Three bottles of soy sauce from Taketoyo Town, Aichi Prefecture
Gluten-free, made only from soybeans and salt
Shokunin Shoyu No.
Soy sauce made only from domestically grown soybeans and salt
The basic ingredients of regular soy sauce are soybeans, wheat, and salt, but there are also tamari soy sauces that do not contain wheat at all. There are many breweries that produce this type of tamari soy sauce, especially in the Tokai region, and the ingredients are simply listed as "soybeans, salt."
All four bottles are naturally brewed in traditional wooden barrels, aged for two to three years, and made with domestically sourced soybeans.
Owari Tamari / Marumata Shoten (Aichi Prefecture)
Made with whole soybeans and salt from Aichi Prefecture, this product is aged for three years in cedar barrels. The umami flavor of the soybeans is concentrated, resulting in a rich, creamy taste. Since no wheat is used in the production line, it can be safely consumed by those with allergies.
Owari Tamari has a rich, umami flavor that is enough to complete a dish on its own. Even a simple preparation can result in a surprisingly satisfying dish. 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 onions into a feast!
Tsuresoi / Minamizo Shoten (Aichi Prefecture)
Its rich reddish-brown color makes it beautiful to look at. Made only from soybeans and salt, it packs a superb level of umami. When you put it in your mouth, you'll be able to taste the sweetness and enjoy the rich, deep flavor. Perfect for sashimi or other dishes.
Tamari soy sauce clings well to sashimi and eliminates its strong odor, making it a great choice for lean meat. Tsuresoi has a good balance of richness and mellowness, making it easy to use even for those new to tamari soy sauce. Taking advantage of its bright color and richness, it is also recommended for pickling.
Hozan Marudaizu Tamari Soy Sauce / Nakasada Shoten (Aichi Prefecture)
The only ingredients are soybeans and salt. This miso is made by squeezing miso that has been aged in a large barrel for three years. You will first taste the saltiness, followed by a lingering umami flavor. When grilled, it has a glossy sheen, and when poured over, a rich flavor spreads throughout your mouth.
For regular tofu, which is sold relatively inexpensively at supermarkets, we recommend using tamari soy sauce. The rich umami flavor of Takayama Whole Soybean Tamari envelops the tofu, giving it a taste that is almost sweet.
Tamari soy sauce is a rich type that has been aged for a long time.
Tamari soy sauce is a rich type of soy sauce. It uses less salt water in the preparation and more protein (soybeans), which is the source of umami, so it has a rich flavor that is one of the most concentrated among soy sauces.
You can use it as is over lean sashimi or steak, or you can use it in dishes such as teriyaki to add a beautiful shine and umami flavor.
A catalogue of Shokunin Soy Sauce is included.
In addition to product descriptions, we have also compiled explanations of each type of soy sauce and recommended ways to use them. These will be included with the product, so please refer to them and try using different soy sauces accordingly.
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