Origin Shimane, Japan
Container Glass bottle
Usage With a beautiful harmony between the taste of tamari soy sauce and a powerful smoky taste, the gluten-free smoked soy sauce will go very well with burrata for example, accompanied by a drizzle of olive oil, but also to season fish in marinade.

Soy Sauces

Smoked soy sauce (gluten-free) 100 ml

Smoked soy sauce (gluten-free) 100 ml
12,70 €
12,70 €

Ref. 209

In stock

Description

This smoked soy sauce is gluten-free. It's a tamari soy sauce, produced without the addition of wheat or additives. Once the soy sauce is made, it is smoked for 40 minutes with cherry wood. This process gives the soy sauce powerful smoky notes that emphasize its roundness.
This soy sauce has been fermented for one year.

Flavor

Powerful smoky taste and very umami.

Conservation

Store in a cool, dry place away from light. Refrigerate after opening and consume within 3 months.

Ingredients & Allergens
Soy (59.1%), Salt (23%), Water (17.9%)

Allergenes : Soy
Nutritional Values

View full details
Origin Shimane, Japan
Container Glass bottle
Usage With a beautiful harmony between the taste of tamari soy sauce and a powerful smoky taste, the gluten-free smoked soy sauce will go very well with burrata for example, accompanied by a drizzle of olive oil, but also to season fish in marinade.
Igeta Shoyu
The producer

Igeta Shoyu

Located in Shimane Prefecture, famous for being home to one of the oldest Shinto temples in Japan, Igeta Shoyu is a small soy sauce house founded in 1956. Its slogan,"With all our strength", expresses the desire to create authentically Japanese sauces that delight those who taste them. True to a moral sense deeply rooted in Japanese culture, the company develops each of its sauces with the spirit of “creating happiness”. Japanese rice, pure spring water, rigorously selected ingredients: everything is chosen with the customer in mind. Igeta soy sauces are fermented naturally at room temperature for one and a half to two years in imposing Izumo cedar barrels able to hold up to 20,000 kg, thus developing aromas of rare depth.