Grated Daikon dressing Naogen 280ml
314
8,80 € tax incl.
Description: It is a dressing sauce made by mixing soy sauce with 40% of grated daikon, a variety of Japanese radish and a hint of green shiso. Grated daikon adds a juicy texture and a refreshing flavor to this oil-free and easy to use sauce.
Flavor: A light and refreshing taste with the juicy texture of radish, spiced up with the roundness and umami of soy sauce.
Use: Grated daikon dressing sauce is perfectly paired with crab meat, sautéed fis, tofu and any type of salad. This sauce goes perfectly well with barbecue grilled food, just as ponzu sauce as well as with tonkatsu pork.
Ingredients: Grated daikon (40,03%), soy sauce (15,48%), sugar (10,68%), fermented seasoning (7 ,87%), water (6,23%), brewed vinegar (5,34%), apple vinegar (5,34%), lemon juice (4,54%), salt (2,4%), kombu extract (1,2%), alcohol (0,54%), polysaccharide thickener (e412, e415) (0,19%), green shiso extract (0,1%), flavouring (0,06%)
Allergens: Soybean, wheat
Preservation: Keep at room temperature, away from sunlight. Keep refrigerated after opening.
Origin: Japan
Shelf life: 18 months
Container: Glass bottle
Naogen was established in 1825 in Kanazawa. The company closely follows the footsteps of Ibei Naoeya, its precursor and inventor of the historical soy sauce “Oono Shoyu, invented in the town of the same name, Oono. This soy sauce was the first soy sauce produced in the area thanks to fabrication methods imported from Kishu, Wakayama during the 15th century. Slightly adjusted and modernized over time, these traditional methods remain the basis of soy sauce and soy sauce based products produced by Naogen. This producer had been one of the most renowned soy sauce producers for about 190 years in the region of Hokuriku, including Toyama, Ishikawa and Fukui. The “Umakuchi shoyu” soy sauce by Naogen stands out with its color and its umami rich yet slightly sweet taste. Ishikawa region benefits from an ideal climate and is rich in essential natural resources to make a good soy sauce. Namely, soy, especially the Kaga variety, water gushing out from mount Haku in Kana plain as well as locally made salt. Koji is also very important in the making of soy sauce and Naogen pays great attention to its culture. Therefore, the combination of high quality ingredients, modernized traditional methods and ideal environment results in a high quality soy sauce. Nowadays, Naogen not only produces soy sauce but also a wide range of ponzu, flavored soy sauce as well as dressing sauces and makes its way to French consumers’ table through Umami.
