Sansho sauce (Torii sauce)

Sansho sauce (Torii sauce)

A unique method that maximizes the aroma of Japanese pepper. To preserve the refreshing aroma of Japanese pepper, it is ground at home, wrapped in rice oil, and then mixed into the sauce at the end of the process. Please enjoy the tingling sweetness and aroma.

Capacity: 200ml

Ingredients: vegetables and fruits (onions (domestic), apples, tomatoes, carrots, garlic), sugar, Worcestershire sauce, brewed vinegar, salt, soy sauce (contains soybeans and wheat), starch, rice oil, Japanese pepper, spices, yeast extract, kelp stock, bonito stock

Shokunin Shoyu No. 3097

A unique manufacturing method that maximizes the aroma of Japanese pepper

Until now, the scent of Japanese pepper has dissolved in water, and the characteristic scent of Japanese pepper could not be fully utilized. Therefore, we changed the manufacturing method to crush the berries of Japanese pepper just before production (the day before the production date) and mix them with oil to seal in the scent of Japanese pepper with the oil.

The oil used is rice oil, which has a relatively mild aroma that does not interfere with the aroma of the Japanese pepper. The Japanese pepper is soaked in this rice oil and then placed in a pot at the very end of the sauce production process, where it is bottled with minimal heat.

The sauce is based on a wooden barrel.

Sansho sauce is based on Chunou sauce, which in turn is based on Worcestershire sauce, which is aged in wooden barrels.

Once the Worcestershire sauce has been prepared, it is put into this barrel. Then, the raw material for Nakano Sauce is drawn out again. It is like a sauce that is topped off, and it apparently stays in this barrel for an average of two months between when it is poured in and when it is removed.

The sauce is made from vinegar and vegetables.

The ingredients of the sauce are surprisingly unknown. President Torii Daisuke explains, "Soy sauce adds saltiness and umami, and sauce adds sourness and umami." The source of sourness is vinegar, and the source of umami is vegetables. The sauce is made by adding spices to these ingredients.

Therefore, Worcestershire sauce is committed to using 100% domestic vegetables and home-grown vinegar. The vegetables are sourced from familiar producers and neighboring areas as much as possible.

The vinegar is also homemade

We have been brewing our own vinegar for over 30 years. We extract alcohol from sake lees from ginjo sake produced at a local brewery, then use the static fermentation method to grow acetic acid bacteria and turn it into vinegar over a period of two months.

Vinegar and spices have different optimum temperatures

Another feature is the use of spices such as cinnamon, nutmeg, and cloves that bring out the sweetness. Instead of powdering the spices and mixing them, they are placed in a straining bag in their original or coarsely ground form and then soaked in the sauce, allowing only the aroma to be dissolved into the sauce.

Depending on the type of spice, some can withstand heat, while others cannot, so the temperature and timing of adding them are important. By dividing the temperature range into two stages and allowing the heat-sensitive spices to cool before adding them, only the desired aroma is transferred to the sauce.

The idea is to put spices in a bag and let them steep, but Torii explained, "It might be easier to understand if you imagine tea brewed in a teapot and powdered tea. Tea brewed in a teapot doesn't have much impact, but it goes down smoothly. Powdered tea has a straightforward taste, but it still has a bitter aftertaste."