise. The gentle, mellow flavor and richness of this small, domestically produced organic soy sauce reduces the sourness of the tomatoes and brings out their sweetness. Try dipping other foods besides tomatoes, such as broccoli and asparagus, to experience a rich flavor that you can't get with mayonnaise alone. Recommended for those who don't like the smell of greens.\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"足立醸造","offers":[{"title":"Default Title","offer_id":47984509157581,"sku":"","price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001.jpg?v=1748660388"},{"product_id":"sy003","title":"03. Saishikomi soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003_1.jpg?v=1722661939\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Dark-colored but not salty soy sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"It's a deep, shiny soy sauce, but it's not as salty as it looks,\" is what our customers say about this soy sauce. It's a re-brewed soy sauce that has been aged for a long time. It looks quite deep. When combined with the ingredients, it gives off a strong color, but it doesn't make the flavor too strong or salty, and instead adds a strong umami flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003_2.jpg?v=1722661939\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Curry Rice\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When it comes to secret ingredients in curry, there are coffee and chocolate. And there are various condiments that are added afterwards, such as sauce and mayonnaise. For those who like soy sauce, it may be a standard way of using it, but I think that adding soy sauce to curry is perfectly fine.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eServe the curry on a plate and enjoy it as is. Next, add a little soy sauce and let it soak in before enjoying. The richness and fullness of the soy sauce will bring out the depth of flavor and improve the taste of the curry. If you feel like instant curry is not satisfying enough, give this a try. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003_3.jpg?v=1722661939\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Vanilla Ice Cream\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When vanilla ice cream is combined with re-brewed soy sauce, it often ends up with a mitarashi or caramel flavor, but this \"Saishikomi Shoyu\" is actually coffee flavored! It's sure to be a little different from other re-brewed soy sauces. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003_4.jpg?v=1722661939\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce is made by nature\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The brewer is Aritaya in Gunma Prefecture, a long-established company founded in 1832. The brewery values ​​carefully selecting ingredients and creating soy sauce that brings out the flavor of the ingredients \"in their natural state.\"\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003e\"Naturally brewed soy sauce made with whole soybeans,\" which is made by letting the naturally brewed mash sit for two years. They continue to protect their \"Saishikomi Soy Sauce,\" which is made by adding koji and fermenting and aging it for over a year. \"I can't forget the taste of the homemade soy sauce I had as a child, but it's hard to get back to that point,\" says president Yasutake Yuasa. I believe that sincere brewing is still taking place today in Joshu, a land of beautiful mountains and pure water. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"有田屋","offers":[{"title":"Default Title","offer_id":47767483154637,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003.jpg?v=1748671022"},{"product_id":"sy004","title":"04. Hyakuju 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_1.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A long-established Akita store that makes soy sauce using only human eyes and hands, without relying on machines\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e You can't make good soy sauce without good koji... That's why making koji in winter is said to be the most important part of soy sauce production. Making koji using koji lids requires a lot of manpower and effort, as you have to rearrange hundreds of koji lids and loosen the koji inside by hand one by one.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eAt Ishimagoto Honten, the 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 are also old and repaired, but they continue to be used with care. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_2.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A versatile, traditional dark soy sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e This dark soy sauce is naturally brewed in a huge wooden barrel of 30 koku (approximately 5,000 liters) using whole soybeans and wheat from Akita Prefecture. The soothing aroma that fills the air is the same as that found in Ishimagoto Honten's brewery, and the taste is strong yet refreshing, making it the ultimate traditional soy sauce! We recommend this as your first bottle of Shokunin Soy Sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_3.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Goes well with butter, such as on buttered potatoes or toast.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe classic potato butter recipe is made by washing the whole potato thoroughly, wrapping it in plastic wrap and putting it in the microwave for 3 minutes. All you have to do is put butter on top and pour soy sauce over it. The soy sauce used in the butter is always delicious and irresistible for potato lovers. The unexpected combination of soy sauce on toast is also not to be underestimated. The subtle aroma of soy sauce is added to the bread, and the synergistic effect with the butter creates an addictive taste that you will never be able to describe.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The smooth richness of the butter and the refreshing saltiness of Hyakuju are a perfect match. Why not try other butters? \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_4.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The classic vinegar and soy sauce for gyoza\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eI've tried a variety of vinegar and soy sauces to go with gyoza, but the vinegar and soy sauce made with dark soy sauce is the most reliable. Every brand has a good balance with the vinegar, and you can enjoy it without any discomfort. In particular, the vinegar and soy sauce made with Hyakuju has a unique aroma that makes the most of Hyakuju's unique aroma, and you won't feel unsatisfied even when paired with gyoza. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_5.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Rice cooked with ingredients that give off a nostalgic aroma\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The versatile Hyakuju can be used as a dipping or marinade, and you can also enjoy its wonderful aroma when used in cooking.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e White soy sauce or light soy sauce are also recommended for seasoned rice, but depending on the ingredients, you may want to use a stronger soy sauce flavor and enjoy the scorched rice. If you cook it in a clay pot, you'll be enchanted by the aroma that comes with the steam when you open the lid. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"石孫本店","offers":[{"title":"Default Title","offer_id":47767483187405,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004.jpg?v=1748663811"},{"product_id":"sy006","title":"06. Shokin Light Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_1.jpg?v=1722586660\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Shodoshima, the home of soy sauce, has 120 wooden barrels\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eShodoshima 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 wooden barrels lined up, one of the largest in Japan. When you enter the brewery, you will be greeted by the soft, gentle, and pleasant aroma of soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e One thing that is particularly noteworthy about Shokin Shoyu is how the barrels are managed. When the various flavors of soy sauce are stirred, some of the flavors inevitably splash back, but at Shokin Shoyu, this is wiped away thoroughly. The floors and edges of the barrels are extraordinarily clean. \"Cleaning is hard work, but we do it because we want to make something that smells good,\" Fujii Yasuto says simply. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_2.jpg?v=1722586660\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A taste supported by passionate fans\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eShokin Shoyu'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 Shoyu does not 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. Therefore, even though it is a light soy sauce, it has a strong umami flavor, but it is not too overpowering and brings out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_3.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Udon soup that brings out the flavor of the dashi\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe first thing you should try with Usukuchi Soy Sauce is udon soup. You can easily make udon soup by diluting noodle soup, but if you make it from scratch, you might like udon even more. Just put dashi, soy sauce, mirin and a little salt in a pot and bring it to a boil. If you use light soy sauce, you can make Kansai-style udon that makes the most of the flavor of the dashi. With simple ingredients, you'll want to drink up every last drop of udon soup. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_4.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Colorful Nikujaga (beef and potatoes)\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e We are often consulted by customers who say, \"My stews always taste the same.\" For those who usually make Nikujaga with dark soy sauce, we recommend trying a stew that makes the most of the colors and dashi stock of the ingredients using a light soy sauce base.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThis is especially recommended when you buy some good quality beef. The soy sauce flavor is subtle, and the umami of the beef stands out, and you can also taste the sweetness of the vegetables. If you use light soy sauce, the color will be light, but it will add a solid depth and umami like dark soy sauce. This is an easy-to-use bottle even for beginners to light soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_5.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The classic scallop butter is also light in flavor.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Fry scallops in butter and add a splash of soy sauce in the frying pan. This is a classic way to eat scallops, and you can imagine what it tastes like, but by using light soy sauce, you can bring out the sweetness of the scallops themselves while still being able to enjoy the richness of the butter. Light soy sauce is subtle but still has a strong umami flavor, so you won't even notice the fishy smell of the scallops. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"正金醤油","offers":[{"title":"Default Title","offer_id":47767483252941,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006.jpg?v=1748670040"},{"product_id":"sy007","title":"07. Nihonichi Soy Sauce Ichiban Shibori 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_1.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A soy sauce brewery with over 220 years of history\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIt is not uncommon for soy sauce breweries to be over 100 years old, but breweries that are over 200 years old are quite rare. The factory underwent a major renovation in 2017. The raw material processing and pressing processes are now kept clean and well-managed in line with modern hygiene standards, but the pillars and beams remain the same as they were in the past.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Of course, the wooden barrels are still the same as they were made between the Meiji and early Showa periods, and the fermentation process is still the same, with natural fermentation. The fermentation process is carried out according to the natural climate and seasonal temperature changes, allowing tradition and modernity to coexist on the premises. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_2.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce worthy of the title \"Japan's No. 1\"\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis organic soy sauce is certified by OCIA Japan, the Japanese Agricultural Standards Registration and Certification Agency, and is made 100% from organic soybeans and wheat from Hokkaido, which are said to be as precious as diamonds due to the extremely low domestic production. It has a rich flavor, and the first impression is that it has a strong, robust taste, but once you taste it, you will find it has a mellow taste with a mellow saltiness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_3.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For simmered or fried dishes\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Nihonichi Shoyu Ichiban Shibori is a slightly richer flavor that is recommended for adding to stews and stir-fries. Add a splash of soy sauce to finish off a stir-fry. The aroma of the heated soy sauce and the umami flavor that combines with the oil will soak into the ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_4.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Pudding with soy sauce and sea urchin flavor?!\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you pour soy sauce on pudding, it turns into sea urchin. I'm sure many of you have heard this story. If you've tried it with regular soy sauce but it didn't taste like it at all, we recommend you try Nihonichi Shoyu Ichiban Shibori.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e If you add the caramelized parts, soy sauce and wasabi, and mix well, you'll get a rich sea urchin flavor! Please give it a try! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"岡直三郎商店","offers":[{"title":"Default Title","offer_id":47767483285709,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007.jpg?v=1748667996"},{"product_id":"sy008","title":"08. Nihonichi Soy Sauce, Two-Stage Preparation, 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_1.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A soy sauce brewery with over 220 years of history\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It is not uncommon for soy sauce breweries to be over 100 years old, but breweries that are over 200 years old are quite rare. The factory underwent a major renovation in 2017. The raw material processing and pressing processes are now kept clean and well-managed in line with modern hygiene standards, but the pillars and beams remain the same as they were in the past.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eOf course, the wooden barrels are still the same as they were made between the Meiji and early Showa periods, and the fermentation process is still the same, with natural fermentation. The fermentation process is carried out according to the natural climate and seasonal temperature changes, allowing tradition and modernity to coexist on the premises. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_2.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Re-brewed soy sauce made with organic domestic ingredients\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Nihonichi Shoyu Nidan-shu-komi is an organic soy sauce certified by OCIA Japan, the Japanese Agricultural Standards Registration and Certification Agency, and is made from 100% domestically produced organic soybeans and organic wheat. The first pressed kiage is made from domestically produced organic whole soybeans and wheat, which are fermented and matured, and the same koji is added again to the resulting organic re-brewed soy sauce, which is fermented and matured for two years, allowing you to enjoy the luxurious umami and rich flavor that comes from twice the usual amount of ingredients and time. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_3.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Rich re-brewed soy sauce goes well with meat dishes\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAmong the re-brewed soy sauces, Nihonichi Soy Sauce, which is especially rich in flavor, is a perfect match for meat. For beef bowls, pork bowls, and chicken bowls. For stews, you can make it with regular soy sauce and add a small amount at the end to enhance the flavor. Let the flavor soak in thoroughly and enjoy the harmony of the flavor of the meat and soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_4.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Make your everyday sashimi and sushi a little more luxurious\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you are using it as soy sauce to pour over oily or red fish, it is recommended. Try it out with sashimi or sushi that you usually buy at the supermarket. It has a rich yet mellow flavor with a well-rounded saltiness, which brings out the umami of oily fish.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"岡直三郎商店","offers":[{"title":"Default Title","offer_id":47767483318477,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008.jpg?v=1748671090"},{"product_id":"sy021","title":"21. Sashimi soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_1.jpg?v=1731216775\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_1.jpg?v=1731216775\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eThe only brewery in Chiba Prefecture that still uses traditional natural fermentation methods\u003c\/h2\u003e\n\n\u003cp\u003e Miya Soy Sauce was founded 190 years ago in the fifth year of the Tenpo era at the end of the Edo period. In the Boso region of Chiba Prefecture, which is blessed with a warm climate and high-quality water, the company produces soy sauce using natural fermentation without artificial temperature control and without any additives.\u003c\/p\u003e\n\n\u003cp\u003e Chiba Prefecture is the largest soy sauce producer in Japan, with three of the top five soy sauce companies, Kikkoman, Yamasa, and Higeta. In 1933, there were more than 400 soy sauce makers in Chiba Prefecture, but today there are just over 10 soy sauce brewers that make their own soy sauce, meaning that only 3% of the breweries remain in the 80 years since. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_2.jpg?v=1731216775\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_2.jpg?v=1731216775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Delicious food with a focus on quality\u003c\/h2\u003e\n\n \u003cp\u003eMiya Soy Sauce has continued to exist because it has been chosen by Tokyo's quality-conscious people both before and after the war. \"I want people to feel that it is delicious, without any reason. I don't want people to buy additive-free or naturally brewed soy sauce because it 'seems safe,' but because it is delicious and I can't have anything else,\" says President Keiichiro Miya with confidence.\u003c\/p\u003e\n\n\u003cp\u003e In addition, they take great care to maintain a hygienic \"display area\" so that customers can view the exhibits at any time. \u003cbr\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_3.jpg?v=1731216775\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_3.jpg?v=1731216775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Rich, super special soy sauce\u003c\/h2\u003e\n\n\u003cp\u003e \"Sashimi soy sauce\" is a specially selected dark soy sauce made to enhance the flavor of sashimi and sushi, and is a very rich soy sauce. The key to this flavor is soybeans.\u003c\/p\u003e\n\n \u003cp\u003eMiya Shoyu uses whole soybeans (maru soybeans) and defatted soybeans that have had the oil removed in advance. This \"Sashimi Soy Sauce\" uses a blend of both whole soybeans and defatted soybeans, aiming to \"take the best of both worlds.\"\u003c\/p\u003e\n\n\u003cp\u003e When made with whole soybeans, the oil turns into glycerin during the long aging process and dissolves into the soy sauce, giving it a mellow flavor and deep richness.\u003cbr\u003e On the other hand, it is said that if defatted soybeans are used, more protein is broken down, resulting in a more flavorful soy sauce. \u003cbr\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_4.jpg?v=1731216775\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_4.jpg?v=1731216775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Sashimi: Red and white meat\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e As the name suggests, it was made to be eaten with sashimi and sushi. It is not too rich, and goes well with both red and white meat. It also goes well with meat dishes such as steak and pork cutlet. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_5.jpg?v=1731216775\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_5.jpg?v=1731216775\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Delicious Nameko Oroshi\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThere are many things you can put on grated nameko mushrooms, such as dashi soy sauce, ponzu sauce, sweet vinegar soy sauce, noodle soup, etc., but personally I like to put a strong, fragrant soy sauce on them! \"Sashimi soy sauce\" is soy sauce for sashimi as the name suggests, but it is a dark soy sauce so it can be used in a variety of ways. It also goes well with fresh grated daikon radish. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003c!----\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e","brand":"宮醤油","offers":[{"title":"Default Title","offer_id":47767483941069,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021.jpg?v=1748668344"},{"product_id":"sy023","title":"23. Three-year aged soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_1.jpg?v=1722669205\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003ePursuing \"taste\" over productivity\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Morita Soy Sauce is often purchased by name, not only by repeat customers but also by new customers. Customers often say, \"Once I tried this soy sauce, I couldn't use any other,\" or \"I can use this soy sauce with confidence,\" and once you've tried it, you won't be able to cheat on it with other soy sauces.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The amount of salt water used for preparation (drawn water) is less than that of other breweries. For regular dark soy sauce, the standard amount of \"11 to 13 water\" means that 1.1 to 1.3 times the volume of the raw material is used, but Morita Shoyu uses \"10 water.\" Less drawn water means a more concentrated soy sauce, but the amount of finished soy sauce is less.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"The yield will be smaller, but I think it will be tastier,\" says Morita. It would be a different choice if he was thinking about profit, but he always talks about it with a smile. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_2.jpg?v=1722669205\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eRe-brewed soy sauce aged for three years in a wooden barrel for a lingering taste\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e At the store, we are often asked, \"What is the best soy sauce?\" and since what is considered delicious varies from person to person, it is difficult to answer, but if the question is, \"Which one do you recommend?\", we can confidently recommend this three-year aged soy sauce. Not only does it have the rich umami and deep flavor that you would expect from a re-brewed soy sauce, but it also has a refreshing taste that is not too strong and a mellow aftertaste that is exceptional.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e If you pour it directly over firm tofu, lean sashimi, or fried foods, the subtle umami flavor of the soy sauce will bring out the best in the ingredients, and if you use it in cooking, such as in soba soup, the rich umami flavor will add depth to the dish. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_3.jpg?v=1722669205\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First, pour it directly onto the tofu.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you want to try three-year aged soy sauce, we recommend trying it the simplest way first. If you pour the second aged soy sauce over firm firm tofu, which has the aroma and flavor of soy beans and a firm texture like the kind you'd find at a tofu shop, you'll get a good balance of the umami of the tofu and the umami of the soy sauce. If you use three-year aged soy sauce, you can enjoy a mellow unity of flavors, with the richness of the soy sauce after the umami of the tofu. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_4.jpg?v=1722669205\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Homemade soba soup with an authentic taste\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you love cooking, you should definitely try our soba broth. Soba broth is made to be thicker than somen broth, so it has a sweet and spicy flavor that goes well with the dashi stock. If you blend the re-brewed and koikuchi soy sauce for the kaeshi, the richness of the re-brewed soy sauce and the refreshing taste of the koikuchi soy sauce work together to create a wonderful balance of aroma, umami, and depth. If you combine the deep richness of the three-year aged soy sauce with the refreshing taste of Morita Soy Sauce's whole soybean raw soy sauce koikuchi, you will end up with an authentic and refined taste like the kind you would get at a soba restaurant. