34. Homemade Tamari soy sauce 100ml

Challenging the limits of how much flavor can be mixed

This is a tamari made using the method of making dark soy sauce. The ratio of soybeans has been increased and the amount of water used has been reduced to the minimum, so it can be used as an extension of dark soy sauce. Katagami-san made it for himself, so it's for his own use.

Ingredients: soybeans (domestic), wheat, salt

Shokunin Shoyu No. 34

Sake steamed mackerel

Thanks to the sake and lemon used in the broth, there is no fishy smell at all, and you can enjoy a refreshing taste. And by steaming the mackerel, the flavor is concentrated.

Fried chicken wings

It's a rich soy sauce with a condensed umami flavor, so the key is not to use too much. Finally, drizzle some soy sauce over the finished chicken wings, and using tamari gives them a beautiful shine. It's also recommended for fatty sashimi.