{"title":"6 types of soy sauce","description":"","products":[{"product_id":"sy001","title":"01. Wooden barrel-brewed domestic organic soy sauce 100ml ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_1.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e A brewery that is committed to brewing all sake in wooden barrels\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAll of Adachi Brewery's soy sauce is brewed in wooden barrels. Adachi believes that \"maturing in wooden barrels is the best way for the microorganisms that create the brewery's unique flavor to produce a deep, mellow soy sauce.\" Many manufacturers use FRP tanks (reinforced plastic) for cost and ease of use, but Adachi Brewery has decided to brew all of its soy sauce in wooden barrels.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The FRP tanks that had been used previously were discarded, and new barrels measuring approximately 2m in height and 30 koku (approximately 5,400 liters) were installed in March 2009. Furthermore, in the spring of 2012, a new factory was completed, and seven large barrels measuring 4m in height, 3m in diameter, and 120 koku (approximately 20,000 liters), some of the largest in Japan, were delivered next to the 43 30 koku barrels that had been in use for decades.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThrough these challenges, all of the soy sauce we brew is made from whole soybeans brewed in wooden barrels, and more than half of it is made from organic ingredients. We now meet the organic standards of Europe and other countries, and we export our soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_2.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Made with very rare domestically produced organic whole soybeans\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e There are several types of soybeans used in soy sauce, but 82% of soy sauce uses defatted soybeans, while 18% uses whole soybeans. Of these, 2.4% are domestically grown whole soybeans, and only 0.46% are domestically grown organic whole soybeans. The soy sauce is made using rare domestically grown organic whole soybeans, organic wheat, Ako sea salt, and underground water from the clear Sugihara River in Kita-Harima, and is aged for one to one and a half years in wooden barrels made from Yoshino cedar.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eIt has a strong flavor with a mellow taste, a strong aroma, and a clear reddish brown color that is said to be the proof of delicious soy sauce. It can be used as a drizzle, and the aroma improves even more when cooked in cooking, so it is also recommended for boiled vegetables and meat. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_3.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Simmered pumpkin with a mild sweetness\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When you think of \"mother's cooking,\" you think of boiled pumpkin... I'm one of those people, and in my house we had a slightly moist boiled pumpkin. When you make it with a small, domestic organic pumpkin, it tastes exactly like that, with a slightly strong soy sauce flavor and a hint of sugar sweetness, bringing out the sweetness of the pumpkin itself. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001_4.jpg?v=1722579227\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Mix with mayonnaise and serve on vegetables\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eDip chilled tomatoes into this quick-to-make soy sauce mayonnaise. The gentle, mellow flavor and richness of this small, domestically produced organic soy sauce reduces the sourness of the tomatoes and brings out their sweetness. Try dipping other foods besides tomatoes, such as broccoli and asparagus, to experience a rich flavor that you can't get with mayonnaise alone. Recommended for those who don't like the smell of greens.\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"足立醸造","offers":[{"title":"Default Title","offer_id":47984509157581,"sku":"","price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy001.jpg?v=1748660388"},{"product_id":"sy002","title":"02. Naturally brewed soy sauce made from whole soybeans 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy002_1.jpg?v=1724478950\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Dark soy sauce made by a long-established soy sauce brewery with 190 years of history\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The brewer is Aritaya in Gunma Prefecture, a long-established company founded in 1832. The brewery values ​​carefully selecting ingredients and creating soy sauce that brings out the flavor of the ingredients \"in their natural state.\"\u003cbr\u003e Naturally brewed soy sauce made from whole soybeans is made using only whole soybeans from Akita, wheat from Gunma Prefecture, and raw salt from Australia, and is slowly fermented and aged in a storehouse using natural fermentation methods over a period of two years.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy002_2.jpg?v=1724478950\" alt=\"\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Soy sauce is made by nature\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The inside of the storehouse, surrounded by soy plaster, is dim and cool.\u003cbr\u003e The activity of the microorganisms that play a key role in soy sauce fermentation changes depending on the temperature. It is said that this has the effect of preventing the sudden rise in temperature in summer from directly affecting them.\u003cbr\u003e In soy sauce breweries with a long history, there is koji mold that has been living there for many years. It sticks to the ceilings and walls, and affects the brewing of soy sauce, giving the brewery its unique character. The black parts of the exterior walls of the buildings are a direct result of this influence. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy002_3.jpg?v=1724478950\" alt=\"\"\u003e\u003cbr\u003e\n\u003cp class=\"ku_text\"\u003e Soy sauce is made by fermenting the ingredients little by little over a long period of time through the action of microorganisms, so it is not something that is completed simply by mixing the ingredients. \u003cbr\u003eThat is why Aridaya's philosophy is that humans are not the main players in soy sauce production; \"human involvement in soy sauce production is only one part of the process.\"\u003cbr\u003e Humans face the silent soy sauce and provide thorough support. Ariya's soy sauce brewing aims to produce soy sauce that is made by itself with as little human intervention as possible. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy002_4.jpg?v=1724478950\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce is synonymous with this scent\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The fragrant aroma of grilled corn at festival stalls. Surely there is no Japanese person who doesn't like this aroma?! Please enjoy the attractive aroma of burnt soy sauce to your heart's content. Naturally brewed soy sauce made from whole soybeans has a mellow flavor among dark soy sauces, so even just soy sauce with corn won't be too salty. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy002_5.jpg?v=1724478950\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e For simmered or fried dishes\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you use it in your usual simmered or stir-fried dishes, the soy sauce aroma will be pleasant, but not too strong. It brings together any ingredients in a well-balanced way. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"有田屋","offers":[{"title":"Default Title","offer_id":47767483121869,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy002.jpg?v=1748660705"},{"product_id":"sy003","title":"03. Saishikomi soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003_1.jpg?v=1722661939\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Dark-colored but not salty soy sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"It's a deep, shiny soy sauce, but it's not as salty as it looks,\" is what our customers say about this soy sauce. It's a re-brewed soy sauce that has been aged for a long time. It looks quite deep. When combined with the ingredients, it gives off a strong color, but it doesn't make the flavor too strong or salty, and instead adds a strong umami flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003_2.jpg?v=1722661939\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Curry Rice\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When it comes to secret ingredients in curry, there are coffee and chocolate. And there are various condiments that are added afterwards, such as sauce and mayonnaise. For those who like soy sauce, it may be a standard way of using it, but I think that adding soy sauce to curry is perfectly fine.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eServe the curry on a plate and enjoy it as is. Next, add a little soy sauce and let it soak in before enjoying. The richness and fullness of the soy sauce will bring out the depth of flavor and improve the taste of the curry. If you feel like instant curry is not satisfying enough, give this a try. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003_3.jpg?v=1722661939\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Vanilla Ice Cream\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e When vanilla ice cream is combined with re-brewed soy sauce, it often ends up with a mitarashi or caramel flavor, but this \"Saishikomi Shoyu\" is actually coffee flavored! It's sure to be a little different from other re-brewed soy sauces. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003_4.jpg?v=1722661939\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce is made by nature\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The brewer is Aritaya in Gunma Prefecture, a long-established company founded in 1832. The brewery values ​​carefully selecting ingredients and creating soy sauce that brings out the flavor of the ingredients \"in their natural state.\"\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003e\"Naturally brewed soy sauce made with whole soybeans,\" which is made by letting the naturally brewed mash sit for two years. They continue to protect their \"Saishikomi Soy Sauce,\" which is made by adding koji and fermenting and aging it for over a year. \"I can't forget the taste of the homemade soy sauce I had as a child, but it's hard to get back to that point,\" says president Yasutake Yuasa. I believe that sincere brewing is still taking place today in Joshu, a land of beautiful mountains and pure water. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"有田屋","offers":[{"title":"Default Title","offer_id":47767483154637,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy003.jpg?v=1748671022"},{"product_id":"sy004","title":"04. Hyakuju 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_1.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A long-established Akita store that makes soy sauce using only human eyes and hands, without relying on machines\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e You can't make good soy sauce without good koji... That's why making koji in winter is said to be the most important part of soy sauce production. Making koji using koji lids requires a lot of manpower and effort, as you have to rearrange hundreds of koji lids and loosen the koji inside by hand one by one.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eAt Ishimagoto Honten, the mountains of koji lids are still in use, and visitors are amazed at the museum-like sight. The roaster that roasts the wheat needed to make koji is a brick-built machine that has been in use since the Taisho era, and the heat source is coal! The storehouse and tools are also old and repaired, but they continue to be used with care. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_2.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A versatile, traditional dark soy sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e This dark soy sauce is naturally brewed in a huge wooden barrel of 30 koku (approximately 5,000 liters) using whole soybeans and wheat from Akita Prefecture. The soothing aroma that fills the air is the same as that found in Ishimagoto Honten's brewery, and the taste is strong yet refreshing, making it the ultimate traditional soy sauce! We recommend this as your first bottle of Shokunin Soy Sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_3.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Goes well with butter, such as on buttered potatoes or toast.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe classic potato butter recipe is made by washing the whole potato thoroughly, wrapping it in plastic wrap and putting it in the microwave for 3 minutes. All you have to do is put butter on top and pour soy sauce over it. The soy sauce used in the butter is always delicious and irresistible for potato lovers. The unexpected combination of soy sauce on toast is also not to be underestimated. The subtle aroma of soy sauce is added to the bread, and the synergistic effect with the butter creates an addictive taste that you will never be able to describe.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The smooth richness of the butter and the refreshing saltiness of Hyakuju are a perfect match. Why not try other butters? \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_4.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The classic vinegar and soy sauce for gyoza\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eI've tried a variety of vinegar and soy sauces to go with gyoza, but the vinegar and soy sauce made with dark soy sauce is the most reliable. Every brand has a good balance with the vinegar, and you can enjoy it without any discomfort. In particular, the vinegar and soy sauce made with Hyakuju has a unique aroma that makes the most of Hyakuju's unique aroma, and you won't feel unsatisfied even when paired with gyoza. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004_5.jpg?v=1722660938\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Rice cooked with ingredients that give off a nostalgic aroma\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The versatile Hyakuju can be used as a dipping or marinade, and you can also enjoy its wonderful aroma when used in cooking.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e White soy sauce or light soy sauce are also recommended for seasoned rice, but depending on the ingredients, you may want to use a stronger soy sauce flavor and enjoy the scorched rice. If you cook it in a clay pot, you'll be enchanted by the aroma that comes with the steam when you open the lid. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"石孫本店","offers":[{"title":"Default Title","offer_id":47767483187405,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy004.jpg?v=1748663811"},{"product_id":"sy005","title":"05. Miso Tamari 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005_1.jpg?v=1722662205\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A long-established Akita store that makes soy sauce and miso using only human eyes and hands, without relying on machines\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eYou can't make good soy sauce without good koji... that's why making koji in the winter is said to be the most important part of soy sauce production. Making koji in koji futa requires a lot of manpower and effort, as hundreds of koji futa are rearranged and the koji inside them is loosened by hand one by one. At Ishimagoto Honten, mountains of koji futa are still in use, and visitors are amazed at the museum-like sight.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The roasting machine that roasts the wheat needed to make koji is a brick-built machine that has been in use since the Taisho era, and the heat source is actually coal! The storehouse and tools have also become old and have been repaired, but they continue to use them with care. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005_2.jpg?v=1722662205\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Umami components of long-term aged, naturally fermented miso\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis amber-colored umami extract is made by adding rice malt and Okinawan Shima Mars to additive-free, naturally brewed miso made from rice and soybeans produced in Akita Prefecture, and then re-brewing. This is a valuable extract that is a concentrated version of the umami components of miso, and only about 10 liters can be extracted from 1,000 kg of miso. Because squeezing it with force would make it cloudy, it is bottled using a method called \"sugar bag hanging,\" which involves collecting only what drips out naturally without any pressure, resulting in a clear amber color.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e It contains less water than soy sauce, so it is very concentrated, low in salt, and has a mellow umami flavor and soft richness that will broaden the range of dishes you can use. It also blends in flavors better than soy sauce, so you can quickly and easily add authentic flavor to meat and fish. If you need more flavor, just add a little more to increase the richness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005_3.jpg?v=1722662205\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Just use it instead of soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFeel free to use it instead of soy sauce in ginger pork, fried rice, soup, etc. It has a lighter flavor than soy sauce, but still has a gentle, rich taste.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The easiest way to make instant soup is to pour hot water over dried wakame seaweed and gluten and add a little miso tamari. It's as simple as just pouring hot water over it, but you can make a delicious and elegant soup without any dashi. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005_4.jpg?v=1722662205\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Mix with mayonnaise and add to vegetables\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Miso tamari is also recommended when you want to enjoy the delicate flavor of vegetables. Simply mix mayonnaise and miso tamari to make a simple dipping sauce. Adding miso tamari to pumpkin salad, which uses mayonnaise, will add richness and a deep flavor to make it a higher-grade pumpkin salad. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"石孫本店","offers":[{"title":"Default Title","offer_id":47767483220173,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy005.jpg?v=1752462217"},{"product_id":"sy006","title":"06. Shokin Light Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_1.jpg?v=1722586660\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Shodoshima, the home of soy sauce, has 120 wooden barrels\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eShodoshima Island in Kagawa Prefecture is famous for its soy sauce production, with 17 soy sauce breweries lined up in a row. Shokin Soy Sauce has 120 cedar wooden barrels lined up, one of the largest in Japan. When you enter the brewery, you will be greeted by the soft, gentle, and pleasant aroma of soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e One thing that is particularly noteworthy about Shokin Shoyu is how the barrels are managed. When the various flavors of soy sauce are stirred, some of the flavors inevitably splash back, but at Shokin Shoyu, this is wiped away thoroughly. The floors and edges of the barrels are extraordinarily clean. \"Cleaning is hard work, but we do it because we want to make something that smells good,\" Fujii Yasuto says simply. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_2.jpg?v=1722586660\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A taste supported by passionate fans\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eShokin Shoyu's light soy sauce has a total nitrogen content, an indicator of umami, of over 1.5%, which is a high value by general standards. Shokin Shoyu does not brew light soy sauce and dark soy sauce separately, but instead separates the same batch of moromi into light and dark soy sauce based on the finish and brewing period. Therefore, even though it is a light soy sauce, it has a strong umami flavor, but it is not too overpowering and brings out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_3.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Udon soup that brings out the flavor of the dashi\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe first thing you should try with Usukuchi Soy Sauce is udon soup. You can easily make udon soup by diluting noodle soup, but if you make it from scratch, you might like udon even more. Just put dashi, soy sauce, mirin and a little salt in a pot and bring it to a boil. If you use light soy sauce, you can make Kansai-style udon that makes the most of the flavor of the dashi. With simple ingredients, you'll want to drink up every last drop of udon soup. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_4.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Colorful Nikujaga (beef and potatoes)\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e We are often consulted by customers who say, \"My stews always taste the same.\" For those who usually make Nikujaga with dark soy sauce, we recommend trying a stew that makes the most of the colors and dashi stock of the ingredients using a light soy sauce base.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThis is especially recommended when you buy some good quality beef. The soy sauce flavor is subtle, and the umami of the beef stands out, and you can also taste the sweetness of the vegetables. If you use light soy sauce, the color will be light, but it will add a solid depth and umami like dark soy sauce. This is an easy-to-use bottle even for beginners to light soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_5.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The classic scallop butter is also light in flavor.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Fry scallops in butter and add a splash of soy sauce in the frying pan. This is a classic way to eat scallops, and you can imagine what it tastes like, but by using light soy sauce, you can bring out the sweetness of the scallops themselves while still being able to enjoy the richness of the butter. Light soy sauce is subtle but still has a strong umami flavor, so you won't even notice the fishy smell of the scallops. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"正金醤油","offers":[{"title":"Default Title","offer_id":47767483252941,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006.jpg?v=1748670040"},{"product_id":"sy007","title":"07. Nihonichi Soy Sauce Ichiban Shibori 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_1.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A soy sauce brewery with over 220 years of history\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIt is not uncommon for soy sauce breweries to be over 100 years old, but breweries that are over 200 years old are quite rare. The factory underwent a major renovation in 2017. The raw material processing and pressing processes are now kept clean and well-managed in line with modern hygiene standards, but the pillars and beams remain the same as they were in the past.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Of course, the wooden barrels are still the same as they were made between the Meiji and early Showa periods, and the fermentation process is still the same, with natural fermentation. The fermentation process is carried out according to the natural climate and seasonal temperature changes, allowing tradition and modernity to coexist on the premises. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_2.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce worthy of the title \"Japan's No. 1\"\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis organic soy sauce is certified by OCIA Japan, the Japanese Agricultural Standards Registration and Certification Agency, and is made 100% from organic soybeans and wheat from Hokkaido, which are said to be as precious as diamonds due to the extremely low domestic production. It has a rich flavor, and the first impression is that it has a strong, robust taste, but once you taste it, you will find it has a mellow taste with a mellow saltiness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_3.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For simmered or fried dishes\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Nihonichi Shoyu Ichiban Shibori is a slightly richer flavor that is recommended for adding to stews and stir-fries. Add a splash of soy sauce to finish off a stir-fry. The aroma of the heated soy sauce and the umami flavor that combines with the oil will soak into the ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007_4.jpg?v=1722661223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Pudding with soy sauce and sea urchin flavor?!\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you pour soy sauce on pudding, it turns into sea urchin. I'm sure many of you have heard this story. If you've tried it with regular soy sauce but it didn't taste like it at all, we recommend you try Nihonichi Shoyu Ichiban Shibori.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e If you add the caramelized parts, soy sauce and wasabi, and mix well, you'll get a rich sea urchin flavor! Please give it a try! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"岡直三郎商店","offers":[{"title":"Default Title","offer_id":47767483285709,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy007.jpg?v=1748667996"},{"product_id":"sy008","title":"08. Nihonichi Soy Sauce, Two-Stage Preparation, 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_1.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A soy sauce brewery with over 220 years of history\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It is not uncommon for soy sauce breweries to be over 100 years old, but breweries that are over 200 years old are quite rare. The factory underwent a major renovation in 2017. The raw material processing and pressing processes are now kept clean and well-managed in line with modern hygiene standards, but the pillars and beams remain the same as they were in the past.