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"森田醤油","offers":[{"title":"Default Title","offer_id":47767484006605,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023.jpg?v=1748671182"},{"product_id":"sy024","title":"24. Whole Soybean Raw Soy Sauce 100ml (Morita Soy Sauce) ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_1.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Safe and secure foods to eat for a lifetime\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMorita Soy Sauce is often purchased by name, not only by repeat customers but also by new customers. Customers often say, \"After using this soy sauce, I can't use any other soy sauce,\" or \"I can use this soy sauce with confidence,\" and I feel that in addition to the deliciousness, many people also say, \"I can use this soy sauce with confidence.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e President Ikufumi Morita says, \"I only use ingredients that I can see with my own eyes.\" \"If it's domestically grown whole soybeans, I know where they were produced. I don't know what's in things like extracts, but if I boil it myself using bonito flakes and kelp, it's fine.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Because people will be eating it, I always keep in mind to make something that they can be absolutely satisfied with,\" says Morita, whose words and smile give me peace of mind. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_2.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Serve over fatty grilled fish\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eGrilled fish is an essential part of the Japanese dining table. Try pouring whole soybean raw soy sauce over juicy, fatty seasonal fish. The grilled fish retains its oily flavor while the refreshing taste of soy sauce makes it less heavy to eat. If you find the saltiness of grilled salmon too strong, just add a sprinkle of soy sauce to tone down the saltiness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_3.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A versatile knife for sushi and sashimi\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Which soy sauce goes well with sushi and sashimi?\" This is by far the most common question we receive at our stores. At Shokunin Shoyu, we recommend using different soy sauces depending on the ingredients (red and white meat) to make your sashimi taste even better, but we also recommend this to people who just want a bottle of soy sauce that tastes good with sushi and sashimi.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThe refreshing taste and soft aroma of unpasteurized raw soy sauce goes well with wasabi. It also goes well with hand-rolled sushi and other dishes with lots of ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_4.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Also recommended for homemade dressings\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e All you need to do is mix soy sauce, oil, and vinegar in a 1:1:1 ratio! Making the dressing is actually very easy.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Dressings made with whole soybean raw soy sauce have a strong umami flavor, but also a refreshing taste that is well-balanced. The soy sauce flavor is not too strong, so we recommend changing the type of oil to create a different flavor. If you make it with sesame oil, the soy sauce flavor will be subdued and the sesame oil flavor will take center stage, resulting in a refreshing flavor. If you make it with olive oil, the oil and soy sauce will be well-balanced and the flavor will be soft. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"森田醤油","offers":[{"title":"Default Title","offer_id":47767484235981,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024.jpg?v=1748668392"},{"product_id":"sy026","title":"26. Minobi 100ml ","description":"\u003ch2 class=\"m_title\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_2.png?v=1744952178\" alt=\"\"\u003e\u003c\/h2\u003e\n\n \u003ch2 class=\"m_title\"\u003e\u003cstrong\u003eTamotsu soy sauce made with less water\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Tamotsu soy sauce is mainly produced and consumed in the Tokai region (Aichi, Gifu, and Mie), but its production method is different from that of the commonly available dark soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e While regular dark soy sauce is made with 120% to 130% salt water relative to the amount of koji made from soybeans, wheat, etc., tamari soy sauce is made with 50% to 100% salt water. Since miso balls are made and weights are placed on top, it may be more similar to making miso than soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eBecause tamari soy sauce uses less water, it cannot be stirred (the process of stirring the various flavors). For this reason, a cylindrical object called a \"chimney\" is inserted into the wooden barrel. There is a hole at the bottom of the chimney, which is where the soy sauce collects. Over the course of two years, the soy sauce that has accumulated inside the chimney is repeatedly scooped up with a long ladle and poured over a stone weight, a process known as \"kumikake.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_3.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"m_title\"\u003e \u003cstrong\u003eRaw pulling and pressing\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Yamakawa Brewery offers two types of gluten-free tamari soy sauce: \"Nagara\" and \"Minobi.\" Both are aged for two years in wooden barrels and are made using a 10-water brewing method that uses only domestic soybeans and salt. The ingredients and process are exactly the same, but the main difference is the method of pressing: \"raw\" or \"pressed.\"\u003c\/p\u003e\n\n \u003cp\u003eThe wooden barrels for tamari soy sauce have a spout at the bottom. \"Namabiki\" is the natural extraction of soy sauce that has accumulated at the bottom of the barrel through the spout, which takes over a year to extract, as it only drips out slowly. Once the namikibiki is complete, the brewer enters the barrel and digs out the hard, heavy moromi with a shovel. This moromi is unique to tamari soy sauce, and is called \"miso\" due to its low water content, but it is completely different from regular miso. The excavated moromi is sliced ​​into slices a few millimeters thick using a \"miso cutter,\" wrapped in thick cloth, and stacked before being slowly pressed. Squeezing the moromi carefully over time prevents the inclusion of impurities. It takes approximately two months to extract one barrel's worth of moromi. \u003cbr\u003eBecause of this process, the wooden barrels used to brew tamari soy sauce are shorter and wider than regular barrels, even though they have the same capacity. Furthermore, the barrel's side panels are designed to be about 1cm thicker than standard ones. When brewing, miso balls are placed in the barrel, a cloth is placed on top of them, and then a layer of stones is placed on top before the brine is poured in, which puts a lot of pressure on the barrel. The barrel needs to be strong enough to withstand that pressure.\u003c\/p\u003e\n\n\u003cp\u003e \"Minobi\" is a pressed soy sauce. In 2025, it was renewed to a gluten-free version, brewed only with domestic soybeans and salt. Previously, \"Minobi\" was brewed for five minutes and was quite thick, but now it is brewed with 10 water, giving it a nice thick consistency. Although the aroma is more subdued, the unique flavor remains, and the gentle sweetness of the soybeans is more pronounced. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_4.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eContinuing to expand the possibilities of tamari soy sauce\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Kanako Yamakawa, the fourth generation owner, has loved going into the storehouse since she was a child, and grew up looking up at the large wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e Tamari soy sauce has less water than other soy sauces, so it is made using a method that requires a lot of hard work, such as \"drawing water\" and \"digging up the miso paste.\" \"Even if it's a difficult task for me, I want to try it all with my own hands at least once. Because I can't convey it properly unless I touch it and understand it myself. I want to etch Tamari soy sauce in everyone's memories, even if just a little,\" says Kanako, who is actively involved in the work of making soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eIn addition, the brewery's event, \"Tamariya Brewery Open House,\" hosts experiential events such as selling sandwiches and sweets made with Yamakawa Brewery's soy sauce and miso at restaurants, wooden barrel exploration tours, and tamari soy sauce workshops, expanding the possibilities of tamari soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: c8ae79b5-0bd2-476f-b9ef-f75554e0514d --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_5.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe power of Minobi that natto connoisseurs should try\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Minobi, with its gentle sweetness, richness, and creamy texture of soybeans, is a perfect match for large-grain natto. When sprinkled generously, it gently envelops the fermented aroma unique to natto while enhancing the flavor of the soybeans, making it a recommended choice for natto connoisseurs. \u003c!-- notionvc: 6d1fc353-d796-4e1d-b991-a75712f4f429 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 2f2463e6-be81-41e1-a6d2-54ef3d7c198c --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_1.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRich soy sauce for a strong flavor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eIt has twice the umami of regular dark soy sauce, making it perfect for dishes that require a strong flavor, such as simmered dishes. Try this unique flavor that cannot be achieved with other soy sauces.\u003c\/p\u003e\n\n\u003cp\u003e It is also often used in ramen restaurants, and its mellow saltiness, sweetness, and richness give the soup depth, making it a bowl you'll want to drink down to the last drop. The soy sauce has a strong presence, yet blends well with the rest of the dish, creating an exquisite balance that stands out. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f5472eb9-3671-4ce0-824c-ce515b14948d --\u003e\u003c\/p\u003e","brand":"山川醸造","offers":[{"title":"Default Title","offer_id":47767484301517,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026.jpg?v=1748671873"},{"product_id":"sy028","title":"28. Wooden barrel brewed soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_1.jpg?v=1722669775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \"Shoyu Kingdom\" - A place where you can experience soy sauce with all five senses\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you drive through the tranquil rural scenery of Hidaka City, Saitama Prefecture, you will come across the \"Shoyu Kingdom,\" which you can tour freely. In addition to the food and drink corner where you can enjoy the famous soy sauce soft serve ice cream and egg on rice, you can also look down at the warehouse where many wooden barrels are lined up, and experience squeezing the moromi mash brewed in the wooden barrels. It is truly a kingdom of soy sauce. Factory tours are held at any time and no reservations are required.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Soy Sauce Kingdom opened in 2006 with the aim of making soy sauce more accessible, casual and fun to experience. The style of welcoming customers into the brewery was rare in the soy sauce industry at the time, and even fellow soy sauce brewers came to tour the brewery. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_2.jpg?v=1722669775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e As an introduction to dark soy sauce brewed in a wooden barrel\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe wooden barrel-brewed soy sauce is made from whole soybeans and wheat from Saitama Prefecture, and is aged for a year in a cedar barrel. It has a fragrant, strong bean flavor, yet a soft taste, making it extremely versatile. It is recommended as an introduction to dark soy sauce. \"Most of our customers have always been local, and most of the soy sauce we make is dark soy sauce that is rooted in local cuisine,\" says Yoichi Yugeta, the fourth-generation owner. It is also highly popular among ramen shops, and is used by ramen shops famous for their chemical-free ramen. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_3.jpg?v=1722669774\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For ordinary natto\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003e\"Which one do you recommend for natto?\" is a question we get asked a lot at our stores. For regular natto sold at supermarkets, use this wooden barrel soy sauce. Regular natto has a slight bitter and astringent taste, so the sauce that comes with it is often dashi soy sauce, but for those who don't like dashi, we recommend this. You can enjoy the unity of soybeans and soy sauce, and you won't even notice the bitterness or astringency. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_4.jpg?v=1722669775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Combine with mirin for a gentle flavor\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The soft-tasting soy sauce made in a wooden barrel creates a gentle flavor when used in cooking. Try combining it with mirin to make teriyaki fish or homemade nametake mushrooms.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eNametake mushrooms are a handy side dish to have on hand, and you can actually make them very quickly and easily without having to buy the bottled version at the store. Simply cut enoki mushrooms into thirds and stir fry in a pot with soy sauce, mirin, and sake (2:2:1 ratio) until the mixture thickens slightly. Nametake mushrooms have a gentle flavor thanks to the sweetness of mirin and the mellowness of soy sauce, and can be used in a variety of ways, such as on rice or tofu, or mixed into rolled eggs. If you use it instead of soy sauce on rice with raw egg on top, it will have a mellow, creamy taste that will have you asking for seconds. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_5.jpg?v=1722669774\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The perfect balance of soy sauce, vinegar, and chili oil\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFor gyoza sauce, try mixing soy sauce, vinegar, and chili oil in a 1:1:1 ratio. Wooden barrel-brewed soy sauce, with its strong bean flavor, balances the refreshing vinegar and the spiciness of the chili oil well. If you like it spicier, try adding more chili oil. Crunch! Sizzle! You'll be munching away, eating your rice and drinking your beer non-stop. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"弓削多醤油","offers":[{"title":"Default Title","offer_id":47767484367053,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028.jpg?v=1748753313"},{"product_id":"sy030","title":"30. Kinbue Re-brewed Raw Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030-6.jpg?v=1748753868\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePopular with ramen shop owners\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eShokunin Shoyu is visited not only by regular customers but also by many chefs. Among them, ramen shop owners are particularly frequent visitors. In search of the perfect dipping sauce for the bowl they are aiming for, they try out several soy sauces to find the ideal flavor. One of the most popular is the Kinbue Saishikomi Soy Sauce. Its powerful flavor stands up to punchy soups made with dried sardines and other animal-based ingredients, and the deep aroma of wooden barrel brewing combine to create an addictive personality. \u003c\/p\u003e\n\n\u003c!-- notionvc: 71ab87bd-2db4-402b-ad15-a379b612e7da --\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030_2.jpg?v=1722671770\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eCharacterized by deep richness and outstanding sharpness\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eUsing only whole soybeans, wheat, and sun-dried salt as ingredients, koji is carefully prepared, and then it is aged for three years using two-year-aged soy sauce instead of brine. The most distinctive feature of Kinbue Saishikomi Soy Sauce, which has been crafted over a long period of time, is its deep richness and exceptional sharpness. The depth is apparent from the moment you smell it, and the flavor is very rich and powerful. If you like strong soy sauce, once you try this flavor, you may never want to try any other soy sauce again.\u003c\/p\u003e\n\n\u003cp\u003e It is a \"raw\" soy sauce that has been filtered to remove bacteria without any pasteurization, allowing you to enjoy its rich flavor as is. Try it simply by pouring it over lean sashimi or fried foods. \u003c!-- notionvc: 57eb60c7-ec54-40f9-bd01-87333a0a216b --\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c!-- notionvc: 670fcb65-aafb-4583-987c-2224657280ba --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030_4.jpg?v=1722671770\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eAlso great as a secret ingredient in cooking\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eKinbue Saishikomi Nama Soy Sauce, which combines richness and sharpness, is also effective as a secret ingredient in cooking. Just adding a small amount to simmered dishes or curries will dramatically increase the depth of flavor! It is particularly compatible with miso sauces; simply mix miso, mirin, sake, and soy sauce to create a slightly sweet, all-purpose sauce. It can be used on a wide variety of meats and vegetables. It is also recommended as a substitute for sauce when making yakisoba. \u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e\n\n\u003c!-- notionvc: 670fcb65-aafb-4583-987c-2224657280ba --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030_1.jpg?v=1722671770\" alt=\"\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA long-established company with over 230 years of history that produces sake using traditional brewing methods\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Founded in 1789, this brewery in Kawajima-cho, Hiki-gun, Saitama Prefecture, continues to evolve with reliable technology while cherishing traditional manufacturing methods. The brewery uses only carefully selected whole soybeans, wheat, and sun-dried salt. The brewery slowly ferments and ages the soy sauce in large cedar barrels for one to three years, resulting in a soy sauce with a deep aroma and a strong umami flavor.\u003c\/p\u003e\n\n \u003cp\u003eFurthermore, our in-house analytical equipment allows us to accurately gauge the condition of the ingredients and moromi mash in numerical terms. Based on this data, we determine the optimal timing for brewing and pressing. It is truly a wonderful fusion of traditional craftsmanship and modern science.\u003c\/p\u003e\n\n\u003cp\u003e In November 2019, Kinbue Soy Sauce Park opened. It is an experiential facility where you can eat, learn, shop, and play all at once, and at the restaurant you can taste different soy sauces along with homemade udon noodles. At the Kinbue Soy Sauce School observation facility, you can learn about the manufacturing process in a fun way, guided by artisans who actually make soy sauce, using textbooks that are enjoyable for children and adults alike. By May 2024, just five years after its opening, the number of students enrolled at Kinbue Soy Sauce School is expected to exceed 100,000.\u003c\/p\u003e\n\n\u003cp\u003e Recently, the number of inbound visitors from all over the world has been increasing, and we are also focusing on providing guidance in foreign languages. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030.png?v=1746345007\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eRelationships with the local community are the most important\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e In 2018, they made a new wooden barrel for the first time in half a century. \"We have many wooden barrels that have been passed down, but making new barrels was a good opportunity for our staff to take a fresh look at the existence of wooden barrels. Customers are also moved the moment they see the wooden barrels,\" says 12th-generation owner Fueki Yoshigoro.\u003c\/p\u003e\n\n\u003cp\u003e Fueki Soy Sauce has a family motto that has been cherished for generations: \"Connections with the local community.\"\u003c\/p\u003e\n\n\u003cp\u003e Aoyama Zairai Soybeans, which have been passed down for generations in the Aoyama area of ​​Ogawamachi, Saitama Prefecture, contain a higher sucrose content than regular soybeans, with a sugar content of about 25%. They have a strong sweetness and rich flavor, but are not available on the market and have been called the \"phantom soybean.\"\u003c\/p\u003e\n\n \u003cp\u003e\"We are carrying on the passion that local farmers have cultivated with care through our soy sauce production, and we hope that you will enjoy this soy sauce at your dinner table. We hope to continue to cherish this connection.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1e4bccf8-d668-4945-9238-1607517cbcf2 --\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c!-- notionvc: bb575171-9a09-4adb-b34b-63b7328b7468 --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"笛木醤油","offers":[{"title":"Default Title","offer_id":47767484432589,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030.jpg?v=1748753878"},{"product_id":"sy031","title":"31. Naturally brewed soy sauce 100ml","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031.png?v=1744441218\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe four unique soy sauces pursued by the food-loving Katagami\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \"I'm a foodie,\" says Katagami, who strives to make soy sauce that he himself is satisfied with. He produces Koikuchi, Usukuchi, Saishikomi, and Tamari, and it is rare for a brewery to brew all four types in-house. Each type requires different preparation and management methods, so producing them simultaneously requires knowledge, patience, and curiosity... in short, it is very difficult and tedious.\u003cbr\u003e And rather than simply expanding their lineup, it feels like each soy sauce is unique compared to other breweries. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031_1.png?v=1744441218\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eKoji making is the most delicate process\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e In 2018, a new koji room was installed, which is much smaller than the previous koji room. Apparently, they had found one that the brewery was using, and there were three identical ones installed. When I asked why there were three, they replied, \"We wanted to be able to touch all of them.\"\u003c\/p\u003e\n\n\u003cp\u003e \"When you make a large room, you can't reach the center even if you stretch your hand out. If it's big and thick, the temperature control becomes uneven, making it difficult to grow uniform koji.\" Because it's small, you can walk around it and touch all the koji directly with just a quick reach.\u003c\/p\u003e\n\n \u003cp\u003e\"Making koji is the most nerve-wracking part. The process is different every time depending on the temperature, humidity, and beans, so it's a relief when the koji turns out well. I always put in the effort to bring out the best in the ingredients.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031_4.png?v=1744441218\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEntrusted to the microorganisms that inhabit the brewery\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Katagami says, \"Kioke are treasures.\" He says that 70% of soy sauce production depends on the quality of the koji, but the remaining 30% is the taste of the kioke.\u003c\/p\u003e\n\n\u003cp\u003e \"The brewing process takes place from January to May, and fermentation begins in June or July. In other words, something brewed in January has six months to ferment, while something brewed in May only has one month to ferment.\"\u003cbr\u003e Therefore, there is a roadmap for which type of soy sauce should be prepared and when, and the contents are based on Katagami theory.\u003c\/p\u003e\n\n \u003cp\u003eKatagami-san is familiar with the characteristics of each wooden barrel and knows what kind of flavor each one produces. Although he cannot control the bacteria that live in the barrels, his many years of experience have enabled him to make soy sauce that takes advantage of the characteristics of each barrel, resulting in the unique flavor of Katagami Soy Sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031_3.png?v=1744441218\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDelicious because it's a classic dish\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Naturally brewed soy sauce is a soy sauce that truly embodies the basics of Katagami soy sauce. Kinpira gobo is a representative example of home-cooked cooking. I think it's a dish where the difference in soy sauce has a big impact on the taste. Because it's a classic dish, it's something you want to make with carefully selected seasonings. You can feel the weight of the soy sauce in a good way, giving it a crisp, firm flavor. In addition to kinpira gobo, it's also recommended for root vegetable dishes. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031_2.png?v=1744441218\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSprinkle on natto or gyoza\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eIf you don't like the sauce that comes with natto, you should definitely try this. The soy sauce aroma is strong, and you can feel the soy flavor more strongly than the sauce. Especially with large natto! Natto lovers will love it.\u003c\/p\u003e\n\n\u003cp\u003e This is also recommended when you want to eat gyoza simply with soy sauce. It also helps to reduce the oiliness. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: e81768ea-802a-4036-94c2-a82e455baaed --\u003e\u003c\/p\u003e","brand":"片上醤油","offers":[{"title":"Default Title","offer_id":47767484465357,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031.jpg?v=1748668591"},{"product_id":"sy032","title":"32. Lightly brewed soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_1.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A light sake with an emphasis on umami, made by a self-proclaimed \"foodie\"\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003e\"I want to show my customers that I use these beans,\" says Hiroyuki Katagami. He is particular about using soybeans grown locally in Nara Prefecture, and produces his soy sauce in large cedar barrels that is naturally fermented with no additives or seasonings.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Generally, light soy sauce is made in a short time with a high salt concentration to keep the color as light as possible. However, Katagami's light soy sauce aims to have as high a flavor as possible while still maintaining the color just within the definition. Therefore, it is a light soy sauce that can be used not only in cooking but also as a pouring sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_2.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e When you come across some good tofu\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003ePlease try pouring it on delicious silken tofu made by a tofu maker that is particular about soybeans. The refreshing saltiness brings out the sweetness of the tofu itself, allowing you to fully enjoy the umami of the tofu itself. Just like how salt brings out the sweetness of watermelon, soy sauce is salty when licked as is, but it really brings out the sweetness of the tofu. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_3.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A dressing that brings out the sweetness of vegetables\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Just mix soy sauce, oil, and vinegar in a 1:1:1 ratio. If you make a dressing with light soy sauce, the light soy sauce flavor will bring out the sweetness of the vegetables. It is especially recommended for cabbage and onions.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eLightly brewed soy sauce is one of the lighter soy sauces, but it has a strong soy sauce flavor and is not oily, making it a refreshing dressing. It also goes well with wasabi, so you can add a little twist to it and make a wasabi dressing! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_4.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For gyoza and shumai sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The standard sauce for gyoza is vinegar and soy sauce, but you can make a lighter sauce by adding vinegar, pepper, and a little light soy sauce. I recommend using a 2:1 ratio of vinegar to soy sauce and adding plenty of pepper. Lightly brewed soy sauce reduces the sourness of the vinegar with just the right amount of soy sauce. Not only is it light to eat, but you can also fully enjoy the umami of the gyoza filling.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Pour it straight onto the shumai. The juiciness of the shumai will spread directly into your mouth, and you will be able to taste the sweetness of the meat. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"片上醤油","offers":[{"title":"Default Title","offer_id":47767484498125,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032.jpg?v=1748670217"},{"product_id":"sy033","title":"33. Layered soy sauce 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_2.png?v=1744946393\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKatagami-san's love and knowledge of soy sauce is boundless\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eLocated in a quiet village at the foot of the mountains in central Nara Prefecture, Katagami Soy Sauce uses soybeans grown in Nara Prefecture as its main ingredient and brews four types of soy sauce in-house in large cedar barrels: Koikuchi, Usukuchi, Saishikomi, and Tamari. Each soy sauce beautifully reflects Katagami-san's individuality. Despite his gentle personality, he is more passionate about soy sauce than most. When he starts talking about soy sauce, he becomes a maniac, delving deeply into everything from production methods to brewing science. Furthermore, Katagami-san is a self-proclaimed \"foodie.\" This brewery is highly recommended for anyone looking for a soy sauce that's a little different from the norm. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_3.png?v=1744946392\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEntrusted to the microorganisms that inhabit the brewery\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Katagami says, \"Kioke are treasures.\" He says that 70% of soy sauce production depends on the quality of the koji, but the remaining 30% is the taste of the kioke.\u003c\/p\u003e\n\n \u003cp\u003e\"The brewing process takes place from January to May, and fermentation begins in June or July. In other words, something brewed in January has six months to ferment, while something brewed in May only has one month to ferment.\"\u003c\/p\u003e\n\n\u003cp\u003e Therefore, there is a roadmap for which type of soy sauce should be prepared and when, and the contents are based on Katagami theory.\u003c\/p\u003e\n\n\u003cp\u003e Katagami-san is familiar with the characteristics of each wooden barrel and knows what kind of flavor each one produces. Although he cannot control the bacteria that live in the barrels, his many years of experience have enabled him to make soy sauce that takes advantage of the characteristics of each barrel, resulting in the unique flavor of Katagami Soy Sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_4.png?v=1744946393\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eOne of the richest soy sauces among all the re-brewed soy sauces\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe sourness, unique aroma, and robust flavor of this soy sauce, created through layered brewing, give it a distinctive character that stands out even among other soy sauces, and some people will love it and others will hate it. It is this unique character that makes it a great match with Chinese cuisine.\u003c\/p\u003e\n\n\u003cp\u003e This bottle is all you need to season roast pork. The rich umami flavor of the soy sauce permeates the pork, resulting in a surprisingly mild flavor. It also tightens the flavor of dishes like double-cooked pork and mapo tofu, and when cooked in a frying pan over high heat, the soy sauce lightly browns, spreading a fragrant aroma and further enhancing the depth and richness of the flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_1.png?v=1744946393\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCombine with butter and garlic\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Because it is raw soy sauce that has not been heat-sterilized, the moment you pour it over a piping hot steak, a sizzling sound and a fragrant aroma rise up, instantly stimulating your appetite. The combination of aroma, sound, and taste creates a feast.\u003c\/p\u003e\n\n \u003cp\u003eSimply add soy sauce and wasabi for a refreshing taste. Add soy sauce and butter for a rich, teppanyaki restaurant-style flavor. Add soy sauce and garlic for maximum punch! We're sure you'll enjoy your steak right to the last bite. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 61b05bda-774d-4c74-8e97-05057e04396b --\u003e\u003c\/p\u003e","brand":"片上醤油","offers":[{"title":"Default Title","offer_id":47767484727501,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033.jpg?v=1748671327"},{"product_id":"sy034","title":"34. Homemade Tamari soy sauce 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy034_1.png?v=1744946773\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe four unique soy sauces pursued by the food-loving Katagami\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \"I'm a foodie,\" says Katagami, who strives to make soy sauce that he himself is satisfied with. He produces Koikuchi, Usukuchi, Saishikomi, and Tamari, and it is rare for a brewery to brew all four types in-house. Each type requires different preparation and management methods, so producing them simultaneously requires knowledge, patience, and curiosity... in short, it is very difficult and tedious.\u003cbr\u003e And rather than simply expanding their lineup, it feels like each soy sauce is unique compared to other breweries.\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy034_2.png?v=1744946773\" alt=\"\"\u003e \u003cstrong\u003eWhy Katagami uses whole soybeans\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e The raw material is \"whole soybeans\" rather than \"defatted soybeans.\" Eighty percent of the soy sauce distributed nationwide is made from defatted soybeans, making whole soy sauce a rare find. For this reason, some manufacturers criticize defatted soybeans when promoting whole soy sauce, but Katagami says, \"There's nothing bad about defatted soybeans!\"\u003c\/p\u003e\n\n\u003cp\u003e \"I'm not satisfied with trying to elevate whole soybeans by devaluing defatted soybeans,\" he says, and goes on to talk at length about the benefits of defatted soybeans. He explains how they are made, the distribution price, and the benefits they offer when brewing soy sauce, and the way he so passionately explains it feels very Katagami-like.\u003c\/p\u003e\n\n \u003cp\u003e\"When domestically grown whole soybeans are steamed, they give off a truly wonderful aroma.\" And he wants to be able to show his customers that these beans are used to make his products. That's why Katagami uses whole soybeans. He also says that he prefers soybeans grown nearby, so he uses soybeans from Nara Prefecture whenever possible.\u003c\/p\u003e\n\n\u003cp\u003e The pressure cooker used to steam the soybeans also uses whole soybeans. Mesh-like holes have been drilled into the bottom of the steamer so that the cooking liquid can be discarded. \"Domestic soybeans are delicate. The soaking and steaming times vary depending on whether they are freshly harvested or have been around for a while.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy034_3.png?v=1744946773\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA beautiful shine created by adding heat\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eTamari soy sauce is recommended for teriyaki, as it develops a beautiful sheen when heated. Coating the chicken wings with potato starch allows the flavor to blend well, allowing you to fully enjoy the rich, sweet and spicy flavor. The sheen of this glossy sauce is irresistible. It's perfect as a side dish with rice or as a snack with alcohol! \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy034_4.png?v=1744946773\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEat it as is with grated radish and soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Grated radish soy sauce is a dish familiar to all Japanese people. It's a simple dish that requires only pouring soy sauce over lightly drained grated radish. Using tamari soy sauce brings out the umami of the soy sauce and mellows the spiciness of the grated radish.\u003c\/p\u003e\n\n\u003cp\u003e Combined with shirasu (whitebait) or nameko mushrooms, it's the perfect side dish for rice or a snack with alcohol. It also goes well with Japanese-style grated hamburger steaks and grilled fish. You can also add mirin, vinegar, sesame oil, and other ingredients to create your own original sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 32373d94-c3b3-4725-88a4-20bb681c35e9 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 662d2b5d-9bfc-4ee7-88cb-0d3c4c02f14d --\u003e\u003c\/p\u003e","brand":"片上醤油","offers":[{"title":"Default Title","offer_id":47767484760269,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy034.jpg?v=1748671932"},{"product_id":"sy043","title":"43. Tsurujyo 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_1.jpg?v=1722673088\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eRe-brewed sake packed with the flavor of four years of aging\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It's such a popular brand that even customers from overseas come to the store just for Tsurusho. It's a four-year-aged re-brewed soy sauce, made by aging dark soy sauce for two years, then adding mash and aging it for another two years. It's so rich and smooth that it even tastes slightly sweet, and some people say that after trying it once, they can't use any other soy sauce. It's a soy sauce that's definitely worth trying for people who don't like the saltiness of soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_2.jpg?v=1722673088\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Passing on the taste of wooden barrel brewing to future generations\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe distinctive feature of Yamaroku Soy Sauce 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 that manufactures wooden barrels left. \"It will be fine for my generation, but by the time my children and grandchildren come, wooden barrels will be gone.\" Feeling this, Yamamoto 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 started making their own barrels in 2013. From there, they reached out to barrel-brewers across the country, and are now making new barrels with members from different manufacturers and industries. In order to increase the value of wooden barrels themselves by making their techniques public and sharing them, many craftsmen have gathered on Shodoshima as part of the \"Wooden Barrel Craftsmen Revival Project.\" \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_3.jpg?v=1722673089\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eVanilla ice cream as a Japanese dessert\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It may seem like an unexpected combination, but if you pour Tsurusui soy sauce over vanilla ice cream and let it soak in for a bit before eating, it will create a sweet and salty mitarashi flavor that will leave you wanting more! This soy sauce dessert, which can also be found at Yamaroku Chaya in Shodoshima, is an unforgettable taste once you've tried it. Vanilla ice cream just isn't enough! You'll want to pour Tsurusui soy sauce over it! You'll be hooked. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_4.jpg?v=1722673088\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e When it comes to tuna, Tsurusho is a staple\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The rich, long-aged Tsurusho sauce goes perfectly with tuna. It is especially recommended for red sashimi, which is the epitome of tuna! It removes the fishy smell of the sashimi, and brings out the flavor of both the sashimi and the soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_5.jpg?v=1722673088\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e If you're looking for meat, pork steak is the best.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eSaishikomi soy sauce goes well with meat, but we recommend trying Tsurusho with thickly cut pork steak. Compared to beef, pork is thick but light, but it adds richness and flavor. It brings out the flavor of the meat without interfering with it. You can also eat the fat easily. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"ヤマロク醤油","offers":[{"title":"Default Title","offer_id":47767485055181,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043.jpg?v=1749543104"},{"product_id":"sy044","title":"44. Chrysanthemum soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_1.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A dark sake made with rare, large Tanba black beans\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\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, it is pressed slowly under a weight. This classic dark soy sauce is characterized by its light, crisp umami flavor, subtle sweetness, and, above all, its beautiful color and rich fragrance. It is recommended for use as a soy sauce in general, as well as for dishes where a beautiful color is desired, such as simmered vegetables, as well as for rice with raw egg. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_2.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A soy sauce brewery I really want to visit\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\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 class=\"ku_text\"\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\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_3.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The fragrance stands out when applied\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you want to enjoy the simple flavor of ingredients and soy sauce, such as with rice with raw egg or grilled shiitake mushrooms, try chrysanthemum soy sauce. Chrysanthemum soy sauce is known for its strong fragrance, so pour it directly over hot rice or shiitake mushrooms to bring out the aroma of the soy sauce. Its light, sharp saltiness also brings out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_4.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e It goes great with meat\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Kikujiang 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\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"ヤマロク醤油","offers":[{"title":"Default Title","offer_id":47767485317325,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044.jpg?v=1748668644"},{"product_id":"sy045","title":"45. Heizaemon 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_1.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A storehouse with over 110 60 koku barrels, the kind of structure that can only be found in certain parts of the Kanto region\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eSosa City is located south of Choshi City, Chiba Prefecture. There are over 110 huge wooden barrels neatly lined up in Taihei's storehouse. Each barrel is 3m in diameter and 3m in height, and holds 60 koku (approximately 11,000 liters), making it no exaggeration to say it is the largest in Japan. Generally, barrels seen throughout Japan are often 20 to 30 koku in size, but 60 koku barrels are a rare size that can only be found in the Kanto region, especially Chiba Prefecture.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e I also feel that Taihei's 30-year history with the consumer co-op (Seikatsu Club) puts it in a unique position. The first thing a consumer co-op wants is \"safety and security.\" They also need to mass-produce while maintaining high quality. They have a history of trial and error in trying to achieve these contradictory elements. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_2.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A special seasonal brand that is pressed only once a year\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThere is one special barrel in the dimly lit and silent brewery. This special barrel was started in the year of the 125th anniversary of the company's founding. It is pressed only once a year in November and is called \"Heizaemon.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"We want to distinguish ourselves from mass-produced soy sauce, which tends to emphasize a fragrant aroma,\" and so we are particular about both the ingredients and the manufacturing process, using soybeans from Yamagata Prefecture, wheat from Hokkaido, and sea salt from Nagasaki Prefecture, which are fermented and aged slowly over a period of one year. When squeezing the moromi, we use only the \"natural dripping\" that flows naturally without applying any extra pressure, and we also heat the soy sauce at the lowest possible temperature.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The balance of the clear reddish brown color, clear aroma, and refreshing flavor is excellent. Since it is a limited edition product, it sells out every year in the spring. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_3.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First, try it with sauce or sauce.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAt Shokunin Shoyu, we recommend soy sauces that go well with fish, such as light soy sauce for white fish and tamari or saishikomi for red fish. For seafood bowls, where you can enjoy a variety of fish at once, we recommend Heizaemon. Even among dark soy sauces, this soy sauce has a fairly light reddish brown color and a clean taste that brings out the flavor of the fish while still allowing you to feel the umami and aroma of the soy sauce. This soy sauce takes the best of all the traditional dark soy sauces, so it can be used on anything, such as tofu or grated daikon radish. This is a brand that we recommend using as a dipping sauce or a pouring sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_4.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For a higher-grade dish\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWhen I serve customers, many of them say, \"It's a waste to use delicious soy sauce in cooking,\" but I recommend using it not only as a delicious soy sauce to pour over your food, but also as a cooking sauce. Heizaemon brings out the flavor of the ingredients while still allowing you to enjoy the soy sauce's refreshing taste, so it can be used on meat, fish, vegetables, rice, and any other ingredients. By simply changing the soy sauce, you can create dishes that are so delicious you'll wonder if you really made them yourself. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"タイヘイ","offers":[{"title":"Default Title","offer_id":47767485382861,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/11160562_df8120d4-e492-4694-96f0-e432caf2b219.jpg?v=1722570776"},{"product_id":"sy046","title":"46. ​​Organic soy sauce 100ml","description":"\u003ch2\u003e\n\n\u003c!-- notionvc: 1c59c656-120e-4909-9e8e-593acf8f1155 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_1.png?v=1744443150\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA pioneer in making soy sauce using organic ingredients\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eShodoshima Island in Kagawa Prefecture is famous for its soy sauce. Twenty-two breweries still produce soy sauce today, with Yamahisa being one of the most famous. You'll likely see it in natural food stores. Yamahisa was also one of the first in Japan to start making soy sauce using organic ingredients. We were given a tour of the soybean steaming process, where soybeans delivered from the Kanazawa region of Ishikawa Prefecture were being steamed. Domestically grown organic soybeans and wheat are produced in extremely limited quantities, with only a handful of producers. The same goes for salt, which is only sun-dried using the sun-dried salt-making method. Whole soybeans, containing oil, give the soy sauce a strong reddish color, while sun-dried salt adds a subtle sweetness, creating the distinctive Yamahisa flavor. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 2b517f10-8b29-4f41-af2d-4fffaf123a66 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_4.png?v=1744443150\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCarrying on 400 years of tradition in large cedar barrels\u003c\/strong\u003e\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\u003c!-- notionvc: 12077629-dcea-4665-b67b-03d6278f65f0 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_3.png?v=1744443150\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe stew is thoroughly infused with the flavor of soy sauce.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eSimmered dishes with rich flavors that go well with rice are also delicious. Recommended for those who like strong soy sauce seasonings, such as yellowtail and daikon radish or braised pork. Organic soy sauce is a strong, fragrant dark soy sauce, so it is also suitable for those who are concerned about the strong aroma of root vegetables and for simmered fish. \u003c\/p\u003e\n\n\u003ch3\u003e\n\n\u003c!-- notionvc: 1c1dec59-1e78-4a36-be4b-8964ce9e1f71 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_2.png?v=1744443150\"\u003e\u003cbr\u003e\n\n\u003c\/h3\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: 12077629-dcea-4665-b67b-03d6278f65f0 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cstrong\u003eA secret ingredient in tomato-based dishes\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Soy sauce is an essential secret ingredient in Western cuisine. Adding soy sauce to finish stews using tomatoes adds richness and umami. Organic soy sauce has a particularly strong bean flavor and a rich aroma, giving it a unique taste.\u003c!