Specialty Soy Sauce 360ml

One of the features of our "Dashi Soy Sauce" is that we have many repeat customers.

The base soy sauce used is our own brewed soy sauce that has been aged for a long time in cedar barrels, and all of the stock is made using carefully selected domestic ingredients.

There is an abundance of "dashi soy sauce" produced in Japan, but the flavor of much of it is determined by sweeteners (additives) such as amino acids and glutamic acid.

Our restaurant uses ingredients that are free of additives, and the rich, smooth flavor of our soup stock, which is carefully extracted over a number of processes over a long period of time, stands out. Following our secret soy sauce, we create a dashi soy sauce that never interferes with the flavor of the ingredients and enhances the flavor of the dish. It is also useful for hiyayakko, ochazuke, bukkake udon, and tamago kake gohan (rice with raw egg on top). If you dilute it 3 to 4 times, it is also useful for rolled omelet, takikomi gohan (rice cooked with vegetables and vegetables), somen tsuyu (soup noodles), tempura tsuyu (dipping sauce), and ankake (a thick sauce).

【raw materials】
Soy sauce (honjozo) (soybeans (domestic), wheat (domestic), salt), fermented seasoning, sake, raw sugar (sugar cane), dried bonito, dried mackerel, kelp, dried sardines (contains soybeans, wheat, and mackerel)

[Contents]
360ml

【expiration date】
10 months from manufacture

[Storage method]
Store in a cool, dark place away from high temperatures. After opening, store in the refrigerator and consume as soon as possible. The stock will settle to the bottom of the bottle, so shake well before use.