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eOf course, the wooden barrels are still the same as they were made between the Meiji and early Showa periods, and the fermentation process is still the same, with natural fermentation. The fermentation process is carried out according to the natural climate and seasonal temperature changes, allowing tradition and modernity to coexist on the premises. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_2.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Re-brewed soy sauce made with organic domestic ingredients\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Nihonichi Shoyu Nidan-shu-komi is an organic soy sauce certified by OCIA Japan, the Japanese Agricultural Standards Registration and Certification Agency, and is made from 100% domestically produced organic soybeans and organic wheat. The first pressed kiage is made from domestically produced organic whole soybeans and wheat, which are fermented and matured, and the same koji is added again to the resulting organic re-brewed soy sauce, which is fermented and matured for two years, allowing you to enjoy the luxurious umami and rich flavor that comes from twice the usual amount of ingredients and time. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_3.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Rich re-brewed soy sauce goes well with meat dishes\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAmong the re-brewed soy sauces, Nihonichi Soy Sauce, which is especially rich in flavor, is a perfect match for meat. For beef bowls, pork bowls, and chicken bowls. For stews, you can make it with regular soy sauce and add a small amount at the end to enhance the flavor. Let the flavor soak in thoroughly and enjoy the harmony of the flavor of the meat and soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008_4.jpg?v=1724564223\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Make your everyday sashimi and sushi a little more luxurious\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you are using it as soy sauce to pour over oily or red fish, it is recommended. Try it out with sashimi or sushi that you usually buy at the supermarket. It has a rich yet mellow flavor with a well-rounded saltiness, which brings out the umami of oily fish.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"岡直三郎商店","offers":[{"title":"Default Title","offer_id":47767483318477,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy008.jpg?v=1748671090"},{"product_id":"sy009","title":"09. Gorobei soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy009_1.jpg?v=1722661543\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A brewery in Akiruno, Tokyo that uses wooden barrels\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eKondo Brewery is the only brewery in Tokyo that uses domestically produced whole soybeans and wheat and is aged for a year in cedar barrels. Gorobei Soy Sauce was created by Kondo Isao, the third-generation owner of Kondo Brewery, who is essential to the creation of Shokunin Soy Sauce, by gathering the best of soy sauce-making techniques handed down through the generations. The characteristic of Gorobei Soy Sauce is that it uses as little salt water as possible during the preparation process.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Normally, about 120% salt water is added to the soybeans and wheat ingredients, but Gorobei Soy Sauce uses less than 100% salt. It contains less water than usual, and is at the lowest concentration that can be stirred.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Because it is in a thick state, it takes time and effort to stir, and the amount of soy sauce that can be extracted is reduced, but the umami of the soy sauce is concentrated. It is not too salty and has a clean, crisp taste, so it is a dark soy sauce that can be used for anything, such as pouring soy sauce over food. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy009_2.jpg?v=1722661543\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Enjoy soy sauce with this dressing\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eGorobei Soy Sauce is versatile as a dipping sauce, but if you want to take the extra step and use it as a dressing, we recommend it. Japanese-style dressings that allow you to enjoy the taste of soy sauce will make seasonal vegetables even more delicious. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy009_3.jpg?v=1722661543\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Cooking with heat gives a clean, fragrant taste\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e There are probably very few people who don't like the delicious aroma that comes from the heat of soy sauce. For example, yakisoba is great with the classic sauce flavor, but the light soy sauce flavor is also quite good. The yakisoba made with minced meat has a nostalgic taste that reminds me of elementary school lunches. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy009_4.jpg?v=1722661543\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Cucumber with sesame oil\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe crunchy texture of cucumbers will make you addicted to the taste, and you won't be able to stop eating these pounded cucumbers. Just pound the cucumbers with a rolling pin, toss them in a sauce made from sesame oil, soy sauce, salted kelp, and grated garlic, and add roasted sesame seeds at the end. The clean, crisp flavor of Gorobei soy sauce blends well with the sesame oil, salted kelp, and garlic to create a well-balanced dish. Using fragrant sesame oil will give it an even richer flavor... It's easy to make, so it's perfect as a snack. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy009_5.jpg?v=1722661543\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A slightly unusual way to use it\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eA customer recommended a way to use soy sauce on toast. When I actually made it, the subtle aroma of soy sauce was added, and I realized how great the synergy with butter is. Come to think of it, the compatibility of these two ingredients has been proven in dishes such as buttered potatoes. Even though I usually eat rice for breakfast, I'm addicted to this and want to eat it again and again. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"近藤醸造","offers":[{"title":"Default Title","offer_id":47767483351245,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy009.jpg?v=1748668086"},{"product_id":"sy010","title":"10. Yuzu Ponzu 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy010_1.jpg?v=1725514209\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Tokyo's only brewery\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Making soy sauce in Tokyo?!\" You may be surprised, but the only brewery making soy sauce in Tokyo is Kondo Brewery in Akiruno City. Blessed with nature, including the clear Akigawa River, the foothills of the lush Tama mountains, clean air and delicious water, Akiruno City seems to be well suited to making soy sauce.\u003cbr\u003e\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThe brewery also sells its products directly to customers. As it is easily accessible from the city center, many people make the effort to visit the brewery to purchase soy sauce, and it really feels like the brewery is surrounded by a large number of fans. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy010_2.jpg?v=1725514209\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Ponzu sauce with the refreshing citrus flavor of yuzu\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Kondo Brewery in Tokyo makes authentic yuzu ponzu sauce, made by adding plenty of yuzu juice to honjozo soy sauce. With its refreshing yuzu aroma and moderate acidity, ponzu sauce is very versatile and can be used in a wide range of dishes, from hotpots and tofu to salads and dumplings. I think this is a ponzu sauce that anyone who likes yuzu will love. In fact, some customers buy it in bulk every time, saying, \"I love yuzu, so this is the only ponzu sauce I use.\" \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy010_3.jpg?v=1725514209\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e We compared Mugen Hakusai with three types of ponzu sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eYou can eat a surprising amount of Chinese cabbage with the Infinite Chinese Cabbage. We tried it with a recipe that also included mayonnaise, tuna, and bonito flakes. When comparing three types of ponzu, the most popular among our staff was \"Yuzu Ponzu\". The sweetness of the Chinese cabbage and the gentle aroma of yuzu at the end are very pleasant, and it's refreshing, so it feels infinite! Please try it when you want to eat a lot of vegetables. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy010_4.jpg?v=1725514209\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Refreshing tuna steak with ponzu sauce\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e How about trying it this way once in a while? Marinate the tuna fillets in soy sauce and sake to season them, then lightly grill them. The fillets were cut thick, so they looked substantial. Adding ponzu sauce makes it refreshing. I like the garlicky butter and soy sauce flavor, but sometimes you just want something lighter. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy010_5.jpg?v=1725514209\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eEnjoy the scent of yuzu and myoga\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Yuzu ponzu\" is full of fruit juice and has a wonderful aroma. A simple recipe that makes the most of this characteristic is steamed pork with myoga ginger and ponzu. It is a recipe that is especially great in the summer, as it requires only two ingredients and does not require cooking. The refreshing aroma of plenty of myoga ginger and \"yuzu ponzu\" is irresistible.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"近藤醸造","offers":[{"title":"Default Title","offer_id":47767483384013,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy010.jpg?v=1748672255"},{"product_id":"sy011","title":"11. Raw soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy011_1.jpg?v=1722661735\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The famous sacred water of Hayachine is used in the preparation\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis raw soy sauce is made using the finest ingredients grown in the nature of Iwate Prefecture, such as whole Nanbu Shirome soybeans and Nanbu wheat from Iwate Prefecture, and very carefully selected water. The water is the \"Hayachine sacred water,\" an underground water that is created by melting snow from the foot of Mt. Hayachine, one of Iwate Prefecture's highest peaks, permeating the mountainside over many years and filtering. It has a mellow taste and is full of minerals, especially magnesium, as it is pumped up from 150 meters underground.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Furthermore, by adding rice koji produced in Iwate Prefecture, it has a full-bodied taste with a strong umami flavor and a natural sweetness of rice in the soy sauce. It has received the \"Iwate Prefecture Hometown Certification,\" which is given to quality products made in the prefecture using local ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy011_2.jpg?v=1722661735\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Matured in wooden barrels that have been passed down since the Meiji era\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe soy sauce brewery is lined with traditional wooden barrels, and the soy sauce is aged in the natural temperatures of spring, summer, autumn, and winter. During the fermentation period, the ingredients are stirred together, and although in recent years the most common method is to use machines to pump air into the soy sauce, Sasanaga Brewery continues to do this by hand using a paddle.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Because the barrels are so large, each stirring takes well over an hour, which is extremely hard work, but they continue to do it by hand because it allows them to communicate with the mash slowly and promote fermentation. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy011_3.jpg?v=1722661735\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For boiled fish\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWe recommend using raw soy sauce when stewing white fish, whose plump flesh is plump and shiny, making it appetizing. The rich broth with a strong umami flavor and a hint of rice sweetness soaks into the fatty white fish, making the fluffy, soft flesh melt in your mouth. If you use mirin, which is so flavorful you can drink it as is, it will have a clean, refined sweetness even without sugar, but if you like it sweeter, you can add sugar. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy011_4.jpg?v=1722661735\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Add natural sweetness to soups\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Raw soy sauce is not too dark in color and has a strong flavor, making it easy to use in soups and broths. The natural sweetness of the rice gives the whole dish a mellow and gentle flavor. Please try it with a kenchinjiru soup with lots of ingredients! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"佐々長醸造","offers":[{"title":"Default Title","offer_id":47767483416781,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy011.jpg?v=1748668215"},{"product_id":"sy013","title":"13. Butter rice soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013_1.jpg?v=1722662913\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013_1.jpg?v=1722662913\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A long-established soy sauce brewery with 190 years of history\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAriya has been making soy sauce using traditional natural fermentation methods for over 170 years since 1832. Using only whole soybeans from Akita, wheat from Gunma, and raw salt from Australia, the soy sauce is fermented and aged slowly in a storehouse for about three years (two years for dark soy sauce, three years for re-brewed soy sauce). \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013_2.jpg?v=1722662913\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013_2.jpg?v=1722662913\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Butter soy sauce, a special soy sauce for rice that has been loved by soy sauce brewers for generations\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eButter rice soy sauce is a soy sauce specially formulated and adjusted to make the nostalgic butter soy sauce rice taste even better. \"Butter is an animal fat, so I don't think it goes well with seafood dashi soy sauce,\" says President Yuasa of Ariya. The dark soy sauce is made from 100% domestic whole soybeans, and is combined with mirin and cooking sake to bring out the saltiness of the butter and the sweetness of the rice to the fullest. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013_3.jpg?v=1722662913\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013_3.jpg?v=1722662913\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First of all, butter and soy sauce rice\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eButter and soy sauce rice is said to be the ultimate lazy meal, but because it is simple and straightforward, it is something you want to be particular about. Many people try using a different brand of rice, a particular butter, or a special soy sauce. Put butter on hot rice, pour butter and soy sauce over the melted butter, and stir vigorously to create the aroma of a good old-fashioned dinner table. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013_4.jpg?v=1722662913\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013_4.jpg?v=1722662913\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e This is also a sure thing! Buttered corn\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eButtered rice soy sauce is a guaranteed match with butter, making buttered corn the perfect accompaniment to dishes or as a snack. The mellow soy sauce is not too salty, and the sweetness of the corn combined with the aroma of the soy sauce will make you feel happy. In my house, we often eat this on toast spread with mayonnaise. Buttered rice soy sauce goes well not only with rice but also with bread! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013_5.jpg?v=1722662913\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013_5.jpg?v=1722662913\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Also recommended for meat dishes\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eButter rice soy sauce, a blend of Japanese whole soybean soy sauce, mirin, and cooking sake, is a versatile condiment. My favorite and most often made dish is onion sauce, which goes great with pork. Heat butter in the same frying pan as the pork, fry the onion, add water or sake and butter rice soy sauce, and bring to a boil. For adults, you can also add grated garlic. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"有田屋","offers":[{"title":"Default Title","offer_id":47767483482317,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy013.jpg?v=1748672334"},{"product_id":"sy016","title":"16. Pale purple 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016_1.png?v=1749191974\"\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA new relationship with soy sauce given to me by Pale Purple\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e My name is Mouri and I used to work at Matsuya Ginza store.\u003c\/p\u003e\n\n\u003cp\u003e The one that made me fall in love with soy sauce was \"Awamurasaki.\"\u003c\/p\u003e\n\n\u003cp\u003e I was born and raised in Tokyo, and I've never liked soy sauce since I was a child. The reason is simple: I thought it was spicy and had a strong flavor. At the time, I only knew so-called national brand soy sauce, and thought that was all there was to soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eThen, about 10 years ago, I came across Shokunin Shoyu and realized for the first time that soy sauce isn't spicy and can have a mild flavor!\u003c\/p\u003e\n\n\u003cp\u003e It was \"Awamurasaki\" that gave me this feeling. This encounter completely changed the way I think about soy sauce. \u003c\/p\u003e\n\n\u003c!-- notionvc: 7c2ec128-976b-48ee-a66d-a5de5521790d --\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016_1.jpg?v=1722585002\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eA new light soy sauce born from tradition\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The manufacturer, Suehiro Soy Sauce, was founded in 1879. The building, constructed during the Taisho period, blends beautifully into the old townscape of Tatsuno City, Hyogo Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e In fact, the origin of this \"Pale Purple\" was a request that was brought to us around 1965.\u003c\/p\u003e\n\n \u003cp\u003e\"I want you to make soy sauce without additives,\" said the client who visited us, bringing with him domestically produced soybeans and wheat. Although we were able to secure the ingredients, the mainstream method of soy sauce production at the time was to use defatted soybeans and add additives. A request for \"additive-free soy sauce using domestic ingredients\" was not easily accepted.\u003c\/p\u003e\n\n\u003cp\u003e However, Suehiro Soy Sauce faced this difficult problem head-on. They reviewed their production methods from scratch and went through repeated trial and error over and over again. These efforts have paid off, and now Suehiro Soy Sauce is one of the few breweries in the country that produces \"naturally brewed light-colored, light-tasting light soy sauce,\" earning it a deep trust.\u003c\/p\u003e\n\n\u003cp\u003e Furthermore, a major turning point came for the soy sauce industry.\u003c\/p\u003e\n\n \u003cp\u003e\"There was a time when we considered streamlining, but there was no way we could become a miniature version of the major companies. No, instead, we wanted to put more effort into making delicious food,\" said President Takuya Suehiro.\u003c\/p\u003e\n\n\u003cp\u003e So, what will we create?\u003c\/p\u003e\n\n\u003cp\u003e At the time, consumption of light soy sauce was on the decline, and in some areas, many people were unfamiliar with it.\u003c\/p\u003e\n\n\u003cp\u003e I spent every day thinking, \"What can we do to get more people to pick up light soy sauce?\"\u003c\/p\u003e\n\n\u003cp\u003e One day, the president happened to see a customer at a restaurant sprinkling salt on his food.It was a casual scene, but it held a clue.\u003c\/p\u003e\n\n \u003cp\u003e\"I saw someone at a restaurant sprinkling salt on their food before serving it. It's a simple sight, isn't it? But eating it with salt really brings out the flavor of the ingredients. Ah, that's right. Light soy sauce has a strong salty taste and little umami. Could this be the soy sauce that best allows you to taste the flavor of the ingredients?!\"\u003c\/p\u003e\n\n\u003cp\u003e This is how \"Awanmurasaki\" was born. A new type of light soy sauce that is delicious when poured over the sauce. Born from a combination of tradition and challenge, this bottle is truly a new proposal for the next light soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c!-- notionvc: 03f64127-a293-4bb3-b25a-70aea4a08455 --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016_2.png?v=1749191974\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eThe mellowness created by rice koji\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e First, let's talk about light soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e As the name suggests, it is characterized by its light color, but in fact it is slightly saltier than koikuchi, which is why the word \"light\" is not used.\u003c\/p\u003e\n\n \u003cp\u003eThe ingredients are the same as dark soy sauce, with soybeans and wheat in a 1:1 ratio. It has a well-balanced soy sauce flavor, but because it is aged for a short period of time, it has a light color and taste.\u003c\/p\u003e\n\n\u003cp\u003e It's perfect for dishes where you want to show off the color of the ingredients or add a touch of saltiness. For example, it's recommended for dishes where you want to bring out the flavor of the ingredients and the umami of the dashi stock, such as simmered dishes and udon soup.\u003c\/p\u003e\n\n\u003cp\u003e Among these light soy sauces, \"Awanemurasaki\" is a bit special.\u003c\/p\u003e\n\n\u003cp\u003e The rice koji is added directly to naturally brewed light soy sauce. The gentle sweetness of the rice koji makes the saltiness less than regular dark soy sauce, resulting in a very mellow flavor.\u003c\/p\u003e\n\n \u003cp\u003eFurthermore, the aroma is very mild, a characteristic of Suehiro Soy Sauce, the brewery behind \"Awamurasaki.\" It has a gentle fragrance that doesn't overpower the soy sauce flavor, and gently brings out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016_3.png?v=1749191974\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRecommended uses for pale purple\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e My recommendations are to use it on white fish sashimi, cold silken tofu, shumai, and eggs or rice when you have a strong umami egg. Of course, it's OK to use it in cooking, but because the salt concentration is slightly different from regular light soy sauce, the amount listed in the recipe may not be right for you. In that case, try adjusting the amount with a little salt. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016_4.png?v=1749191974\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eBrings out the sweetness and umami of the white meat\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e The most frequently asked question in store is, \"Which soy sauce do you recommend for sashimi?\"\u003c\/p\u003e\n\n \u003cp\u003eOf course, our dark soy sauce is well-balanced, so it goes perfectly with sashimi. However, if you've come all the way to Shokunin Shoyu, we want you to enjoy the deliciousness of your sashimi even more.\u003c\/p\u003e\n\n\u003cp\u003e So what I would like to recommend is to use different types of soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e Light soy sauce is perfect for white fish sashimi. Try pairing \"Asanagi\" with delicately flavored seafood such as sea bream, flounder, sweet shrimp, and scallops.\u003c\/p\u003e\n\n\u003cp\u003e With dark soy sauce, the soy sauce flavor tends to be too strong, but \"Awamurasaki\" has a gentle aroma and mellow taste that subtly brings out the sweetness and umami of the ingredients.\u003c\/p\u003e\n\n\u003cp\u003e I was particularly shocked by the sweet shrimp. \"Sweet shrimp are really sweet...!\" I don't think I'd ever be able to eat white meat sashimi again if it weren't for \"Awamurasaki.\"\u003c\/p\u003e\n\n \u003cp\u003eBy the way, for red meat sashimi, we recommend using rich re-brewed soy sauce or tamari soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 8be775e6-45ff-4ab3-b7f4-d9d8a0ee3c8a --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 6862f676-c2d9-4120-bd60-4a10dbf806ca --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016_3.jpg?v=1722585001\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eRegular silken tofu or delicious silken tofu\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Silken tofu is smooth and melts in your mouth the moment you put it in your mouth. The softness of silken tofu is brought out by the softness of \"Pale Purple.\"\u003c\/p\u003e\n\n\u003cp\u003e It is also recommended to use different soy sauces for hiyayakko. Just like you use different soy sauces for white and red sashimi, using different soy sauces for silken and firm hiyayakko will make it even more delicious.\u003c\/p\u003e\n\n\u003cp\u003e \"Awamurasaki\" does not have an overpowering soy sauce flavor, allowing you to fully enjoy the natural sweetness of silken tofu. Another key point is that it pairs well with both regular silken tofu and delicious silken tofu.\u003c\/p\u003e\n\n \u003cp\u003eIn fact, there's an interesting way to use it that a customer told us about. One customer said, \"I want to drink soy milk, but I don't like the unique smell and taste,\" and when they tried adding a little bit of \"Awamurasaki,\" it became much easier to drink.