-- notionvc: ba4772b2-e075-4da2-8c80-957b9ef854bf --\u003e\u003c\/p\u003e","brand":"ヤマヒサ","offers":[{"title":"Default Title","offer_id":47767485808845,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046.jpg?v=1748668699"},{"product_id":"sy047","title":"47. Soybean paste 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047_2.png?v=1744445235\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCarrying on 400 years of tradition in large cedar barrels\u003c\/strong\u003e\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\u003e The soy sauce is then allowed to mature slowly in these barrels. While most regular soy sauce production takes between four and six months, Yamahisa uses natural fermentation to produce its soy sauce. As a result, it is not uncommon for the soy sauce to take two years to ferment and mature. \u003cbr\u003eThis manufacturing method fully demonstrates the experience and intuition of a craftsman with over 50 years of experience. \"By taking time, the salt blends in. The salty taste disappears, and the soy sauce becomes delicious with a rich flavor, rather than just tasting salty.\" And this knowledge has been passed down to the younger brewers. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047_3.png?v=1744445235\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMaking what we want to eat\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Yamahisa's stance on soy sauce production is that \"we are producers when it comes to soy sauce production, but consumers in other areas.\" We pursue authentic flavors, aiming to create products that we can safely feed ourselves and our families. \"I believe this will not change in the future,\" says President Katsutaro Uematsu. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047_4.png?v=1744445235\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eUse re-brewed soy sauce as a secret ingredient in spicy dishes\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe secret ingredient in this curry, made with plenty of vegetables, is rich, re-brewed soy sauce, which is sure to add depth to the flavor!\u003c\/p\u003e\n\n\u003cp\u003e Among the re-brewed soy sauces, the soy bean paste has a rich flavor and does not lose its presence even when used with gochujang, and you can still taste the umami of the soy sauce amidst the spiciness. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047_1.png?v=1744445235\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEnjoy meat with rich, re-brewed soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Soy sauce is the answer if you want to enjoy the flavor of the ingredients rather than the taste of the sauce or dipping sauce. While light koikuchi soy sauce is fine, try using a slightly richer re-brewed soy sauce. It has been aged for a long time and the flavor is concentrated, so 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 you can use it as wasabi soy sauce.\u003c\/p\u003e","brand":"ヤマヒサ","offers":[{"title":"Default Title","offer_id":47767485841613,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047.jpg?v=1748671567"},{"product_id":"sy050","title":"50. Owari no Tamari 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_3.png?v=1749191520\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eRich tamari made only from soybeans\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Tamotsu soy sauce is produced mainly in the three Tokai prefectures.\u003c\/p\u003e\n\n\u003cp\u003e Among them, Taketoyo Town on the Chita Peninsula in Aichi Prefecture is known as a major producer of tamari soy sauce, with many breweries concentrating there. Marumata Shoten, founded in this town in 1829, has stubbornly maintained the traditional method of using 100% soybeans and brewing in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e Inside the wooden storehouse, 70 traditional wooden barrels are lined up in an orderly fashion.\u003c\/p\u003e\n\n \u003cp\u003eHowever, for people in the Tokai region, it is so closely tied to their lives that they say, \"When you think of soy sauce, you think of Tama!\" However, for people outside the Tokai region, it may not be very familiar.\u003c\/p\u003e\n\n\u003cp\u003e This tamari soy sauce is completely different from other soy sauces in terms of ingredients and production method.\u003c\/p\u003e\n\n\u003cp\u003e While regular dark soy sauce is made with soybeans and wheat in a 1:1 ratio, tamari soy sauce is characterized by a higher soybean ratio. Owari tamari is made only with soybeans and salt, without using wheat.\u003c\/p\u003e\n\n\u003cp\u003e This difference is what gives tamari soy sauce its rich flavor and unique thick texture. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_2.png?v=1749191520\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eThe power of nature and the hand of man\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e One of the major features of tamari soy sauce production is the production of koji, known as \"miso balls.\" Steamed soybeans are hand-formed into balls the size of a thumb.\u003c\/p\u003e\n\n \u003cp\u003eA very small amount of salt water is added to it, but the amount is less than half of the amount of dark soy sauce. It looks almost like miso paste. Naturally, you cannot stir it like regular soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e For this reason, a cylinder is placed inside the wooden barrel, and the liquid that naturally accumulates there is scooped up with a ladle and poured back over the stone in a process called \"kumikake.\" This \"kumikake\" is an essential process for making tamari soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e \"Even when the soy sauce has matured, we check on it every day and frequently add more water. At first glance, it may seem like it is being managed by humans, but you can really feel that soy sauce is made by the power of nature.\u003c\/p\u003e\n\n \u003cp\u003e\"Fermentation can be done efficiently if you control the temperature, but maturation takes time. No matter how much human technology advances, I don't think we can speed up the natural maturation process, and I feel like we can't beat the power of nature,\" said President Deguchi Tomoyasu.\u003c\/p\u003e\n\n\u003cp\u003e When we asked about the future of the brewery, he also said the following.\u003c\/p\u003e\n\n\u003cp\u003e \"I'm not thinking about expanding the size of the brewery. I want to make something that is more valuable,\" he said. When asked, \"What do you mean by something valuable?\" he replied, \"I don't want to make something that is too expensive for everyday use. Something that is essential to daily life. Soy sauce that is made with the right ingredients and with the utmost care. And it's delicious. It's quite simple!\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_1.png?v=1749191520\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTamari soy sauce is not sweet soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eHave you ever seen the label \"Tamari Soy Sauce\" in the seasoning section?\u003c\/p\u003e\n\n\u003cp\u003e However, the word \"tamari\" can have a slightly different meaning depending on the region.\u003c\/p\u003e\n\n\u003cp\u003e For example, some people call Kyushu's thick, sweet sashimi soy sauce \"tamari soy sauce,\" while in some regions, \"soy sauce = tamari\" has long been a familiar term.\u003c\/p\u003e\n\n\u003cp\u003e But in fact, \"tamari soy sauce\" is one of the well-defined types.\u003c\/p\u003e\n\n\u003cp\u003e JAS (Japanese Agricultural Standards) classifies soy sauce into five types, one of which is \"tamari soy sauce.\"\u003c\/p\u003e\n\n\u003cp\u003e It is mainly produced in the Chubu region. Its salt content is almost the same as that of dark soy sauce, so it is by no means a \"sweet soy sauce.\"\u003c\/p\u003e\n\n \u003cp\u003eHowever, some people perceive this rich umami as \"sweetness\" in their taste buds. This may be a mellowness that lies deep within the ingredients, rather than the sweetness of sugar.\u003c\/p\u003e\n\n\u003cp\u003e I would especially like those who have the image that \"tamari soy sauce = sweet soy sauce\" to try authentic tamari soy sauce at least once. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_3.jpg?v=1722583720\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eEnjoy the rich umami flavor of steak\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This limited edition product is carefully aged for three years in cedar barrels and made with only whole soybeans and salt from Aichi Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e Only a small amount of brine is used in the brewing process. This allows the umami flavor to be tightly concentrated. The nitrogen content of the umami component is a whopping 3.0%. The rich, full-bodied flavor and deep taste, combined with the smooth, mellow taste that only long-term aging can provide, spread throughout your mouth. One bite and you'll never forget it. Such is the powerful thickness and flavor.\u003c\/p\u003e\n\n \u003cp\u003eFirst, add a little to a lean steak. The more you chew, the more the umami of the meat comes out, and the presence of the tamari soy sauce is even greater, creating an exquisite harmony. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_5.jpg?v=1722583720\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eVegetables become a treat\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Owari Tamari has a rich, umami flavor that is enough to complete any dish, and even simple preparations can result in a surprisingly satisfying dish.\u003c\/p\u003e\n\n\u003cp\u003e 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 your onions into a feast!\u003c\/p\u003e\n\n\u003cp\u003e The onions are fragrant on the outside and soft and sweet on the inside, and the rich aroma and umami of tamari combine to create a deep flavor that is almost like a sauce. Even I, who don't like onions, find this dish delicious and want to recommend it to others.\u003c\/p\u003e\n\n \u003cp\u003eAnother recommendation is avocado. The rich, sticky texture is perfectly complemented by the full-bodied flavor of Owari Tamari, which brings out the natural sweetness of the avocado. \"Rich, yet not salty.\" This mellowness is the charm of this Tamari.\u003c\/p\u003e\n\n\u003cp\u003e Owari Tamari brings out the full flavor of vegetables. Try it when you want to enjoy a special dish while still preserving the flavor of the ingredients. \u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e\u003c!-- notionvc: ea5f0cba-5889-468a-ae73-d5c06716d06c --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePopular with ramen shop owners\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Many ramen shop owners and those currently in training who are searching for their own ramen visit the store. Owari Tamari is a particular favorite among all the Tamari soy sauces available.\u003c\/p\u003e\n\n\u003cp\u003e It has a strong, solid umami flavor and the aroma of authentic soy sauce, so the flavor is consistent.\u003c\/p\u003e\n\n \u003cp\u003eRather than using it as a base, many people add a small amount to dark soy sauce, and it is said that \"just adding a little bit completely changes the flavor of the soup.\"\u003c\/p\u003e\n\n\u003cp\u003e However, because production of Owari Tamari is limited, it cannot be sold for commercial use.\u003c\/p\u003e\n\n\u003cp\u003e Even so, some ramen chefs purchase it for personal use, saying, \"There's a flavor that can only be achieved with this soy sauce.\" If you're trying to make ramen at home, be sure to give it a try.\u003c\/p\u003e\n\n\u003cp\u003e However, please note that while it will add depth and complexity to the umami flavor, it will also darken the color of the soup. If you are concerned about color, use it sparingly. \u003c!-- notionvc: 1604fb2a-2f37-47ae-9d4e-5f3bdfc8396f --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"丸又商店","offers":[{"title":"Default Title","offer_id":47767486136525,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050.jpg?v=1748752228"},{"product_id":"sy051","title":"51. Handmade soy sauce, dark, honshikomi, aged for two years, 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_1.jpg?v=1722736674\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Delicious soy sauce that can be enjoyed in any household\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you were asked who is the soy sauce maker who loves soy sauce the most, you would have to mention the Okamoto family. Yoshihiro Okamoto, the proprietress, Yasushi, and Tetsuya love soy sauce so much that they can't stop talking about it. This family is truly warm and you can feel their love for soy sauce making.\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 realized, \"That's the aroma of our soy sauce!\" In this house, it was simmered food, and in that house, 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 the food, and it seems that he is full of love for soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_2.jpg?v=1722736674\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eIt's full of flavor but doesn't interfere with the taste of the dish.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e All the ingredients, soybeans, wheat, and salt, are domestically produced. Taking advantage of the warm environment of the Seto Inland Sea, it is brewed in a traditional cedar barrel. It is aged for two years, which is longer than other dark soy sauces, and it has a strong umami flavor but is not too salty and has a mellow taste. When in doubt, this is the soy sauce to use! No matter what you use it with, you can taste the umami of the soy sauce, but it doesn't get in the way of the dish... it's a reliable product. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_3.jpg?v=1722736674\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For rice cooked with lots of ingredients\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When you open the rice cooker, you'll be greeted by the steam of freshly cooked rice and the aroma of soy sauce. The beautiful colors of the ingredients will make you feel happy, won't you? Handmade soy sauce made with Koikuchi Honshikomi and aged for two years gives you the perfect color and aroma of soy sauce, a strong umami flavor that's not too rich, but is well-balanced with the ingredients. You can use any ingredients, such as shimeji mushrooms, chicken, or canned boiled mackerel! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_4.jpg?v=1722736674\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eWhether you wear it or not, it stands out\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The handmade soy sauce, Koikuchi Honshikomi Aged Two Years, is delicious when you cook or pour it over ingredients, and goes great with eggs, so it's also recommended for the classic dish of raw egg on rice. Raw egg on rice with a deep orange yolk is delicious.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e If you're tired of regular raw egg rice, why not try soy-marinated egg yolks to take it up a notch? Simply soak egg yolks in soy sauce and boiled mirin for 8 to 12 hours. The outside will be sticky and the inside will be gooey, giving it a richer flavor than regular raw egg rice. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"岡本醤油醸造場","offers":[{"title":"Default Title","offer_id":47767486169293,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051.jpg?v=1748668793"},{"product_id":"sy052","title":"52. Handmade soy sauce, two-stage brewing, aged for three years, 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_1.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Delicious soy sauce that can be enjoyed in any household\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf 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 President Yoshihiro had just taken over the brewery, he was delivering soy sauce when he smelled the aroma of cooking and knew, \"That's the aroma of our soy sauce!\" In this household it was simmered dishes, in that household it was boiled fish. \"There are as many flavors as there are households. That's why we want soy sauce that anyone can enjoy.\" It's a flavor that supports home cooking on the island. Okamoto's soy sauce subtly enhances the flavor of food, and it feels like he's brimming with love for soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_2.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Recommended as an introduction to re-brewed soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAll ingredients, including soybeans, wheat, and salt, are domestically produced. This soy sauce is aged for three years, with koji added once more to dark soy sauce that has been aged for two years and then aged for another year. It is rich, soft, and has no peculiar taste, making it a great introductory soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"The key to brewing is letting it sit,\" says Okamoto. Once the soybeans are purchased, they are left in the brewery for a year, and when they are brought into the brewing room, they are left to sit overnight. This allows the koji mold to start working on its own, eliminating the need for extra human intervention. This soy sauce brewing method brings out the power inherent in the raw materials and microorganisms themselves. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_3.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For tonkatsu and fries\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you're someone who thinks, \"Of course, tonkatsu goes with sauce!\", then you should definitely try our handmade soy sauce, which has been brewed twice and aged for three years. Compared to sauce, it's lighter, so the umami of the soy sauce that permeates the batter is gentle, and you can still taste the flavor of the meat. It also pairs well with the accompanying cabbage. Once you try it, you might become addicted to the charms of re-brewed soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_4.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Refreshing Japanese-style fried udon\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e While a rich, delicious sauce-flavored yakisoba is great, if you're in the mood for something lighter, try soy sauce-flavored yakisoba. Saishikomi is richer than koikuchi, giving it a nice color and a refreshing taste while still retaining the umami flavor. The handmade soy sauce, two-stage brewing, and three-year aging process creates a soft flavor that brings out the flavor of the ingredients, allowing you to enjoy the sweetness of vegetables like cabbage and carrots. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_5.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Overcome your dislike of vegetables with re-seasoned green peppers\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMugen ○○ is all the rage! Mugen ○○ is great for keeping on hand and is also recommended for kids who don't like vegetables.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e It's easy to make; just stir-fry green peppers in sesame oil, add bonito flakes, roasted white sesame seeds, and soy sauce, and mix. Made with a mild, homemade soy sauce, it's two-stage fermentation process and aged for three years, resulting in a rich yet gentle flavor. The flavors of the bonito flakes and white sesame blend well with the soy sauce, reducing the bitterness of the green peppers. Adding sugar makes it easier for children to eat, and sprinkling shichimi peppers on top is also recommended as a snack. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"岡本醤油醸造場","offers":[{"title":"Default Title","offer_id":47767486202061,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052.jpg?v=1748671284"},{"product_id":"sy060","title":"60. Kinbue Reduced Salt Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy060_1.jpg?v=1722739189\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A long-established company with over 230 years of history that produces sake using traditional brewing methods\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Fueki Soy Sauce was founded in 1789. They continue to adhere to traditional brewing methods and use only carefully selected whole soybeans, wheat, and sun-dried salt as ingredients, which are slowly fermented and aged in large cedar barrels for one to three years. The soy sauce is made slowly and without rushing, which is what gives it its sophisticated aroma and mellowness. They also have their own analytical equipment, which allows them to keep track of the values ​​from the ingredients stage and reflect them in the brewing process, and they regularly collect data even at the mash stage to determine the best time to squeeze it out.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eIn November 2019, Kinbue Soy Sauce Park was opened, where visitors can eat, learn, shop, and play. The restaurant at the soy sauce brewery offers a menu that focuses on homemade udon noodles and allows visitors to compare the taste of different soy sauces. The factory tour has also been renewed as Kinbue Soy Sauce School, where visitors can tour the manufacturing site while listening to explanations from the artisans who actually make soy sauce using textbooks that are fun for both children and adults. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy060_2.jpg?v=1722739189\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Reduced salt soy sauce aged in wooden barrels\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e This is a rich, flavorful low-salt soy sauce made from whole soybeans, wheat, and sun-dried salt, aged for two years in a large cedar barrel, and then using a unique method to reduce the salt content by 50% while retaining the umami components.The salt content is 8.6%, so it can be used safely by people who have high blood pressure or other dietary restrictions.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eBecause reducing the salt content increases the risk of contamination by bacteria, the soy sauce is heated at a higher temperature than usual, 120 degrees. It has a strong umami flavor that you wouldn't expect from a reduced-salt soy sauce, but it also has a light and refreshing taste, and you can really experience its goodness not only as a soy sauce to pour over dishes, but also when used in simmered dishes and other cooking. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy060_3.jpg?v=1722739189\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e As a soy sauce for those who want to limit salt intake\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Many people are concerned about lifestyle-related diseases such as high blood pressure and are taking measures to reduce salt intake. However, for those who feel that reduced-salt soy sauce is not quite enough, we recommend Kinbue Reduced-Salt Soy Sauce. The salt content is not reduced at the soy sauce preparation stage, but is desalted after aging for two years, so the umami flavor of the soy sauce remains the same! However, the salt content is cut in half to 8.6%! Once you use it, you may not be able to go back to other reduced-salt soy sauces. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy060_4.jpg?v=1722739189\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Reduce salt in your everyday dishes\u003c\/h2\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThis reduced-salt soy sauce has been aged for two years, giving it a rich, full-bodied flavor, so if you use this Kinbue reduced-salt soy sauce for your everyday dishes, you can make dishes that are low in salt but still have a rich flavor. It can be used for simmered dishes and salads, as well as soups such as egg drop soup, for a gentle, low-salt flavor.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"笛木醤油","offers":[{"title":"Default Title","offer_id":47767486660813,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy060.jpg?v=1748668920"},{"product_id":"sy061","title":"61. Sakae Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061_1.jpg?v=1722739382\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eContinuing to evolve the techniques cultivated since the Edo period\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMasuhiro Fukaya, the seventh generation owner, says, \"We've been particular about using domestically produced soybeans, wheat, and salt, and we've continued to use the traditional wooden barrel brewing method, and as a result, I feel like we've finally gained recognition from the public, albeit a little late.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e I believe that the soy sauce produced at Sakae Soy Sauce Brewery is supported by a balance of precision backed by data, such as constantly entering numerical values ​​into a computer, and the intuition of a craftsman. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061_2.jpg?v=1722739382\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eWell-balanced dark flavor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Sakae soy sauce is carefully aged in wooden barrels for a year and a half, and has a slightly strong flavor with an excellent balance of umami, sweetness, bitterness, saltiness, and sourness, as well as aroma, making it recommended for those who want to add a soy sauce-like flavor to their dishes. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061_3.jpg?v=1722739381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eThis is the scent that comes to mind when you think of soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe fragrant aroma of roasted corn at a festival stall. Surely there is no Japanese person who doesn't like this aroma?! You can now bring the charming aroma of burnt soy sauce into your own home.