Origin Ishikawa, Japan
Container Glass bottle
Usage It can be used to season meat, tofu, gyoza, or to accompany cooked rice. Sansho soy sauce is perfect for cooking, for example, to prepare Chinese dishes, and can also be used as a simple condiment, combined with the oil of your choice. Incorporated into a salad dressing or for sautéing vegetables in a pan, this soy sauce enhances the flavor of food.

Soy Sauces

Naogen sansho soy sauce 120ml

Naogen sansho soy sauce 120ml
8,20 €
8,20 €

Ref. 724

Out of stock

Description

This soy sauce is made from the same producer's Marudaizu soy sauce. Fermented for a year, the sauce has a light natural sweetness and is very umami. It is combined with a blend of Sichuan pepper and sansho pepper, which adds a fresh and spicy note. The sauce is then aged in wooden barrels for a year.

Flavor

The aroma of sansho pepper gives this soy sauce a unique, addictive, and spicy flavor. The freshness of sansho lingers on the palate for a long time.

Conservation

Store at room temperature and away from sunlight. Once opened, refrigerate and consume within 3 months.

Ingredients & Allergens
Soy sauce (Water, Soybeans, Wheat, Salt) (70%), Water (21.2%), Sansho pepper (4%), Sichuan pepper (3%), Alcohol (1.6%), Polysaccharide thickeners (E412, E415, Starch hydrolyzate, Salt) (0.2%).

Allergenes : Soy, Wheat
Nutritional Values

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Origin Ishikawa, Japan
Container Glass bottle
Usage It can be used to season meat, tofu, gyoza, or to accompany cooked rice. Sansho soy sauce is perfect for cooking, for example, to prepare Chinese dishes, and can also be used as a simple condiment, combined with the oil of your choice. Incorporated into a salad dressing or for sautéing vegetables in a pan, this soy sauce enhances the flavor of food.
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.