37. Kanro Soy Sauce 100ml

A brewery full of commitment

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.

Thinking carefully about the best environment for microorganisms

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.

Sweet soy sauce mixed with tuna sashimi

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.

It 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...

Popular with local soba restaurants

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.

A slightly unexpected use for soy sauce: sweets

A 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.

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.