For TKG, making supermarket sale eggs delicious

Chrysanthemum soy sauce / Yamaroku Soy Sauce (Kagawa Prefecture)

Yamaroku Soy Sauce, located on Shodoshima Island in Kagawa Prefecture, is a brewery that attracts visitors from all over the world. The fifth-generation owner, Yasuo Yamamoto, is the initiator of the "Kioke Craftsman Revival Project," and is a craftsman who not only makes soy sauce but also makes the wooden barrels himself. The sight of wooden barrels that have been in use for over 100 years coexisting with newly assembled wooden barrels is a rare sight even across the country.

"Kikusho," made by aging Tanba black soybeans in these wooden barrels for two years, is characterized by its rich umami flavor, sharp saltiness, and deep fragrance. It has such an impact that you will never forget it once you try it. This is a recommended product for when you want to enjoy a savory egg on rice.

TKG with a rich umami flavor and soy sauce as the main ingredient

Made with 100% soybeans, it has a rich, umami flavor that's not too heavy. It doesn't overpower the flavor of the eggs, and it's not too salty. If regular soy sauce isn't quite enough for you... this is perfect for when you want something rich and punchy!

Tsuresoi / Minamizo Shoten (Aichi Prefecture)

This gluten-free tamari soy sauce is made with 100% whole soybeans from Aichi Prefecture. It's brewed using a "five-minute" method, using only half the amount of water compared to soybeans, resulting in a rich, concentrated umami flavor. It's also made by blending the concentrated extract (namahiki) that naturally drips from the bottom of the barrel with the pressed moromi, resulting in a reddish-brown, crisp soy sauce with a fruity aroma, rather than a thick, jet-black tamari.

When you're tired, don't you crave something with a strong flavor? With this soy sauce, you can quickly make delicious TKG, which has a strong umami flavor.

Refreshingly sweet kelp soy sauce is popular with children

The bright color and slightly sweet dashi soy sauce is reminiscent of natto sauce. The flavor gently envelops the egg, making it smooth and easy to eat. Before you know it, you might find your bowl of rice is gone!

For use with egg rice / Hashimoto Soy Sauce (Kumamoto Prefecture)

This soy sauce was the first developed in Japan and is specifically made for egg rice. Because we want you to enjoy the deliciousness of the eggs and rice, we pursued a gentle sweetness that would not interfere with the natural sweetness of the ingredients, and it took six years to perfect.

It has a refreshing taste with the umami of kelp and the mellow sweetness of oligosaccharides. It was created with the idea of ​​"making it easier for children to eat breakfast," so it can be used in a variety of dishes other than rice with raw egg on top, as a kelp dashi soy sauce. Of course, it's also delicious for adults!

The balance of soy sauce, bonito, and kelp is excellent!

This soy sauce is aged for two years in a wooden barrel, and is flavored with bonito and kelp stock. Perfect for when you want to enjoy both the strength of soy sauce and the umami of dashi. It has an excellent balance of soy sauce flavor without being too salty!

Osugi barrel-brewed pickles / Endo Soy Sauce (Shiga Prefecture)

This naturally brewed soy sauce is made by Endo, who has been making soy sauce for over half a century. After carefully aging it for two years in a 30-koku vat, it is seasoned with a balanced amount of dashi and sweetness. It is not sweet, but not too salty either, and the flavors of the soy sauce and dashi complement each other. Perfect for those who like a less sweet dashi soy sauce.

At Matsuya Ginza store, there is a male customer who has been a repeat customer of this "Otsukemon" ever since the store first opened. He sometimes tries other dashi soy sauces, but he always buys "Otsukemon", saying, "This one is the best!"

Even the eggs that were lacking in flavor can be turned into a satisfying TKG meal.

It's thick and rich, with the umami of soy sauce and the umami and sweetness of dashi. Just a little bit makes for a satisfying TKG. Once you've experienced this flavor, you might not be able to go wrong with other dashi soy sauces...

Jet Black / Yamakawa Brewery (Gifu Prefecture)

This concentrated dashi soy sauce is based on tamari soy sauce, which has been aged for two years in wooden barrels and has a rich flavor and aroma, and is combined with bonito, sardine, and shiitake mushroom stock, mirin, and sugar to create a rich, umami-packed flavor.The mellow, deep flavor is so delicious that once you've tried it, you'll never be able to stop.

This "Jet Black" was my go-to before I discovered "delicious egg TKG." It's so rich that even the eggs on sale at the supermarket are delicious enough with just this. However, it's quite sweet, so be careful not to add too much!

Just changing the soy sauce can make a completely different taste, and it's also delicious when topped with bonito flakes or chopped seaweed. What's more, if you change the eggs, the soy sauce you want to pair it with will also change, so it's fun. If you've ordered some good eggs, be sure to try this.