Soy sauce with yuzu Naogen 120ml
725
8,00 € 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 yuzu juice, locally produced in Shikoku, and kombu to reduce its acidity and give it a milder flavor.
Flavor: This soy sauce has a well-balanced salty flavor with the refreshing aroma of yuzu and has a slight bitterness in the finish that reminds of yuzu peels.
Use: The yuzu soy sauce is perfect with raw fish such as sashimi and sushi, as well as shrimp or white meat. It can also be used to prepare vegetables, and it will pair well with fried food like gyoza, fried fish and grilled meats.
Ingredients: Soy sauce (Water, Soybean, Wheat, Salt) (62,67%), Sugar (15%), Yuzu juice (14,5%), Water (4%), Kombu extract (Kombu extract, Reduced starch syrup, Salt) (3,33%), Brewed vinegar (0,5%)
Allergens: Soybean, wheat
Preservation: Store in a cool, dry place, away from light. 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.
