Taste sashimi 10 pieces

We are often asked, "Which soy sauce goes well with sashimi?" We recommend a rich soy sauce for tuna and a salty soy sauce such as light soy sauce for white fish. If you know the characteristics of soy sauce, you will be able to enjoy eating fish even more.

Shokunin Shoyu No.

Rich soy sauce recommended for red meat (tuna)

For red meat or fatty fish such as tuna, we recommend a rich soy sauce that has been aged for a long time. You can enjoy the beautiful harmony of the umami of the fish and the umami of the soy sauce.

This is the classic re-brewing method!

Aromatic aroma and deep richness from long-term aging. Great with tuna sashimi, or as wasabi soy sauce for meat. Also great on vanilla ice cream for a mitarashi-style flavor. A rich, long-aged flavor. Delicious enough to eat as is.

Not only is it rich, but it also has a beautiful taste.

The ingredients are very simple, just soybeans and salt. 100% Aichi soybeans are aged in wooden barrels for three years. You can enjoy the richness and full-bodied flavor. Tamari soy sauce has many passionate fans.

There are many passionate fans of the rich taste

This sake is made only from soybeans and salt. It does not contain any wheat. It has the richest flavor of all the sakes made with less water and a long maturation period. It has a good balance of saltiness and umami. It is also good for dishes that require heat.

Soy sauce that brings out the umami of blue fish (yellowtail and saury)

Like tuna, blue fish is also a red meat fish, so it goes well with rich soy sauces such as Saishikomi and Tamari, but we would especially like to recommend "Kyotanba Rokuemon Black Soybean Miso Tamari."

A blend of black bean miso and soy sauce

A luxurious blend of the clear top layer of black soybean miso from Tanba. It gives the impression of being a slightly rich soy sauce with a rich umami flavor. It can be used as a dipping sauce, and also when used with meat dishes, it brings out the richness of the miso that cannot be expressed with soy sauce alone.

A light soy sauce recommended for white fish, scallops, and sweet shrimp.

Light soy sauce is recommended for white fish sashimi that you would like to eat with salt, lemon, or olive oil. It is salty if you lick it as is, but you can enjoy the flavor of the ingredients themselves.

Special light soy sauce with low salt content

This light soy sauce is perfect for pouring over food. It brings out the flavor and taste of the ingredients, so it's sure to be a different taste experience than regular soy sauce. The light soy sauce's unique saltiness is mellowed out with the addition of rice koji.

A great choice for both cooking and garnishing

Fresh moromi fermented over the summer is blended with homemade amazake and then pressed after ripening. The soybeans, wheat, and rice are from Itoshima City, Fukuoka Prefecture, and the salt is Shima Mars from Okinawa. Once opened, try diluting it with hot water.

Sweet soy sauce recommended for beginners

Although it is located in the nature of Iga City, Mie Prefecture, the store is always busy even on weekdays. Some customers even say, "I came all the way from Nara Prefecture over the mountains!" The store is not too sweet, so it is recommended for those new to sweet drinks.

A long-established chikuwa maker tries its hand at creating a fish sauce that doesn't have a strong smell

A fish sauce that doesn't have a strong smell, created by a long-established chikuwa maker. Chikuwa is made from the raw material "Eso". A new type of fish sauce that can be enjoyed as a dipping sauce, developed jointly with Ichibiki, a long-established soy sauce maker.

Dark soy sauce that can be used for all types of sashimi

Dark soy sauce is an all-purpose soy sauce. The flavor deteriorates the longer it is opened. Fresh soy sauce is recommended for fresh sashimi.

Brewed with the refreshing spring water of Okuizumo

Made from domestically produced soybeans, wheat, and sun-dried salt. It can be stored at room temperature because it is precisely filtered to remove yeast and other impurities. It is characterized by its clear color and refreshing taste, as it is not pasteurized. It can be used with soy sauce for pouring or dipping.

A versatile type recommended for beginners

This all-purpose soy sauce is made from domestically produced soybeans and is recommended as an introductory product. The fact that it is well-aged means that it leaves no salty taste on the tongue. It is easy to use and can be used for everything from pouring soy sauce to cooking.