\u003c\/p\u003e\n\n\u003cp\u003e I love soy milk on its own, but when I add \"Awamurasaki\" to it, it has a gentle flavor that's almost like \"drinkable tofu.\" The gentle aroma of \"Awamurasaki\" gently envelops the soy milk.\u003c\/p\u003e\n\n\u003cp\u003e This is an arrangement that even those who don't like soy milk should definitely try. \u003c!-- notionvc: 725d8bdc-0f7a-4d29-8ae8-6dfe31b3863b --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016_5.png?v=1749191974\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eThe new relationship between shumai and soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Shumai is one of my top five favorite foods.\u003c\/p\u003e\n\n\u003cp\u003e My favorite is the large shumai stuffed with pork that I can find in the chilled section of the supermarket. I don't like spicy food, so my standard way to eat it is simply with soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eYou've probably noticed by now, right? Yes, this is where pale purple comes in!\u003c\/p\u003e\n\n\u003cp\u003e The shumai is not overpowered by the soy sauce flavor, and the mild saltiness brings out the sweetness of the pork. With one bite, the meat juice oozes out, and the sweetness and umami fill your mouth. It doesn't feel salty at all.\u003c\/p\u003e\n\n\u003cp\u003e I eat shumai quite often, so I've tried other light soy sauces. Of course, they're all delicious, but I can confidently say that the one that best brings out the flavor of the shumai itself is \"Awamurasaki.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016_6.png?v=1749191974\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe best of both worlds! Raw egg on rice\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e When you have a delicious egg on hand, you can have raw egg on rice. On such a special morning, be sure to try using \"Awamurasaki.\"\u003c\/p\u003e\n\n \u003cp\u003eThere's a reason why I wrote \"when you can get hold of eggs with a strong umami flavor\" instead of \"egg on rice.\" Many people usually enjoy egg on rice with regular eggs, but if you come across a special egg that makes you think, \"This is it...!\", then it's time for \"Pale Purple.\"\u003c\/p\u003e\n\n\u003cp\u003e Eggs have a strong umami flavor, so rather than adding soy sauce, eating them with a mild saltiness really brings out the sweetness of the eggs themselves. It's similar to how salting watermelon brings out the sweetness.\u003c\/p\u003e\n\n\u003cp\u003e You might think, \"Well, salt would be fine too,\" but Usanagi has a gentle soy sauce aroma that salt doesn't have. The gentle umami of soy sauce, its mellow saltiness, and the soft, spreading aroma really bring out the flavor of the eggs.\u003c\/p\u003e\n\n \u003cp\u003eBecause the flavor isn't too strong, you can fully enjoy both the taste of the egg and the \"Awa-Murasaki\" flavor. This exquisite balance is the secret to this delicious egg rice dish!\u003c\/p\u003e\n\n\u003cp\u003e So, what would happen if you used pale purple eggs when making regular eggs on rice?\u003c\/p\u003e\n\n\u003cp\u003e Of course, it's not that it doesn't go well with the soy sauce, but your first impression might be that it's a little lacking. \"Awamurasaki\" is not a very assertive soy sauce, so if the umami of the egg isn't strong enough, it can come across as too mild.\u003c\/p\u003e\n\n\u003cp\u003e Therefore, I think that pairing regular eggs with dark soy sauce, which has a strong umami flavor, or dashi soy sauce, which has dashi and sweetness, will make them taste more balanced and delicious.\u003c\/p\u003e\n\n\u003cp\u003e That's why I recommend \"Awamurasaki\" for \"rice with raw egg on top\" when you have eggs with a strong umami flavor.\u003c\/p\u003e\n\n \u003cp\u003eAnd, as someone who has eaten countless Pale Purple eggs on rice, I would like to recommend an alternative: Egg on rice with cream cheese!!\u003c\/p\u003e\n\n\u003cp\u003e The key is to mix the cream cheese, torn into bite-sized pieces, with the warm rice first, then let it melt a little before topping with the egg and finishing with a drizzle of \"Awamurasaki.\" The richness and tartness of the slightly melted cream cheese, the mellowness of the egg, and the gentle aroma and umami of \"Awamurasaki\" combine to create a rich, creamy texture and a fluffy, mellow flavor. It combines the best of both Japanese and Western styles. The aroma of \"Awamurasaki\" is important, so add it little by little. This creates a slightly luxurious and special egg-on-rice dish. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 072f6edd-34c1-4fb0-8132-8b3ab3ef6115 --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"末廣醤油","offers":[{"title":"Default Title","offer_id":47767483777229,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy016.jpg?v=1749543104"},{"product_id":"sy017","title":"17. Kyotanba Rokuemon Black Soybean Miso Tamari 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017_1.jpg?v=1722663521\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Highly fragrant, with a mellow sweetness and rich flavor\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIt is made with a blend of over 30% naturally brewed black bean miso tamari from Katayama Shoten in Kameoka, Kyoto. It is made by adding plenty of the finest rice koji made using a unique traditional technique to the top-quality Tamba black beans, and then aging it carefully for a year.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e By blending this miso tamari with naturally fermented soy sauce made from domestic whole soybeans and wheat, we have created a soy sauce that is fragrant, mellow, and sweet with a rounded saltiness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017_2.jpg?v=1722663521\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For steaks and meat dishes\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e This is especially recommended for days when you feel like treating yourself to a luxurious steak. When poured over a beautifully marbled sirloin steak, the richness and mellowness of the soy sauce will bring out the natural umami and sweetness of the meat. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017_3.jpg?v=1722663521\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Beef bowl and meat and potatoes\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWhen you want the umami of soy sauce, but not too strong or strong, and want to create a dish that brings out the umami of the ingredients. It goes particularly well with beef bowls and meat and potatoes, and if you have some good mirin, you might be surprised at the finished product and ask yourself, \"Did you really make that yourself?\" \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017_4.jpg?v=1722663521\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Seasonal horse mackerel, mackerel and yellowtail sashimi\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Rokuemon, which goes well with fatty meat, also goes well with fatty fish. When poured over sashimi or sushi made from blue fish such as horse mackerel, mackerel, and yellowtail, which are in season and have delicious rich fat, the soy sauce melts into the fat and the umami of the fish spreads in your mouth. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"末廣醤油","offers":[{"title":"Default Title","offer_id":47767483809997,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy017.jpg?v=1752548388"},{"product_id":"sy018","title":"18. Tatsuno Honzukuri Usukuchi 100ml","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy018_1.jpg?v=1722586960\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A classic recommended for first-timers\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWe often get asked in stores, \"I've never used light soy sauce before, which one do you recommend?\" Light soy sauce is probably familiar to people from the Kansai region, but for those who don't use it regularly, it can be hard to know what it tastes like and difficult to try. For those people, we recommend Tatsuno Honzukuri Light Soy Sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e This is the orthodox light Kansai soy sauce, with a beautiful pale color and a refreshing saltiness.It does not overpower but rather brings out the flavor of the ingredients, so it can be paired with anything to perfectly fulfill its role as a light soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy018_2.jpg?v=1722586960\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce made in Tatsuno, a castle town surrounded by history and nature\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eTatsuno, located at the northernmost part of the Harima Plain, is blessed with the mild climate unique to the Seto Inland Sea and is a town with a rich natural landscape with plenty of greenery remaining.The Ibo River, which flows through the center of the town, is known as a clear stream where many ayu fish swim up in the summer.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e This underground water is \"soft water\" with little iron, making it ideal for making soy sauce. The light soy sauce made using this water retains the vivid colors of the ingredients, making it an essential ingredient in Japanese cuisine.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The history and techniques of soy sauce production in Tatsuno have been passed down from brewery to brewery by the skills of artisans, and Suehiro Soy Sauce continues to produce soy sauce every day by incorporating new techniques and knowledge while preserving the methods passed down from its many predecessors, and working with the \"brewery-living yeast\" that has lived in the brewery for many years and helps create the brewery's unique flavor and aroma. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy018_3.jpg?v=1722586960\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First, the rolled omelet\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eLight soy sauce, which brings out the flavor of the dashi and makes it look delicious, is essential for rolled omelets. The refreshing, traditional Tatsuno Honzukuri Usukuchi soy sauce brings out the delicate flavor of the dashi and eggs, giving them a beautiful yellow color. Light soy sauce has a slightly higher salt concentration and is quite salty if you taste it as is, but a small amount is enough to bring out the saltiness. Light soy sauce is essential for dishes where color is important. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy018_4.jpg?v=1722586960\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Also great for simmered dishes and stews\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Nibitashi, where the broth is absorbed into the soft, melt-in-your-mouth eggplant, is a quick and convenient dish to make when you want one more dish. When made with Tatsuno Honzukuri Usukuchi Soy Sauce, it creates a nibitashi dish that has a refreshing soy sauce flavor, brings out the umami of the dashi stock, and also has the sweetness of sugar. It's also useful for simmered dishes where you want to make the most of the color of the vegetables and the flavor of the dashi stock. The elegant finish will make you feel like a skilled cook. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"末廣醤油","offers":[{"title":"Default Title","offer_id":47767483842765,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy018.jpg?v=1748670138"},{"product_id":"sy019","title":"19. Plum soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019_1.jpg?v=1722668321\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A brewery full of commitment\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Okubo Brewery in Matsumoto City, Nagano Prefecture, is a small brewery that is packed with the utmost attention to detail.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The raw materials area is piled high with soybeans, wheat, salt, and rice, all with their origin and grade clearly marked. There are a variety of graded brands, including local Nagano soybeans such as \"Tsubuhomare,\" \"Ginrei,\" and \"Tachinagaha,\" Aomori's \"Okushirome\" and \"Ryuho,\" Niigata's \"Enrei,\" and more, as well as Gifu, Ishikawa, Yamagata, and more. The salt is also domestically produced, and is \"Shima Mars\" from Okinawa.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eTheir commitment doesn't end with the ingredients. When I went to tour the brewery, I could tell at a glance that this was different from any other soy sauce brewery I had seen before. The outside of the barrels was a beautiful dark brown and shiny. This was because they were coated with lacquer, and the brewer explained, \"Soy sauce is made by microorganisms. Some of them are bad, so I want to only value the microorganisms that live inside the barrels.\" By coating the barrels with lacquer, they prevent bacteria from attaching, and by embedding tons of charcoal in the floor and walls, they are thorough in preventing moisture from building up, so there is no moldy smell that is common in old breweries. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019_2.jpg?v=1722668321\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Red plum vinegar made with Ryujin plums from Wakayama Prefecture\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe only ingredients are red plum vinegar, soy sauce, and mirin. The red plum vinegar used is made from Ryujin plums from Wakayama Prefecture, a member of the \"Association for Proper Taste Creation,\" and is full of Okubo's unique attention to quality ingredients. The umeboshi are made from green plums grown without pesticides or chemical fertilizers, and are full of citric acid, resulting in traditional sour umeboshi, without the use of food additives or chemical seasonings.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e It is made with Okubo Brewery's soy sauce (Kodai no Hishio) as a base, seasoned with red plum vinegar and mirin, so it is not too salty or sour, and has a gentle taste that simply retains the flavor of the ingredients. It has a nice aroma, so you can use it as a dressing for salads or on grilled fish. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019_3.jpg?v=1722668321\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e If you love plums, here's a great way to eat them.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis is the way to eat it that was introduced in the Kinki Kids' Bun Bun Boon segment \"Soy sauce to go with rice.\" All you have to do is pour the plum soy sauce directly onto warm rice. You'll feel the presence of the plum and the strong aroma, to the point that you'll wonder if there's a plum inside. You can also enjoy the aroma even more by mixing the plum soy sauce with bonito flakes before putting it on top of the rice. Of course, you can also use it as a rice ball filling! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019_4.jpg?v=1722668321\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Refreshing salt ramen and cold Chinese noodles\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e A slightly unusual way to use it is to add a little to instant salt ramen. The refreshing sourness it adds to the soup is addictive, and it's refreshing even on hot summer days.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Similarly, when it comes to noodles, you can also use it as a sauce for homemade chilled Chinese noodles. With a subtle plum flavour, you can enjoy chilled Chinese noodles that are a little different from the usual. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"大久保醸造店","offers":[{"title":"Default Title","offer_id":47767483875533,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy019.jpg?v=1750557706"},{"product_id":"sy020","title":"20. Kazusamurasaki Whole Soybean Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy020_1.jpg?v=1722668716\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy020_1.jpg?v=1722668716\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eThe only brewery in Chiba Prefecture that still uses traditional natural fermentation methods\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e For 190 years since our founding in the fifth year of the Tenpo era at the end of the Edo period, we have been producing soy sauce using natural fermentation without artificial temperature control in the Boso region of Chiba Prefecture, which is blessed with a warm climate and high-quality water.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Chiba Prefecture is the largest soy sauce producer in Japan, with three of the top five soy sauce companies, Kikkoman, Yamasa, and Higeta. In 1933, there were more than 400 soy sauce makers in Chiba Prefecture, but today there are just over 10 soy sauce brewers that make their own soy sauce, meaning that only 3% of the breweries remain in the 80 years since.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Miya Soy Sauce has continued to exist because it has been chosen by Tokyo's quality-conscious people both before and after the war. \"I want people to feel that it is delicious, without any reason. I don't want people to buy additive-free or naturally brewed soy sauce because it 'seems safe,' but because it is delicious and I can't have anything else,\" says President Keiichiro Miya with confidence. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy020_2.jpg?v=1722668716\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy020_2.jpg?v=1722668716\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eA traditional dark sake with a good balance of flavor and aroma.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The clean saltiness, soft aroma, and not-too-strong color make this soy sauce a well-balanced, traditional flavor! There are many different techniques used to create this traditional flavor, and it is said that the hygiene management of the moromi affects the aroma of the soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When the moromi gets on the inside of the barrel while mixing, it is carefully scraped off to clean it. Also, while most soy sauce breweries have floors that are exactly the same height as the barrels, Miya Shoyu intentionally makes them uneven. This is to prevent the moromi from spilling onto the floor and to keep the floor always clean.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Inside the brewery, where many microorganisms live, \"everything is unique, but once bad bacteria have taken up residence, it's difficult to remove. That's why we're careful not to let in any unwanted bacteria.\" There are many ingenious ideas for improving quality inside the brewery. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy020_3.jpg?v=1722668716\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy020_3.jpg?v=1722668716\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eAs a soy sauce to bring out the flavor of ingredients\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Just like tofu, the more simple the ingredients are, the more delicious they are when eaten as is. However, if you want to add soy sauce to bring out the flavor of the ingredients, it's best to choose one that isn't too strong in a good way. Kazusa Murasaki Whole Soy Soy Sauce brings out the flavor of the ingredients with its refreshing saltiness and soft aroma. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy020_4.jpg?v=1722668716\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy020_4.jpg?v=1722668716\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For a clean-tasting stew\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Kazusa Murasaki Whole Soy Soy Sauce has a good balance of taste and aroma, and is also recommended for simmered dishes. Making your usual simmered dishes with your favorite soy sauce will give them a different flavor.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The refreshing saltiness of the soy sauce in the lightly simmered chicken wings brings out the refreshing taste of the vinegar, creating an overall clean, sweet flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"宮醤油","offers":[{"title":"Default Title","offer_id":47767483908301,"sku":null,"price":486.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy020.jpg?v=1748668295"},{"product_id":"sy021","title":"21. Sashimi soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_1.jpg?v=1731216775\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_1.jpg?v=1731216775\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eThe only brewery in Chiba Prefecture that still uses traditional natural fermentation methods\u003c\/h2\u003e\n\n\u003cp\u003e Miya Soy Sauce was founded 190 years ago in the fifth year of the Tenpo era at the end of the Edo period. In the Boso region of Chiba Prefecture, which is blessed with a warm climate and high-quality water, the company produces soy sauce using natural fermentation without artificial temperature control and without any additives.\u003c\/p\u003e\n\n\u003cp\u003e Chiba Prefecture is the largest soy sauce producer in Japan, with three of the top five soy sauce companies, Kikkoman, Yamasa, and Higeta. In 1933, there were more than 400 soy sauce makers in Chiba Prefecture, but today there are just over 10 soy sauce brewers that make their own soy sauce, meaning that only 3% of the breweries remain in the 80 years since. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_2.jpg?v=1731216775\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_2.jpg?v=1731216775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Delicious food with a focus on quality\u003c\/h2\u003e\n\n \u003cp\u003eMiya Soy Sauce has continued to exist because it has been chosen by Tokyo's quality-conscious people both before and after the war. \"I want people to feel that it is delicious, without any reason. I don't want people to buy additive-free or naturally brewed soy sauce because it 'seems safe,' but because it is delicious and I can't have anything else,\" says President Keiichiro Miya with confidence.\u003c\/p\u003e\n\n\u003cp\u003e In addition, they take great care to maintain a hygienic \"display area\" so that customers can view the exhibits at any time. \u003cbr\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_3.jpg?v=1731216775\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_3.jpg?v=1731216775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Rich, super special soy sauce\u003c\/h2\u003e\n\n\u003cp\u003e \"Sashimi soy sauce\" is a specially selected dark soy sauce made to enhance the flavor of sashimi and sushi, and is a very rich soy sauce. The key to this flavor is soybeans.\u003c\/p\u003e\n\n \u003cp\u003eMiya Shoyu uses whole soybeans (maru soybeans) and defatted soybeans that have had the oil removed in advance. This \"Sashimi Soy Sauce\" uses a blend of both whole soybeans and defatted soybeans, aiming to \"take the best of both worlds.\"\u003c\/p\u003e\n\n\u003cp\u003e When made with whole soybeans, the oil turns into glycerin during the long aging process and dissolves into the soy sauce, giving it a mellow flavor and deep richness.\u003cbr\u003e On the other hand, it is said that if defatted soybeans are used, more protein is broken down, resulting in a more flavorful soy sauce. \u003cbr\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_4.jpg?v=1731216775\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_4.jpg?v=1731216775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Sashimi: Red and white meat\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e As the name suggests, it was made to be eaten with sashimi and sushi. It is not too rich, and goes well with both red and white meat. It also goes well with meat dishes such as steak and pork cutlet. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_5.jpg?v=1731216775\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021_5.jpg?v=1731216775\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Delicious Nameko Oroshi\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThere are many things you can put on grated nameko mushrooms, such as dashi soy sauce, ponzu sauce, sweet vinegar soy sauce, noodle soup, etc., but personally I like to put a strong, fragrant soy sauce on them! \"Sashimi soy sauce\" is soy sauce for sashimi as the name suggests, but it is a dark soy sauce so it can be used in a variety of ways. It also goes well with fresh grated daikon radish. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003ch2\u003e\n\n\u003c!----\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e","brand":"宮醤油","offers":[{"title":"Default Title","offer_id":47767483941069,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy021.jpg?v=1748668344"},{"product_id":"sy022","title":"22. Homemade Ponzu Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy022_1.jpg?v=1722669000\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch1 class=\"ku_title\"\u003e Foods that are safe and secure for a lifetime\u003c\/h1\u003e\n\n\u003cp class=\"ku_text\"\u003e Morita Soy Sauce is often purchased by name, not only by repeat customers but also by new customers. Customers often say, \"After using this soy sauce, I can't use any other soy sauce,\" or \"I can use this soy sauce with confidence,\" and I feel that in addition to the deliciousness, many people also say, \"I can use this soy sauce with confidence.\"\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003ePresident Ikufumi Morita says, \"I only use ingredients that I can see with my own eyes.\" \"If it's domestically grown whole soybeans, I know where they were produced. I don't know what's in the extract, but if I boil the bonito flakes and kelp myself, it's fine.\" Morita's words and smile make me feel reassured and convinced: \"Because it's something that people will eat, I keep in mind that I want to make something that I'm absolutely satisfied with.\" \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy022_2.jpg?v=1722669000\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch1 class=\"ku_title\"\u003e Ponzu sauce made for my son\u003c\/h1\u003e\n\n\u003cp class=\"ku_text\"\u003e Simply put, it is a \"drinkable ponzu sauce.\" It is made with domestically produced whole soybean soy sauce, dashi made in-house with boiled bonito flakes and kelp, and three kinds of fruit juice (daidai, sudachi, and yuzu). It has a good aroma, a low salt content of 5%, and a very mellow taste that is easy for children to eat.