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Soy sauce Tennen Jyozo
  • Soy sauce Tennen Jyozo
  • Soy sauce Tennen Jyozo
  • Soy sauce Tennen Jyozo

Soy sauce Tennen Jyozo

Reference : NISAR3-4-D

€6.50
Tax included

Tennen-Jyozo soy sauce is a naturally fermented soy sauce using a traditional method that is centuries old. The soybeans are strictly locally farmed.

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Fermentation continues for at least 2 years in order to develop its characteristic fragrances.
This raw soy sauce, obtained from moromi that has been ripened for over two years, is pasteurized to stop fermentation and bring out the natural color and flavor of the soy sauce.

As the old saying goes, "First koji (malt), second kai (punching) and third hiire (pasteurization)" , these three processes are considered the most important and difficult stages.

Thus, soy sauce is a product brewed pure by the process of fermentation such as wine and sake.

On the aroma side, this sauce expresses a nice sweetness, woody notes, humus, cocoa, chicory, dried nuts, coffee, ovomaltine.
The palate offers balanced salinity, a powerful umami accompanied by almost meaty and slightly smoky touches, a lot of length and a very elegant acidity.
Tennen-jyozo soy sauce confirms its condition as an all-purpose seasoning. It is characterized by its reddish and brilliant colored nuances, its rich and pleasant aroma, its taste both full-bodied and mellow.

Our perfect combination : it's a perfect sauce for sushi, grilled meats, stews, ramen broths ...

Recipe tips

NISAR3
Origin
Gunma, Japan
Weight
70 ml net
720 ml net
Packaging
Glass bottle
Ingredients

soy, wheat, salt, cane alcohol, aspergillus oryzae
Storage
refrigerate after opening
Allergenic(s)
soya
wheat
Nutritional values
Per 100 g : energy 90 kcal (384 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 9,8g, of which sugars 0,2g ; protein 12,8g ; salt 17,029g.
ARITAYA

Aritaya was founded in 1832 in Joshu Annaka, Gunma Prefecture. Since then, for more than 180 years, this family has continued to make soy sauce using a traditional process of natural fermentation. The taste is transmitted and will be transmitted from generation to generation.

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