This soy sauce has been evaluated by Keiko Kuroshima, Japan’s first female soy sauce sommelier, as follows: it has a very complex flavor including raisins and dried prunes; it can be used for both meat and fish dishes; and goes perfectly with tofu and yuba (tofu skin).
She recommends pairing this shoyu with Western food. It’s a naturally smoked soy sauce with high-quality shoyu made out of Japanese soybeans and wheat.
The faint sweetness of this soy sauce comes from the umami of the vegetables. This natural umami maximizes the flavor of all types of ingredients.
It is free of preservatives, colorants, GMO soybeans, and defatted soybeans.
Lightly sprinkle this on dishes like avocados, steaks, roast beef, and cheese to enrich their flavor.
Do not heat this soy sauce up as the sauce will lose its smokiness.
- Net contents: 200ml
- Ingredients: Miso tamari (rice, barley, soybean, winter melon, sugar, ginger, eggplant, cucumber), soybean, wheat, salt, sake spirit
- Nutrition facts (per 100ml): Energy 119kcal, protein 10g, fat 0g, carbohydrate 20g, sodium 13.3g
- No preservatives or colorings are used.
- Potential allergen: Soybean, wheat
- Made in Japan
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