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eWhen he was developing ponzu sauce more than 10 years ago, he was shocked to find out that \"bonito extract\" contained many things other than bonito when he looked into the details of the ingredients. \"At that time, my son tried to drink the soup stock, but I stopped him and said, 'Wait a minute!'\" says Morita. At that moment, he was shocked, so he threw away all his recipes and started looking for ingredients again, and as a result, he started ordering the ingredients for soup stock and boiling it in-house. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy022_3.jpg?v=1722669000\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch1 class=\"ku_title\"\u003e For classic hot pot and tofu dishes\u003c\/h1\u003e\n\n \u003cp class=\"ku_text\"\u003ePonzu sauce is essential for hot pots and tofu, but some people may feel that the flavor of some ponzu sauce is diluted when it is combined with hot pot soup. Our handmade ponzu sauce is made with squeezed juice from daidai, sudachi, and yuzu, and is made by boiling bonito flakes and kelp in-house for three days using spring water from Okuizumo, so it has an excellent balance of the rich flavor of the soup stock and the juice. It's so delicious that you'll drink up the soup at the end, and once you try it, you won't be able to cheat on it. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy022_4.jpg?v=1722669000\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch1 class=\"ku_title\"\u003e Also great for sashimi\u003c\/h1\u003e\n\n\u003cp class=\"ku_text\"\u003e Some people prefer ponzu sauce instead of soy sauce for sashimi. Our homemade ponzu sauce is not only full of fruit juice and mellow, but also has a delicious soy sauce base, so you can feel the umami. It goes great with classic seared bonito and white fish, as well as with side dishes, so please give it a try. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"森田醤油","offers":[{"title":"Default Title","offer_id":47767483973837,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy022.jpg?v=1748672523"},{"product_id":"sy023","title":"23. Three-year aged soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_1.jpg?v=1722669205\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003ePursuing \"taste\" over productivity\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Morita Soy Sauce is often purchased by name, not only by repeat customers but also by new customers. Customers often say, \"Once I tried this soy sauce, I couldn't use any other,\" or \"I can use this soy sauce with confidence,\" and once you've tried it, you won't be able to cheat on it with other soy sauces.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The amount of salt water used for preparation (drawn water) is less than that of other breweries. For regular dark soy sauce, the standard amount of \"11 to 13 water\" means that 1.1 to 1.3 times the volume of the raw material is used, but Morita Shoyu uses \"10 water.\" Less drawn water means a more concentrated soy sauce, but the amount of finished soy sauce is less.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"The yield will be smaller, but I think it will be tastier,\" says Morita. It would be a different choice if he was thinking about profit, but he always talks about it with a smile. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_2.jpg?v=1722669205\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eRe-brewed soy sauce aged for three years in a wooden barrel for a lingering taste\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e At the store, we are often asked, \"What is the best soy sauce?\" and since what is considered delicious varies from person to person, it is difficult to answer, but if the question is, \"Which one do you recommend?\", we can confidently recommend this three-year aged soy sauce. Not only does it have the rich umami and deep flavor that you would expect from a re-brewed soy sauce, but it also has a refreshing taste that is not too strong and a mellow aftertaste that is exceptional.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e If you pour it directly over firm tofu, lean sashimi, or fried foods, the subtle umami flavor of the soy sauce will bring out the best in the ingredients, and if you use it in cooking, such as in soba soup, the rich umami flavor will add depth to the dish. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_3.jpg?v=1722669205\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First, pour it directly onto the tofu.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you want to try three-year aged soy sauce, we recommend trying it the simplest way first. If you pour the second aged soy sauce over firm firm tofu, which has the aroma and flavor of soy beans and a firm texture like the kind you'd find at a tofu shop, you'll get a good balance of the umami of the tofu and the umami of the soy sauce. If you use three-year aged soy sauce, you can enjoy a mellow unity of flavors, with the richness of the soy sauce after the umami of the tofu. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023_4.jpg?v=1722669205\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Homemade soba soup with an authentic taste\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you love cooking, you should definitely try our soba broth. Soba broth is made to be thicker than somen broth, so it has a sweet and spicy flavor that goes well with the dashi stock. If you blend the re-brewed and koikuchi soy sauce for the kaeshi, the richness of the re-brewed soy sauce and the refreshing taste of the koikuchi soy sauce work together to create a wonderful balance of aroma, umami, and depth. If you combine the deep richness of the three-year aged soy sauce with the refreshing taste of Morita Soy Sauce's whole soybean raw soy sauce koikuchi, you will end up with an authentic and refined taste like the kind you would get at a soba restaurant. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"森田醤油","offers":[{"title":"Default Title","offer_id":47767484006605,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy023.jpg?v=1748671182"},{"product_id":"sy024","title":"24. Whole Soybean Raw Soy Sauce 100ml (Morita Soy Sauce) ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_1.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Safe and secure foods to eat for a lifetime\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMorita Soy Sauce is often purchased by name, not only by repeat customers but also by new customers. Customers often say, \"After using this soy sauce, I can't use any other soy sauce,\" or \"I can use this soy sauce with confidence,\" and I feel that in addition to the deliciousness, many people also say, \"I can use this soy sauce with confidence.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e President Ikufumi Morita says, \"I only use ingredients that I can see with my own eyes.\" \"If it's domestically grown whole soybeans, I know where they were produced. I don't know what's in things like extracts, but if I boil it myself using bonito flakes and kelp, it's fine.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Because people will be eating it, I always keep in mind to make something that they can be absolutely satisfied with,\" says Morita, whose words and smile give me peace of mind. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_2.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Serve over fatty grilled fish\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eGrilled fish is an essential part of the Japanese dining table. Try pouring whole soybean raw soy sauce over juicy, fatty seasonal fish. The grilled fish retains its oily flavor while the refreshing taste of soy sauce makes it less heavy to eat. If you find the saltiness of grilled salmon too strong, just add a sprinkle of soy sauce to tone down the saltiness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_3.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A versatile knife for sushi and sashimi\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Which soy sauce goes well with sushi and sashimi?\" This is by far the most common question we receive at our stores. At Shokunin Shoyu, we recommend using different soy sauces depending on the ingredients (red and white meat) to make your sashimi taste even better, but we also recommend this to people who just want a bottle of soy sauce that tastes good with sushi and sashimi.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThe refreshing taste and soft aroma of unpasteurized raw soy sauce goes well with wasabi. It also goes well with hand-rolled sushi and other dishes with lots of ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024_4.jpg?v=1722669381\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Also recommended for homemade dressings\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e All you need to do is mix soy sauce, oil, and vinegar in a 1:1:1 ratio! Making the dressing is actually very easy.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Dressings made with whole soybean raw soy sauce have a strong umami flavor, but also a refreshing taste that is well-balanced. The soy sauce flavor is not too strong, so we recommend changing the type of oil to create a different flavor. If you make it with sesame oil, the soy sauce flavor will be subdued and the sesame oil flavor will take center stage, resulting in a refreshing flavor. If you make it with olive oil, the oil and soy sauce will be well-balanced and the flavor will be soft. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"森田醤油","offers":[{"title":"Default Title","offer_id":47767484235981,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy024.jpg?v=1748668392"},{"product_id":"sy025","title":"25. Round Purple 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy025_1.jpg?v=1731224678\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e After the Great East Japan Earthquake\u003c\/h2\u003e\n\n \u003cp\u003eYagisawa Shoten is a long-established store that started making soy sauce from whole soybeans at an early stage and has pursued the traditional taste, but everything changed with the Great East Japan Earthquake in 2011. Rikuzentakata city in Iwate Prefecture suffered great damage and the entire storehouse was washed away.\u003c\/p\u003e\n\n\u003cp\u003e \"We will not lay off any of our employees. We will definitely revive the brewery,\" he promised his at a loss employees. Leaving the head office in Rikuzentakata, the following year they began construction of a factory on the site of an old elementary school in Ichinoseki City, just over the mountain. Not a single employee was laid off, and soy sauce shipments resumed in 2013. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy025_2.jpg?v=1731224678\" alt=\"\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ch2 class=\"ku_title\"\u003e This was the first time I heard about it.\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e At the former Yagisawa Shoten, wooden barrels were lined up inside the earthen storehouse, and the sight of soy sauce being made using traditional methods unfolded.\u003c\/p\u003e\n\n \u003cp\u003eAbout 30 years ago, soy sauce was something that was sought after at a low price, as symbolized by the discount sales at supermarkets. It was at that time that Yagisawa Shoten made a splash by reviving traditional soy sauce making methods, using locally produced ingredients, brewing in wooden barrels, and pressing with a lever. \u003cbr\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy025_3.jpg?v=1731224678\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_text\"\u003e Integrating with the local community and growing together with the region\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"We aim to spread gratitude through food and create a society where people can live healthily in harmony with the local nature.\" This is a passage from Yagisawa Shoten's management philosophy. \u003cbr\u003eImmediately after the disaster, Mr. Kono and other local business owners launched a company called \"Natsukashii Mirai Sozo Co., Ltd.\" This is an initiative that accepts aspiring entrepreneurial students as interns and develops new business plans, and by bringing together young people, it is hoped that the area will become more active. Mr. Kono's eyes are filled with strength as he looks to the future, saying, \"One day, I will brew soy sauce in Rikuzentakata again.\" \u003cbr\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy025_4.jpg?v=1731224678\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Dark soy sauce made from locally grown soybeans\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Maru Murasaki\" is a dark soy sauce made from whole soybeans and wheat grown in the rich nature of Iwate, and is characterized by its beautiful reddish purple color. It's rich and full of flavor! Rather than that, it's refreshing and easy to combine with other ingredients, making it very versatile. It's recommended not only for pouring on food, but also as a secret ingredient in dishes that will be heated. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy025_5.jpg?v=1731225259\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Everyday mixed rice\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMixed rice is a dish that appears quite often on our dinner table. The standard ingredients are edamame and ginger, or wakame seaweed and whitebait. When you pour a sauce made from soy sauce, mirin, and sake over warm rice, it gives off a lovely, faint aroma. A bright, refreshing soy sauce like \"Maru Murasaki\" blends well with the rice and gives it a beautiful color. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy025_6.jpg?v=1731225274\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Soy sauce is synonymous with this scent\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The fragrant aroma of grilled corn at festival stalls. Surely there is no Japanese person who doesn't like this aroma? You can enjoy the attractive aroma of roasted soy sauce at home. It also brings out the sweetness of the corn. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003c\/p\u003e","brand":"八木澤","offers":[{"title":"Default Title","offer_id":47767484268749,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy025.jpg?v=1748668434"},{"product_id":"sy026","title":"26. Minobi 100ml ","description":"\u003ch2 class=\"m_title\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_2.png?v=1744952178\" alt=\"\"\u003e\u003c\/h2\u003e\n\n \u003ch2 class=\"m_title\"\u003e\u003cstrong\u003eTamotsu soy sauce made with less water\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Tamotsu soy sauce is mainly produced and consumed in the Tokai region (Aichi, Gifu, and Mie), but its production method is different from that of the commonly available dark soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e While regular dark soy sauce is made with 120% to 130% salt water relative to the amount of koji made from soybeans, wheat, etc., tamari soy sauce is made with 50% to 100% salt water. Since miso balls are made and weights are placed on top, it may be more similar to making miso than soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eBecause tamari soy sauce uses less water, it cannot be stirred (the process of stirring the various flavors). For this reason, a cylindrical object called a \"chimney\" is inserted into the wooden barrel. There is a hole at the bottom of the chimney, which is where the soy sauce collects. Over the course of two years, the soy sauce that has accumulated inside the chimney is repeatedly scooped up with a long ladle and poured over a stone weight, a process known as \"kumikake.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_3.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"m_title\"\u003e \u003cstrong\u003eRaw pulling and pressing\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Yamakawa Brewery offers two types of gluten-free tamari soy sauce: \"Nagara\" and \"Minobi.\" Both are aged for two years in wooden barrels and are made using a 10-water brewing method that uses only domestic soybeans and salt. The ingredients and process are exactly the same, but the main difference is the method of pressing: \"raw\" or \"pressed.\"\u003c\/p\u003e\n\n \u003cp\u003eThe wooden barrels for tamari soy sauce have a spout at the bottom. \"Namabiki\" is the natural extraction of soy sauce that has accumulated at the bottom of the barrel through the spout, which takes over a year to extract, as it only drips out slowly. Once the namikibiki is complete, the brewer enters the barrel and digs out the hard, heavy moromi with a shovel. This moromi is unique to tamari soy sauce, and is called \"miso\" due to its low water content, but it is completely different from regular miso. The excavated moromi is sliced ​​into slices a few millimeters thick using a \"miso cutter,\" wrapped in thick cloth, and stacked before being slowly pressed. Squeezing the moromi carefully over time prevents the inclusion of impurities. It takes approximately two months to extract one barrel's worth of moromi. \u003cbr\u003eBecause of this process, the wooden barrels used to brew tamari soy sauce are shorter and wider than regular barrels, even though they have the same capacity. Furthermore, the barrel's side panels are designed to be about 1cm thicker than standard ones. When brewing, miso balls are placed in the barrel, a cloth is placed on top of them, and then a layer of stones is placed on top before the brine is poured in, which puts a lot of pressure on the barrel. The barrel needs to be strong enough to withstand that pressure.\u003c\/p\u003e\n\n\u003cp\u003e \"Minobi\" is a pressed soy sauce. In 2025, it was renewed to a gluten-free version, brewed only with domestic soybeans and salt. Previously, \"Minobi\" was brewed for five minutes and was quite thick, but now it is brewed with 10 water, giving it a nice thick consistency. Although the aroma is more subdued, the unique flavor remains, and the gentle sweetness of the soybeans is more pronounced. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_4.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eContinuing to expand the possibilities of tamari soy sauce\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Kanako Yamakawa, the fourth generation owner, has loved going into the storehouse since she was a child, and grew up looking up at the large wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e Tamari soy sauce has less water than other soy sauces, so it is made using a method that requires a lot of hard work, such as \"drawing water\" and \"digging up the miso paste.\" \"Even if it's a difficult task for me, I want to try it all with my own hands at least once. Because I can't convey it properly unless I touch it and understand it myself. I want to etch Tamari soy sauce in everyone's memories, even if just a little,\" says Kanako, who is actively involved in the work of making soy sauce.\u003c\/p\u003e\n\n \u003cp\u003eIn addition, the brewery's event, \"Tamariya Brewery Open House,\" hosts experiential events such as selling sandwiches and sweets made with Yamakawa Brewery's soy sauce and miso at restaurants, wooden barrel exploration tours, and tamari soy sauce workshops, expanding the possibilities of tamari soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: c8ae79b5-0bd2-476f-b9ef-f75554e0514d --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_5.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe power of Minobi that natto connoisseurs should try\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Minobi, with its gentle sweetness, richness, and creamy texture of soybeans, is a perfect match for large-grain natto. When sprinkled generously, it gently envelops the fermented aroma unique to natto while enhancing the flavor of the soybeans, making it a recommended choice for natto connoisseurs. \u003c!-- notionvc: 6d1fc353-d796-4e1d-b991-a75712f4f429 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 2f2463e6-be81-41e1-a6d2-54ef3d7c198c --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026_1.png?v=1744952178\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eRich soy sauce for a strong flavor\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eIt has twice the umami of regular dark soy sauce, making it perfect for dishes that require a strong flavor, such as simmered dishes. Try this unique flavor that cannot be achieved with other soy sauces.\u003c\/p\u003e\n\n\u003cp\u003e It is also often used in ramen restaurants, and its mellow saltiness, sweetness, and richness give the soup depth, making it a bowl you'll want to drink down to the last drop. The soy sauce has a strong presence, yet blends well with the rest of the dish, creating an exquisite balance that stands out. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: f5472eb9-3671-4ce0-824c-ce515b14948d --\u003e\u003c\/p\u003e","brand":"山川醸造","offers":[{"title":"Default Title","offer_id":47767484301517,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy026.jpg?v=1748671873"},{"product_id":"sy028","title":"28. Wooden barrel brewed soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_1.jpg?v=1722669775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \"Shoyu Kingdom\" - A place where you can experience soy sauce with all five senses\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you drive through the tranquil rural scenery of Hidaka City, Saitama Prefecture, you will come across the \"Shoyu Kingdom,\" which you can tour freely. In addition to the food and drink corner where you can enjoy the famous soy sauce soft serve ice cream and egg on rice, you can also look down at the warehouse where many wooden barrels are lined up, and experience squeezing the moromi mash brewed in the wooden barrels. It is truly a kingdom of soy sauce. Factory tours are held at any time and no reservations are required.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Soy Sauce Kingdom opened in 2006 with the aim of making soy sauce more accessible, casual and fun to experience. The style of welcoming customers into the brewery was rare in the soy sauce industry at the time, and even fellow soy sauce brewers came to tour the brewery. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_2.jpg?v=1722669775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e As an introduction to dark soy sauce brewed in a wooden barrel\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe wooden barrel-brewed soy sauce is made from whole soybeans and wheat from Saitama Prefecture, and is aged for a year in a cedar barrel. It has a fragrant, strong bean flavor, yet a soft taste, making it extremely versatile. It is recommended as an introduction to dark soy sauce. \"Most of our customers have always been local, and most of the soy sauce we make is dark soy sauce that is rooted in local cuisine,\" says Yoichi Yugeta, the fourth-generation owner. It is also highly popular among ramen shops, and is used by ramen shops famous for their chemical-free ramen. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_3.jpg?v=1722669774\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For ordinary natto\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003e\"Which one do you recommend for natto?\" is a question we get asked a lot at our stores. For regular natto sold at supermarkets, use this wooden barrel soy sauce. Regular natto has a slight bitter and astringent taste, so the sauce that comes with it is often dashi soy sauce, but for those who don't like dashi, we recommend this. You can enjoy the unity of soybeans and soy sauce, and you won't even notice the bitterness or astringency. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_4.jpg?v=1722669775\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Combine with mirin for a gentle flavor\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The soft-tasting soy sauce made in a wooden barrel creates a gentle flavor when used in cooking. Try combining it with mirin to make teriyaki fish or homemade nametake mushrooms.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eNametake mushrooms are a handy side dish to have on hand, and you can actually make them very quickly and easily without having to buy the bottled version at the store. Simply cut enoki mushrooms into thirds and stir fry in a pot with soy sauce, mirin, and sake (2:2:1 ratio) until the mixture thickens slightly. Nametake mushrooms have a gentle flavor thanks to the sweetness of mirin and the mellowness of soy sauce, and can be used in a variety of ways, such as on rice or tofu, or mixed into rolled eggs. If you use it instead of soy sauce on rice with raw egg on top, it will have a mellow, creamy taste that will have you asking for seconds. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028_5.jpg?v=1722669774\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The perfect balance of soy sauce, vinegar, and chili oil\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFor gyoza sauce, try mixing soy sauce, vinegar, and chili oil in a 1:1:1 ratio. Wooden barrel-brewed soy sauce, with its strong bean flavor, balances the refreshing vinegar and the spiciness of the chili oil well. If you like it spicier, try adding more chili oil. Crunch! Sizzle! You'll be munching away, eating your rice and drinking your beer non-stop. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"弓削多醤油","offers":[{"title":"Default Title","offer_id":47767484367053,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy028.jpg?v=1748753313"},{"product_id":"sy029","title":"29. Shikasen 100ml ","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy029_1.jpg?v=1722671608\"\u003e\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Mr. Okubo values ​​food very much\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Murasaki Daijin\" is a light soy sauce that is popular among artisan soy sauces. The similarly named \"Murasaki Kasen\" is a dark soy sauce, and both are made by Okubo Brewery in Nagano Prefecture.