5 ways to enjoy unusual soy sauce
Shokunin Shoyu No.
Clear black soybean miso and whole soybean soy sauce
A luxurious blend of the clear top layer of Tanba black soybean miso and soy sauce made from naturally brewed whole soybeans. Characterized by a rich fragrance and mellow sweetness. Not only can it be used as a dipping sauce, but it also adds a rich miso flavor that cannot be achieved with soy sauce alone when used with meat dishes.
This is recommended when you want the umami of soy sauce but not too 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 potato stews, and if you have some good mirin, you might be surprised at how well it turns out, with people asking, "Did you really make that yourself?" You can also pour it over your food. You can also use it to cook sweet and sour pork.
Recommended usage
・Steak ・Beef bowl ・Nikujaga (meat and potato stew) ・Horse mackerel, mackerel, and yellowtail sashimi
Smoked soy sauce made by directly smoking soy sauce
This dark soy sauce is made from whole soybeans and wheat from Hyogo Prefecture, aged for a year using traditional natural fermentation methods, and then smoked for 8 to 9 hours, allowing the soy sauce to retain its natural umami flavor while also infusing it with a strong smoky aroma. Just one drop will fill your dish with its fragrant aroma.
Place grilled bacon on mizuna for a simple and delicious dish. This soy sauce was originally created at the request of a roast beef restaurant, so it pairs well with steak, bacon, and other meats. Since the aroma is sensitive to heat, we recommend using it as a finishing drizzle or dipping sauce. It also goes well with roast beef and cheese .
Recommended usage
・Cheese・Dressing・Salmon・Rice with raw egg
Sparks the imagination of food lovers
This amber-colored umami extract is made from additive-free, naturally brewed miso made from rice and soybeans from Akita Prefecture, then re-brewed with the addition of rice koji and Okinawan Shima-masu. Only about 10 liters of miso can be extracted from 1,000 kg of miso, making this a precious extract with concentrated umami components. Because squeezing with force would cause the miso to become cloudy, it is bottled using a "hanging strainer bag" method, which involves applying absolutely no pressure and only collecting the natural drips, resulting in a clear amber color. This luxurious extract is packed with natural umami, and feels like a new condiment you've discovered.
One dish I particularly recommend is ginger pork. Ginger pork is a staple in my lunch boxes from my high school days. It's quite difficult to recreate that flavor. Even though I'm using the same ingredients, something feels missing... After eating ginger pork made with "Miso Tamari," I felt like I finally found the answer. I recommend using it in the same way as soy sauce, but I also highly recommend marinating meat in it. Ginger pork in particular will fill you with nostalgia and deliciousness.
Recommended usage
・Ginger pork ・Teriyaki chicken ・Clear soup ・Dipping sauce ・Vanilla ice cream
Super rich, sweet and stylish dashi soy sauce
This popular product from Yamakawa Brewery is based on the richly flavored and fragrant tamari soy sauce that has been aged for two years in wooden barrels, and is made with bonito, horse mackerel, kelp, shiitake mushroom stock, mirin, and sugar, all blended together to create a rich, umami-filled dashi soy sauce.
Many people are fascinated by the richness and umami that cannot be found in regular soy sauce, and continue to buy only Jet Black. Its uses are truly diverse, and you can use it straight on avocado, on egg rice, or on natto, or dilute it to make noodle soup or sukiyaki. It's easy and convenient to use, more like a sauce than soy sauce!
Avocados contain ingredients that are said to be good for skin and health, and many people consciously eat them several times a week. There are various ways to eat them, but for those who don't like the smell of avocado, we recommend the jet black version. The rich aroma of the jet black version and the rich umami flavor of the dashi broth envelop the avocado, and the sweetness spreads throughout your mouth. Even if you usually eat it with wasabi soy sauce, we recommend giving this a try! It is also delicious when diluted and used in simmered dishes.
Recommended usage
・Avocado ・Mentsuyu broth ・Beef bowl ・Rice with raw egg ・Natto
Made with red plum vinegar from Wakayama Prefecture's Ryujin plums
The 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 Creating Reliable Tastes," and is characteristic of Okubo's dedication to quality ingredients. The umeboshi are made from green plums grown without pesticides or chemical fertilizers, resulting in a traditionally sour umeboshi with plenty of citric acid. No food additives or chemical seasonings are used.
It's made with Okubo Brewery's soy sauce (Kodai no Hishio) and seasoned with red plum vinegar and mirin, so it's not too salty or sour, and has a gentle taste that simply retains the flavor of the ingredients.It also has a nice aroma, so it can be used as a dressing for salads or on grilled fish.
Recommended usage
・Grilled grunt fish with plum and soy sauce・Dressing・Rice ball with dried bonito flakes・Shabu-shabu・Salt ramen
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