Origin Ishikawa, Japan
Container Glass bottle
Usage This powerful umami soy sauce is perfect for sashimi and sushi, as well as for accompanying tofu or red meats such as grilled steak with a hint of wasabi.

Soy Sauces

Koikuchi Marudaizu Naogen Soy Sauce

Koikuchi Marudaizu Naogen Soy Sauce
8,30 €
8,30 €

Ref. 310

Format

In stock

Description

Koikuchi Marudaizu soy sauce is traditionally made from whole soybeans, in the spirit of the typical Kanazawa soy sauce, which dates back to the 15th century. Halfway between koikuchi and usukuchi, Kanazawa soy sauce has a light natural sweetness and is very umami. This is why it is known as “umakuchi,” the delicious soy sauce. To make this exceptional sauce, Naogen Shoyu uses only four locally produced ingredients: whole soybeans, wheat, sea salt, and pure water from Mount Haku. The soy sauce is then fermented for 1 year in cedar barrels.

Flavor

An authentic, umami-rich taste with a distinct roundness and length in the mouth. Compared to a sake or a wine, it is closer to a genchu, a powerful sake, or a full-bodied wine.

Conservation

Store in a cool, dry place away from light. Once opened, refrigerate and consume within 3 months.

Ingredients & Allergens
Water (47%), soy (18%), wheat (18%), salt (17%)

Allergenes : Soy, Wheat
Nutritional Values

Per 100 ml: Energy 397 kJ / 95 kcal, Fat 0 g (of which saturates 0 g), Carbohydrate 16.4 g (of which sugars 1 g), Protein 7.4 g, Salt 14 g.

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Origin Ishikawa, Japan
Container Glass bottle
Usage This powerful umami soy sauce is perfect for sashimi and sushi, as well as for accompanying tofu or red meats such as grilled steak with a hint of wasabi.
Naogen Shoyu
The producer

Naogen Shoyu

Founded in 1825 in the city of Kanazawa, Naogen carries on the legacy of its predecessor, Ibei Naoeya, the inventor of the historic soy sauce Ono Shoyu, which was born in the district of the same name. The first soy sauce produced in the region, it owes its existence to production techniques introduced from Kishu (Wakayama) in the 15th century. Although slightly modernized over time, these traditional methods remain the foundation of Naogen’s recipes. For nearly 200 years, the company has become one of the most renowned producers in the Hokuriku region, which includes the prefectures of Toyama, Ishikawa, and Fukui. Ishikawa Prefecture offers an ideal environment: high-quality soybeans, pure water springing from Mount Haku, and locally produced salt. The koji, a key element in fermentation, receives special attention to ensure its quality. Today, Naogen has expanded beyond traditional soy sauce and offers a wide range of condiments.