Enjoy beef to the fullest 5 pieces

"When it comes to meat, it's got to be beef!" We'd like to introduce five unmistakable soy sauces that we recommend to beef lovers. Steak, beef bowl, sukiyaki, yakiniku sauce, roast beef... Even classic beef dishes can have a surprisingly different impression when you change the soy sauce. Rich with a mature richness. Refreshing and elegant. Fragrant or mellow.

With these five soy sauces, you can enjoy your usual beef dishes with a richer and more varied flavor. You'll love your favorite dish even more. You're sure to find the perfect soy sauce.

Shokunin Shoyu No.

Recommended soy sauce for steak

The soy sauce you should use will vary depending on the type of meat and the texture of the fat.
Choose the perfect one to go with your favorite steak.

◆Three-year aged soy sauce
This re-brewed soy sauce is rich yet refreshing, making it versatile for both lean and marbled meat.

Kyotanba Rokuemon Black Soybean Miso Tamari
Perfect for when you want to bring out the sweetness of melting Wagyu beef fat.

◆Kunpurple
The smoky aroma adds an accent that brings out the flavor of the meat.

◆Jet black
The sweetness and richness will leave you feeling satisfied, and the bargain steak will be luxurious.

Recommended soy sauce for beef bowls

The classic beef bowl can be enjoyed for lunch or dinner, depending on your mood.
The way you choose soy sauce can make a surprising difference in how the dish turns out.

◆Heiemon <br>Excellent compatibility with rice. A classic "this is the beef bowl" taste.

Kyotanba Rokuemon Black Soybean Miso Tamari On a day when you can get your hands on some high-quality beef, this luxurious beef bowl has a mellow, rich flavor.

◆Jet black
Add this to your usual dark soy sauce for a sweet and spicy sukiyaki-style flavor.

◆Three-year aged soy sauce <br>Rich and mellow flavor. A strong flavor without being too salty, perfect for eating with rice.

Recommended soy sauce for sukiyaki

Sukiyaki is a dish whose flavor changes drastically depending on whether it is boiled or grilled. That's why we recommend making it yourself so you can customize it to your liking.

Kyotanba Rokuemon Black Soybean Miso Tamari For those who like to simmer beef. The rich flavor of the black soybean miso brings out the sweetness of the beef, resulting in an elegant finish.

◆Three-year aged soy sauce <br>If you're using it after grilling beef, try this re-aged soy sauce. It has a rich, full-bodied flavor with an exquisite sweet and spicy taste.

◆Jet Black <br>A delicious dashi soy sauce for simmering or grilling. With just this one bottle, you can easily make authentic sukiyaki.

Recommended soy sauce for yakiniku

You can customize it however you like by adding garlic, ginger, honey, or grated apple. Homemade sauce makes yakiniku even more fun and delicious!

◆Heiemon
A rich soy sauce that has been aged for three years, with a rich umami flavor. It is not too strong, and its appeal lies in its well-balanced flavor that harmonizes well with the ingredients.

◆Three-year aged soy sauce <br>A perfect match with kalbi. The aroma and richness bring out the umami of the meat.

◆ Jet Black <br>You can pour it directly onto grilled meat. This dashi soy sauce is full of umami and sweetness and is also great on vegetables.

Recommended soy sauce for roast beef

Roast beef is a dish you'll want to eat on special occasions. Whether you buy it from the store or make it yourself, you can enjoy it in a different style by changing the sauce.

◆Kunmurasaki <br>Just add it for a smoky flavor. The refreshing umami of soy sauce makes it perfect for cold dishes.

Kyotanba Rokuemon Black Soybean Miso Tamari <br>It doesn't overpower the meat, but adds a mellow and rich flavor. It also pairs well with red wine.

Heiemon : A sweet sauce made with apples and honey, making it easy for children to eat.

Next, let's take a closer look at soy sauce!

