Origin Ishikawa, Japan
Container Glass bottle
Usage Perfect for seasoning your stir-fried noodles or vegetables, fried rice, grilled pork or even with sashimi, especially white fish sashimi such as horse mackerel or squid. It will also bring freshness to your raw vegetables, fried dishes such as karaage and stews.
Sauce Meats Fishes

Soy Sauces

Naogen Ginger Soy Sauce 120ml

Naogen Ginger Soy Sauce 120ml
8,30 €
8,30 €
69,17 € l

Ref. 311

In stock

Description

This ginger-flavoured soy sauce is made from the artisan's iconic soy sauce, Koikuchi Marudaizu (fermented for one year in cedar barrels), to which is added grated ginger harvested in the Kochi Prefecture, renowned for its ginger production.

Naogen ginger soy sauce contains less salt than a classic soy sauce.

Flavor

The deep, umami-rich taste of soy sauce enhanced by the fresh spiciness of ginger.

Conservation

Store away from sunlight. After opening, refrigerate and consume within 3 months.

Ingredients & Allergens
Soy sauce (Water, Soybeans, Wheat, Salt) (76.22%), Ginger juice (13.37%), Grated ginger (8.92%), Alcohol (1.49%)

Allergenes : Soy, Wheat
Nutritional Values

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Origin Ishikawa, Japan
Container Glass bottle
Usage Perfect for seasoning your stir-fried noodles or vegetables, fried rice, grilled pork or even with sashimi, especially white fish sashimi such as horse mackerel or squid. It will also bring freshness to your raw vegetables, fried dishes such as karaage and stews.
Sauce Meats Fishes
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.