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Some high quality soy sauces are better used cold, as a final touch to season dishes. These are for example the soy sauces used with sushi and sashimi.
Description : This high quality soy sauce is unpasteurized. Even the most demanding of connoisseurs will be delighted by its quality. Caution : The optimum use-by date of this...
Description : This soy sauce is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for longer than a year in over 100 years old wooden barrels. Even the...
Description : This ginger flavored soy sauce is made from the emblematic koikuchi marudaizu soy sauce of Naogen to which grated ginger from Kochi prefecture, well-known for its...
Description : Koikuchi Marudaizu soy sauce was traditionally made with whole soybeans, in keeping with the soy sauce typical of Kanazawa,which recipe goes back to the 15th...
Description : This koikuchi soy sauce is made from organic Japanese soybeans and wheat and it has been matured 2 years.
Description : This soy sauce is an amakuchi one. In other words, a sweeter soy sauce. It is made from whole soy beans, cultivated in Kyushu, and akazake, a traditional sake from...
Description : This smoked soy sauce is gluten free. It is a tamari soy sauce, made without wheat nor additive. Once the soy sauce is made, it is smoked 40 minutes with cherry...
Description : Miso tamari is the liquid accumulated on the surface at the end of the miso making process. It is the precursor of the actual soy sauce. The long maturation...
Description : This soy sauce is a koikuchi soy sauce. It has been fermented naturally, without additive and matured 3 years in Japanese cypress barrels. This soy sauce is made...
Description : This soy sauce is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for more than a year in wooden barrels over 100 years old. Even the...
Description : Koikuchi marudaizu soy sauce was traditionally made with whole soybeans, in keeping with the soy sauce typical of Kanazawa, which recipe goes back to the 15th...
Description : Miso tamari is the liquid accumulated on the surface at the end of the miso making process. It is the precursor of the actual soy sauce. The long maturation...