40. Miyako Awasukuchi 100ml

Founded in 1879, it is a favorite of Kyoto's long-established restaurants.

The umami and sweetness are skillfully adjusted, and it is not too salty among light soy sauces. It has a beautiful color like brandy, and is easy to use in general cooking. For chawanmushi and clear soups.

Ingredients: Amino acid liquid (produced domestically), salt, defatted processed soybeans, soybeans, wheat, rice, high fructose glucose liquid sugar/VB1, alcohol

Shokunin Shoyu No. 40

Product Features

Founded in 1879, it is used by Kyoto's long-established restaurants. 40 To The umami and sweetness are skillfully adjusted, and it is not too salty for a soy sauce. With a beautiful color like brandy, it is a soy sauce that is easy to use in general cooking. For chawanmushi and clear soup. Ume shiso chilled tofu It has a slight sweetness that reduces the sourness of the plum and makes it mellow. It has a beautiful, clear color, so it looks elegant when poured over tofu. It can also be used in clear soups and simmered dishes.

Manufacturing method

Boiled pumpkin A stew that highlights the sweetness of pumpkin. It has a strong presence as a home-cooked/country taste, but it may be difficult to make precisely because it is so simple. Using soy sauce will give it a beautiful color. Chawanmushi The key to chawanmushi is its gentle color and delicious broth. Soy sauce is what allows you to bring out the color of the eggs and the broth. It is a little saltier than soy sauce, so please adjust the amount accordingly. Recommended uses (Soy Sauce Cookbook)

Recommended usage

Sawai Soy Sauce Kyoto City, Kyoto Prefecture Founded in 1879. The store retains the atmosphere of a Kyoto townhouse. Kyoto lattice, insect cage windows, and a large Kyoto Moromi sign. We spare no effort in making soy sauce that satisfies our customers.