• Sauce Soja Premium Ohitachi 100ml - Umami Épicerie Japonaise
    Bestseller
Origin Ibaraki, Japan
Container Glass bottle
Usage This soy sauce will delight connoisseurs. It can be used in all sorts of preparations - often in place of salt - but for a product of this quality, it is best used as a finishing touch (sushi, sashimi, salad dressings) rather than in cooking.
Sauce Sushi & Maki Fishes Meats

Soy Sauces

Premium Ohitachi soy sauce

Premium Ohitachi soy sauce
13,30 €
13,30 €
133,00 € l

Ref. 180

Size

In stock

Description

This premium soy sauce is made with the finest whole soybeans. It is fermented for over a year in century-old wooden barrels. Discover Ohitachi Premium Soy Sauce, a refined condiment developed by Shibanuma. This soy sauce, aged in wooden barrels, develops complex aromas and exceptional umami depth. Perfect for marinades, sashimi, and sauces, it brings an authentic touch to your dishes. With its 100 ml bottle, it is the ideal ingredient to enhance your daily cooking and discover the essence of Japanese culinary tradition.

Flavor

Its taste is deep, long, round in the mouth and very rich in umami.

Preservation

Store in a cool, dry place away from light. Keep refrigerated after opening.

Ingredients & Allergens
Water (49.3%), Soybeans (20.1%), Wheat (16.8%), Salt (13.8%)

Allergenes : Soy, Wheat
Nutritional Values

Per 100 ml: Energy 276 kJ / 66 kcal, Fat 0.1 g (of which saturates 0 g), Carbohydrate 9 g (of which sugars 0.9 g), Protein 7.6 g, Salt 14.2 g.

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Origin Ibaraki, Japan
Container Glass bottle
Usage This soy sauce will delight connoisseurs. It can be used in all sorts of preparations - often in place of salt - but for a product of this quality, it is best used as a finishing touch (sushi, sashimi, salad dressings) rather than in cooking.
Sauce Sushi & Maki Fishes Meats
Shibanuma
The producer

Shibanuma

Founded in 1688, in the Edo period, in Ibaraki Prefecture,Shibanuma has been perpetuating the art of soy sauce for over three centuries. Today, headed by Mr. Shibanuma,18th generation at the head of the family business, the house maintains traditional production methods, including the fermentation in wooden barrels, some of which date back to the Meiji era (late 19th century). These barrels, impregnated with decades of microorganisms, give the sauce an incomparable depth and aromatic richness. Beyond its exceptional soy sauces, Shibanuma also develops condiments such as ponzu or grill sauces, to discover to enrich your cooking with authentic Japanese flavors.