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 carefully in wooden barrels for three years. It is brewed using a "five-minute brewing" method, which uses only half the amount of water compared to the amount of soybeans, resulting in a rich, flavorful finish.

It is made by mixing the thick extract that drips from the bottom of the barrel with the pressed moromi.It is not a thick, black tamari, but rather has a strong umami flavor, a reddish-brown color, a crisp taste and a fruity aroma.

Putting all our effort into making koji

The secret to Tsuresoi's beautiful color seems to be the koji making. The third generation owner began accumulating data and continued to research the causes of bad times and the reasons why good times were good.

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

For lean tuna sashimi

Sashimi is a food that allows you to directly experience the umami flavor of soy sauce. Tamari soy sauce clings firmly to sashimi and eliminates its fishy odor, making it a great choice for lean meat. Tsuresoi has a good balance of richness and mellowness, making it easy to use even for those new to tamari soy sauce. Taking advantage of its bright color and richness, it is also recommended for pickling.

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.

It is also delicious with grilled silken tofu.

While simmering is the most common way to cook fried tofu, grilling is also recommended. Grill both sides in a frying pan with sesame oil, then place in a bowl and add a drizzle of soy sauce. The flavor impression will change considerably depending on the type of soy sauce you use. The refreshing, non-overpowering aroma of tsuresoi goes well with sesame oil, and the umami of soy sauce envelops the softness and juiciness of the smooth, fluffy silken tofu.

A rich ponzu sauce that pairs well with meat

Homemade ponzu sauce can be made with different soy sauces and citrus fruits, resulting in different flavors, allowing you to enjoy your favorite taste. It's surprisingly easy to make, as all you need to do is combine dashi, soy sauce, vinegar, and fruit juice. If you make it with tsureso, it will have a rich, rich ponzu sauce that will never be lacking when paired with meat. If you let it sit for a while before using, it will have a more mellow flavor.