47. Soybean paste 100ml

A long-established store on Shodoshima with over 150 barrels

The soy sauce that was made over a year and a half is used instead of salt water and then brewed again for another year and a half. It is made using domestic soybeans and wheat and fermented and aged in cedar barrels. It is recommended to use it with meat or in cooked dishes.

Ingredients: soybeans (domestic) (non-genetically modified), wheat (domestic), salt

Shokunin Shoyu No. 47

Product Features

47 Mamesho is a long-established store in Shodoshima with over 150 barrels. The soy sauce that was made over a year and a half is used as salt water and then brewed again for another year and a half. It is made using domestic soybeans and wheat, and fermented and aged in cedar barrels. It is recommended to use it with meat or in cooked dishes. Ingredients: soybeans (domestic) (non-genetically modified), wheat (domestic), salt

Manufacturing method

Deep fried chicken with tomato sauce Crispy chicken deep fried in lots of oil, served with tomato sauce. Soy sauce, olive oil and tomatoes seem to go well together. The umami of soy sauce can be really felt in this sauce, so it is recommended to combine it with meat. Kalbi If you want to enjoy the taste of the ingredients rather than the taste of the sauce, soy sauce is the way to go. Rich soy sauce is recommended. It has been aged for a long time, so the umami is concentrated and it goes perfectly with oil! Summer vegetable curry

Recommended usage

On a hot summer day, curry with plenty of vegetables is perfect. Curry made with minced meat can be made in a short time, so add colorful vegetables. Season with rich soy sauce for a deep flavor. Recommended usage (Soy sauce recipe book) Yamahisa Shodoshima, Kagawa Prefecture Shodoshima, Kagawa Prefecture, is famous for its soy sauce production. They have about 150 wooden barrels and take their time to make soy sauce. They were also the first in the country to make soy sauce using organic ingredients.