Nituke Koikuchi Classic Soy Sauce

Description

Specializing in soy sauce, Yuasa has created a version infused with Kombu and aged for 18 months in cedar barrels. This is the originality of this liquid, developed by one of the oldest breweries in Wakayama (a coastal town in Kansai), which offers unbeatable value for money and won’t leave you indifferent.

The umami of soy blends with the freshness of kombu, an edible brown seaweed grown mainly in the Hokkaido region, to create a sauce with character, a subtle iodine flavor and an exceptionally long finish. When you close your eyes, it’s a fleur de sel caramel on your tongue, and it’s absolutely divine.

Yuasa Soy Sauce Limited has been producing soy sauce in the village of Yuasa in the Wakayama region (south of Kyoto) for almost 150 years. Their methods are artisanal and the team is proud of it, which you can see for yourself if you ever visit their workshops.

Use:

As you may have guessed, this soy sauce goes well with everything that comes from the sea; ideal as a marinade base for raw fish or as a dressing for a shrimp salad, but also to coat your scallops before frying them.

Storage:

Glass bottle to be stored in a cool, dry place, in the refrigerator after opening.

Ingredients:

Soy, wheat (gluten), salt, mirin (rice, rice koji, alcohol, sugar), kombu extract (kombu, salt, distilled vinegar, alcohol, water, hydrolyzed protein, salt, reduced glucose syrups).

Shelf life:

18 months