Koikuchi Marudaizu Soy Sauce Naogen 120ml
310
8,30 € tax incl.
Description: Koikuchi Marudaizu soy sauce was traditionally made with whole soybeans, in keeping with the soy sauce typical of Kanazawa,which recipe goes back to the 15th century. Halfway between koikuchi and usukuchi, Kanazawa soy sauce is naturally slightly sweet and has a powerful umami flavor, which is why it is known as the “umakuchi”, the delicious soy sauce. To produce this exceptional soy sauce, Naogen Shoyu only uses four local ingredients : whole soybeans, wheat, sea salt and pure water from Mount Haku. Soy sauce is then fermented 1 year in cedar barrels.
Flavor: An authentic taste, rich in umami that is long and round in the mouth. Compared to sake or wine, this soy sauce is close to genchu, a strong sake or a full-bodied wine.
Use: This powerful umami soy sauce goes perfectly well with sashimi and sushi, as well as with tofu or red meat such as grilled steak with a bit of wasabi.
Ingredients: Water (47%), soybean (18%), wheat (18%), salt (17%)
Allergens: Soybean, wheat
Preservation: Keep in a cool dry place, away from light.
Origin: Japan
Shelf life: 18 months
Container: Glass bottle
Also available in 500ml (reference 309)
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.
