51. Handmade soy sauce, dark, honshikomi, aged for two years, 100ml

Delicious soy sauce that can be enjoyed in any household

If you were asked who is the soy sauce maker who loves soy sauce the most, you would have to mention the Okamoto family. Yoshihiro Okamoto, the proprietress, Yasushi, and Tetsuya love soy sauce so much that they can't stop talking about it. This family is truly warm and you can feel their love for soy sauce making.

When the president, Yoshihiro, had just taken over the brewery, he was delivering soy sauce when he smelled the aroma of cooking and realized, "That's the aroma of our soy sauce!" In this house, it was simmered food, and in that house, it was boiled fish.

"There are as many different flavors as there are households. That's why it's good to have soy sauce that anyone can enjoy," says Okamoto, a flavor that supports home cooking on the island. Okamoto's soy sauce subtly enhances the flavor of the food, and it seems that he is full of love for soy sauce.

It's full of flavor but doesn't interfere with the taste of the dish.

All the ingredients, soybeans, wheat, and salt, are domestically produced. Taking advantage of the warm environment of the Seto Inland Sea, it is brewed in a traditional cedar barrel. It is aged for two years, which is longer than other dark soy sauces, and it has a strong umami flavor but is not too salty and has a mellow taste. When in doubt, this is the soy sauce to use! No matter what you use it with, you can taste the umami of the soy sauce, but it doesn't get in the way of the dish... it's a reliable product.

For rice cooked with lots of ingredients

When you open the rice cooker, you'll be greeted by the steam of freshly cooked rice and the aroma of soy sauce. The beautiful colors of the ingredients will make you feel happy, won't you? Handmade soy sauce made with Koikuchi Honshikomi and aged for two years gives you the perfect color and aroma of soy sauce, a strong umami flavor that's not too rich, but is well-balanced with the ingredients. You can use any ingredients, such as shimeji mushrooms, chicken, or canned boiled mackerel!

Whether you wear it or not, it stands out

The handmade soy sauce, Koikuchi Honshikomi Aged Two Years, is delicious when you cook or pour it over ingredients, and goes great with eggs, so it's also recommended for the classic dish of raw egg on rice. Raw egg on rice with a deep orange yolk is delicious.

If you're tired of regular raw egg rice, why not try soy-marinated egg yolks to take it up a notch? Simply soak egg yolks in soy sauce and boiled mirin for 8 to 12 hours. The outside will be sticky and the inside will be gooey, giving it a richer flavor than regular raw egg rice.