59. Yakimochi soy sauce 100ml

The secret to the end-of-year limited edition sugar soy sauce is brown sugar

This sugar soy sauce is available only at the end of the year. It is a blend of several types of naturally brewed soy sauce, with the gentle sweetness of brown sugar added. When heated with the mochi, it develops a refined sweetness that is just right. It is also recommended for teriyaki and natto.

Ingredients: soybeans, wheat, brown sugar, salt

Shokunin Shoyu No. 59

Soy sauce made for grilled rice cakes

Katagami-san is known for his love of soy sauce and his gentle demeanor, but when he starts talking about soy sauce, he becomes a maniac who delves into everything from the manufacturing process to the science of brewing. He is also a self-proclaimed "foodie."
Katagami-san blends several types of naturally brewed soy sauce with the gentle sweetness of brown sugar to create a nostalgic taste when paired with fragrant mochi. This soy sauce, which goes on sale every November, is so popular that when an announcement is made about its arrival, customers make pre-orders to buy a year's supply.

Instead of natto sauce

Yakimochi soy sauce is also secretly popular with natto. This is also the reason why some people can't live without it all year round. Although it doesn't contain dashi, it has a gentle sweetness and isn't salty at all.
We also tried natto mochi, which is not familiar in the Kanto region. It is apparently very popular in the southern Tohoku region, and the seasoning varies from household to household, with some adding dashi, sugar, or ginger. When we tried making natto mochi with Yakimochi soy sauce, we were able to create a mildly sweet and addictive dish.

The strength of umami is also present in cooking

This soy sauce was made for yakimochi, but it would be a waste to use it just for that. It has a strong umami flavor and a dark color, so it's recommended for dishes such as teriyaki fish or chicken or sukiyaki, rather than light dishes. It's not too sweet, so add mirin or sugar to taste.