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Shokunin Shoyu No.
It will inspire the imagination of food lovers.
A luxurious extract made from long-aged miso. You can experience its charm by using it in cooking, such as ginger pork or soup, rather than just pouring it over yourself.
A rich type that has been aged for a long time. It is delicious even if you just eat it as is.
This soy sauce is aged for three years in a wooden barrel and is easy to use, with no particular flavor. It can be used with tuna sashimi, or as wasabi soy sauce for meat.
Tamari is extremely rich. Tamari soy sauce has many passionate fans.
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.
White: Wooden barrel-brewed white soy sauce for everyday use
This white soy sauce is easy to use even for beginners. It can be used in soups and rice dishes, as well as mixed with olive oil and used on pasta.
I would like you to use it in light Japanese cuisine.
It is made in a wooden barrel using domestic soybeans and wheat. It is a raw type that has not been pasteurized. It has a strong flavor and color, so it is best to use it more sparingly than usual.
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Free shipping for orders over 6,000 yen
Hokkaido 1,200 yen
Tohoku 900 yen Aomori, Iwate, Akita, Miyagi, Yamagata, Fukushima
Kanto and Chubu 800 yen <br/>Ibaraki, Tochigi, Gunma, Saitama, Chiba, Tokyo, Kanagawa, Niigata, Toyama, Ishikawa, Fukui, Yamanashi, Nagano, Gifu, Shizuoka, Aichi, Mie
Kinki and Chugoku 900 yen <br/>Shiga, Kyoto, Osaka, Hyogo, Nara, Wakayama, Tottori, Shimane, Okayama, Hiroshima, Yamaguchi
Shikoku and Kyushu 1,100 yen Tokushima, Kagawa, Ehime, Kochi, Fukuoka, Saga, Nagasaki, Kumamoto, Oita, Miyazaki, Kagoshima
Okinawa 1,500 yen *Shipping to Okinawa Prefecture only: 500 yen for orders over 6,000 yen
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