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Okubo-san values ​​food very much. As symbolized by his words, \"I don't want to be extravagant. I want to eat the food as it is,\" he likes to eat seasonal foods, foods as close to nature as possible, and the deliciousness of the ingredients as they are. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy029_2.jpg?v=1722671608\"\u003e\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eIn addition, they collect and reuse glass bottles as much as possible for commercial shipments. They use solar power for electricity. \"Soy sauce is made with the power of nature, so we shouldn't put a burden on nature,\" he said. When I talked to Mr. Okubo, I got the impression that he has a firm approach to soy sauce production.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Okubo Brewery has a dark soy sauce called \"Odai no Hishio,\" which is aged for a year and a half and then made by adding the flavors of defatted soybeans at the end. \"If we only use whole soybeans, we will never achieve the umami flavor we are aiming for,\" explains the reason, but this \"Shikasen\" is made only from soybeans, wheat, and salt, and does not use defatted soybeans. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy029_3.jpg?v=1722671608\"\u003e\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eBy extending the aging period, Okubo has been able to achieve his ideal taste. It is aged for three years. We have heard of three-year aging periods for soy sauces that are characterized by their richness, such as re-brewed soy sauce and tamari soy sauce, but aging a dark soy sauce for three years is an extremely long period of aging. The color will become darker and there is a risk that oxidation will progress and the aroma will deteriorate, but this \"Shikasen\" has a gentle, rounded taste that is not too salty and leaves an impression. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy029_4.jpg?v=1722671608\"\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"Murasaki Kasen\" is pressed once a year. It is pressed in early spring, and then pressed again the following year. By the way, the name \"Murasaki Kasen\" comes from Ariwara no Narihira. He was one of the Thirty-six Immortal Poets of the Heian period, and the \"Kasen\" part comes from that.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\u003c!----\u003e","brand":"大久保醸造店","offers":[{"title":"Default Title","offer_id":47767484399821,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy029.jpg?v=1748668528"},{"product_id":"sy030","title":"30. Kinbue Re-brewed Raw Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030-6.jpg?v=1748753868\" alt=\"\"\u003e\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePopular with ramen shop owners\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eShokunin Shoyu is visited not only by regular customers but also by many chefs. Among them, ramen shop owners are particularly frequent visitors. In search of the perfect dipping sauce for the bowl they are aiming for, they try out several soy sauces to find the ideal flavor. One of the most popular is the Kinbue Saishikomi Soy Sauce. Its powerful flavor stands up to punchy soups made with dried sardines and other animal-based ingredients, and the deep aroma of wooden barrel brewing combine to create an addictive personality. \u003c\/p\u003e\n\n\u003c!-- notionvc: 71ab87bd-2db4-402b-ad15-a379b612e7da --\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030_2.jpg?v=1722671770\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eCharacterized by deep richness and outstanding sharpness\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eUsing only whole soybeans, wheat, and sun-dried salt as ingredients, koji is carefully prepared, and then it is aged for three years using two-year-aged soy sauce instead of brine. The most distinctive feature of Kinbue Saishikomi Soy Sauce, which has been crafted over a long period of time, is its deep richness and exceptional sharpness. The depth is apparent from the moment you smell it, and the flavor is very rich and powerful. If you like strong soy sauce, once you try this flavor, you may never want to try any other soy sauce again.\u003c\/p\u003e\n\n\u003cp\u003e It is a \"raw\" soy sauce that has been filtered to remove bacteria without any pasteurization, allowing you to enjoy its rich flavor as is. Try it simply by pouring it over lean sashimi or fried foods. \u003c!-- notionvc: 57eb60c7-ec54-40f9-bd01-87333a0a216b --\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c!-- notionvc: 670fcb65-aafb-4583-987c-2224657280ba --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030_4.jpg?v=1722671770\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eAlso great as a secret ingredient in cooking\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eKinbue Saishikomi Nama Soy Sauce, which combines richness and sharpness, is also effective as a secret ingredient in cooking. Just adding a small amount to simmered dishes or curries will dramatically increase the depth of flavor! It is particularly compatible with miso sauces; simply mix miso, mirin, sake, and soy sauce to create a slightly sweet, all-purpose sauce. It can be used on a wide variety of meats and vegetables. It is also recommended as a substitute for sauce when making yakisoba. \u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e\n\n\u003c!-- notionvc: 670fcb65-aafb-4583-987c-2224657280ba --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030_1.jpg?v=1722671770\" alt=\"\"\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA long-established company with over 230 years of history that produces sake using traditional brewing methods\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Founded in 1789, this brewery in Kawajima-cho, Hiki-gun, Saitama Prefecture, continues to evolve with reliable technology while cherishing traditional manufacturing methods. The brewery uses only carefully selected whole soybeans, wheat, and sun-dried salt. The brewery slowly ferments and ages the soy sauce in large cedar barrels for one to three years, resulting in a soy sauce with a deep aroma and a strong umami flavor.\u003c\/p\u003e\n\n \u003cp\u003eFurthermore, our in-house analytical equipment allows us to accurately gauge the condition of the ingredients and moromi mash in numerical terms. Based on this data, we determine the optimal timing for brewing and pressing. It is truly a wonderful fusion of traditional craftsmanship and modern science.\u003c\/p\u003e\n\n\u003cp\u003e In November 2019, Kinbue Soy Sauce Park opened. It is an experiential facility where you can eat, learn, shop, and play all at once, and at the restaurant you can taste different soy sauces along with homemade udon noodles. At the Kinbue Soy Sauce School observation facility, you can learn about the manufacturing process in a fun way, guided by artisans who actually make soy sauce, using textbooks that are enjoyable for children and adults alike. By May 2024, just five years after its opening, the number of students enrolled at Kinbue Soy Sauce School is expected to exceed 100,000.\u003c\/p\u003e\n\n\u003cp\u003e Recently, the number of inbound visitors from all over the world has been increasing, and we are also focusing on providing guidance in foreign languages. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030.png?v=1746345007\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eRelationships with the local community are the most important\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e In 2018, they made a new wooden barrel for the first time in half a century. \"We have many wooden barrels that have been passed down, but making new barrels was a good opportunity for our staff to take a fresh look at the existence of wooden barrels. Customers are also moved the moment they see the wooden barrels,\" says 12th-generation owner Fueki Yoshigoro.\u003c\/p\u003e\n\n\u003cp\u003e Fueki Soy Sauce has a family motto that has been cherished for generations: \"Connections with the local community.\"\u003c\/p\u003e\n\n\u003cp\u003e Aoyama Zairai Soybeans, which have been passed down for generations in the Aoyama area of ​​Ogawamachi, Saitama Prefecture, contain a higher sucrose content than regular soybeans, with a sugar content of about 25%. They have a strong sweetness and rich flavor, but are not available on the market and have been called the \"phantom soybean.\"\u003c\/p\u003e\n\n \u003cp\u003e\"We are carrying on the passion that local farmers have cultivated with care through our soy sauce production, and we hope that you will enjoy this soy sauce at your dinner table. We hope to continue to cherish this connection.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 1e4bccf8-d668-4945-9238-1607517cbcf2 --\u003e\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c!-- notionvc: bb575171-9a09-4adb-b34b-63b7328b7468 --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"笛木醤油","offers":[{"title":"Default Title","offer_id":47767484432589,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy030.jpg?v=1748753878"},{"product_id":"sy031","title":"31. Naturally brewed soy sauce 100ml","description":"\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031.png?v=1744441218\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe four unique soy sauces pursued by the food-loving Katagami\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \"I'm a foodie,\" says Katagami, who strives to make soy sauce that he himself is satisfied with. He produces Koikuchi, Usukuchi, Saishikomi, and Tamari, and it is rare for a brewery to brew all four types in-house. Each type requires different preparation and management methods, so producing them simultaneously requires knowledge, patience, and curiosity... in short, it is very difficult and tedious.\u003cbr\u003e And rather than simply expanding their lineup, it feels like each soy sauce is unique compared to other breweries. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031_1.png?v=1744441218\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eKoji making is the most delicate process\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e In 2018, a new koji room was installed, which is much smaller than the previous koji room. Apparently, they had found one that the brewery was using, and there were three identical ones installed. When I asked why there were three, they replied, \"We wanted to be able to touch all of them.\"\u003c\/p\u003e\n\n\u003cp\u003e \"When you make a large room, you can't reach the center even if you stretch your hand out. If it's big and thick, the temperature control becomes uneven, making it difficult to grow uniform koji.\" Because it's small, you can walk around it and touch all the koji directly with just a quick reach.\u003c\/p\u003e\n\n \u003cp\u003e\"Making koji is the most nerve-wracking part. The process is different every time depending on the temperature, humidity, and beans, so it's a relief when the koji turns out well. I always put in the effort to bring out the best in the ingredients.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031_4.png?v=1744441218\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEntrusted to the microorganisms that inhabit the brewery\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Katagami says, \"Kioke are treasures.\" He says that 70% of soy sauce production depends on the quality of the koji, but the remaining 30% is the taste of the kioke.\u003c\/p\u003e\n\n\u003cp\u003e \"The brewing process takes place from January to May, and fermentation begins in June or July. In other words, something brewed in January has six months to ferment, while something brewed in May only has one month to ferment.\"\u003cbr\u003e Therefore, there is a roadmap for which type of soy sauce should be prepared and when, and the contents are based on Katagami theory.\u003c\/p\u003e\n\n \u003cp\u003eKatagami-san is familiar with the characteristics of each wooden barrel and knows what kind of flavor each one produces. Although he cannot control the bacteria that live in the barrels, his many years of experience have enabled him to make soy sauce that takes advantage of the characteristics of each barrel, resulting in the unique flavor of Katagami Soy Sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031_3.png?v=1744441218\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eDelicious because it's a classic dish\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Naturally brewed soy sauce is a soy sauce that truly embodies the basics of Katagami soy sauce. Kinpira gobo is a representative example of home-cooked cooking. I think it's a dish where the difference in soy sauce has a big impact on the taste. Because it's a classic dish, it's something you want to make with carefully selected seasonings. You can feel the weight of the soy sauce in a good way, giving it a crisp, firm flavor. In addition to kinpira gobo, it's also recommended for root vegetable dishes. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031_2.png?v=1744441218\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eSprinkle on natto or gyoza\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eIf you don't like the sauce that comes with natto, you should definitely try this. The soy sauce aroma is strong, and you can feel the soy flavor more strongly than the sauce. Especially with large natto! Natto lovers will love it.\u003c\/p\u003e\n\n\u003cp\u003e This is also recommended when you want to eat gyoza simply with soy sauce. It also helps to reduce the oiliness. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: e81768ea-802a-4036-94c2-a82e455baaed --\u003e\u003c\/p\u003e","brand":"片上醤油","offers":[{"title":"Default Title","offer_id":47767484465357,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy031.jpg?v=1748668591"},{"product_id":"sy032","title":"32. Lightly brewed soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_1.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A light sake with an emphasis on umami, made by a self-proclaimed \"foodie\"\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003e\"I want to show my customers that I use these beans,\" says Hiroyuki Katagami. He is particular about using soybeans grown locally in Nara Prefecture, and produces his soy sauce in large cedar barrels that is naturally fermented with no additives or seasonings.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Generally, light soy sauce is made in a short time with a high salt concentration to keep the color as light as possible. However, Katagami's light soy sauce aims to have as high a flavor as possible while still maintaining the color just within the definition. Therefore, it is a light soy sauce that can be used not only in cooking but also as a pouring sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_2.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e When you come across some good tofu\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003ePlease try pouring it on delicious silken tofu made by a tofu maker that is particular about soybeans. The refreshing saltiness brings out the sweetness of the tofu itself, allowing you to fully enjoy the umami of the tofu itself. Just like how salt brings out the sweetness of watermelon, soy sauce is salty when licked as is, but it really brings out the sweetness of the tofu. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_3.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A dressing that brings out the sweetness of vegetables\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Just mix soy sauce, oil, and vinegar in a 1:1:1 ratio. If you make a dressing with light soy sauce, the light soy sauce flavor will bring out the sweetness of the vegetables. It is especially recommended for cabbage and onions.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eLightly brewed soy sauce is one of the lighter soy sauces, but it has a strong soy sauce flavor and is not oily, making it a refreshing dressing. It also goes well with wasabi, so you can add a little twist to it and make a wasabi dressing! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_4.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For gyoza and shumai sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The standard sauce for gyoza is vinegar and soy sauce, but you can make a lighter sauce by adding vinegar, pepper, and a little light soy sauce. I recommend using a 2:1 ratio of vinegar to soy sauce and adding plenty of pepper. Lightly brewed soy sauce reduces the sourness of the vinegar with just the right amount of soy sauce. Not only is it light to eat, but you can also fully enjoy the umami of the gyoza filling.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Pour it straight onto the shumai. The juiciness of the shumai will spread directly into your mouth, and you will be able to taste the sweetness of the meat. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"片上醤油","offers":[{"title":"Default Title","offer_id":47767484498125,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032.jpg?v=1748670217"},{"product_id":"sy033","title":"33. Layered soy sauce 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_2.png?v=1744946393\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKatagami-san's love and knowledge of soy sauce is boundless\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eLocated in a quiet village at the foot of the mountains in central Nara Prefecture, Katagami Soy Sauce uses soybeans grown in Nara Prefecture as its main ingredient and brews four types of soy sauce in-house in large cedar barrels: Koikuchi, Usukuchi, Saishikomi, and Tamari. Each soy sauce beautifully reflects Katagami-san's individuality. Despite his gentle personality, he is more passionate about soy sauce than most. When he starts talking about soy sauce, he becomes a maniac, delving deeply into everything from production methods to brewing science. Furthermore, Katagami-san is a self-proclaimed \"foodie.\" This brewery is highly recommended for anyone looking for a soy sauce that's a little different from the norm. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_3.png?v=1744946392\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEntrusted to the microorganisms that inhabit the brewery\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Katagami says, \"Kioke are treasures.\" He says that 70% of soy sauce production depends on the quality of the koji, but the remaining 30% is the taste of the kioke.\u003c\/p\u003e\n\n \u003cp\u003e\"The brewing process takes place from January to May, and fermentation begins in June or July. In other words, something brewed in January has six months to ferment, while something brewed in May only has one month to ferment.\"\u003c\/p\u003e\n\n\u003cp\u003e Therefore, there is a roadmap for which type of soy sauce should be prepared and when, and the contents are based on Katagami theory.\u003c\/p\u003e\n\n\u003cp\u003e Katagami-san is familiar with the characteristics of each wooden barrel and knows what kind of flavor each one produces. Although he cannot control the bacteria that live in the barrels, his many years of experience have enabled him to make soy sauce that takes advantage of the characteristics of each barrel, resulting in the unique flavor of Katagami Soy Sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_4.png?v=1744946393\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eOne of the richest soy sauces among all the re-brewed soy sauces\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe sourness, unique aroma, and robust flavor of this soy sauce, created through layered brewing, give it a distinctive character that stands out even among other soy sauces, and some people will love it and others will hate it. It is this unique character that makes it a great match with Chinese cuisine.\u003c\/p\u003e\n\n\u003cp\u003e This bottle is all you need to season roast pork. The rich umami flavor of the soy sauce permeates the pork, resulting in a surprisingly mild flavor. It also tightens the flavor of dishes like double-cooked pork and mapo tofu, and when cooked in a frying pan over high heat, the soy sauce lightly browns, spreading a fragrant aroma and further enhancing the depth and richness of the flavor. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033_1.png?v=1744946393\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCombine with butter and garlic\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Because it is raw soy sauce that has not been heat-sterilized, the moment you pour it over a piping hot steak, a sizzling sound and a fragrant aroma rise up, instantly stimulating your appetite. The combination of aroma, sound, and taste creates a feast.\u003c\/p\u003e\n\n \u003cp\u003eSimply add soy sauce and wasabi for a refreshing taste. Add soy sauce and butter for a rich, teppanyaki restaurant-style flavor. Add soy sauce and garlic for maximum punch! We're sure you'll enjoy your steak right to the last bite. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 61b05bda-774d-4c74-8e97-05057e04396b --\u003e\u003c\/p\u003e","brand":"片上醤油","offers":[{"title":"Default Title","offer_id":47767484727501,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy033.jpg?v=1748671327"},{"product_id":"sy034","title":"34. Homemade Tamari soy sauce 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy034_1.png?v=1744946773\" alt=\"\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe four unique soy sauces pursued by the food-loving Katagami\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e \"I'm a foodie,\" says Katagami, who strives to make soy sauce that he himself is satisfied with. He produces Koikuchi, Usukuchi, Saishikomi, and Tamari, and it is rare for a brewery to brew all four types in-house. Each type requires different preparation and management methods, so producing them simultaneously requires knowledge, patience, and curiosity... in short, it is very difficult and tedious.\u003cbr\u003e And rather than simply expanding their lineup, it feels like each soy sauce is unique compared to other breweries.\u003c\/p\u003e\n\n\u003ch2\u003e\n\n \u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy034_2.png?v=1744946773\" alt=\"\"\u003e \u003cstrong\u003eWhy Katagami uses whole soybeans\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e The raw material is \"whole soybeans\" rather than \"defatted soybeans.\" Eighty percent of the soy sauce distributed nationwide is made from defatted soybeans, making whole soy sauce a rare find. For this reason, some manufacturers criticize defatted soybeans when promoting whole soy sauce, but Katagami says, \"There's nothing bad about defatted soybeans!\"\u003c\/p\u003e\n\n\u003cp\u003e \"I'm not satisfied with trying to elevate whole soybeans by devaluing defatted soybeans,\" he says, and goes on to talk at length about the benefits of defatted soybeans. He explains how they are made, the distribution price, and the benefits they offer when brewing soy sauce, and the way he so passionately explains it feels very Katagami-like.\u003c\/p\u003e\n\n \u003cp\u003e\"When domestically grown whole soybeans are steamed, they give off a truly wonderful aroma.\" And he wants to be able to show his customers that these beans are used to make his products. That's why Katagami uses whole soybeans. He also says that he prefers soybeans grown nearby, so he uses soybeans from Nara Prefecture whenever possible.\u003c\/p\u003e\n\n\u003cp\u003e The pressure cooker used to steam the soybeans also uses whole soybeans. Mesh-like holes have been drilled into the bottom of the steamer so that the cooking liquid can be discarded. \"Domestic soybeans are delicate. The soaking and steaming times vary depending on whether they are freshly harvested or have been around for a while.\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy034_3.png?v=1744946773\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA beautiful shine created by adding heat\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eTamari soy sauce is recommended for teriyaki, as it develops a beautiful sheen when heated. Coating the chicken wings with potato starch allows the flavor to blend well, allowing you to fully enjoy the rich, sweet and spicy flavor. The sheen of this glossy sauce is irresistible. It's perfect as a side dish with rice or as a snack with alcohol! \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy034_4.png?v=1744946773\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEat it as is with grated radish and soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Grated radish soy sauce is a dish familiar to all Japanese people. It's a simple dish that requires only pouring soy sauce over lightly drained grated radish. Using tamari soy sauce brings out the umami of the soy sauce and mellows the spiciness of the grated radish.\u003c\/p\u003e\n\n\u003cp\u003e Combined with shirasu (whitebait) or nameko mushrooms, it's the perfect side dish for rice or a snack with alcohol. It also goes well with Japanese-style grated hamburger steaks and grilled fish. You can also add mirin, vinegar, sesame oil, and other ingredients to create your own original sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 32373d94-c3b3-4725-88a4-20bb681c35e9 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 662d2b5d-9bfc-4ee7-88cb-0d3c4c02f14d --\u003e\u003c\/p\u003e","brand":"片上醤油","offers":[{"title":"Default Title","offer_id":47767484760269,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy034.jpg?v=1748671932"},{"product_id":"sy036","title":"36. Ohno Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy036_1.jpg?v=1722587786\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Soy sauce beloved in Echizen Ono\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMany people have heard that \"Kyushu soy sauce is sweet!\", but sweet soy sauce is also popular in the Hokuriku region. Those who are not used to this type of soy sauce may be surprised, but if you go to a supermarket, you will see a row of sweet soy sauces. Ono's soy sauce has an excellent balance of soy sauce-like and sweet, with the saltiness first felt and the sweetness gradually spreading in the mouth. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy036_2.jpg?v=1722587786\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A long-established soy sauce maker that is a purveyor to the head temple, Eiheiji Temple\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eOno City in Fukui Prefecture, with its vast forests, is a treasure trove of spring water. The city is known as a town of famous water, with many springs including \"Okiyomizu,\" which has been selected as one of the 100 famous waters in Japan. The brewing industry has developed thanks to this wonderful water. Nomura Soy Sauce was founded in the early Meiji period, and in addition to sweet soy sauce, it continues to produce naturally brewed soy sauce at one of the few breweries in the region that uses whole soybeans and is involved in the making of koji. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy036_3.jpg?v=1722587786\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The strong flavor goes well with rice.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e A customer told me, \"This soy sauce makes delicious grilled rice balls.\" Ono's soy sauce is rich in soy sauce and sweetness, and goes well with rice. When grilled, the fragrant aroma that fills your nose is irresistible. Grilled rice balls are also popular with children. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy036_4.jpg?v=1722587787\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Sweet flavor that goes well with vinegar\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eOhno's soy sauce has a good balance of soy sauce flavor and sweetness, and is recommended for vinegared dishes. It is seasoned with vinegar, soy sauce, and sugar in a ratio of 4:1:1. The balance of sweetness and sourness is perfect, and even with less sugar, you can feel the richness and sweetness of the flavor.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Sweet soy sauce is also great for making ponzu sauce. Simply mix dashi, soy sauce, vinegar, and fruit juice in a ratio of 5:2:1:1 to easily make your own ponzu sauce. If you don't like the taste of store-bought ponzu sauce, be sure to give this a try. Its refreshing sweetness goes well with pork shabu-shabu. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy036_5.jpg?v=1722587786\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For those who want to eat sashimi with sweet soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWe are often asked, \"Which soy sauce do you recommend for sushi or sashimi?\" We ask our customers how they would like to eat it, and there are three main types of answers: 1) light, 2) rich, and 3) sweet. For those who prefer sweeter soy sauce, we often recommend Ohno's soy sauce. Especially when eating squid, the sweetness of the soy sauce brings out the umami of the squid, and you can enjoy the texture of the squid until you finish eating. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"野村醤油","offers":[{"title":"Default Title","offer_id":47767484825805,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy036.jpg?v=1748670529"},{"product_id":"sy037","title":"37. Kanro Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037_1.jpg?v=1722672162\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037_1.jpg?v=1722672162\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A brewery full of commitment\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eOkubo Brewery in Matsumoto City, Nagano Prefecture, is a small-scale brewery that is packed with the utmost in pursuit of perfection. In the raw materials storage area, soybeans, wheat, salt, and rice are piled high, with their origin and grade clearly marked. The store is packed with graded brands of local Nagano soybeans such as \"Tsubuhomare,\" \"Ginrei,\" and \"Tachinagaha,\" Aomori's \"Okushirome\" and \"Ryuho,\" Niigata's \"Enrei,\" as well as Gifu, Ishikawa, Yamagata, and other areas. The salt is \"Shimamars\" from Okinawa.\u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e Thinking carefully about the best environment for microorganisms\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIn 1998, the room for making koji was completely renovated. The area of ​​the equipment was doubled, but the amount that could be produced remained the same, and the room was created with the concept of pursuing quality rather than quantity. This room is different from the typical shape of a soy sauce brewery, and is an adaptation of equipment used for making miso in a certain region. Apparently, this shape was arrived at after thoroughly considering what kind of environment should be created while being closely involved with the microorganisms that play a key role in soy sauce production. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037_2.jpg?v=1722672162\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037_2.jpg?v=1722672162\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Sweet soy sauce mixed with tuna sashimi\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The mash is aged for one year, then soy sauce koji is added, and the mash is aged for three years, giving it a rich, aromatic flavor and a deep fermentation experience. In addition, sweet sake is added, giving it a subtle rice sweetness and a unique, rich flavor.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eIt goes especially well with tuna sashimi! It brings out the umami of the tuna while still allowing you to feel the richness of the soy sauce, and it also eliminates the fishy smell. Once you've tasted this richness, you might not be able to eat tuna with any other soy sauce... \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037_3.jpg?v=1722672162\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037_3.jpg?v=1722672162\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Popular with local soba restaurants\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Okubo Brewery is extremely popular among local soba restaurants in Nagano. The richness of Kanro Soy Sauce is also recommended for soba soup. If you want to make authentic soba soup at home, make the base and mix it with your favorite dashi stock to enjoy a refined taste that you can't get from commercially available noodle soup. The base is made by blending Saishikomi + Koikuchi, which creates an exquisite taste that is rich but not too strong and has a mellow taste. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037_4.jpg?v=1722672162\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037_4.jpg?v=1722672162\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A slightly unexpected use for soy sauce: sweets\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eA little bit of sweet soy sauce on chiffon cake. The subtle aroma of the soy sauce gives this cake a slightly Japanese flavor! It has an addictive sweet-salty flavor and a fragrant taste.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When poured over vanilla ice cream, the sweetness of the ice cream and the savory flavor of the soy sauce come together perfectly, quickly transforming it into a caramel flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"大久保醸造店","offers":[{"title":"Default Title","offer_id":47767484858573,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy037.jpg?v=1748671364"},{"product_id":"sy038","title":"38. Purple Daijin 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038_1.jpg?v=1722672445\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038_1.jpg?v=1722672445\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A brewery full of commitment\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Okubo Brewery in Matsumoto City, Nagano Prefecture, is a small-scale brewery that is packed with the utmost in pursuit of perfection. In the raw materials storage area, soybeans, wheat, salt, and rice are piled high, with their origin and grade clearly marked. The store is packed with graded brands of local Nagano soybeans such as \"Tsubuhomare,\" \"Ginrei,\" and \"Tachinagaha,\" Aomori's \"Okushirome\" and \"Ryuho,\" Niigata's \"Enrei,\" as well as Gifu, Ishikawa, Yamagata, and other areas. The salt is \"Shimamars\" from Okinawa.\u003c\/p\u003e\n\n \u003ch2 class=\"ku_title\"\u003eThinking carefully about the best environment for microorganisms\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e In 1998, the room for making koji was completely renovated. The area of ​​the equipment was doubled, but the amount that could be produced remained the same, and the room was created with the concept of pursuing quality rather than quantity. This room is different from the typical shape of a soy sauce brewery, and is an adaptation of equipment used for making miso in a certain region. Apparently, this shape was arrived at after thoroughly considering what kind of environment should be created while being closely involved with the microorganisms that play a key role in soy sauce production. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038_2.jpg?v=1722672444\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038_2.jpg?v=1722672444\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A light, flavorful sake with sweet sake\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Murasaki Daijin is characterized by its clear color and aroma. By adding amazake to soybeans, wheat, and salt, it has a rich aroma and a slight sweetness of rice. This is a must-try for those who say, \"I don't use light sake because it's too salty...\" It is especially recommended for use in soups where color and aroma are important, as it brings out the flavor of the ingredients while retaining its presence. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038_3.jpg?v=1722672444\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038_3.jpg?v=1722672444\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eAdd dashi to stews\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The stews made with Murasaki Daijin are characterized by their beautiful color and the refreshing taste of soy sauce, which brings out the sweetness of the ingredients. If you make a stew of kiriboshi daikon with plenty of dashi, you can enjoy the sweetness of the daikon without being bothered by the smell of dried food. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038_4.jpg?v=1722672445\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038_4.jpg?v=1722672445\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Also great for meunière sauce and pasta\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Light soy sauce can be used as a sauce for meat and fish dishes, and for pasta. Murasaki Daijin has a pleasant aroma that you can feel at first bite, and does not interfere with the color or flavor of the ingredients. The \"Lemon Butter Soy Sauce Sauce\" is light and refreshing, and is recommended because it combines the sourness of lemon and the saltiness of light soy sauce with the richness of butter. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038_5.jpg?v=1722672445\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038_5.jpg?v=1722672445\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e I want to enjoy it with some nice materials.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe inari made by Murasaki Daijin has a bright color and a gentle taste with a light soy sauce flavor and a hint of sugar sweetness. It makes the most of the flavor of the ingredients themselves, so you'll want to try it with your favorite ingredients. If you get some good fried tofu, be sure to give it a try. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"大久保醸造店","offers":[{"title":"Default Title","offer_id":47767484891341,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy038.jpg?v=1748670268"},{"product_id":"sy040","title":"40. Miyako Awasukuchi 100ml","description":"\u003ch2\u003e\n\n\u003c!-- notionvc: c4abdb77-2541-4af5-a191-56665c79a5ab --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy040_5.png?v=1744444219\"\u003e \u003cstrong\u003eA taste that can only be achieved through tradition\u003c\/strong\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e Sawai Soy Sauce Main Store is located about a five-minute walk west from the Kyoto Imperial Palace. Founded in 1879, it moved to its current location four years later, around 1883, and continues to produce soy sauce there.\u003c\/p\u003e\n\n \u003cp\u003eWhen it comes to Kansai soy sauce, many people think of light soy sauce. Light soy sauce is characterized by its lighter color than dark soy sauce. To achieve a lighter color, it is produced by increasing the salt concentration to suppress fermentation and lowering the heating temperature.\u003c\/p\u003e\n\n\u003cp\u003e Light soy sauce can bring out the color of the ingredients, making it an essential ingredient in kaiseki cuisine, which values ​​color. The company has been making high-quality soy sauce with a focus since its founding, and has been supported by many long-established Kyoto kaiseki restaurants, making it the unsung hero of Kyoto cuisine. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 828e9a5f-508c-4c41-bba6-b1dd6c1499d5 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy040_4.png?v=1744444219\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eKyoto-style soy sauce making\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eKyo-machiya houses are characterized by their narrow frontage and long, narrow shape. Step inside and you'll find a store lined with products. Large soy sauce brewing vats are also lined up, and visitors can see the actual vats. Behind them is the brewing area, where wooden vats and large cauldrons have been used since ancient times. The cauldrons are used to heat soybeans using firewood, a process known as \"hiire\" (pasteurizing). Wooden vats are still in use, and they are where the soy sauce moromi undergoes its fermentation and aging process. The vats are long and narrow to match the structure of a Kyo-machiya, a traditional Kyoto vat shape. While the \"muro\" (room) where the koji (malt), the base for soy sauce, is made is often covered in concrete or steel, the room at Sawai Soy Sauce Honten is clad in wood. Its structure resembles a room in a machiya, offering a glimpse of Kyoto's unique character. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: eb0acaee-f868-412a-b7bc-efc824b4b8dc --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy040_3.png?v=1744444218\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003eChawanmushi is known for its soft color and delicious broth\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e When making chawanmushi, light soy sauce brings out the color of the egg and the aroma and umami of the dashi stock. Miyako light soy sauce skillfully balances the umami and sweetness, so if you want to be praised for your cooking skills, be sure to try it. It is slightly saltier than dark soy sauce, so please adjust the amount accordingly. \u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy040_2.png?v=1744444219\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePerfect for stews and rice dishes that bring out the natural flavor of the ingredients\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This is recommended for those who want to bring out the color and flavor of ingredients in simmered dishes and seasoned rice dishes while keeping the saltiness to a minimum. When used in simmered dishes with seasonal vegetables, it brings out the sweetness of the ingredients. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy040_1.jpg?v=1744444218\"\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 41d29549-0399-44f8-ab27-1d1b704edb08 --\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eAs a refreshing soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eCold tofu is something we crave in the summer. Just changing the soy sauce can change the flavor. While it's nice to enjoy the rich flavor of soy sauce with a rich, re-brewed soy sauce, we also recommend a refreshing dish with light soy sauce and garnished with pickled plums and shiso leaves.\u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: a8bda73c-40c9-43b8-ba1a-22af3184a014 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e\u003c!-- notionvc: e7442509-49d2-4b67-8e6d-c01f62a94f52 --\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"澤井醤油","offers":[{"title":"Default Title","offer_id":47767484956877,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy040.jpg?v=1748670179"},{"product_id":"sy041","title":"41. Kanro Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy041_1.jpg?v=1722672872\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Re-brewed but with a light and gentle taste\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eSaishikomi soy sauce is a method of brewing soy sauce with soy sauce itself, and is made using twice as many ingredients and over twice the time compared to dark soy sauce, so it has a rich, well-balanced flavor and aroma.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Amano Shoyu's Kanro Shoyu contains rice koji as an ingredient, so it is not too rich compared to other re-brewed soy sauces, and has a light and refreshing taste. It is easy to use in cooking, such as pouring it over gyoza vinegar soy sauce, cold tofu and avocado, or adding a little to pasta and stews. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy041_2.jpg?v=1722672872\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Uses Ginmeisei spring water from the foot of Mount Fuji as brewing water\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The most distinctive feature of Amano Soy Sauce is that it uses the \"Gin Meisui\" water that springs from the foot of Mt. Fuji. The water is made up of melting snow from Mt. Fuji, and it has been flowing for decades. It maintains a water temperature of 14 to 15 degrees throughout the year, and feels cold in the summer and steamy in the winter. It is a famous water that is crystal clear.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eApproximately 6 tons of water is used for one week of preparation. This is transported in three trips. Using a portable electric pump is a lot of work, but changing the water apparently affects the quality of the soy sauce. This water pumping is an important process in soy sauce production. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy041_3.jpg?v=1722672872\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For gyoza sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Gyoza eaten with vinegar and soy sauce in a 1:1 ratio. If your usual dark soy sauce is not quite strong enough, try using the re-brewed soy sauce. The vinegar and soy sauce made with Kanro soy sauce makes the most of the flavors of both vinegar and soy sauce, while providing just the right balance with the oil in the gyoza. It was the most popular among the staff when they compared the flavors! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy041_4.jpg?v=1722672872\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Bacon pasta and stir-fry dishes\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eKanro soy sauce is not too strong among the re-brewed soy sauces, and is characterized by its light taste, making it easy to use in cooking. However, it is richer than Koikuchi soy sauce, so it goes well with dishes that use meat. If you use it for Japanese-style pasta with bacon, the color will be darker, but the richness will bring out the sweetness of the onions, giving the overall taste a well-balanced and firm flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy041_5.jpg?v=1722672872\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Avocado with soy sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Avocados contain many ingredients that are said to be good for dieting, beautiful skin, and health. Many women, in particular, consciously eat avocados several times a week.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e There are various ways to eat it, but for those who prefer soy sauce, we recommend the second preparation. When you pour sweet soy sauce over the rich flavor of avocado, you will feel a mellow sweetness with a slight saltiness, and the gentle flavor spreads in your mouth. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"天野醤油","offers":[{"title":"Default Title","offer_id":47767484989645,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy041.jpg?v=1748671481"},{"product_id":"sy043","title":"43. Tsurujyo 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_1.jpg?v=1722673088\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eRe-brewed sake packed with the flavor of four years of aging\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It's such a popular brand that even customers from overseas come to the store just for Tsurusho. It's a four-year-aged re-brewed soy sauce, made by aging dark soy sauce for two years, then adding mash and aging it for another two years. It's so rich and smooth that it even tastes slightly sweet, and some people say that after trying it once, they can't use any other soy sauce. It's a soy sauce that's definitely worth trying for people who don't like the saltiness of soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_2.jpg?v=1722673088\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Passing on the taste of wooden barrel brewing to future generations\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe distinctive feature of Yamaroku Soy Sauce is that it is brewed in wooden barrels. And it is made from those wooden barrels themselves. Over time, the number of soy sauce breweries that use wooden barrels for brewing has steadily decreased, and there is only one barrel maker that manufactures wooden barrels left. \"It will be fine for my generation, but by the time my children and grandchildren come, wooden barrels will be gone.\" Feeling this, Yamamoto decided to become an apprentice to a barrel maker along with two carpenters from Shodoshima.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e They then started making their own barrels in 2013. From there, they reached out to barrel-brewers across the country, and are now making new barrels with members from different manufacturers and industries. In order to increase the value of wooden barrels themselves by making their techniques public and sharing them, many craftsmen have gathered on Shodoshima as part of the \"Wooden Barrel Craftsmen Revival Project.\" \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_3.jpg?v=1722673089\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eVanilla ice cream as a Japanese dessert\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e It may seem like an unexpected combination, but if you pour Tsurusui soy sauce over vanilla ice cream and let it soak in for a bit before eating, it will create a sweet and salty mitarashi flavor that will leave you wanting more! This soy sauce dessert, which can also be found at Yamaroku Chaya in Shodoshima, is an unforgettable taste once you've tried it. Vanilla ice cream just isn't enough! You'll want to pour Tsurusui soy sauce over it! You'll be hooked. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_4.jpg?v=1722673088\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e When it comes to tuna, Tsurusho is a staple\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The rich, long-aged Tsurusho sauce goes perfectly with tuna. It is especially recommended for red sashimi, which is the epitome of tuna! It removes the fishy smell of the sashimi, and brings out the flavor of both the sashimi and the soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043_5.jpg?v=1722673088\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e If you're looking for meat, pork steak is the best.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eSaishikomi soy sauce goes well with meat, but we recommend trying Tsurusho with thickly cut pork steak. Compared to beef, pork is thick but light, but it adds richness and flavor. It brings out the flavor of the meat without interfering with it. You can also eat the fat easily. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"ヤマロク醤油","offers":[{"title":"Default Title","offer_id":47767485055181,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043.jpg?v=1749543104"},{"product_id":"sy043_5","title":"43. Tsurushou 100ml x 5 bottles","description":"\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy043-5.jpg?v=1750408379\"\u003e\n \u003ch2\u003e\u003cstrong\u003eTsurusho \/ Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Mr. Yamamoto of Yamaroku Soy Sauce, a long-established soy sauce brewery on Shodoshima, also makes wooden barrels. He is the initiator of the \"Kioke Craftsman Revival Project,\" which began out of a sense of crisis that \"kioke will disappear!\" He is so enthusiastic that he is even learning how to make barrels himself, and is working to connect the wooden barrel culture to the next generation.\u003c\/p\u003e\n\n\u003cp\u003e Tsurusho is Yamaroku Soy Sauce's signature re-brewed soy sauce, visited by many people from all over Japan and the world. It is a four-year aged product, consisting of two years of aging of dark soy sauce, followed by the addition of mash and another two years of aging. It is characterized by its rich, deep flavor and mellow taste, and a rich aroma that fills the mouth. Some people say that once they try it, they can't use any other soy sauce.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e\n\n\u003cp\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy043\" target=\"_blank\"\u003e\"Tsurusho\" single item page\u003c\/a\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamaroku2.jpg?v=1750565497\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamaroku1.jpg?v=1750565497\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eShodoshima's soy sauce brewery is extremely popular with tourists\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eCustomers who stop by the storefront often say, \"I've been here before!\" at Yamaroku Soy Sauce. Tours are available without a reservation, and rather than being set up for tours, you can see the brewery as it is, accompanied by a detailed explanation. You'll be greeted by a dimly lit and silent brewery that feels like another dimension, with no unpleasant smells. The stories of fifth-generation owner Yasuo Yamamoto are also very interesting!