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e You can use boiled corn, microwaved corn, or canned corn. After frying the corn in a frying pan, drizzle with soy sauce and stir-fry again, being careful not to burn it, to release the delicious aroma of soy sauce. The robust flavor of Sakae soy sauce brings out the sweetness of the corn, making it delicious even when it's cold. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061_4.jpg?v=1722739382\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eSushi restaurant style onigiri\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eInari made with Sakae soy sauce will have a deep-fried tofu that soaks up the sauce, giving it a rich color, making it the kind of onari you'd find at a sushi restaurant. The soy sauce also has a strong aroma, so we recommend pairing it with simple condiment-like ingredients like ginger or myoga. Stuffing the rice into the fried tofu is easy, so it's fun to make it with your kids for a school sports day lunch. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061_5.jpg?v=1722739382\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eCan be used safely with classic Japanese dishes\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The well-balanced Sakae Soy Sauce pairs well with soy sauce, sesame seeds, and bonito flakes, making it easy to use with both meat and vegetables. Classic home-cooked dishes like nikujaga (meat and potato stew) and sesame dressing can also be made with Sakae Soy Sauce. The strong aroma of soy sauce in sesame dressing removes the grassy smell, making it easier to eat. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"栄醤油醸造","offers":[{"title":"Default Title","offer_id":47767486693581,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy061.jpg?v=1748668970"},{"product_id":"sy064","title":"64. Naturally brewed soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_1.jpg?v=1722739594\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_1.jpg?v=1722739594\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce made with soul\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe fourth-generation soy sauce brewer, Mr. Iwamoto, says, \"I want to make real soy sauce.\" By \"real,\" Mr. Iwamoto means \"something with soul.\" Over the three days of koji-making, the brewers keep watch day and night, glaring at the thermometer, putting their hands in to check the temperature, and checking the condition of the koji with their eyes. They pick it up, check the aroma, feel the temperature...the brewers' five senses become expert sensors. Once they have made \"good koji\" with their skill and passion, they then hand it over to the power of nature.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Many yeasts and microorganisms live in the wooden barrels and storehouses, and over the course of nearly 100 years, they have created a unique ecosystem through repeated generations. It is precisely because of this soulfulness that soy sauce has such a deep flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_2.jpg?v=1722739594\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_2.jpg?v=1722739594\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Handmade soy sauce made in Arita, Kishu, Wakayama Prefecture, the birthplace of soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThey chose to build a brewery in this area in order to use the high-quality water that springs from the Kii Mountains and Mount Koya, which are home to the Kumano Kodo trails, a registered World Heritage site. Using traditional methods in large wooden barrels, they use whole soybeans from Hokkaido, wheat from Shiga Prefecture, and sun-dried salt from Nagasaki Prefecture, and by carefully aging the soy sauce for two years, the various flavors develop a well-rounded umami flavor, and the soy sauce pressed from them has an authentic taste.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e This traditional soy sauce is characterized by its deep black color and strong, tangy soy sauce flavor, and we add Hon-mirin to it to reduce the saltiness and give it a mellow taste. Although we do add mirin, it is only about 2%. There are other breweries in Wakayama that use mirin, but adding only Hon-mirin is rare nationwide. It is recommended not only as a soy sauce for cooking, but also as a soy sauce for pouring over sake for those who don't like a strong saltiness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_3.jpg?v=1722739594\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064_3.jpg?v=1722739594\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eMild saltiness for a gentle taste\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you want to take advantage of the umami flavor of naturally brewed soy sauce, try using it in simmered dishes first. It contains a small amount of hon mirin, which gives it a mellow saltiness and a gentle taste. Its vivid color and beautiful appearance make it a great addition to kiriboshi daikon radish and oden. You can also mix soy sauce and dashi in moderate amounts instead of tempura sauce, and it goes great with eggs, so it goes well with egg-topped rice and kamatama udon. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"カネイワ醤油本店","offers":[{"title":"Default Title","offer_id":47767486759117,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy064.jpg?v=1748669007"},{"product_id":"sy065","title":"65. Traditional soy sauce 100ml","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065_1.jpg?v=1722739836\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce made with soul\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The fourth-generation soy sauce brewer, Mr. Iwamoto, says, \"I want to make authentic soy sauce.\" By \"authentic,\" Mr. Iwamoto means \"something with soul.\" For the three days of koji-making, the brewers watch over the process day and night, glaring at the thermometer, putting their hands in to check the temperature, and checking the condition of the koji with their eyes. They pick it up, check the aroma, feel the temperature...the brewers' five senses become expert sensors.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Once the brewers have created \"good koji\" with their skills and passion, they then hand the baton over to the power of nature. Many yeasts and microorganisms live in the wooden barrels and brewery, and over the course of nearly 100 years, they have created a unique ecosystem through repeated generations. It is precisely because soy sauce is made with such soul that it has such a deep flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065_2.jpg?v=1722739836\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Handmade soy sauce made in Arita, Kishu, Wakayama Prefecture, the birthplace of soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThey chose this area to build a brewery in order to use the high-quality water that springs from the Kii Mountains and Mount Koya, which are home to the Kumano Kodo trails, a registered World Heritage site. Using traditional methods in large wooden barrels, they use whole soybeans from Hokkaido, wheat from Shiga Prefecture, and sun-dried salt from Nagasaki Prefecture, and the soy sauce is carefully aged for two years, giving the various flavors a well-rounded umami flavor, and the soy sauce pressed from them has an authentic taste. It has a strong, full-bodied flavor with a sharp, spicy taste, a deep black color, and a rich aroma. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065_3.jpg?v=1722739836\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For dishes that require a strong soy sauce flavor\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you want to take advantage of the characteristics of traditional soy sauce, which has a strong color and aroma and a strong soy sauce flavor, try it with the classic fried chicken at an izakaya or the classic minced chicken in a bento. You can enjoy the strong soy sauce flavor with a strong seasoning. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065_4.jpg?v=1722739836\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Cream cheese and soy sauce are delicious!\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you want a simple snack that goes well with wine, this is it! The overall impression of this dish changes depending on the taste of the soy sauce you finish it with. If you use a sweeter soy sauce, you can enjoy a mellow unity, but if you use traditional soy sauce, the crunchiness of the lotus root and the sweetness of the cream cheese will be accented with the saltiness of the soy sauce, and you won't be able to stop eating. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"カネイワ醤油本店","offers":[{"title":"Default Title","offer_id":47767486791885,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy065.jpg?v=1748669054"},{"product_id":"sy068","title":"68. Marukawa Soy Sauce Umakuchi 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy068_1.png?v=1744955983\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eI want to make soy sauce that can only be made in Yamaguchi Prefecture\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Kuwata Soy Sauce continues to be brewed in traditional wooden barrels in the climate of Yamaguchi Prefecture, Hofu City.\u003c\/p\u003e\n\n \u003cp\u003eSweet soy sauce is commonly used in Yamaguchi Prefecture. Most soy sauce is made from defatted soybeans, sweetened with amino acid liquid and sweeteners, and there are very few soy sauces based on whole soybeans. However, this brewery wants to create a soy sauce that can only be made in Yamaguchi Prefecture, and they \"use soybeans and wheat grown in Yamaguchi Prefecture's soil, and make soy sauce in wooden barrels that have a history of about 100 years in Yamaguchi Prefecture, while enjoying the four seasons of Yamaguchi Prefecture.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy068_2.png?v=1744955983\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003cstrong\u003e\u003c!-- notionvc: 413c08d6-9b8c-48f5-baef-257c373b7957 --\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSweet soy sauce made with pride\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eDark soy sauce can be divided into three types based on the brewing method: \"honjozo,\" \"mixed,\" and \"mixed brewing.\" Kuwata Soy Sauce produces all three types. Sweet soy sauce often contains additives, leading to the mistaken belief that it's unhealthy. While a variety of soy sauces are available, including additive-free and additive-containing, and both expensive and inexpensive, each has its own advantages and disadvantages, and the reality is that accurate information isn't being communicated to consumers. Kuwata Soy Sauce offers both \"soy sauce made only from soybeans, wheat, and salt\" and \"soy sauce with additives.\" It's also a rare brewery that offers all three types of dark soy sauce: \"honjozo,\" \"mixed,\" and \"mixed brewing.\" This allows us to speak impartially. \"We want to be a soy sauce maker that's straightforward and honest with consumers. We want to make soy sauce that anyone can drop by and say, 'Please enjoy!'\" says third-generation soy sauce maker Hiroshi Kuwata. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 60df86a6-342f-4a7e-a457-bc2f1ed9f1c1 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy068_3.png?v=1744955983\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n \u003ch2\u003e\u003cstrong\u003eFor sweet and spicy dishes\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Marukwa Soy Sauce is refreshing, not too strong or too sweet, and is recommended for dishes like umakuchiha kinpira. Using a sweet soy sauce makes it easy to create a flavor, so it's great for sweet and spicy side dishes like this one. Add chili peppers to taste for a more mature flavor, or make it sweeter for a bento side dish that kids will love. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: b3e6a929-7fa1-4069-ae9d-380aa674c213 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy068_4.png?v=1744955983\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSoy sauce that brings out the flavor of the ingredients\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The aroma and slight sweetness of wooden barrel-aged soy sauce makes it a great dipping sauce.Its refreshing taste brings out the best in ingredients such as boiled greens and white fish sashimi.\u003c!-- notionvc: 32aebaaa-6a56-4c61-ae62-06925644c170 --\u003e\u003c\/p\u003e","brand":"桑田醤油","offers":[{"title":"Default Title","offer_id":47767486890189,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy068.jpg?v=1748670712"},{"product_id":"sy072","title":"72. Ecru, dark 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072_1.jpg?v=1722741816\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soybeans and wheat are locally produced in Itoshima.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003e\"Do you have unbleached soy sauce?\" is often requested by young customers. Unbleached soy sauce is aged in wooden barrels, and the origins of all the ingredients, soybeans, wheat, and salt, are listed on the label. I get the impression that there are many fans of the soy sauce maker, Yoshinori Shiro, as well as the flavor of the soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Jo-san makes repeated improvements with each brew, striving to make the sake even a little better. He is constantly evolving by changing the koji mold and the way he processes the ingredients. He blends the different flavors from each year at the time of pressing, adjusting the taste to achieve the best possible flavor. It is a simple flavor with a strong sense of individuality, a flavor that only Jo-san could create. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072_2.jpg?v=1722741815\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A young brewer revives in-house brewing\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMitsuru Soy Sauce stopped brewing in-house 40 years ago. Determined to \"revive in-house brewing someday,\" Jo-san went on to Tokyo University of Agriculture and during every long vacation he would visit soy sauce breweries around the country to help with soy sauce production.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e In February 2013, they pressed their first batch of their own brew. It took trial and error to find the best method to suit the local Itoshima soil. The brewery where he trained is also supportive. Or rather, they are a soy sauce maker that is supported by soy sauce makers all over the country, as if they were supporting their own son's efforts. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072_3.jpg?v=1722741815\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For soft, runny fried eggs\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFor those who prefer fried eggs with sauce, we recommend trying our fried eggs with unglazed or dark sauce. Unglazed eggs are a little stronger than dark sauces, but you can feel the mellowness when you crack the soft-boiled yolk! The soft-boiled yolk and soy sauce blend together to create a creamy flavor, while the crispy white is refreshing. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072_4.jpg?v=1722741815\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Goes well with fried tofu and ganmodoki.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e A local tofu shop was selling perfectly round ganmodoki filled with ingredients, and I immediately thought, \"This would go well with unglazed, dark soy sauce!!\" I tried it. All you have to do is grill the ganmodoki, which contains pickled ginger, onion, shiitake mushrooms, etc., in sesame oil and pour soy sauce over it. The soy sauce blends in with the flavor and aroma of the pickled ginger, bringing out its full flavor and slightly reducing its spiciness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072_5.jpg?v=1722741815\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Use it in cooking to make it mellow\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe unbleached and dark soy sauces have a strong flavor when poured on their own, but when used in cooking, their mellowness comes out rather than their strength, so they have a gentle flavor when used on seasoned rice. The umami of the ingredients and soy sauce soaks into the rice and the scorched bits at the bottom are also delicious. The aroma is so appetizing that you'll want to have seconds. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"ミツル醤油醸造","offers":[{"title":"Default Title","offer_id":47767487217869,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy072.jpg?v=1748669111"},{"product_id":"sy073","title":"73. Shiro Tamari 100ml","description":"\u003cp\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073_1.jpg?v=1722580564\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Seasoning made from 100% locally grown wheat in Aichi Prefecture\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"What is Shiro Tamari?\" is a question we often get from customers. Soy sauce is classified into five types according to the JAS standard: \"White soy sauce, light soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce.\" Shiro Tamari belongs to the white soy sauce category, but its ingredients are wheat, salt, and shochu only, and it is a seasoning that does not contain soybeans.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eSoy sauce is strongly associated with soybeans, so many people may not be able to imagine what it would taste like if it was made from 100% wheat. 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 class=\"ku_text\"\u003e The brewing period is short, about three months, so it has a beautiful, clear amber color. It brings out the color and flavor of the ingredients to the fullest. When combined with dashi, the color is bright and it brings out the flavor of the dashi, so it's easy to understand if you imagine rolled omelet, cooked rice, or clear soup. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073_2.jpg?v=1722580564\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Nitto Brewery Asuke Brewery in Oku-Mikawa\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe pursuit of white soy sauce began with a comment from the previous generation: \"I feel like white soy sauce from the past was different.\" After much trial and error with the brewing method, such as the ratio of koji to brewing water, they searched for high-quality water and finally found a place surrounded by nature at an altitude of 730m in Oku-Mikawa, a 90-minute drive from the main factory.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The building of a closed elementary school has been turned into a storehouse with rows of wooden barrels. The brewery uses wheat from Aichi Prefecture, twice as much wheat koji as usual, and is brewed with Umi no Sei, a traditional sea salt from Izu Oshima. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073_3.jpg?v=1722580564\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Sweet and nostalgic egg roll\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When we were kids, our favorite side dish in our bento box was sweet tamagoyaki (egg roll). I think there are many people who feel the same way. However, making a beautiful yellow, sweet tamagoyaki is surprisingly difficult. That's when Shiro Tamari comes in handy.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eIt's easy to get the beautiful yellow color of eggs. It makes the most of the umami of the eggs while bringing out the sweetness of the sugar, resulting in a gently sweet omelet. If you add amazake (sweet sake), it will become even fluffier. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073_4.jpg?v=1722580563\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e A beautifully presented clear soup that makes the most of dashi stock\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When it comes to clear soup, it's important to emphasize the flavor of the stock and the color of the ingredients. Shiro Tamari, which goes well with shellfish and kelp stock, creates a refreshing taste that makes the most of the aroma and flavor of the shellfish when used in a clear soup with clams or clams. Needless to say, it looks beautiful. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073_5.jpg?v=1722580564\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e White sauce with siro tamari\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe key to the deliciousness of gratin, a classic winter dish, is of course white sauce. Some people may wonder why soy sauce is used in gratin, but it is a secret ingredient that can enhance the flavor. Light soy sauce adds a subtle umami flavor and aroma, while white soy sauce adds a gentle sweetness and richness.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e","brand":"日東醸造","offers":[{"title":"Default Title","offer_id":47767487250637,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy073.jpg?v=1749543104"},{"product_id":"sy076","title":"76. Tsuresoi 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076_1.jpg?v=1722583919\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Not a thick black liquid\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Nanzo Shoten, which was founded 145 years ago, makes Tsuresoi using soybeans and sun-dried salt from Aichi Prefecture, which is aged carefully in wooden barrels for three years. It is brewed using a \"five-minute brewing\" method, which uses only half the amount of water compared to the amount of soybeans, resulting in a rich, flavorful finish.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e It is made by mixing the thick extract that drips from the bottom of the barrel with the pressed moromi.It is not a thick, black tamari, but rather has a strong umami flavor, a reddish-brown color, a crisp taste and a fruity aroma. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076_2.jpg?v=1722583919\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Putting all our effort into making koji\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The secret to Tsuresoi's beautiful color seems to be the koji making. The third generation owner began accumulating data and continued to research the causes of bad times and the reasons why good times were good.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003e\"Good koji is said to have a chestnut scent, and I always pay attention to the sensation and aroma when I break open the miso ball,\" says fifth-generation owner Yaemon Aoki. Together with his son Yoshiyuki, they continue to preserve the traditional flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076_3.jpg?v=1722583919\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For lean tuna sashimi\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Sashimi is a food that allows you to directly experience the umami flavor of soy sauce. Tamari soy sauce clings firmly to sashimi and eliminates its fishy 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\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e If you are still bothered by the fishy smell, try rinsing the sashimi under running water and wiping it dry with kitchen paper. This simple step will completely remove the fishy smell and bring out the aroma of the tsuresoi. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076_4.jpg?v=1722583919\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e It is also delicious with grilled silken tofu.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWhile simmering is the most common way to cook fried tofu, grilling is also recommended. Grill both sides in a frying pan with sesame oil, then place in a bowl and add a drizzle of soy sauce. The flavor impression will change considerably depending on the type of soy sauce you use. The refreshing, non-overpowering aroma of tsuresoi goes well with sesame oil, and the umami of soy sauce envelops the softness and juiciness of the smooth, fluffy silken tofu. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076_5.jpg?v=1722583919\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A rich ponzu sauce that pairs well with meat\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eHomemade ponzu sauce can be made with different soy sauces and citrus fruits, resulting in different flavors, allowing you to enjoy your favorite taste. It's surprisingly easy to make, as all you need to do is combine dashi, soy sauce, vinegar, and fruit juice. If you make it with tsureso, it will have a rich, rich ponzu sauce that will never be lacking when paired with meat. If you let it sit for a while before using, it will have a more mellow flavor.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"南蔵商店","offers":[{"title":"Default Title","offer_id":47767487348941,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy076.jpg?v=1749543104"},{"product_id":"sy078","title":"78. Yamashin White Soy Sauce 100ml ","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy078_1.jpg?v=1722582700\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ch2 class=\"ku_title\"\u003e White soy sauce from a long-established company with over 200 years of history, brewed in wooden barrels\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Many people may not be familiar with white soy sauce, but it is an even lighter amber color than light soy sauce, and is second to none when it comes to making the most of the colors of fresh ingredients. White soy sauce is made with a ratio of 90 parts wheat to 1 part soybeans, and is characterized by its low soy sauce flavor and high sugar content.