Heiemon/Suzuki Soy Sauce Shop (Fukushima Prefecture)

Heiemon is a dark soy sauce made by Suzuki Soy Sauce Shop in Fukushima Prefecture. They carefully preserve traditional methods, such as making koji using a koji lid and stirring by hand with a paddle, and brew it in wooden barrels. Even in the soybean steaming process, they use a special steamer that they have modified themselves from a wooden barrel. Unlike major manufacturers who steam soybeans all at once under pressure, they steam the soybeans slowly and carefully without pressure.

Its gentle flavor can only be achieved by putting time and love into each and every step of the process. Although it is a three-year-aged dark soy sauce, it is not too heavy and has a smooth texture. With its soft aroma and gentle umami, it goes well with beef bowls, yakiniku sauce, and roast beef. This dark soy sauce with a mild flavor is recommended for those who don't like strong flavors.

Three-year aged soy sauce / Morita Soy Sauce (Shimane Prefecture)

Morita Soy Sauce in Shimane Prefecture produces a luxurious, re-brewed soy sauce called "Three-Year Aged Soy Sauce." It's a popular choice among both repeat customers and first-timers, with many saying things like, "Once I tried this soy sauce, I couldn't use any other," or "I can use this soy sauce with confidence."

The amount of brine used in the brewing process is key; while regular dark soy sauce typically uses 11 to 13 times the amount of brine (1.1 to 1.3 times the amount of raw materials), Morita Soy Sauce deliberately limits it to 10. By reducing the amount of brine, the umami flavor is concentrated, and they pursue quality over quantity. Furthermore, by re-brewing, the flavor becomes deeper.

Not only does it have a rich, deep flavor, but it also has a refreshing taste and a mellow aftertaste that isn't too strong. It's perfect for drizzling on steak, as a gyudon (beef bowl) sauce, yakiniku (grilled meat) sauce, or sukiyaki. This re-brewed soy sauce enhances the umami of the meat while also highlighting the deliciousness of the soy sauce, making beef dishes even more delicious.

Kyotanba Rokuemon Black Soybean Miso Tamari / Suehiro Soy Sauce (Hyogo Prefecture)

Kyotanba Rokuemon Black Soybean Miso Tamari is a slightly unusual soy sauce made by Suehiro Soy Sauce in Hyogo Prefecture. It is a naturally brewed dark soy sauce blended with over 30% miso tamari, extracted from black soybean miso in Tanba.

The mellow, salty flavor is complemented by the richness and aroma of the miso, creating an exquisite balance of sweetness, aroma, and umami. This is the perfect product to try when you want to enjoy some quality beef.

Simply pouring it over steak or roast beef brings out the sweetness of the meat, while beef bowls and sukiyaki add a mellow, deep flavor.It's a great supporting actor that gently enhances the flavor of the meat without interfering with it.

Jet Black / Yamakawa Brewery (Gifu Prefecture)

"Shikkoku" is a dashi soy sauce made by Yamakawa Brewery in Gifu Prefecture. It's a rich, creamy flavor made from dashi stock made from bonito, horse mackerel, kelp, and shiitake mushrooms, as well as mirin and sugar, in a two-year-aged soy sauce. It's a popular product with many fans who are captivated by the deep richness that regular soy sauce can't match, saying, "I keep buying only Shikkoku!"

Enjoy it straight with steak or yakiniku, or mix it with water for beef bowls or sukiyaki. Because it's a concentrated type, it's versatile and easy to season. It's easy and convenient to use, more like a sauce than soy sauce!

Kun Murasaki / Suehiro Soy Sauce (Hyogo Prefecture)

Kunmurasaki is a smoked soy sauce made by Suehiro Soy Sauce in Hyogo Prefecture. While there are many different types of smoked soy sauce, Kunmurasaki's ingredients are very simple: whole soybeans, wheat, and salt, all of which are produced in Hyogo Prefecture. The soy sauce is aged for a year using traditional natural fermentation methods.

The base of this dark soy sauce is then carefully smoked for an additional 8 to 9 hours. This bottle is richly infused with aroma while retaining the original umami flavor of the soy sauce. Just one drop will release a fragrant aroma, instantly elevating your dish. Drizzle it over steak or roast beef for a luxurious, lingering aroma unlike any other.

Text: Mori (Shokunin Soy Sauce)