48. Green soy sauce 100ml

For those looking for a slightly different dark soy sauce

Low in oil and rich in sugar, green soybeans are difficult to cultivate and are a precious variety that must be harvested by hand. Their unique aroma and flavor make them perfect for meat dishes and cheese. We use green soybeans from Mr. Saito of Hokkaido Roots Farm in Shibetsu City.

Ingredients: Green soybeans (domestic), wheat, salt

Shokunin Shoyu No. 48

There is romance in making soy sauce

Founded in 1931 in a quiet village at the foot of the mountains in central Nara Prefecture, Katagami Hiroyuki has been brewing soy sauce naturally in large cedar vats, using soybeans grown in Nara Prefecture as the main ingredient, while adapting to the natural four seasons. He is a soy sauce lover and has a gentle demeanor, but when he starts talking about soy sauce, he becomes a real enthusiast, delving into everything from manufacturing methods to brewing science.

While looking at each and every barrel, he has a firm grasp of the barrel's characteristics, saying things like, "This one contains this kind of moromi, and this one contains this kind of moromi. That is the barrel I trust the most. I leave the difficult soy sauce making to this guy!"

"Soy sauce contains about 16% salt and around 20% extract, with one-third being solids. Microorganisms work hard to dissolve these during the long fermentation period. For those involved in brewing, this is a great dream. That's why we don't dilute the soy sauce. We don't want to damage something that has been refined with so much effort."

What are "green soybeans"?

This soy sauce is made just once a year at the end of the year for jealous people. The fragrant rice cakes and the refined sugar soy sauce create a nostalgic taste. Recommended uses (Soy Sauce Cookbook) Katagami Soy Sauce Gose City, Nara Prefecture Katagami, who calls himself a "foodie," is always searching for the soy sauce that satisfies him, so each one is unique. "Japanese soybeans are the best. I try to make sure that the flavor is not diminished in any way."

The secret behind Katagami's green soy sauce

Green soybean soy sauce takes advantage of the characteristic of green soybeans, which are high in sugar, to create a dark soy sauce with a blend ratio that would be impossible with regular soybeans. It uses a lot of soybeans, so it's full of flavor. Even though it uses less wheat, the sugar from the green soybeans makes up for it, creating a strong flavor. This is a highly balanced system that cannot be achieved with regular soybeans.

For an impactful sauce

The first time you use green soy sauce, you might be surprised by its unique aroma. Rather than using it as is, try combining it with sesame oil and garlic to make a yakiniku sauce. The strong aroma and umami flavor will bring out its own unique character and create a very impactful sauce. You'll be hooked on this flavor.

A sophisticated taste that makes the most of the aroma

The umami and unique aroma of matured green soybeans in green soy sauce combine with the rich aroma of cheese and the bitter taste of rape blossoms and shishito peppers to create a deep and harmonious flavor. If you combine the green soy sauce with garlic and chili peppers for a richer flavor, it also makes a delicious snack.