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eYamashin Shiro Soy Sauce is made by extracting the liquid that has accumulated in a barrel through a plug called a \"nomiguchi\" that is attached to a hole in the bottom of a barrel called a \"kibiki,\" then adding 100% of the amount of salt water to the koji that remains from the kibiki and leaving it for a further three months. The resulting liquid is then pressed together with the moromi, which becomes the second pressing. The first kibiki and second pressed soy sauce are then blended before being bottled. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy078_2.jpg?v=1722582700\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Make your own dressing\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Recommended for those who eat salads every day for health reasons. Homemade dressing can be easily made by mixing soy sauce, oil, and vinegar in a 1:1:1 ratio. If you make the dressing with white soy sauce, it will have a light and refreshing French dressing-like taste. It will bring out the sweetness of the vegetables. If you change it to sesame oil or olive oil, the taste will change again, making it fun to make dressing every day.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you want to take it up a notch, how about a fruit mix dressing? Just mix olive oil with the basic ingredients plus 4 grapes, lemon juice, and a little honey. The soy sauce has a subtle aroma, so you can really enjoy the fruity aroma of this dressing. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy078_3.jpg?v=1722582700\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The color of the cooked rice is also beautiful.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e White soy sauce is great for rice dishes where you want to make the most of the color of the ingredients, such as chestnut rice, edamame rice, and corn rice! The moderate saltiness brings out the sweetness of the ingredients. Please enjoy colorful rice with seasonal ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy078_4.jpg?v=1722582700\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A light sweet and spicy flavor that goes well with rice\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eI want a Japanese-style sweet and spicy flavor, but I want to make the most of the color and flavor of the ingredients. White soy sauce is useful in such situations. Kinpira celery finished with white soy sauce retains its beautiful yellow-green color and becomes a side dish that goes well with rice. Even if you don't like celery in salads or soups, please give it a try.\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"ヤマシン","offers":[{"title":"Default Title","offer_id":47767487611085,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy078.jpg?v=1748669882"},{"product_id":"sy080","title":"80. Unbleached, 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy080_1.png?v=1744959046\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eUnbleached soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eYoshinori Shiro of Mitsuru Soy Sauce has revived his in-house brewing, which had been suspended since the 1960s. Having harbored a dream of starting his own brewery since high school, Shiro searched for soy sauce breweries that continued to make soy sauce using traditional methods while studying at Tokyo University of Agriculture. He accepted short-term training at seven breweries before graduating. After graduation, he trained for a year at the Okamoto Soy Sauce Brewery in Hiroshima Prefecture, then spent a year studying at the Japan Food Coordinator School (JFCS), before returning at the age of 25. Starting from nothing, he secured a place for brewing, a koji room for making koji, and a place to line up wooden barrels for fermentation and aging. He also repaired unused wooden barrels, gathered all the tools needed for brewing, and, with the ideal ingredients, successfully revived brewing after a hiatus of nearly 40 years.\u003c\/p\u003e\n\n \u003cp\u003eThe soy sauce that was first brewed in January 2011 was aged for two years, and the first pressing of the in-house brew was held in February 2013. This was the birth of \"Nama-ri.\" \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 0ffc1f10-a69a-4cfb-b7c1-6ea7f0da828d --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy080_2.png?v=1744959046\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe ever-evolving soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The basics of how soy sauce is made are the same at every brewery. However, there are differences in the details, such as temperature control and time for making koji, the tools used, how often the moromi is stirred, and how the vats are managed.\u003c\/p\u003e\n\n\u003cp\u003e Generally, soy sauce production is a family business that is continued over many generations, and many breweries make small improvements while preserving the flavor of the soy sauce that has been passed down for generations. However, Shiro's \"Niseri\" takes advantage of the fact that it has no history, and actively searches for \"delicious soy sauce\" by changing the type of koji starter and ingredients, as well as changing the brewing ratio and stirring method one after another.\u003c\/p\u003e\n\n \u003cp\u003eFor example, \"koji making\" is the most important process in soy sauce production. A traditional tool called a \"koji lid\" is used here. While a typical one can be held in one hand, Shiro boldly made it so large that it would have to be held with his arms, and used a mesh material for the bottom.\u003c\/p\u003e\n\n\u003cp\u003e \"I thought this shape would be good for uniform temperature control. I was originally shown it by a soy sauce maker. It may not have been possible to use it in the past because mesh materials were not available, but I felt it made sense for controlling excess heat generation. If I were to do it myself, I wanted to use this method.\" Shiro's soy sauce will surely be even more delicious next year than this year. You could say it is a soy sauce that is constantly evolving. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: da9dce90-37d9-4407-8450-257aab80cc3c --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy080_3.png?v=1744959046\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eUse re-brewed soy sauce with pork dishes\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThis soy sauce pairs well with meat, but is especially recommended with pork. The strong umami and sweetness of the soybeans, both raw and saikomi, add richness and umami without overpowering the umami of the meat. The aroma when heated is also excellent. Please try it with a simple soy sauce seasoning. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 02331e61-6e95-47b6-b700-9c167747f46c --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy080_4.png?v=1744959046\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDouble use of dark soy sauce and re-brewed soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e If you feel like dark soy sauce alone is not quite enough, I recommend using a combination of dark soy sauce and re-brewed soy sauce. I often use the unbleached soy sauce from the same brewery. Add a little re-brewed soy sauce in a ratio of about 3:1. It gives the soy sauce a strong color, but also adds body and depth to the flavor. It's fun to try to find the ratio that suits your taste.\u003c!-- notionvc: 0252121e-345c-4138-b29e-c529c471fde0 --\u003e\u003c\/p\u003e","brand":"ミツル醤油醸造","offers":[{"title":"Default Title","offer_id":47767487676621,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy080.jpg?v=1748671663"},{"product_id":"sy084","title":"84. Takayama Whole Soybean Tamari 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084_1.jpg?v=1722584154\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The sake is aged for three years without a break.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis soy sauce is aged for a long time. Because only a small amount of salt water is used in the preparation, it looks more like miso, but the liquid that has accumulated in a cylindrical pipe is scooped up and poured over the stone, a process called \"kumikake,\" which is repeated many times.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When it's time to press, they dig it out with a shovel and carry it. It's hard work to go into a barrel that's over 2 meters high and scoop it out with a shovel. In the winter they prepare the sake, in the summer they pump it, and then they press it. There's no time to rest in the sake brewing process, all year round. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084_2.jpg?v=1722584155\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The juice is made from soybean miso that has been naturally fermented in a cedar barrel for three years.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e This gluten-free soy sauce is made only from soybeans and salt from Aichi Prefecture. Made by squeezing soybean miso that has been naturally fermented in a large cedar barrel for three years, the soy sauce has a light texture but a strong aroma. It has just the right amount of saltiness when poured over food, and gives it a glossy shine when grilled. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084_3.jpg?v=1722584154\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Tofu with the delicious flavor of tamari\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFor regular tofu, which is sold relatively cheaply at supermarkets, we recommend Tamari soy sauce. The rich umami of Takayama Whole Soy Tamari envelops the tofu, giving it a sweet taste. However, it may be too rich for the delicious tofu sold at tofu shops, and the two soy sauces may not be able to take advantage of each other's strengths. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084_4.jpg?v=1722584154\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Fried udon noodles with a rich aroma\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e For those who like the sweetness and strength of soy sauce, we recommend yaki-udon noodles with tamari soy sauce. Takayama Whole Soy Tamari is a relatively light soy sauce, so it is easy to use in cooking, and you can enjoy its deep flavor and rich aroma. For a finishing touch, top with bonito flakes or sakura shrimp to enhance the flavor even more. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084_5.jpg?v=1722584155\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Glossy chicken teriyaki\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eJuicy chicken teriyaki is a hearty and classic side dish. When made with tamari, the glossy shine and richness of the sauce blend well with the chicken, and the sweet and salty flavor spreads throughout your mouth. You may never want to go back to teriyaki made with dark soy sauce... The sauce has a strong umami flavor, so it goes even better with mayonnaise.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"中定商店","offers":[{"title":"Default Title","offer_id":47767487807693,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy084.jpg?v=1748672043"},{"product_id":"sy088","title":"88. Ki Majime 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088_1.jpg?v=1722747515\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The revival of wooden barrel brewing\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIn 2022, the first wooden barrel-brewed soy sauce in decades was pressed. Inoue Honten was founded in 1864. Since then, six generations have been making soy sauce, but for the past half century or so, they have been using open concrete tanks. These are aging containers that were introduced by many soy sauce manufacturers to mass-produce soy sauce through natural fermentation when the economy was growing throughout Japan. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088_2.jpg?v=1722747515\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Making food that tastes good to eat\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e However, the concrete tanks were reaching the end of their life. Naturally, large plastic or iron tanks were also an option, but President Yoshikawa decided to go back to wooden barrel brewing. This would mean less production and more maintenance work.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eHowever, when their two sons, Shuhei and Ryo, returned home, they decided to \"make things that they themselves would find delicious to eat,\" and decided on using wooden barrels as the containers for this purpose. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088_3.jpg?v=1722747515\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Wooden barrels from Shodoshima\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The wooden barrels were taken over from Yamaroku Soy Sauce of Shodoshima and installed in the brick storehouse. Then, for the first time in the current generation, wooden barrel brewing began. \"The method of making the koji that is the base of soy sauce hasn't changed, but the way the fermentation of the moromi ingredients progresses is different. And there was a particular difference in the aroma. The gentle, fragrant aroma made me incredibly happy.\" \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ciframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/rzT-Hd8QMbk?si=zi0_Utf3BjJU5RjR\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\n\u003ch2 class=\"ku_title\"\u003e The YouTube video is a must-see\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The video above summarizes the events leading up to this point and the daily life of Inoue Honten. I particularly like the scene from around 6:40 where they serve pasta with mushrooms and olive oil for dinner. Please take a look! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088_4.jpg?v=1722747515\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Steady and earnest\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAged for a year using domestic soybeans and wheat. A beautiful dark soy sauce with a clear red-orange color. I had heard about the soy sauce from the preparation stage, and was looking forward to finding out what name it would be given to this soy sauce, which would be a big challenge. When I heard that they had decided on \"Kimajime,\" it felt right. Working steadily and diligently on the obvious things. I felt it was a perfect fit for the attitude of the people at Inoue Honten and the flavor of this soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"井上本店","offers":[{"title":"Default Title","offer_id":47767487938765,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy088.jpg?v=1749543104"},{"product_id":"sy095","title":"95. Heiemon 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_1.jpg?v=1722747947\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Because it is a small brewery\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFounded in the early Meiji period, the shop brews soy sauce and miso by hand. Making koji is said to be the most important step in soy sauce production, and Suzuki Soy Sauce Shop uses koji lids for this process. This is a rare method even nationwide. Many koji lids are stacked inside the stone room. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_2.jpg?v=1722747964\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Everything is done by hand\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It is a time-consuming method. The koji is left to sit in the room for about three days. The pieces are regularly rearranged and the koji that has hardened inside the koji lid is loosened by hand while it grows.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e To control the temperature in the room, a small window in the ceiling is opened to let the heat out, and when it's time to heat it up, charcoal is burned on a charcoal grill. All soy sauce breweries used to do this, but today it's a traditional method that is still used by only a few. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_3.jpg?v=1722747964\"\u003e\u003cbr\u003e\u003cbr\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_4.jpg?v=1722747964\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Actually, we are also apple farmers.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003e\"We also burn finely chopped apple branches,\" says Suzuki Yoshihiro, the sixth generation owner. The power of charcoal and soot has a sterilizing effect, so there is no need to disinfect the room with chemicals. But why apple branches? Suzuki is actually an apple farmer. He says that there was a time when he was thinking about focusing on soy sauce, but he decided to continue both, as he had inherited the farm from his ancestors. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_5.jpg?v=1722747978\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Steaming soybeans slowly over time\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The way he steams the soybeans is also unique. Suzuki made the soybean steamer himself, remodeling a wooden barrel. Steam is let in from below. While major soy sauce manufacturers steam soybeans quickly under pressure, Suzuki steams them slowly without pressure, taking the opposite approach.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eIt takes 3 to 5 hours for the soybeans to soften. The chef is constantly adjusting the steam and mixing. The aroma of the soybeans changes as they are cooked, and slow steaming apparently makes them sweeter. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_6.jpg?v=1722747978\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Genuinely Handcrafted\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Wooden barrels have an insulating effect, and if you cover them with a lid, the heat won't escape easily. The soybeans are steamed from 1pm to 6pm, and if you leave them overnight, they'll still be hot the next morning. Oxidation will make them more resistant to bacteria.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Although the owner is humble and says he still has a long way to go, it is clear that he enjoys the time-consuming handiwork using traditional tools such as making koji using a koji lid and stirring with a paddle. This is a naturally brewed soy sauce that can be called genuinely handmade. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_7.jpg?v=1722747977\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First, pour it directly onto white rice.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe best way to directly enjoy the charm of carefully crafted soy sauce is to eat it simply. Sprinkle it on warm, freshly cooked white rice. You'll feel the gentle aroma and mellow sweetness of Heiemon and want to savor the taste in a luxurious manner. It's also great to put a little on rice balls. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_8.jpg?v=1722747977\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The secret is the 6th generation's straight posture and smile\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e I feel that the taste of soy sauce and the personality of the president of the brewery are similar. Suzuki-san is a former high school teacher. When I ask him questions, he answers clearly and politely with a kind smile. The most memorable part of what he said was, \"1. Make it in a clean environment, 2. Make it carefully, and 3. Follow the basics. If you do that, it will be delicious even without any special skills!\" \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095_9.jpg?v=1722747978\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The squeezing process is fun\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWhen asked what the most enjoyable part of the job is, he replied, \"I guess squeezing the soy sauce, even though my work clothes get the dirtiest.\" The thought of finally being able to deliver the soy sauce to customers brings him joy. Every time we meet, Suzuki-san never runs out of new topics to talk about. He's tried brewing in the summer, which is usually done in the cold winter months, and he's tried making white soy sauce and light soy sauce... He seems to be constantly exploring new things. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"鈴木醤油店","offers":[{"title":"Default Title","offer_id":47767488069837,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy095.jpg?v=1748669386"},{"product_id":"sy097","title":"97. Isekura White Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy097_1.jpg?v=1722584683\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A brewery that produces four types of soy sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Founded in 1914, this brewery has been producing and selling soy sauce and miso for five generations on the Tokaido road in Yokkaichi, Mie Prefecture. They take pride in brewing tamari, a type of soy sauce unique to the Tokai region, and continue to evolve with the times while preserving traditional soy sauce and miso production methods. They produce four types of soy sauce: white soy sauce, light soy sauce, dark soy sauce, and tamari soy sauce. While tamari soy sauce is made primarily from soybeans, white soy sauce is made primarily from wheat. This brewery produces soy sauce that is the polar opposite in both production method and purpose.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eEach of the four types of soy sauce has its own brewing method. In addition, the process differs depending on whether the raw material is whole soybeans or defatted soybeans, and Ise Brewery's brewing patterns are quite diverse. Looking around the production site, you'll notice that the koji room and pasteurization equipment are also unusually shaped. Apparently, they are uniquely designed and modified by the previous generation. It seems that trial and error is in Ise Brewery's DNA, as they hang plastic or surround the wooden barrels with panels to prevent the mash from splashing when stirring. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-isegura7.jpg?v=1751961688\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e White soy sauce with a rich umami, sweetness and aroma\u003c\/h2\u003e\n\n \u003cp\u003eWhite soy sauce is the lightest in color, amber in color. Its main ingredient is wheat. To keep the color as light as possible, about 8% of the outer layer of the soybeans is shaved off, limiting it to about 10% of the total. After roasting and soaking, the wheat and soybeans are steamed together and aged in wooden barrels for about three months. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-isegura1.jpg?v=1751961689\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe revival of wooden barrel-brewed white soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eIn fact, this white soy sauce was renewed in the winter of 2024. Originally, Ise Brewery used enamel tanks to preserve the beautiful color unique to white soy sauce. However, fifth-generation owner Shikii Kazuhiro, believing that \"the flavor of Ise Brewery lies in the wooden barrels,\" decided to brew white soy sauce in wooden barrels as well. The first brewing took place in October 2024, with the first pressing in December. This is truly the \"revival of wooden barrel-brewed white soy sauce.\" However, it takes many years for the wooden barrels to blend into the brewery and create the brewery's unique flavor. As the wooden barrels mature, the flavor gradually deepens. Even the brewers themselves cannot yet predict what flavor will develop in the future. Now, a new challenge has begun for the fifth generation.\u003c\/p\u003e\n\n \u003cp\u003eWhite soy sauce is brewed twice a year, in spring and autumn. Because fermentation must be completed in a short period of time, the process is fine-tuned for each season depending on the temperature and humidity. Moromi is characterized by its flaky texture compared to other soy sauces. For this reason, when it is pressed, it is scooped out of the wooden barrel with a scoop, wrapped individually in cloth, and unrolled by hand, a very time-consuming process. This moromi contains a lot of sugar, giving it a strong sweetness and umami flavor. This, combined with its gorgeous aroma, gives Isekura White Soy Sauce its unique character. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy097_3.jpg?v=1722584683\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Dishes that make the most of individuality\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIsekura White Soy Sauce has a strong character and is recommended for dishes with a bolder flavor than simple clear soups or omelets. It pairs well with oil, so it's great for salt ramen, chilled Chinese noodles, French dressing, etc. It also brings out the sweetness when combined with sugar.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e For a slightly more unique way to use it, try making a simple milk jam by simply mixing milk, cream, and sugar and boiling it down. It has a thick, sweet milk flavor, but you can enjoy the mellow aftertaste of white soy sauce. It goes well with toast, pancakes, and ice cream. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"伊勢蔵","offers":[{"title":"Default Title","offer_id":47767488135373,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy097.jpg?v=1748669936"},{"product_id":"sy098","title":"98. Isekura Whole Soy Soy Sauce 100ml","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098_1.png?v=1744947254\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA brewery that produces four types of soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eFounded in 1914, Isegura has been manufacturing and selling soy sauce and miso for five generations on the Tokaido road in Yokkaichi, Mie Prefecture. They take pride in brewing tamari, a type of soy sauce unique to the Tokai region, and continue to evolve with the times while preserving traditional soy sauce and miso production methods. They produce four types of soy sauce: white soy sauce, light soy sauce, dark soy sauce, and tamari soy sauce. While tamari soy sauce is made primarily from soybeans, white soy sauce is made primarily from wheat. This brewery produces soy sauces that are polar opposites in both production method and purpose.\u003c\/p\u003e\n\n \u003cp\u003eEach of the four types of soy sauce has its own brewing method. In addition, the process differs depending on whether the raw material is whole soybeans or defatted soybeans, and Ise Brewery's brewing patterns are quite diverse. Looking around the production site, you'll notice that the koji room and pasteurization equipment are also unusually shaped. Apparently, they are uniquely designed and modified by the previous generation. It seems that trial and error is in Ise Brewery's DNA, as they hang plastic or surround the wooden barrels with panels to prevent the mash from splashing when stirring. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 607ca98d-4931-4143-9e97-f0de9b953d20 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098_2.png?v=1744947254\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMaking soy sauce that suits the times\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \"The number of soy sauce makers and consumers is decreasing every year. We want to create a soy sauce that will attract the attention of generations who have drifted away from soy sauce,\" says fifth-generation owner Shikii Kazuhiro.\u003c\/p\u003e\n\n \u003cp\u003eAlthough tamari soy sauce is traditional in this region, we have developed \"Isekura Marudaizu Soy Sauce\" using our own unique manufacturing method, which has a flavor somewhere between tamari soy sauce and koikuchi soy sauce, for local young people who prefer lighter flavors.\u003c\/p\u003e\n\n\u003cp\u003e Whole soybeans and wheat from Mie Prefecture are carefully aged in wooden barrels. It features an unprecedented bright color and a smooth mouthfeel. While not as thick as the typical tamari soy sauce, it is the perfect product for those seeking a robust umami flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 905fc79f-0b7b-4651-9c70-5c0fd46671e4 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098_3.png?v=1744947254\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFor Ise udon sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Ise udon, which can be found mainly in Ise City, Mie Prefecture, is characterized by its jet-black sweet and spicy sauce made with tamari soy sauce. It has a rich flavor, yet is light on the palate for tamari soy sauce, and the sweetness of the dashi and sugar is well-balanced to create a mellow sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 9df00f74-87a4-4669-b2cb-11add23f62d2 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098_4.png?v=1744947254\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe taste is somewhere between dark soy sauce and tamari soy sauce.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003ePersonally, I don't like thick, rich soy sauce, but Isekura Marudaizu Soy Sauce is a product that even I can use easily.\u003c\/p\u003e\n\n\u003cp\u003e When you pour regular thick, gooey tamari soy sauce over rice with raw egg, the soy sauce taste is too strong and you can't enjoy the natural flavor of the egg. On the other hand, Isekura Tamari Soy Sauce has a strong umami flavor of soybeans, but it's not too strong, so you can enjoy the deliciousness of both the egg and the soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e This tamari soy sauce has a more pronounced soybean flavor than dark soy sauce, and is lighter than the typical thick tamari soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1f8dcefc-ea4e-41d6-aaa1-2b85ad607b6f --\u003e\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"伊勢蔵","offers":[{"title":"Default Title","offer_id":47767488168141,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy098.jpg?v=1748672080"},{"product_id":"sy099","title":"99. Sugioke Kyushu Umakuchi 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy099_1.jpg?v=1722748275\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A soy sauce brewery in Fukuoka Prefecture with 200 wooden barrels\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe brewing process is carried out in wooden barrels made from natural cedar that have been in use since the establishment of the brewery in 1874. Wooden barrels that have been in use for over 100 years are permeated with yeast and lactic acid bacteria, giving the mash a unique depth of flavor.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When I went to tour the storehouse, I noticed that there was no unpleasant smell when I entered.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eAt typical soy sauce breweries, brewing takes place during the cold season and not in the summer, but at Kurumekikko, brewing is ongoing all the time. Every day, every week, and every month, the brewers manually manage all 200 wooden barrels in a regular rhythm. Because of this, there are always only a few barrels that are empty. Apparently new barrels are brewed within a week. When I asked, \"Isn't the fermentation process different in summer and winter?\" he replied, \"It's true that areas that are more exposed to light are more likely to color, but the taste is relatively consistent. It's strange, isn't it?\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Since the sake is pressed at the same pace, the moromi fills the empty barrels immediately. There are a minimum of empty barrels. I think this is the reason why there is no unpleasant odor in the brewery. And the entire brewery must be firmly populated with good microorganisms that are adapted to soy sauce production. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy099_2.jpg?v=1722748276\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eTwo-stage cooking for a well-rounded flavor\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The soybeans used as raw materials are domestically produced in Fukuoka and Saga, and wheat is also produced in Fukuoka. Only unrefined salt containing natural minerals is used. The pasteurization process is particularly distinctive, and in order to preserve the flavor and aroma of the soy sauce, it is pasteurized at 60°C for one hour and then at 85°C for another hour. This is called two-stage pasteurization, and it creates a rounded flavor and a fragrant soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Sugioke Kyushu Umakuchi is a naturally brewed soy sauce that has been aged for over a year and has a hint of sugar added to give it the sweetness that is characteristic of Kyushu, so rather than being sweet it has a \"not salty\" taste and can be used in the same way as regular dark soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy099_3.jpg?v=1722748275\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Kyushu soy sauce that can be used like regular dark soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMany people think that Kyushu soy sauce is made with amino acid liquid and sweeteners, but Sugioke Kyushu Umakuchi is made only with soybeans, wheat, salt, sugar, and mirin (a fermented seasoning). It can be used like regular dark soy sauce, so it can be used for dipping and cooking. If you find dark soy sauce too salty and sweet soy sauce too sweet, we recommend you give it a try.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The rich umami flavor and original flavor of soy sauce aged in wooden barrels, along with the subtle sweetness of sugar, further deepen the flavor of the dish. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"クルメキッコー","offers":[{"title":"Default Title","offer_id":47767488200909,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy099.jpg?v=1748669429"},{"product_id":"sy105","title":"105. Kakizaki Soy Sauce, Dark Wooden Barrel, 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy105_2.png?v=1744955599\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSweet soy sauce brewed in traditional wooden barrels\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Kakizaki Soy Sauce Shop is located in Onan Town in the central part of Shimane Prefecture, surrounded by mountains rich in nature.\u003c\/p\u003e\n\n \u003cp\u003eThe storehouse with its wooden barrels was built in the early Taisho period and was originally a sake brewery that was later inherited.\u003c\/p\u003e\n\n\u003cp\u003e There are 23 wooden barrels in the brewery, and they use whole soybeans from Shikoku and the Chugoku region, wheat from Shimane Prefecture, and sun-dried salt. The soy sauce is aged in the wooden barrels for about a year and a half, and then flavored with sweeteners to create a sweet taste that suits local tastes. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy105_3.png?v=1744955599\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003cstrong\u003e\u003c!-- notionvc: c4248788-b962-4189-8048-5e4f0dbcb081 --\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eInnovating every day while respecting each other\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The family, led by third-generation president Masaki Kakizaki, includes fourth-generation president Koji, who trained at a soy sauce manufacturer in Kyushu, and Kaori, who returned to the family business from a sales job in advertising. They regularly hold family meetings. While they can sometimes get heated as they exchange frank opinions, the development of new products is unusual in that no opposition is raised. \"Creating new things is a learning experience,\" says president Kakizaki.\u003c\/p\u003e\n\n \u003cp\u003eIn addition to soy sauce, they also produce unique products such as miso and dressings made with Nodoguro seabass from Shimane Prefecture. \"We want to make what our customers want,\" says Koji. Both father and son share the same attitude of listening to their customers and working to develop products that meet their needs. Seeing this makes you feel warm inside at this brewery. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: e44d8441-3fae-4da1-986e-26ea062b231e --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy105_1.png?v=1744955599\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA sweet soy sauce with a mellow umami aftertaste\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This dark soy sauce brewed in wooden barrels is recommended for those who find regular dark soy sauce too salty and Kyushu sweet soy sauce too sweet. Soy sauce that has been carefully aged in wooden barrels has an umami flavor and aroma first, followed by a mellow sweetness in the aftertaste. The sweetness is not too prominent, and the balance between umami and sweetness is exquisite.\u003c\/p\u003e\n\n \u003cp\u003eIt can be used as a soy sauce for sashimi, cold tofu, and rice with raw egg on top, and also adds a rich aroma to pasta and simmered dishes.It is not too salty, so it is easy for children to eat. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: a3348a98-6940-48e7-a40d-67cff9b2f0cf --\u003e\u003c\/p\u003e","brand":"垣崎醤油店","offers":[{"title":"Default Title","offer_id":47767488397517,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy105.jpg?v=1748670952"},{"product_id":"sy106","title":"106. Sakae soy sauce light 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106_1.png?v=1744957297\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eContinuing to evolve the techniques cultivated since the Edo period\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Sakae Soy Sauce was founded in the 7th year of the Kansei era during the Edo period. Located in the castle town of Yokosuka in Kakegawa City, Shizuoka Prefecture, the brewery has over 30 wooden barrels, each measuring 30 koku.\u003c\/p\u003e\n\n\u003cp\u003e Masuhiro Fukaya, the seventh generation owner, says, \"We've been particular about using domestically produced soybeans, wheat, and salt, and we've continued to use the traditional wooden barrel brewing method, and as a result, I feel like we've finally gained recognition from the public, albeit a little late.\"\u003c\/p\u003e\n\n \u003cp\u003eI believe that the soy sauce produced at Sakae Soy Sauce Brewery is supported by a balance of precision backed by data, such as constantly entering numerical values ​​into a computer, and the intuition of a craftsman. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: ac9706e0-f4fb-4b14-bc73-9fc78c5cf3d3 --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106_2.png?v=1744957297\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePut the moromi into the bag and squeeze it out\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e In recent years, the mainstream method has been to pour the moromi into a furoshiki cloth, place it on a cushion, and apply pressure from above, but Sakae Soy Sauce uses the traditional method of squeezing the moromi into a bag. Although this method requires more effort to dispose of the lees, it is said to produce a delicious soy sauce with less cloudiness. \u003c\/p\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: 342faacb-6295-459f-997c-e36daff2f036 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: a45ee253-14a2-4678-bd1a-727bb845828a --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106_3.png?v=1744957297\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTo preserve it for 50 or 100 years to come\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\"It was something that was a part of my life since I was a child, so I never really thought about it that much, but I started to realize the true value of wooden barrel-brewed soy sauce,\" says the eighth-generation owner, Masaru Fukaya. He believes that the wooden barrels that have been used for generations are home to microorganisms that have taken up residence there over the years, and that many things are happening inside them that are invisible to the human eye.\u003c\/p\u003e\n\n\u003cp\u003e \"It may sound like an exaggeration, but if Sakae Soy Sauce were to disappear, one of our happinesses would be gone. That's why we must continue making soy sauce.\"\u003c\/p\u003e\n\n \u003cp\u003eFurthermore, in order to preserve the wood for the next 50 or 100 years, we have begun an initiative to build a new wooden barrel storehouse and cultivate wooden barrels. If we can reach 100 barrels, we will be able to pass it on to our children, their grandchildren, and their grandchildren as well. We are looking at the present from this long-term perspective. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106_4.png?v=1744957297\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eIt was a perfect match with cheese\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eActually, I personally prefer light soy sauce that isn't brewed in wooden barrels, but the distinctive aroma of Sakae Usukuchi Soy Sauce, brewed in wooden barrels, is strangely pleasant. And with just the right amount of salt, it brings out the flavor of the ingredients. The first thing I tried was rice with a raw egg, made with plenty of Parmigiano-Reggiano. Thanks to Sakae Usukuchi Soy Sauce, I was able to fully enjoy the rich flavor of the cheese, while still enjoying a refreshing taste. Another great way to enjoy it is to mix Camembert cheese and bonito flakes with rice, pour soy sauce over it, and then add chopped seaweed and green onions. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 6207225a-8572-495f-875d-48dd04d5a064 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106_5.png?v=1744957297\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eHow to use lightly seasoned sake\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eLight soy sauce goes well with vegetables and white fish. When I use soy sauce in addition to sesame oil and garlic in the namul I often make, it tastes even better than namul made with just salt. Sakae Light Soy Sauce has a gentle umami and sweetness that enhances the flavor and color of the ingredients. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: bfe99c0c-6d28-44cc-be39-4a3ae45b9842 --\u003e\u003c\/p\u003e","brand":"栄醤油醸造","offers":[{"title":"Default Title","offer_id":47767488430285,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106.jpg?v=1748670410"},{"product_id":"sy107","title":"107. Asaake 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy107_3.jpg?v=1745130372\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe taste of wooden barrels that survives the earthquake disaster\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Ota Yohachiro Shoten is a miso and soy sauce brewery that has been in business since 1845 during the late Edo period. It is located in Shiogama City, one of the leading port cities in the Tohoku region, east of Sendai, the city of trees.\u003c\/p\u003e\n\n \u003cp\u003eThe company used to brew in-house using wooden barrels, but was forced to give up the equipment during the post-war reconstruction effort. Then, in March 2011, the brewery and store suffered devastating damage from the tsunami caused by the Great East Japan Earthquake. At a loss, the desire to \"start over from scratch, and revive wooden barrel brewing\" began to well up within them.\u003c\/p\u003e\n\n\u003cp\u003e \"The sea is gentle. At times it can get rough, but it is still an indispensable presence. Ota Yohachiro Shoten has been in business since the Edo period, and in this land of Shiogama, which has walked hand in hand with the sea, fresh seafood deserves delicious soy sauce. We want everyone to enjoy the best soy sauce,\" says Ota Makoto, who reassembled his production equipment and revived koji production in 2017. In 2020, he introduced new barrels made with the help of the Wooden Barrel Craftsmen Revival Project, and wooden barrel-brewed soy sauce was revived. \u003c\/p\u003e\n\n\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy107_4.jpg?v=1745130325\" alt=\"\"\u003e\u003c\/h2\u003e\n\n \u003ch2\u003e\u003cstrong\u003eThe appeal of \"Asaake\"\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e The product name \"Asaake\" (morning dawn) comes from the light crimson color that can be seen the moment the soy sauce is pressed in the early morning in the port town. It also contains the meaning of \"morning dawn = the beginning of a new era\" in relation to soy sauce breweries and soy sauce culture.\u003c\/p\u003e\n\n\u003cp\u003e The ingredients are whole soybeans and wheat from Miyagi Prefecture. During the summer when fermentation is progressing, the wooden barrels give off a fruity aroma like strawberries, pears, and apples, but as the temperature drops in autumn, the aroma subsides. By the time the second summer arrives, the moromi brewed in winter has a distinctly deeper aroma and flavor.\u003c\/p\u003e\n\n\u003cp\u003e Furthermore, Asaake does not squeeze all the mashed soy sauce at once, but instead squeezes out small amounts every few months, allowing you to enjoy the flavor of each and every bottle. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy107.png?v=1745124675\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFresh sashimi needs good soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eShiogama City in Miyagi Prefecture is famous for its tuna. Because this soy sauce is made in this area, try pairing it with tuna sashimi. The soy sauce has a strong umami flavor, but its light taste makes it especially recommended for fatty cuts such as chutoro and otoro. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: a22ac1a9-7aa6-49d1-bfe4-f7aac97a0019 --\u003e\u003c\/p\u003e","brand":"太田與八郎商店","offers":[{"title":"Default Title","offer_id":47767488463053,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy107.jpg?v=1748668140"},{"product_id":"sy108","title":"108. Neda Wooden Bucket Soy Sauce 100ml","description":"\u003ch2\u003e \u003cstrong\u003eProduct Features\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e 108 Neda's Wooden Barrel Soy Sauce, brewed in wooden barrels by a long-established company in Fukushima Prefecture, is made using domestically produced whole soybeans, wheat, and salt, and fermented and aged in wooden barrels in a storehouse. This is a richly flavored, carefully crafted soy sauce brewed using traditional methods.\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eManufacturing method\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n  \u003cp\u003e：Soybeans (domestic), wheat (domestic), salt\/alcohol Neda Soy Sauce Kawa City, Fukushima Prefecture \"I have an attachment to wooden barrels. Especially the bamboo barrels,\" says Suzuki Takehiko, the ninth generation owner. Although sweetened soy sauce is preferred locally, they have started producing soy sauce using local ingredients in order to preserve the traditional wooden barrel soy sauce. \"My children are still small, but I want to start preparing now.\"\u003c\/p\u003e","brand":"根田醤油","offers":[{"title":"Default Title","offer_id":47767488495821,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/175456259_a1e914fc-965c-4bd1-8770-1df6897301da.jpg?v=1722570958"},{"product_id":"sy109","title":"109. Organic soy sauce 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy109_1.png?v=1744956654\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003e\"Shoyu Kingdom\" - A place where you can experience soy sauce with all five senses\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Yugeta Soy Sauce is a soy sauce brewery where you can tour the brewery without making a reservation, and where you can enjoy soy sauce with all five senses in soy sauce soft serve ice cream and rice with raw egg.\u003c\/p\u003e\n\n \u003cp\u003eYou can observe the organic storehouse from the snack corner on the second floor. Behind a wall of glass, barrels of soy sauce are lined up, with each moromi mashed for a different period of time showing off its unique character. The ingredients and preparation period for each barrel are also displayed, making it fun to compare them. What's more, if you press a button next to the exhibit, a spotlight will shine on the corresponding barrel. There is also a glass window partway up the stairs leading to the second floor, and if you look through it you can see the wooden barrels. It's a valuable space where you can experience the traditional soy sauce making process right before your eyes. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy109_2.png?v=1744956654\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003cstrong\u003e\u003c!-- notionvc: 1f7d2a44-550e-4daf-8292-52bda46998bf --\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMade with organic domestic ingredients and matured in wooden barrels\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThere are very few soy sauces made with organic ingredients. Soy sauce that can be labeled with the \"Organic JAS Mark\" is required by law and must be certified by a third-party organization. Both the ingredient producer and the manufacturing plant must be certified. However, obtaining \"domestic organic ingredients\" is extremely difficult. Because the certification standards are so high, there are very few domestically produced soybeans that can be certified as organic by JAS, and most organic soy sauces use ingredients imported from overseas. However, Yugeta Soy Sauce's organic soy sauce uses organic soybeans from Aomori Prefecture. It is made with truly precious ingredients.\u003c\/p\u003e\n\n \u003cp\u003eIt is said that making koji is important in soy sauce production. Furthermore, Yugeta says, \"Steaming the soybeans is very important to making good koji.\" He is both president and chief brewer, and is at the forefront of the process, from steaming the soybeans to making koji. Even when he has an overseas business trip, he sometimes starts steaming the soybeans at 4am, then changes into his suit and heads to the airport.\u003c\/p\u003e\n\n\u003cp\u003e The soy sauce is brewed in wooden barrels that have been in use since the Meiji era. These barrels are home to over 300 unique strains of bacteria, and the soy sauce is aged slowly for a year in these naturally brewed barrels. The resulting flavor is fragrant, savory, yet gentle and mellow. This is a product of the artisan's handiwork, bringing out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: d63a06d2-5757-44f9-8baa-36bf38275e40 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy109_3.png?v=1744956654\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFor everyday meals\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eWe are often asked in stores, \"Which soy sauce is made with carefully selected ingredients, can be used for anything, and is delicious?\" One of the products we confidently recommend in such cases is organic soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e Our organic soy sauce is JAS certified and brewed in wooden barrels. It has a rich aroma and a gentle, mellow flavor, making it safe to use on your daily meals, such as with cold tofu, sashimi, and rice with raw egg. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 9035f419-f50b-4a0e-9220-1c501ad38347 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy109_4.png?v=1744956654\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eOf course, the simmered dishes are also delicious.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e It has a nice aroma when used as is, but the aroma deepens when heated, making it perfect for comforting simmered dishes. Its light color, even among dark soy sauces, gives dishes a beautiful finish. It's also recommended for ramen. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 9a85f682-b985-43b7-926f-b76dc042e308 --\u003e\u003c\/p\u003e","brand":"弓削多醤油","offers":[{"title":"Default Title","offer_id":47767488528589,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy109.jpg?v=1748669513"},{"product_id":"sy110","title":"110. Every day is a good day 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy110_2_0743e78a-fd9b-4f26-9440-8675f5b49268.jpg?v=1745122331\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWe want to pursue the true essence of soy sauce making.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Mizutani Soy Sauce Brewery was founded in 1853 in Hinatsucho, Hikone City, Shiga Prefecture.\u003c\/p\u003e\n\n \u003cp\u003eAfter graduating from university, Yuta Mizutani, the sixth generation owner, joined the family business with the desire to \"run his own business.\" With a strong conviction that \"this is what I should be doing! This is the only thing I can do!\", he revived \"naturally brewed wooden barrel soy sauce\" for the first time in about 50 years and created \"Every Day is a Good Day.\"\u003c\/p\u003e\n\n\u003cp\u003e Soy sauce is an essential ingredient in Japanese cuisine, and it is important to bring out the flavor and aroma while maintaining a balance that allows the food to be enjoyed over and over again without becoming tired of it. We work on our brewing process every day, always keeping in mind the need to bring out the five tastes of sweetness, saltiness, sourness, bitterness, and umami in a balanced way. We hope that our soy sauce will help you create delicious dishes and make you think, \"Today was a good day.\"\u003c\/p\u003e\n\n\u003cp\u003e The name \"Every Day is a Good Day\" directly reflects the concept of Mizutani Soy Sauce Brewery, which aims to make \"soy sauce that makes every day better.\" \u003c!-- notionvc: 3ca8448a-133c-40f2-80e3-ed90efc2c750 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy110_1_d8799be3-a6c6-475a-b0ed-0466285af0bd.jpg?v=1745122331\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eTwo summers and one winter brewing\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e The soybeans and wheat used are locally produced in Shiga Prefecture. The soybeans are steamed until soft, and the wheat is slightly roasted, and then used to make the soy sauce after the moisture has evaporated.\u003c\/p\u003e\n\n\u003cp\u003e The first few months after the mash is brewed in the wooden barrels are an important period in which the flavor develops depth and richness. That's why we use the mash sparingly and carefully. We insist on doing this by hand, carefully checking the state of the mash by looking at it up close, smelling it, and listening to the sounds. Because it's done by hand, we can notice even the smallest changes and maintain a better brewing environment.\u003c\/p\u003e\n\n\u003cp\u003e The rice is carefully grown over two hot summers until it develops a deep, rich color, and then brewed over a cold, snowy winter to add depth to the flavor. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 632061ae-b905-4e29-8d43-eb9cb98c2d9d --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy110_2.jpg?v=1744962783\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eUse simply as a dipping sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eWhile the umami flavor is strong, it's not too rich, bringing out the best in the ingredients. We recommend using it simply as a dipping sauce. Just drizzle it over hot shiitake mushrooms and you'll be sure to become a fan of Hibi Kore Kore Kobi with its elegant aroma and well-balanced flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 71a67351-6c94-4c2d-bdc1-55c5ba461fb0 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy110_1.jpg?v=1744962784\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eFor seasoning any dish\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e With its excellent balance of umami, acidity, and aroma, it can be used to season any dish. It will make your everyday cooking, whether Japanese, Western, or Chinese, even more delicious. In my home, when cooking simmered dishes, we often blend different types of soy sauce to suit the ingredients. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f1650da9-3958-4c98-b719-b4f1ceb2ecc4 --\u003e\u003c\/p\u003e","brand":"水谷醤油醸造場","offers":[{"title":"Default Title","offer_id":47767488561357,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy110.jpg?v=1748669547"},{"product_id":"sy111","title":"111. Kinpo 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy111_1.jpg?v=1745131354\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eI needed wooden barrels to create the flavor I wanted.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eJinfang Soy Sauce Brewery discontinued brewing in wooden barrels 40 years ago and switched to FRP tanks. However, fourth-generation owner Keizo Okuda felt that \"I still needed wooden barrels to make the beautiful soy sauce I wanted,\" so he purchased two wooden barrels at the wooden barrel auction held at Yamaroku Soy Sauce in Shodoshima in 2022, during the Wooden Barrel Fermentation Culture Summit.\u003c\/p\u003e\n\n \u003cp\u003eWhen he first visited Yamaroku Soy Sauce, he said, \"I never imagined that the bacteria living in the wooden barrels would be so fuzzy. They are truly living creatures!\" He added, \"This will be my first time using wooden barrel brewing, but looking at it from the perspective of the company's 100-year history, it marks a revival of wooden barrel brewing. I have kept the bottom board of the wooden barrel used by my grandfather, so I would like to have the bacteria living on this board live in the new wooden barrel, connecting the history of my brewery. With the help of these bacteria, I would like to create soy sauce with the flavor I am currently aiming for.\" \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 912e313b-f11c-4ce7-af36-1a13022ab69e --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy111_3.jpg?v=1745131354\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eAttention to ingredients\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Kinpo Soy Sauce values ​​local production and consumption, and is extremely particular about the ingredients it uses.\u003c\/p\u003e\n\n \u003cp\u003eThey use Fukuyutaka soybeans from Saga Prefecture (grown without pesticides), Chikugoizumi wheat from Kumamoto Prefecture (also grown without pesticides), and sun-dried salt from Australia (certified locally as organic). Generally, the larger the whole soybean, the more protein it contains, but soybeans grown using natural farming methods tend to be smaller because they are grown slowly in an environment without chemical fertilizers or pesticides. Nevertheless, they use soybeans that are sweet and delicious even when steamed and eaten as is. The soybeans are carefully washed by hand to remove any insect damage or discoloration that machines cannot detect. They are then slowly aged in wooden barrels for two years, in harmony with nature, in the rich Kyushu climate. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy111_4.jpg?v=1745131354\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: 2de51863-909d-415c-aa62-a5cd5d7df6a4 --\u003e\u003c\/h2\u003e\n\n \u003ch2\u003e\u003cstrong\u003eDifferences in flavor depending on aroma and aging period\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Okuda says that when he compared the wooden barrels and FRP tanks, he noticed a difference in the number of microorganisms living there and the scent. \"When I first brewed in the wooden barrels in the first year, I could smell a refreshing lemon scent, and in the second year, I could smell a sweet pineapple scent. I was surprised that this difference in scent wasn't noticeable when brewing in the FRP tanks.\" There also seems to be a big difference in taste depending on the aging period, with one year of aging resulting in a fresh taste and two years of aging resulting in a mellow taste, and Okuda feels that the soy sauce he is aiming for has the mellowness of two years of aging. \u003c\/p\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: f4770675-6d00-4ade-9d7b-e51111aa0973 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 20ff33ac-224a-4de3-a863-53d8fa2822d9 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy111.png?v=1745125209\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eI feel a soft sweetness\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eKinyo is a Kyushu soy sauce that doesn't contain any sugar or other sweeteners. However, you can still taste the soft sweetness with a mellow saltiness. The warmth of the sauce brings out the sweet aroma and adds depth to the flavor, so if you use it on grilled rice balls or rice balls with roasted sesame seeds, you'll be hooked on the fragrant aroma!\u003c\/p\u003e","brand":"金芳醤油釀造元","offers":[{"title":"Default Title","offer_id":47767488594125,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy111.jpg?v=1748669617"},{"product_id":"sy112","title":"112. Nagara 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamakawa6.jpg?v=1751964776\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTamotsu soy sauce made with less water\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Tamotsu soy sauce is mainly produced and consumed in the Tokai region (Aichi, Gifu, and Mie), but its production method is different from that of the commonly available dark soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e While regular dark soy sauce is made with 120% to 130% salt water relative to the amount of koji made from soybeans, wheat, etc., tamari soy sauce is made with 50% to 100% salt water. Since miso balls are made and weights are placed on top, it may be more similar to making miso than soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eBecause tamari soy sauce uses less water, it cannot be stirred (the process of stirring the various flavors). For this reason, a cylindrical object called a \"chimney\" is inserted into the wooden barrel. There is a hole at the bottom of the chimney, which is where the soy sauce collects. Over the course of two years, the soy sauce that has accumulated inside the chimney is repeatedly scooped up with a long ladle and poured over a stone weight, a process known as \"kumikake.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: e0c9c27b-3297-45f7-b91f-d7e0ed25b0d7 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamakawa5.jpg?v=1751964776\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRaw pulling and pressing\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Yamakawa Brewery offers two types of gluten-free tamari soy sauce: \"Nagara\" and \"Minobi.\" Both are aged for two years in wooden barrels and are made using a 10-water brewing method that uses only domestic soybeans and salt. The ingredients and process are exactly the same, but the main difference is the method of pressing: \"raw\" or \"pressed.\"\u003c\/p\u003e\n\n \u003cp\u003eThe wooden barrels for tamari soy sauce have a spout at the bottom. \"Namabiki\" is the natural extraction of soy sauce that has accumulated at the bottom of the barrel through the spout, which takes over a year to extract, as it only drips out slowly. Once the namikibiki is complete, the brewer enters the barrel and digs out the hard, heavy moromi with a shovel. This moromi is unique to tamari soy sauce, and is called \"miso\" due to its low water content, but it is completely different from regular miso. The excavated moromi is sliced ​​into slices a few millimeters thick using a \"miso cutter,\" wrapped in thick cloth, and stacked before being slowly pressed. Squeezing the moromi carefully over time prevents the inclusion of impurities. It takes approximately two months to extract one barrel's worth of moromi. \u003cbr\u003eBecause of this process, the wooden barrels used to brew tamari soy sauce are shorter and wider than regular barrels, even though they have the same capacity. Furthermore, the barrel's side panels are designed to be about 1cm thicker than standard ones. When brewing, miso balls are placed in the barrel, a cloth is placed on top of them, and then a layer of stones is placed on top before the brine is poured in, which puts a lot of pressure on the barrel. The barrel needs to be strong enough to withstand that pressure.\u003c\/p\u003e\n\n\u003cp\u003e Nagara is characterized by the clean, clear taste that only a freshly pressed soy sauce can offer. However, it still has the richness and deep aroma that is characteristic of tamari soy sauce. It's not too strong, yet not unsatisfying, and I think that this exquisite balance is the result of the fact that it's not pressed. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 0bfcceae-4a39-434e-9878-69559c02bb46 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamakawa1.jpg?v=1751964776\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eWhat purpose do you use alcohol for?\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eSome soy sauce labels list alcohol alongside soybeans and wheat. I often hear people say that soy sauce that contains alcohol is bad for you, but I don't think it's that simple.\u003c\/p\u003e\n\n\u003cp\u003e In fact, I heard from Kanako, the fourth-generation owner of Yamakawa Brewery, that \"Yamakawa Brewery sprays a very small amount of alcohol into the bottles when filling them to prevent mold.\" This is also clearly stated on Yamakawa Brewery's website. It may seem like a small thing at first glance, but it is important information for consumers. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: db552957-b84d-4270-b7b2-d2cc96b30b93 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-233.jpg?v=1748788411\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eGentle tasting makes tuna even more delicious\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Although both are tamari soy sauces from Yamakawa Brewery, Nagara has a milder flavor than Minobi, but still has a satisfying taste. Its excellent taste is perfectly complemented by marinated tuna rice bowls.\u003c\/p\u003e\n\n \u003cp\u003eMarinate the rice in a 2.5:1:1 ratio of tamari soy sauce, mirin, and sake for 15 minutes to 1 hour. Even after 15 minutes, the rice has a rich flavor without being too salty, blending perfectly with the tuna. Marination for an hour will deepen the color, but the flavor of the sauce that soaks into the rice will be exceptional, and you'll be hooked.\u003c\/p\u003e\n\n\u003cp\u003e Even leftover sashimi or affordable tuna can be enhanced with plenty of umami flavor with tamari soy sauce. \u003c!-- notionvc: 250512bc-b4ea-4912-a41f-c3c6317bc28a --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1dbf9303-ca14-425f-94c9-47df0ae843ca --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/cook-168.jpg?v=1748788297\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe mellow tamari soy sauce is also great with grilled mochi.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e For those who want to enjoy grilled mochi simply with soy sauce, Nagara is recommended. The mellow umami and rich aroma of the soy sauce further enhance the flavor of the fragrant grilled mochi. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 0d3f8e78-9613-4490-8ee6-6ea7ae051029 --\u003e\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"山川醸造","offers":[{"title":"Default Title","offer_id":47767488626893,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy112.jpg?v=1748672121"},{"product_id":"sy113","title":"113. Kishoyu 100ml","description":"\u003ch2\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113_2.jpg?v=1745124077\" alt=\"\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003e330 years of history in making world-class soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Shibanuma Soy Sauce began as an \"official brewery\" producing soy sauce for the Shogun family, and is one of Japan's oldest breweries, having been passed down through the direct line for over 330 years. \u003cbr\u003eIn 2020, 26 wooden barrels were repaired and six new barrels were introduced. While preserving tradition, the company has achieved world-class quality by obtaining the international standard FSSC22000 to ensure food safety and implementing thorough hygiene and manufacturing management. The company exports soy sauce to over 70 countries, delivering soy sauce that is loved all over the world.\u003cbr\u003e Shibanuma Soy Sauce's greatest strength is its ability to produce soy sauce brewed in wooden barrels to meet the needs of a variety of countries and people, from soy sauce for home and commercial use to imported products and the small pouches of soy sauce that come with sashimi. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113_1.jpg?v=1745124077\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMaking soy sauce for future generations\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\"We have been making soy sauce diligently for over 330 years, and this tradition has been passed down to the present day. The yeast that lives in the wooden barrels is like the sauce used for eels. There are actually over 300 different aromas that are produced by this yeast. This is why we must make sure to pass this culture on to future generations,\" says Shibanuma Kazuhiro, the 17th generation chairman. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113_2.png?v=1744963024\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA different kind of rice with raw egg\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Ki Shoyu is a raw soy sauce that has not been pasteurized. It is sterilized by ceramic filtration and filled in a dedicated filling room equipped with a clean booth, with thorough consideration given to hygiene.\u003c\/p\u003e\n\n \u003cp\u003eSoy sauce has the characteristic of bringing out its aroma when heated. Of course, raw soy sauce is delicious just as it is, but if you just drizzle Kishoyu over piping hot rice, the heat will bring out the aroma of the soy sauce, allowing you to enjoy a different kind of egg on rice.\u003c\/p\u003e\n\n\u003cp\u003e In fact, this Kishoyu is delicious enough on its own with just soy sauce rice. So, before you put the egg on top, try tasting it as \"soy sauce rice\" first. If you then crack an egg into it, you can enjoy the change in flavor even more. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 0824b907-065f-4e39-8ce8-f082bda871de --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113_1.png?v=1744963024\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCombine with mayonnaise\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The light and refreshing taste of raw soy sauce goes perfectly with mayonnaise. This super easy mayonnaise soy sauce is made by simply mixing mayonnaise and soy sauce, but it moderately reduces the acidity of mayonnaise and adds a rich aroma and flavor.\u003c\/p\u003e\n\n \u003cp\u003eIt's great for dipping raw vegetables like tomatoes, asparagus, and broccoli, and is also recommended for stir-fries. The flavor is determined by itself, so you can make a dish quickly and easily. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 73db7534-6b53-4dbf-a5d1-bdd246c8b58e --\u003e\u003c\/p\u003e","brand":"柴沼醤油","offers":[{"title":"Default Title","offer_id":47767488659661,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy113.jpg?v=1748669668"},{"product_id":"sy115","title":"115. Lipstick 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy115_2.png?v=1745124357\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA soy sauce brewery in Fukuoka Prefecture with 200 wooden barrels\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The brewery is located just a three-minute drive from the head office in Kurume City, Fukuoka Prefecture, a little way down the bank of the Chikugo River. The natural cedar wooden barrels that have been used since the company was founded in 1874 are deeply infused with yeast and lactic acid bacteria, giving the mash a unique, deep flavor.\u003c\/p\u003e\n\n\u003cp\u003e The first thing I noticed when I stepped into the brewery was the complete absence of any unpleasant smell. This is proof that there is no unwanted bacteria growing. Also, each wooden barrel shows that they are carefully cared for every day.\u003c\/p\u003e\n\n \u003cp\u003eWhile many breweries use air to mix the moromi mash, Kurumekikko carefully mixes all 200 wooden barrels by hand with a paddle. They carefully assess the condition of the moromi mash and use a mixing method that is tailored to each individual barrel, ensuring that fresh air reaches the inside of the barrel. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy115_1.jpg?v=1745124357\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSoy sauce production open all year round\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Many soy sauce breweries only brew during the cold seasons and may stop brewing in the summer, but at Kurumekikko, brewing continues all year round. A regular rhythm is repeated every day, every week, and every month. Because of this, there are only a few empty wooden barrels at any one time, and new brewing begins within a week.\u003c\/p\u003e\n\n \u003cp\u003eWhen I asked, \"Isn't there a difference in the way the fermentation process takes place in summer and winter?\", he replied, \"It's true that the color changes depending on where it's exposed to sunlight, but the taste is relatively consistent. It's strange, isn't it?\"\u003cbr\u003e Because the soy sauce is pressed at a constant pace, new moromi mash is immediately added to any empty wooden barrels. I believe that keeping the number of empty wooden barrels to a minimum is the reason why there are no unpleasant odors in the brewery. And the entire brewery must be home to a solid population of high-quality microorganisms that are suitable for making soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy115_3.png?v=1745124358\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe secret of pressing and pasteurization\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe matured moromi is spread with a spatula to a uniform thickness of about 1 to 1.5 cm and wrapped in a \"filter furoshiki\" (compressing cloth). By repeating this process of layering more moromi wrapped in \"compressing cloth\" on top of that, the raw soy sauce seeps out of the \"filter furoshiki\" under its own weight and is pressed out. Two units, each with 50 sheets stacked in four rows, can squeeze out the moromi equivalent of one wooden barrel.\u003c\/p\u003e\n\n\u003cp\u003e The pasteurization process is also unique: to maximize the flavor and aroma of the soy sauce, it is done in two stages: at 60°C for one hour and then at 85°C for another hour. This two-stage pasteurization results in a mellow, fragrant soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy115_4.png?v=1745124357\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA special drop on rice with raw egg\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003ePersonally, I'm not a big fan of the combination of re-brewed soy sauce and raw egg on rice, but it's an exceptional combination. It has a slightly thick texture and a mellow richness, as well as a sharp finish, and is an exquisite richness that brings out the flavor of the egg.\u003c\/p\u003e\n\n\u003cp\u003e The classic way to use re-brewed soy sauce is to pour it over strong-flavored ingredients such as lean sashimi and firm tofu. With its strong flavor and deep umami, Shitatomi soy sauce brings out the natural flavor of these ingredients. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 85afaebf-008d-4739-9d87-f029082bc249 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy115_1.png?v=1745124358\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe perfect balance of beef and re-seasoned meat\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e There are many dishes that use beef, such as gyudon (beef bowl), sukiyaki, and beef wrapped in vegetables, and Saishikomi soy sauce is perfect for these occasions. Compared to regular dark soy sauce, it has a stronger flavor, but it blends perfectly with the umami of the beef, creating a deep flavor that makes you want to eat more rice.\u003c\/p\u003e\n\n \u003cp\u003eWhile the flavor of the soy sauce is prominent, the dish also has a mellow richness and a sharp finish, creating an exquisite balance that goes beyond simply being a strong flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: dbf25acf-ae48-44cd-8592-1e003a6b6d36 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 672c674b-9595-48d4-9eb3-fe9ebcac6360 --\u003e\u003c\/p\u003e","brand":"クルメキッコー","offers":[{"title":"Default Title","offer_id":47767488692429,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/175687263_6deaaf1a-07d5-4816-a9d0-eafbcc2e3270.jpg?v=1722570982"}],"url":"https:\/\/store.s-shoyu.com\/en-us\/collections\/kioke-100ml.oembed","provider":"職人醤油│Shokunin Shoyu","version":"1.0","type":"link"}