\u003c\/p\u003e\n\n\u003cp\u003e What is surprising when you step into the brewery is the sight of bacteria living in the barrels. Bacteria essential for soy sauce production, such as lactic acid bacteria and yeast, are densely packed all the way to the outside of the barrels, and it is rare to see a barrel so covered in bacteria. All the barrels are brewed in wooden barrels, and many of them have been in use for over 100 years. \u003c\/p\u003e","brand":"ヤマロク醤油","offers":[{"title":"Default Title","offer_id":47767485284557,"sku":null,"price":3240.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/127302939_d2018e76-1618-4818-ae23-134c5dc00d7a.jpg?v=1722570767"},{"product_id":"sy044","title":"44. Chrysanthemum soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_1.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A dark sake made with rare, large Tanba black beans\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMade with large, umami-rich black beans from Tanba and \"Sanuki no Yume 2000\" wheat from Kagawa Prefecture, this soy sauce is aged for two years in a 32-koku cedar barrel. After natural filtration, it is pressed slowly under a weight. This classic dark soy sauce is characterized by its light, crisp umami flavor, subtle sweetness, and, above all, its beautiful color and rich fragrance. It is recommended for use as a soy sauce in general, as well as for dishes where a beautiful color is desired, such as simmered vegetables, as well as for rice with raw egg. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_2.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A soy sauce brewery I really want to visit\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eCustomers who stop by the storefront often say, \"I've been here before!\" at Yamaroku Soy Sauce. Tours are available without a reservation, and rather than being set up for tours, you can see the brewery as it is, accompanied by a detailed explanation. You'll be greeted by a dimly lit and silent brewery that feels like another dimension, with no unpleasant smells. The stories of fifth-generation owner Yasuo Yamamoto are also very interesting!\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e What is surprising when you step into the brewery is the sight of bacteria living in the barrels. Bacteria essential for soy sauce production, such as lactic acid bacteria and yeast, are densely packed all the way to the outside of the barrels, and it is rare to see a barrel so covered in bacteria. All the barrels are brewed in wooden barrels, and many of them have been in use for over 100 years. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_3.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The fragrance stands out when applied\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you want to enjoy the simple flavor of ingredients and soy sauce, such as with rice with raw egg or grilled shiitake mushrooms, try chrysanthemum soy sauce. Chrysanthemum soy sauce is known for its strong fragrance, so pour it directly over hot rice or shiitake mushrooms to bring out the aroma of the soy sauce. Its light, sharp saltiness also brings out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044_4.jpg?v=1722736176\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e It goes great with meat\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Kikujiang is a perfect match for meat dishes such as gyoza, shumai, and steak. The refreshing taste of the soy sauce brings out the umami and sweetness of the meat. While a soy sauce may go well with pork, it may not go so well with beef, or the soy sauce may taste good when eaten with a dipping sauce but not when used in cooking. However, Kikujiang brings out its sharpness and pleasant aroma in a variety of meat dishes. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"ヤマロク醤油","offers":[{"title":"Default Title","offer_id":47767485317325,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044.jpg?v=1748668644"},{"product_id":"sy044_5","title":"44. Kikusho 100ml x 5 bottles","description":"\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy044-5.jpg?v=1750408379\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eChrysanthemum soy sauce \/ Yamaroku Soy Sauce (Kagawa Prefecture)\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eMade with black soy beans from Tanba, a rare ingredient in the soy sauce industry, this authentic dark soy sauce is characterized by a light, sharp flavor and a subtle sweetness and richness that lingers in your mouth.\u003c\/p\u003e\n\n\u003cp\u003e It can be used for all types of soy sauce. It is recommended for dishes where you want to add a beautiful color to dishes such as boiled vegetables, as well as for steaks that you would like to eat with rock salt.\u003c\/p\u003e\n\n\u003cdiv class=\"btn mart20\"\u003e\n\n\u003cp\u003e \u003ca href=\"https:\/\/store.s-shoyu.com\/products\/sy044\" target=\"_blank\"\u003e\"Kikusho\" single item page\u003c\/a\u003e \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamaroku2.jpg?v=1750565497\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/kura-yamaroku1.jpg?v=1750565497\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eShodoshima's soy sauce brewery is extremely popular with tourists\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eCustomers who stop by the storefront often say, \"I've been here before!\" at Yamaroku Soy Sauce. Tours are available without a reservation, and rather than being set up for tours, you can see the brewery as it is, accompanied by a detailed explanation. You'll be greeted by a dimly lit and silent brewery that feels like another dimension, with no unpleasant smells. The stories of fifth-generation owner Yasuo Yamamoto are also very interesting!\u003c\/p\u003e\n\n\u003cp\u003e What is surprising when you step into the brewery is the sight of bacteria living in the barrels. Bacteria essential for soy sauce production, such as lactic acid bacteria and yeast, are densely packed all the way to the outside of the barrels, and it is rare to see a barrel so covered in bacteria. All the barrels are brewed in wooden barrels, and many of them have been in use for over 100 years. \u003c\/p\u003e","brand":"ヤマロク醤油","offers":[{"title":"Default Title","offer_id":47767485350093,"sku":null,"price":3240.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/127302888_1fc3a4d1-687c-498a-ba62-043fb7a34b76.jpg?v=1722570773"},{"product_id":"sy045","title":"45. Heizaemon 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_1.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A storehouse with over 110 60 koku barrels, the kind of structure that can only be found in certain parts of the Kanto region\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eSosa City is located south of Choshi City, Chiba Prefecture. There are over 110 huge wooden barrels neatly lined up in Taihei's storehouse. Each barrel is 3m in diameter and 3m in height, and holds 60 koku (approximately 11,000 liters), making it no exaggeration to say it is the largest in Japan. Generally, barrels seen throughout Japan are often 20 to 30 koku in size, but 60 koku barrels are a rare size that can only be found in the Kanto region, especially Chiba Prefecture.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e I also feel that Taihei's 30-year history with the consumer co-op (Seikatsu Club) puts it in a unique position. The first thing a consumer co-op wants is \"safety and security.\" They also need to mass-produce while maintaining high quality. They have a history of trial and error in trying to achieve these contradictory elements. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_2.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A special seasonal brand that is pressed only once a year\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThere is one special barrel in the dimly lit and silent brewery. This special barrel was started in the year of the 125th anniversary of the company's founding. It is pressed only once a year in November and is called \"Heizaemon.\"\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"We want to distinguish ourselves from mass-produced soy sauce, which tends to emphasize a fragrant aroma,\" and so we are particular about both the ingredients and the manufacturing process, using soybeans from Yamagata Prefecture, wheat from Hokkaido, and sea salt from Nagasaki Prefecture, which are fermented and aged slowly over a period of one year. When squeezing the moromi, we use only the \"natural dripping\" that flows naturally without applying any extra pressure, and we also heat the soy sauce at the lowest possible temperature.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The balance of the clear reddish brown color, clear aroma, and refreshing flavor is excellent. Since it is a limited edition product, it sells out every year in the spring. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_3.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First, try it with sauce or sauce.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAt Shokunin Shoyu, we recommend soy sauces that go well with fish, such as light soy sauce for white fish and tamari or saishikomi for red fish. For seafood bowls, where you can enjoy a variety of fish at once, we recommend Heizaemon. Even among dark soy sauces, this soy sauce has a fairly light reddish brown color and a clean taste that brings out the flavor of the fish while still allowing you to feel the umami and aroma of the soy sauce. This soy sauce takes the best of all the traditional dark soy sauces, so it can be used on anything, such as tofu or grated daikon radish. This is a brand that we recommend using as a dipping sauce or a pouring sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy45_4.jpg?v=1722736425\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For a higher-grade dish\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eWhen I serve customers, many of them say, \"It's a waste to use delicious soy sauce in cooking,\" but I recommend using it not only as a delicious soy sauce to pour over your food, but also as a cooking sauce. Heizaemon brings out the flavor of the ingredients while still allowing you to enjoy the soy sauce's refreshing taste, so it can be used on meat, fish, vegetables, rice, and any other ingredients. By simply changing the soy sauce, you can create dishes that are so delicious you'll wonder if you really made them yourself. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"タイヘイ","offers":[{"title":"Default Title","offer_id":47767485382861,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/11160562_df8120d4-e492-4694-96f0-e432caf2b219.jpg?v=1722570776"},{"product_id":"sy046","title":"46. ​​Organic soy sauce 100ml","description":"\u003ch2\u003e\n\n\u003c!-- notionvc: 1c59c656-120e-4909-9e8e-593acf8f1155 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_1.png?v=1744443150\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA pioneer in making soy sauce using organic ingredients\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eShodoshima Island in Kagawa Prefecture is famous for its soy sauce. Twenty-two breweries still produce soy sauce today, with Yamahisa being one of the most famous. You'll likely see it in natural food stores. Yamahisa was also one of the first in Japan to start making soy sauce using organic ingredients. We were given a tour of the soybean steaming process, where soybeans delivered from the Kanazawa region of Ishikawa Prefecture were being steamed. Domestically grown organic soybeans and wheat are produced in extremely limited quantities, with only a handful of producers. The same goes for salt, which is only sun-dried using the sun-dried salt-making method. Whole soybeans, containing oil, give the soy sauce a strong reddish color, while sun-dried salt adds a subtle sweetness, creating the distinctive Yamahisa flavor. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: 2b517f10-8b29-4f41-af2d-4fffaf123a66 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_4.png?v=1744443150\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCarrying on 400 years of tradition in large cedar barrels\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eStepping into Yamahisa's storehouse, you'll see barrels lined up closely together, neatly lined all the way to the other side of the deep storehouse. There are 154 barrels in total. \"Unlike miso production, there's no need to move the barrels, which is why they're lined up so closely together,\" says President Uematsu Katsutaro.\u003c\/p\u003e\n\n \u003cp\u003eThe soy sauce matures slowly over time in these barrels. While most regular soy sauce production takes four to six months, Yamahisa uses natural fermentation to produce its soy sauce. As a result, it is not uncommon for the fermentation and maturation process to take two years. This production method fully demonstrates the experience and intuition of a craftsman with over 50 years of experience. \"By taking the time, the salt blends in. The salty edge disappears, and the soy sauce becomes delicious, with a rich, umami flavor, and is not just salty when you put it in your mouth.\" This knowledge has been passed down to the younger brewers. \u003c\/p\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: 12077629-dcea-4665-b67b-03d6278f65f0 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_3.png?v=1744443150\"\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe stew is thoroughly infused with the flavor of soy sauce.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eSimmered dishes with rich flavors that go well with rice are also delicious. Recommended for those who like strong soy sauce seasonings, such as yellowtail and daikon radish or braised pork. Organic soy sauce is a strong, fragrant dark soy sauce, so it is also suitable for those who are concerned about the strong aroma of root vegetables and for simmered fish. \u003c\/p\u003e\n\n\u003ch3\u003e\n\n\u003c!-- notionvc: 1c1dec59-1e78-4a36-be4b-8964ce9e1f71 --\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046_2.png?v=1744443150\"\u003e\u003cbr\u003e\n\n\u003c\/h3\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: 12077629-dcea-4665-b67b-03d6278f65f0 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\u003cstrong\u003eA secret ingredient in tomato-based dishes\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Soy sauce is an essential secret ingredient in Western cuisine. Adding soy sauce to finish stews using tomatoes adds richness and umami. Organic soy sauce has a particularly strong bean flavor and a rich aroma, giving it a unique taste.\u003c!-- notionvc: ba4772b2-e075-4da2-8c80-957b9ef854bf --\u003e\u003c\/p\u003e","brand":"ヤマヒサ","offers":[{"title":"Default Title","offer_id":47767485808845,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy046.jpg?v=1748668699"},{"product_id":"sy047","title":"47. Soybean paste 100ml","description":"\u003ch2\u003e\u003cstrong\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047_2.png?v=1744445235\"\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eCarrying on 400 years of tradition in large cedar barrels\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eStepping into Yamahisa's storehouse, you'll see barrels lined up closely together, neatly lined all the way to the other side of the deep storehouse. There are 154 barrels in total. \"Unlike miso production, there's no need to move the barrels, which is why they're lined up so closely together,\" says President Uematsu Katsutaro.\u003c\/p\u003e\n\n\u003cp\u003e The soy sauce is then allowed to mature slowly in these barrels. While most regular soy sauce production takes between four and six months, Yamahisa uses natural fermentation to produce its soy sauce. As a result, it is not uncommon for the soy sauce to take two years to ferment and mature. \u003cbr\u003eThis manufacturing method fully demonstrates the experience and intuition of a craftsman with over 50 years of experience. \"By taking time, the salt blends in. The salty taste disappears, and the soy sauce becomes delicious with a rich flavor, rather than just tasting salty.\" And this knowledge has been passed down to the younger brewers. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047_3.png?v=1744445235\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eMaking what we want to eat\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Yamahisa's stance on soy sauce production is that \"we are producers when it comes to soy sauce production, but consumers in other areas.\" We pursue authentic flavors, aiming to create products that we can safely feed ourselves and our families. \"I believe this will not change in the future,\" says President Katsutaro Uematsu. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047_4.png?v=1744445235\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eUse re-brewed soy sauce as a secret ingredient in spicy dishes\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eThe secret ingredient in this curry, made with plenty of vegetables, is rich, re-brewed soy sauce, which is sure to add depth to the flavor!\u003c\/p\u003e\n\n\u003cp\u003e Among the re-brewed soy sauces, the soy bean paste has a rich flavor and does not lose its presence even when used with gochujang, and you can still taste the umami of the soy sauce amidst the spiciness. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047_1.png?v=1744445235\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eEnjoy meat with rich, re-brewed soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Soy sauce is the answer if you want to enjoy the flavor of the ingredients rather than the taste of the sauce or dipping sauce. While light koikuchi soy sauce is fine, try using a slightly richer re-brewed soy sauce. It has been aged for a long time and the flavor is concentrated, so it pairs perfectly with oil. What's more, the aroma improves as you heat it, so you can pour it directly over hot, freshly grilled meat, or you can use it as wasabi soy sauce.\u003c\/p\u003e","brand":"ヤマヒサ","offers":[{"title":"Default Title","offer_id":47767485841613,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy047.jpg?v=1748671567"},{"product_id":"sy049","title":"49.Hasamezu 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy049_1.jpg?v=1722588169\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A storehouse registered as a tangible cultural property of Mie Prefecture\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Located in the mountains of Iga City, Mie Prefecture, this brewery is a long-established storehouse founded over 120 years ago, where koji is made in traditional koji lids. The moromi mash is made using a press that uses the principle of a lever to squeeze out soy sauce. A weight of over 1 ton is hung from the end of a 6m zelkova wooden pole, and the soy sauce is slowly squeezed out by the press, which resembles a giraffe, hence the name giraffe press.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThe press is just the right strength to produce delicious soy sauce without mixing in the oil from the soybeans. Fukuoka Soy Sauce is probably the only place in Japan where traditional equipment is still in use. It has been designated a tangible cultural property by the Agency for Cultural Affairs, and the entire storehouse is like a museum. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy049_2.jpg?v=1722588169\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The ultimate soy sauce blend\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The soy sauce from Fukuoka Shoyu-ten is a \"mixed\" type of sweet soy sauce. It is a type of soy sauce that has amino acid liquid added to it, but the soy sauce is refreshing and only slightly sweet, so it has a gentle taste that even people from the Kanto region will not feel uncomfortable using. We often hear people say, \"I won't eat soy sauce with additives in it!\", but this is a soy sauce that we feel is especially recommended for those people. We think you will be able to feel the presence of additives in our soy sauce, which are not used for the purpose of mass production and low prices, but for the pursuit of deliciousness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy049_3.jpg?v=1722588169\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eUse as soy sauce for rice with raw egg, white fish sashimi, or boiled greens\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e The slightly sweet Hasamezu soy sauce brings out the best in the ingredients when used as a pouring sauce, so it is recommended for use with white fish sashimi and boiled vegetables.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e I especially recommend rice with raw egg on top. For those who find regular koikuchi too salty, but don't want to add dashi, Hasamezu is the perfect choice. The refreshing taste of soy sauce and the slight sweetness bring out the flavor of the egg. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy049_4.jpg?v=1722588169\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Our recommendation is an easy homemade yakiniku sauce.\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eHomemade yakiniku sauce may sound difficult, but it's actually surprisingly easy to make. The key ingredients of this yakiniku sauce are grated apples and onions, and when made with sweet soy sauce, it has a sweetness similar to that of commercially available yakiniku sauce and goes particularly well with the sweet fat of pork. It's recommended for those who like slightly sweeter sauces, and it's also fun to try making your own original sauce by adding ginger, chili bean paste, sesame oil, etc. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"福岡醤油店","offers":[{"title":"Default Title","offer_id":47767485907149,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy049.jpg?v=1748670568"},{"product_id":"sy050","title":"50. Owari no Tamari 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_3.png?v=1749191520\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eRich tamari made only from soybeans\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Tamotsu soy sauce is produced mainly in the three Tokai prefectures.\u003c\/p\u003e\n\n\u003cp\u003e Among them, Taketoyo Town on the Chita Peninsula in Aichi Prefecture is known as a major producer of tamari soy sauce, with many breweries concentrating there. Marumata Shoten, founded in this town in 1829, has stubbornly maintained the traditional method of using 100% soybeans and brewing in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003e Inside the wooden storehouse, 70 traditional wooden barrels are lined up in an orderly fashion.\u003c\/p\u003e\n\n \u003cp\u003eHowever, for people in the Tokai region, it is so closely tied to their lives that they say, \"When you think of soy sauce, you think of Tama!\" However, for people outside the Tokai region, it may not be very familiar.\u003c\/p\u003e\n\n\u003cp\u003e This tamari soy sauce is completely different from other soy sauces in terms of ingredients and production method.\u003c\/p\u003e\n\n\u003cp\u003e While regular dark soy sauce is made with soybeans and wheat in a 1:1 ratio, tamari soy sauce is characterized by a higher soybean ratio. Owari tamari is made only with soybeans and salt, without using wheat.\u003c\/p\u003e\n\n\u003cp\u003e This difference is what gives tamari soy sauce its rich flavor and unique thick texture. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_2.png?v=1749191520\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eThe power of nature and the hand of man\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e One of the major features of tamari soy sauce production is the production of koji, known as \"miso balls.\" Steamed soybeans are hand-formed into balls the size of a thumb.\u003c\/p\u003e\n\n \u003cp\u003eA very small amount of salt water is added to it, but the amount is less than half of the amount of dark soy sauce. It looks almost like miso paste. Naturally, you cannot stir it like regular soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e For this reason, a cylinder is placed inside the wooden barrel, and the liquid that naturally accumulates there is scooped up with a ladle and poured back over the stone in a process called \"kumikake.\" This \"kumikake\" is an essential process for making tamari soy sauce.\u003c\/p\u003e\n\n\u003cp\u003e \"Even when the soy sauce has matured, we check on it every day and frequently add more water. At first glance, it may seem like it is being managed by humans, but you can really feel that soy sauce is made by the power of nature.\u003c\/p\u003e\n\n \u003cp\u003e\"Fermentation can be done efficiently if you control the temperature, but maturation takes time. No matter how much human technology advances, I don't think we can speed up the natural maturation process, and I feel like we can't beat the power of nature,\" said President Deguchi Tomoyasu.\u003c\/p\u003e\n\n\u003cp\u003e When we asked about the future of the brewery, he also said the following.\u003c\/p\u003e\n\n\u003cp\u003e \"I'm not thinking about expanding the size of the brewery. I want to make something that is more valuable,\" he said. When asked, \"What do you mean by something valuable?\" he replied, \"I don't want to make something that is too expensive for everyday use. Something that is essential to daily life. Soy sauce that is made with the right ingredients and with the utmost care. And it's delicious. It's quite simple!\" \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_1.png?v=1749191520\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTamari soy sauce is not sweet soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eHave you ever seen the label \"Tamari Soy Sauce\" in the seasoning section?\u003c\/p\u003e\n\n\u003cp\u003e However, the word \"tamari\" can have a slightly different meaning depending on the region.\u003c\/p\u003e\n\n\u003cp\u003e For example, some people call Kyushu's thick, sweet sashimi soy sauce \"tamari soy sauce,\" while in some regions, \"soy sauce = tamari\" has long been a familiar term.\u003c\/p\u003e\n\n\u003cp\u003e But in fact, \"tamari soy sauce\" is one of the well-defined types.\u003c\/p\u003e\n\n\u003cp\u003e JAS (Japanese Agricultural Standards) classifies soy sauce into five types, one of which is \"tamari soy sauce.