Origin Ishikawa, Japan
Container Glass bottle
Usage Yuzu soy sauce is perfect for raw fish dishes such as sashimi and sushi, as well as shrimp and white meat. It can also be used to prepare vegetables and is ideal with fried foods such as gyoza, fried fish, and grilled meats.

Soy Sauces

Naogen Yuzu Soy Sauce 120ml

Naogen Yuzu Soy Sauce 120ml
8,00 €
8,00 €

Ref. 725

In stock

Description

This soy sauce is made from the same producer's marudaizu soy sauce. Fermented for a year, the latter has a light natural sweetness and is very umami. It is combined with yuzu juice, produced locally in Shikoku, and kombu, which reduces the acidity and gives it a milder flavor.

Flavor

This soy sauce has a salty flavor well balanced with the refreshing aroma of yuzu. It has a slight bitterness on the finish reminiscent of yuzu peel.

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) (62.67%), Sugar (15%), Yuzu juice (14.5%), Water (4%), Kombu extract (Kombu extract, Reduced glucose syrup, Salt) (3.33%), Brewed vinegar (0.5%)

Allergenes : Soy, Wheat
Nutritional Values

View full details
Origin Ishikawa, Japan
Container Glass bottle
Usage Yuzu soy sauce is perfect for raw fish dishes such as sashimi and sushi, as well as shrimp and white meat. It can also be used to prepare vegetables and is ideal with fried foods such as gyoza, fried fish, and grilled meats.
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.