71. Kanena Soy Sauce 100ml

Sweet soy sauce made in-house, from koji making

It is relatively sweet even among Kyushu varieties, but it is not thick, but rather light. You can feel the sweetness from the moment you put it in your mouth to the aftertaste. Made in-house, from the koji making process, it is an essential flavor in the local food culture.

Ingredients: Amino acid liquid (domestically produced), salt, defatted soybeans, wheat, high fructose glucose liquid sugar / caramel coloring, sweeteners (stevia, sodium saccharin, licorice), seasonings (amino acids, etc.), preservatives (paraoxybenzoic acid)

Shokunin Shoyu No. 71

Miyazaki Prefecture's unique sweet soy sauce from Kyushu

Nagatomo Miso and Soy Sauce Brewery was founded in 1877 in Miyazaki City, Miyazaki Prefecture. Miyazaki Prefecture, located in the southern part of Kyushu, is famous for its very sweet soy sauce. "I want to make a soy sauce that will continue to be loved by locals. I want to make a sweet soy sauce that I won't be embarrassed to serve anywhere," says Shiomi.

Our predecessor has stubbornly maintained the tradition of making soy sauce in-house, from making koji to making the mash. Mixing koji with salt water makes the mash, which is then left to mature for about a year in the natural four seasons of Miyazaki. After that, the pressed soy sauce is pasteurized (heat sterilized) and sweetened in a way that is unique to Miyazaki, before being carefully bottled.

The taste is reminiscent of convenience store bonito flakes

The first thing I'd like you to try is the bonito flakes onigiri. If you lick the soy sauce on its own, it's very sweet, but when you add the bonito flakes, the sweetness doesn't come out as much, and the flavor blends beautifully with the bonito flakes. It tastes just like the bonito flakes onigiri you get at convenience stores.

Use it on boiled fish to perfect the flavor!

If you find regular soy sauce too salty when making boiled fish, try using sweet soy sauce. Kyushu sweet soy sauce tastes quite sweet when you taste it as is, but it's just right when used in cooking, so we recommend using it in the same way as regular soy sauce, until the final result is sweet.

If you like sweet soy sauce, use it as a dipping sauce.

Kanena soy sauce is a light-colored, refreshingly sweet soy sauce, so when used with white fish sashimi, it brings out the flavor of the fish while still retaining a strong sweetness. Even among Kyushu soy sauces, which tend to be sweet, Kanena soy sauce is not heavy, but rather has a refreshing, non-thick consistency.