\"\u003c\/p\u003e\n\n\u003cp\u003e It is mainly produced in the Chubu region. Its salt content is almost the same as that of dark soy sauce, so it is by no means a \"sweet soy sauce.\"\u003c\/p\u003e\n\n \u003cp\u003eHowever, some people perceive this rich umami as \"sweetness\" in their taste buds. This may be a mellowness that lies deep within the ingredients, rather than the sweetness of sugar.\u003c\/p\u003e\n\n\u003cp\u003e I would especially like those who have the image that \"tamari soy sauce = sweet soy sauce\" to try authentic tamari soy sauce at least once. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_3.jpg?v=1722583720\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eEnjoy the rich umami flavor of steak\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e This limited edition product is carefully aged for three years in cedar barrels and made with only whole soybeans and salt from Aichi Prefecture.\u003c\/p\u003e\n\n\u003cp\u003e Only a small amount of brine is used in the brewing process. This allows the umami flavor to be tightly concentrated. The nitrogen content of the umami component is a whopping 3.0%. The rich, full-bodied flavor and deep taste, combined with the smooth, mellow taste that only long-term aging can provide, spread throughout your mouth. One bite and you'll never forget it. Such is the powerful thickness and flavor.\u003c\/p\u003e\n\n \u003cp\u003eFirst, add a little to a lean steak. The more you chew, the more the umami of the meat comes out, and the presence of the tamari soy sauce is even greater, creating an exquisite harmony. \u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050_5.jpg?v=1722583720\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2\u003e \u003cstrong\u003eVegetables become a treat\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Owari Tamari has a rich, umami flavor that is enough to complete any dish, and even simple preparations can result in a surprisingly satisfying dish.\u003c\/p\u003e\n\n\u003cp\u003e For example, slowly grill some thickly sliced ​​onions in sesame oil. Finish with a dash of black pepper and Owari Tamari. That's all it takes to turn your onions into a feast!\u003c\/p\u003e\n\n\u003cp\u003e The onions are fragrant on the outside and soft and sweet on the inside, and the rich aroma and umami of tamari combine to create a deep flavor that is almost like a sauce. Even I, who don't like onions, find this dish delicious and want to recommend it to others.\u003c\/p\u003e\n\n \u003cp\u003eAnother recommendation is avocado. The rich, sticky texture is perfectly complemented by the full-bodied flavor of Owari Tamari, which brings out the natural sweetness of the avocado. \"Rich, yet not salty.\" This mellowness is the charm of this Tamari.\u003c\/p\u003e\n\n\u003cp\u003e Owari Tamari brings out the full flavor of vegetables. Try it when you want to enjoy a special dish while still preserving the flavor of the ingredients. \u003c\/p\u003e\n\n\u003ch2 class=\"ku_title\"\u003e\u003c!-- notionvc: ea5f0cba-5889-468a-ae73-d5c06716d06c --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePopular with ramen shop owners\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Many ramen shop owners and those currently in training who are searching for their own ramen visit the store. Owari Tamari is a particular favorite among all the Tamari soy sauces available.\u003c\/p\u003e\n\n\u003cp\u003e It has a strong, solid umami flavor and the aroma of authentic soy sauce, so the flavor is consistent.\u003c\/p\u003e\n\n \u003cp\u003eRather than using it as a base, many people add a small amount to dark soy sauce, and it is said that \"just adding a little bit completely changes the flavor of the soup.\"\u003c\/p\u003e\n\n\u003cp\u003e However, because production of Owari Tamari is limited, it cannot be sold for commercial use.\u003c\/p\u003e\n\n\u003cp\u003e Even so, some ramen chefs purchase it for personal use, saying, \"There's a flavor that can only be achieved with this soy sauce.\" If you're trying to make ramen at home, be sure to give it a try.\u003c\/p\u003e\n\n\u003cp\u003e However, please note that while it will add depth and complexity to the umami flavor, it will also darken the color of the soup. If you are concerned about color, use it sparingly. \u003c!-- notionvc: 1604fb2a-2f37-47ae-9d4e-5f3bdfc8396f --\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e","brand":"丸又商店","offers":[{"title":"Default Title","offer_id":47767486136525,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy050.jpg?v=1748752228"},{"product_id":"sy051","title":"51. Handmade soy sauce, dark, honshikomi, aged for two years, 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_1.jpg?v=1722736674\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Delicious soy sauce that can be enjoyed in any household\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e 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.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e 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.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"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. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_2.jpg?v=1722736674\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eIt's full of flavor but doesn't interfere with the taste of the dish.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e 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. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_3.jpg?v=1722736674\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For rice cooked with lots of ingredients\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e 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! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051_4.jpg?v=1722736674\"\u003e\u003cbr\u003e\n \u003ch2 class=\"ku_title\"\u003eWhether you wear it or not, it stands out\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e 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.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e 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. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"岡本醤油醸造場","offers":[{"title":"Default Title","offer_id":47767486169293,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy051.jpg?v=1748668793"},{"product_id":"sy052","title":"52. Handmade soy sauce, two-stage brewing, aged for three years, 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_1.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Delicious soy sauce that can be enjoyed in any household\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you were asked who the soy sauce maker is who loves making soy sauce the most, you would have to mention the Okamoto family. Yoshihiro Okamoto, his wife, Yasushi, and Tetsuya are so passionate about soy sauce that they can't stop talking about it. This family is truly warm and you can feel their love for making soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When President Yoshihiro had just taken over the brewery, he was delivering soy sauce when he smelled the aroma of cooking and knew, \"That's the aroma of our soy sauce!\" In this household it was simmered dishes, in that household it was boiled fish. \"There are as many flavors as there are households. That's why we want soy sauce that anyone can enjoy.\" It's a flavor that supports home cooking on the island. Okamoto's soy sauce subtly enhances the flavor of food, and it feels like he's brimming with love for soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_2.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Recommended as an introduction to re-brewed soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAll ingredients, including soybeans, wheat, and salt, are domestically produced. This soy sauce is aged for three years, with koji added once more to dark soy sauce that has been aged for two years and then aged for another year. It is rich, soft, and has no peculiar taste, making it a great introductory soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"The key to brewing is letting it sit,\" says Okamoto. Once the soybeans are purchased, they are left in the brewery for a year, and when they are brought into the brewing room, they are left to sit overnight. This allows the koji mold to start working on its own, eliminating the need for extra human intervention. This soy sauce brewing method brings out the power inherent in the raw materials and microorganisms themselves. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_3.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For tonkatsu and fries\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eIf you're someone who thinks, \"Of course, tonkatsu goes with sauce!\", then you should definitely try our handmade soy sauce, which has been brewed twice and aged for three years. Compared to sauce, it's lighter, so the umami of the soy sauce that permeates the batter is gentle, and you can still taste the flavor of the meat. It also pairs well with the accompanying cabbage. Once you try it, you might become addicted to the charms of re-brewed soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_4.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Refreshing Japanese-style fried udon\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e While a rich, delicious sauce-flavored yakisoba is great, if you're in the mood for something lighter, try soy sauce-flavored yakisoba. Saishikomi is richer than koikuchi, giving it a nice color and a refreshing taste while still retaining the umami flavor. The handmade soy sauce, two-stage brewing, and three-year aging process creates a soft flavor that brings out the flavor of the ingredients, allowing you to enjoy the sweetness of vegetables like cabbage and carrots. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052_5.jpg?v=1722736920\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Overcome your dislike of vegetables with re-seasoned green peppers\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMugen ○○ is all the rage! Mugen ○○ is great for keeping on hand and is also recommended for kids who don't like vegetables.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e It's easy to make; just stir-fry green peppers in sesame oil, add bonito flakes, roasted white sesame seeds, and soy sauce, and mix. Made with a mild, homemade soy sauce, it's two-stage fermentation process and aged for three years, resulting in a rich yet gentle flavor. The flavors of the bonito flakes and white sesame blend well with the soy sauce, reducing the bitterness of the green peppers. Adding sugar makes it easier for children to eat, and sprinkling shichimi peppers on top is also recommended as a snack. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"岡本醤油醸造場","offers":[{"title":"Default Title","offer_id":47767486202061,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy052.jpg?v=1748671284"},{"product_id":"sy053","title":"53. Heisei 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy053_1.jpg?v=1722737162\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy053_1.jpg?v=1722737162\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The sweetness of Kumamoto Prefecture's soy sauce lies in its blending technique\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFundodai Goyo, which celebrated its 150th anniversary in 2019, was founded in 1869. It is a soy sauce manufacturer known to many people in Kumamoto Prefecture. Kyushu sweet soy sauce is a traditional taste that has been handed down since ancient times as a mixed soy sauce that adds sweetness and umami to dark soy sauce, and is seasoned with the base namaage soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e \"First, we heat the soy sauce to dissolve the amino acid liquid and sugar, and then we add the seasonings and sweeteners. The amount of seasoning required here depends on the technique of each company, but if we work backwards from the final product, I think a light soy sauce is best,\" says Sakamoto, head of the quality assurance department.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e Starting with making the koji, the company carefully ferments and matures the namaage soy sauce in its moromi brewery, which has inherited the microbial community that has been at work since the company's founding, resulting in a traditional soy sauce that only Fundodai could make. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy053_2.jpg?v=1722737161\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy053_2.jpg?v=1722737161\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Making sweet, additive-free soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAs the Heisei era drew to a close in 2019, marking the 150th anniversary of the company's founding, the company embarked on the creation of an additive-free, sweet soy sauce. \"The sweetness of soy sauce varies from region to region, even within Kumamoto Prefecture. We went through a lot of trial and error to create a flavor that would express the sweetness of Kumamoto, but would also be well received by people who are not accustomed to the sweetness of Kyushu,\" says Hayata of the product development department.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e The additive-free Kyushu soy sauce \"Heisei\" is made by adding \"Wasanbon\" from Kagawa Prefecture, known as a high-quality sugar, and \"Akazake\", a traditional local sake made by adding charcoal and aging it for two years, to the soy sauce made from Kyushu-grown soybeans and wheat. It has a clean taste with a rich flavor and a gentle sweetness. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy053_3.jpg?v=1722737162\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy053_3.jpg?v=1722737162\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e First, the food\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eMany people may not know how to use sweet soy sauce. If you are one of those people, try using it in cooking first. The alcoholic taste of the red sake disappears when it is cooked, resulting in a refreshing taste with a gentle sweetness. We recommend inari sushi. This is an elegant inari sushi that brings out the deliciousness of the fried tofu, with a good balance of soy sauce and sweetness. For the rice filling, simply use vinegared rice and roasted sesame seeds. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy053_4.jpg?v=1722737162\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy053_4.jpg?v=1722737162\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Of course, you can also use it as soy sauce.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e If you want to experience the taste of the Heisei era directly, the best way is to simply pour it over or dip it in various dishes such as sashimi, roast beef, or rice with raw egg on top. The moderately gentle sweetness of Wasanbon and red sake brings out the flavor of the ingredients even more. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"フンドーダイ","offers":[{"title":"Default Title","offer_id":47767486234829,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy053.jpg?v=1748668831"},{"product_id":"sy054","title":"54. Clear soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy054_1.jpg?v=1722737360\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e We have refined our unique technology and obtained numerous patents\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eFundodai, which celebrated its 150th anniversary in 2019, was founded in 1869. It is a soy sauce manufacturer known to many people in Kumamoto Prefecture. The company makes its own koji and uses its kiage soy sauce, which is fermented and aged carefully in a moromi brewery that has inherited the microbial community that has been working there since the company's founding, as its base. While pursuing a taste that is loved by locals, the company continues to challenge itself with new technologies such as alcohol-free soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e When I went on a tour of the factory, I saw some unique equipment. It was the first time I'd ever seen it, so I asked, \"What is this?\" and was told it was equipment for making reduced-salt soy sauce. When I asked how it worked, it made sense, but it was different from the usual method. It seems that this is also a technology that has been perfected for many years. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy054_2.jpg?v=1722737360\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A rare, transparent soy sauce\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eHonjozo dark soy sauce is transformed into a colorless, transparent soy sauce through a process similar to distillation. It is neither white nor light soy sauce, and overturns the common belief that soy sauce is black, making the most of the color of the ingredients while preserving the flavor of dark soy sauce. Clear soy sauce is a new generation seasoning that can be used as a secret ingredient in both Japanese and Western cuisine, and can be used to add both saltiness and umami to your cooking. First, try using it as you normally would. There's no way you wouldn't be surprised by the difference in appearance! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy054_3.jpg?v=1722737360\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A dish that is pleasing to the eye\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eAdd some style to your everyday sashimi with clear soy sauce! If you use wasabi soy sauce, it will have a pretty green color but still have a strong wasabi soy sauce flavor. If you make a marinated tuna bowl, you will have a luxurious bowl that preserves the beautiful color of the red meat while still allowing you to enjoy the umami of the marinade. You can also make jam sauce from fruits with strong flavors such as pineapple and mango, which will bring out the sweetness while adding the umami of soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e A slightly unusual use is as a \"soy sauce wash.\" When making vegetable salad or other salads, the soy sauce is used to remove excess water, which is called a \"soy sauce wash.\" By doing this, even if you use rapeseed or other vegetables in your onigiri, they won't become soggy and will still look vibrant green. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"フンドーダイ","offers":[{"title":"Default Title","offer_id":47767486267597,"sku":null,"price":594.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy054.jpg?v=1748672191"},{"product_id":"sy055","title":"55. Gensho 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055_1.jpg?v=1722737697\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eUmami flavor brewed in a brick room\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eYou can't make good soy sauce without good koji...that's why making koji in winter is said to be the most important part of soy sauce production. The farm brewery in Oyabe City, Toyama Prefecture, is located in a heavy snow area where the outside temperature drops below freezing in winter. The brewery uses a brick room built in the early Showa period to cope with the temperature changes of this extremely cold region, and it is one of very few remaining in the country, where the traditional method of using koji lids remains. Because the bricks allow the brewery to breathe, it is said that the impact on the koji is reduced even when the morning chill or the outside temperature drops below freezing.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003ePreparation using koji lids is time-consuming and laborious, and maintaining the tools is also difficult. There are no longer any craftsmen who specialize in making these tools, so if you need new ones, you have no choice but to make them yourself or inherit them. Apparently, whenever they hear of people in various regions giving up on making soy sauce or miso, they inherit their tools, so the sizes of the koji lids vary. However, they are all very well-maintained and well-used. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055_2.jpg?v=1722737698\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eThis legendary soy sauce is made using the traditional method of koji lid brewing.\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThis limited edition handmade soy sauce is brewed only in the coldest months of Hokuriku, from January to March, when the water and air are cleanest, using soybeans from Oyabe City, Toyama Prefecture, wheat from Takaoka City, Toyama Prefecture, and Shima Mars from Okinawa, and is aged for three years in wooden barrels. By allowing the soy sauce to rest slowly under the natural climate while frequently stirring with a paddle, the sweetness of the soybeans, the fragrant aroma of the wheat, and the umami of the salt are concentrated, resulting in a soy sauce with a strong umami flavor.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThe squeezing process is also unique, as the moromi is left to drip slowly and naturally for a week under its own weight, and then just a little pressure is applied to squeeze it out. Soy sauce made from whole soybeans contains oil, so if too much pressure is applied, the oily smell will be squeezed out as well. Gensho combines concentrated umami with a refreshing taste, and when used in cooking, it brings out the umami of the ingredients while still giving the dish a strong soy sauce flavor. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055_3.jpg?v=1722737698\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e \u003cstrong\u003eGensho is popular among chefs\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Gensho, popular among various food professionals such as sushi restaurants, kappo restaurants, and ramen restaurants, has a strong, traditional soy sauce flavor. It doesn't stand out when cooking, but it's like a hidden hero, so it's also recommended for simple yet delicious konjac.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eOf course, it goes great with meat, vegetables, fish, and any other ingredients. If you want to use it on rice with raw egg, try it first. It's a little salty, so be careful not to add too much! However, when combined with the egg, you can taste the sharpness of the soy sauce, but it's not too salty, and you can taste the rich umami flavor, so much so that you'll find yourself saying, \"Soy sauce is delicious!\" A small amount will give you a surprising sense of satisfaction. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"畑醸造","offers":[{"title":"Default Title","offer_id":47767486300365,"sku":null,"price":648.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy055.jpg?v=1748668871"},{"product_id":"sy056","title":"56. Country Soy Sauce 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy056_1.png?v=1744445653\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTraditional Koji-lid brewing of dark and sweet soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e In Toyama Prefecture, a sweet type of soy sauce called mixed soy sauce, which has amino acid liquid added, is commonly used. It seems that areas close to the sea tend to be sweeter in particular. Men who go out fishing crave sweetness when exposed to the salty sea breeze, while those working in the forests tend to crave salt when they sweat profusely, which makes their soy sauce saltier. Hata Brewery produces both types of soy sauce. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy056_2.png?v=1744445653\" alt=\"\"\u003e\u003c\/p\u003e\n\n \u003ch2\u003e\u003cstrong\u003e\u003cspan data-token-index=\"0\" class=\"notion-enable-hover\"\u003eA place for local interaction and information dissemination\u003c\/span\u003e\u003c!-- notionvc: 69d0846c-aad5-4d0b-9064-c0dbffd55db5 --\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003cp\u003e Delivery is common among soy sauce breweries in rural areas. The sight of soy sauce breweries rooted in the local community delivering to each household is becoming less common, but it remains a custom. However, as soy sauce consumption declines, the number of deliveries decreases and so does the amount delivered per delivery. So, we wondered if we could encourage people to come to the brewery to buy our products, and so we opened a direct sales store called \"Souchin\" next to the brewery, where we stock processed delicacies and seasonal vegetables. \u003cbr\u003eBy providing vegetables to local farmers and displaying them, they can naturally introduce the producers after getting to know them, and also teach them how to eat the vegetables. Then, they started hearing, \"We have a small family, so we want prepared dishes too!\" So they started stocking prepared dishes portioned into individual portions. \"Now, it's become a place for young staff to interact with local elderly people!\" says President Hata. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy056_3.png?v=1744445653\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eA well-balanced flavor without the strong pork smell\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Sweet soy sauce has different tastes regardless of the purpose, but it was well received by staff who don't usually use sweet soy sauce when used with braised pork. Even among sweet soy sauces, Inaka Soy Sauce has a strong soy sauce flavor, so when used with braised pork, the pork odor is completely hidden and the flavor is well-balanced. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy056_4.png?v=1744445653\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eThe secret ingredient is sweet soy sauce\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eA little ingenuity can make your everyday potato salad surprisingly delicious! The mild texture of mayonnaise is transformed into a rich, deep flavor by adding sweet soy sauce. This irresistible combination is sure to bring a smile to everyone's faces, from children to seniors. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 4fa72202-2ecb-430d-8ef6-599b87d6bc4d --\u003e\u003c\/p\u003e","brand":"畑醸造","offers":[{"title":"Default Title","offer_id":47767486333133,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy056.jpg?v=1748670610"}],"url":"https:\/\/store.s-shoyu.com\/en\/collections\/%e9%86%a4%e6%b2%b9%ef%bc%96%e7%a8%ae%e9%a1%9e.oembed?page=2","provider":"職人醤油│Shokunin Shoyu","version":"1.0","type":"link"}