Soy sauce with sansho Naogen 120ml
724
8,20 € tax incl.
Description: This soy sauce is made with the producer's marudaizu soy sauce. Fermented for one year, the marudaizu soy sauce has a slight sweet taste and is very rich in umami. This soy sauce is combined with a mix of Sichuan and sansho pepper that bring it freshness and a touch of spiciness. The sauce is then aged in wooden barrels for one year.
Flavor: The aroma of the sansho pepper gives this soy sauce a unique spicy and addictive flavor. The fresh notes of sansho pepper lasts long on the palate.
Use: It can be used to season meat, tofu, gyozas or cooked rice. The sansho soy sauce is perfect to cook Chinese dishes for example but can also be used as a simple condiment, paired with the oil of your choice. Incorporated into a dressing for a salad or for stir-frying vegetables in a pan, this soy sauce enhances the flavor of food.
Ingredients: Soy sauce (Water, Soybean, Wheat, Salt) (70%), Water (21,2%), Sansho pepper (4%), Sichuan pepper (3%), Alcohol (1,6%), Polysaccharide thickeners (E412, E415, Starch hydrolysate, Salt) (0,2%)
Allergens: Soybean, wheat
Preservation: Keep in a cool place, away from sunlight, heat and moisture. Keep refrigerated after opening and consume within 1 month.
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.
