{"title":"白醤油（木桶仕込み）","description":"","products":[{"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":"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":"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"}],"url":"https:\/\/store.s-shoyu.com\/en-us\/collections\/kioke-shiro.oembed","provider":"職人醤油│Shokunin Shoyu","version":"1.0","type":"link"}