76. Tsuresoi 100ml

Not a thick black liquid

Nanzo Shoten, which was founded 145 years ago, makes Tsuresoi using soybeans and sun-dried salt from Aichi Prefecture, which is aged in a wooden barrel for three years. It is brewed using a "five-minute brewing" method that uses only half the amount of water compared to the amount of soybeans, resulting in a rich, flavorful finish.

The thick extract that drips from the bottom of the barrel is mixed with the pressed moromi.It is not a thick, black tamari, but has a strong umami flavor, a reddish brown color, a crisp, fruity aroma, and a low salt content of 14 to 15%.

Putting all our effort into making koji

The secret to Tsuresoi's beautiful color seems to be the koji-making process. The third generation owner began accumulating data, and when things went wrong he continued to research the causes and when things went well he continued to research why things went well.

"Good koji is said to have a chestnut scent, but I always pay attention to the sensation and aroma when I break a miso ball," says fifth-generation owner Yaemon Aoki. Together with his son Yoshiyuki, the father-son duo continues to preserve the traditional taste.

For red tuna sashimi

Sashimi is a food that allows you to directly experience the umami of soy sauce. Tama soy sauce clings firmly to sashimi and removes its unpleasant odor, so it is recommended for red meat. Tsuresoi has a good balance of richness and mellowness, making it easy to use even for beginners to Tama soy sauce. It is also recommended for pickling, taking advantage of its bright color and richness.

If you are still bothered by the fishy smell, try rinsing the sashimi under running water and wiping it dry with kitchen paper. This simple step will completely remove the fishy smell and bring out the aroma of the tsuresoi.

Silken fried tofu also has a rich taste.

When it comes to deep-fried tofu dishes, simmering is the most common, but grilling is also recommended. Grill both sides in a frying pan with sesame oil, then place on a plate and top with a drizzle of soy sauce. The flavor impression will change considerably depending on the type of soy sauce you use. The refreshing, not overpowering aroma of tsuresoi goes well with sesame oil, and the umami flavor of soy sauce envelops the softness and juiciness of the smooth, fluffy silken deep-fried tofu.

A rich ponzu sauce that goes well with meat

Homemade ponzu sauce can be made with different soy sauce and citrus fruits, resulting in different flavors, allowing you to enjoy your favorite taste. It's surprisingly easy to make, as you just need to combine dashi, soy sauce, vinegar, and fruit juice. If you make it with fish sauce, it will be a rich and thick ponzu sauce, and you won't find it lacking even when paired with meat. If you let it sit for a while before using it, it will have a more mellow flavor.