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Soy sauce is a fermented product usually made from soybeans, wheat and salt that can be used on its own. It is also used as a base to make other sauces : tsuyu sauce, a mix of soy sauce and dashi broth and ponzu sauce, a mix of soy sauce, citrus juice and dashi broth. There are various types of soy sauces depending on the percentage of ingredients, the fermenting time and the production method. “Koikuchi” soy sauce is the most used with its strong flavor, perfectly balanced between soy and wheat. There is also gluten free soy sauce called “tamari” as well as sauces low in soy content for a lighter color.
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 soy sauce with koji of moromi is made of a mix of soy sauce and koji, and it has the creamy texture of the moromi, like an unfiltered soy sauce still...
Description : The tamari sauce is part of the soy sauce family but it is made from soybeans only, without wheat. This sauce is perfect for gluten free diet.This tamari sauce...
Description : White soy sauce was created in Aichi, one of the bigger wheat-producing region also known in Japan for its delicious water. Unlike usual soy sauce, the white one...
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 : This soy sauce is totally transparent ! It changes the game of seasoning soy sauce. Its is made from distilled soy sauce. With this transparent sauce you can give...
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 : Tsuyu sauce is the basis of many dishes in Japan commonly used in soba and ramen. Caution : The optimum use-by date of this product is displayed in Year/Month/Day.
Description : This natural and artisanal soy sauce is produced with lesser amount of salt to suit a low-sodium diet. Its balanced. flavor will fit well in your everyday cooking...
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 by a producer specialized in koji. The soy sauce age mixed with koji grew by the producer according a 100 years old know-how. It becomes a...
Description : Dashi kombu soy sauce is a subtle and light colored sauce that combines dashi, a Japanese soup stock made of kombu seaweed, with soy sauce.
Description : This is a sauce with a soy sauce base mixed with a shiitake and kombu seaweed soup stock. On top of being suitable for vegetarians, it was made with rare sugar, a...
Description : White soy sauce was created in Aichi, one of the bigger wheat-producing region also known in Japan for its delicious water. Unlike usual soy sauce, the white one...
Description : Dashi kombu soy sauce is a subtle and light colored sauce that combines dashi, a Japanese soup stock made of kombu seaweed, with soy sauce.
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 : In this set discover two flagship products of our soy sauce producer based in Kumamoto : a transparent soy sauce and a mild soy sauce. These two sauces define the...
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...
Use : This natural and artisanal soy sauce is produced with lesser amount of salt to suit a low-sodium diet. Its balanced. flavor will fit well in your everyday cooking as well...
Description: The tamari sauce is part of the soy sauce family but it is made from soybeans only, without wheat. Soysbeans used are GMO free. This sauce is perfect for gluten...
Description : This soy sauce is totally transparent ! It changes the game of seasoning soy sauce. Its is made from distilled soy sauce. With this transparent sauce you can give...