Soy sauce is the emblematic condiment of the Japanese cooking. In its traditional version, soy sauce is black and goes from 2 to 34 years of age. In its white version, the sauce is ideal for the cooks, and when sweetened, for all the Japanese taste lovers.
<p>Dashi broth is the base, the root of the Japanese cooking. Dashi broth to infuse or concentrated is well appreciated by professionals or everyday cookers for its usefulness and for the variety of existing flavors : dashi broth with dried bonito, dashi broth with oysters, dashi with shrimps…</p>
<p>Miso is really essential in Japanese diet and cooking. It is mainly made from rice or soy, or even barley or oat. The most made misos are the white miso and the country miso.<br /><a href="https://www.nishikidori.com/fr/content/16-nos-catalogues">MORE</a></p>
<p>Japanese rice is famous for its flavours and its texture to make sushis. Koshihikari and Akitakomachi varieties are very famous as much as the origins of Niigata, Toyama, and Akita. When puffed, the Japanese rice is a really a delight for pastry makers and chocolate makers.</p>
<p>Noodles are an everyday ingredient in the Japanese cooking. They can be made from buckwheat, wheat, sesame..., they can be eaten, hot or cold, with a dashi stock. All natural and traditional, eating noodles becomes a daily pleasure. Their flavourings allow to follow the seasons, and cooking is really both simple and fast.</p>
<p>A great range of seaweeds. Japanese chefs use them on a regular basis for their preparations and marinades. You can easily use them in your dishes and spice mix and condiments. Try a new culinary experience that will tickle your taste buds!</p>
<p>Sesame is really everywhere in the Japanese cooking, pastry and confectionary. White sesame has balanced notes, black sesame is more powerful and astringent, and golden sesame tasty fragrances. Roasted, the seeds, plain or flavoured, spice up your dishes nicely.</p>
<p>Buckwheat, or “soba” in Japanese, when roasted, has unbelievable buckwheat crepe notes and offers great possibilities for cooking, pastries and chocolate sweets.</p>
<p>Did you know that there are only 400 rice vinegar producers in Japan, and an even smaller number who still make vinegar in a traditional way? These producers make the nihonshu (saké) that is used to make the vinegar themselves. They cannot under any circumstances sell their nihonshu so as not to compete with specialist producers.<br />Japan produces a huge range of vinegars: apple, sushi, sakura flower, yuzu, sudachi, shiso, dried bonito, jabara vinegars….</p>
<p>Wasabi is certainly the most famous Japanese condiment for the occidentals. Wasabi powder is made from horseradish. Our wasabi in tube is made from wasabia japonica, which has freshier and spicier notes.</p>
<p>Rediscover the table salt and its culinary pleasures!</p>
<p>Seasoning is essential in Japanese food. The most well-known is furikake, a mixture that can be sprinkled on rice, salads, meat, eggs, soups, cooked and raw vegetables. Furikake brings color, taste and makes food crispy and crunchy. There is a large choice in all combini (convenience stores open 24 hours a day), grocery stores and supermarkets. However, 99% of these furikake are full of food additives, dyes, preservatives and flavor enhancers. The flavors aren't natural but are incredibly appetising. Takusei Craftmen, located in Aichi Prefecture, have developed, for us, a range of natural furikake, without additives, colorants or preservatives.</p>
<p>Excellent for health, these little plums (fruit of the Japanese apricot tree) combine antiseptic, fortifying, mineralizing, alkalinizing properties… Their refreshing, fruity, sweet and sour taste is atypical, particular for neophytes, essential for fi ne connaisseurs. Umeboshi plums invite you to a unique and 100% natural taste experience.</p>
<p>A whole range of black fermented garlic and black fermented shallot: whole, puree or in juice.</p>
<p>Edible dried flowers have been a fashion touch in Japan for a few years. Used as decoration for plates, tables, biscuits… And even brides use them for hairdo. Viola, Verbena, four-leaf clover dried flowers will brighten a tasty and delicate daily dish.</p>
<p>Japanese people have developped a culinary culture around fish, especially katsuobushi. Katsuobushi is the result of simmering bonito in hot water and then smoking and drying it. Reduced to fine chips using a traditional grater, Katsuobushi brings delicate, elegant and aromatic taste notes. "Umami" is naturally present.</p>
<p>Your <a href="https://www.nishikidori.com/en/">Japanese grocery store</a> Nishikidôri proposes you the yuzu which is a citrus fruit of the Citrus Junos family. The wild Yuzu or Mishoyuzu : it is on the island of Kôchi that the only wild Yuzu trees of Japan remain. They can measure from 5 to 8 meters high, the harvest of the fruits is not very easy, they produce their first fruits after 20 years. The fruits are very hardy in appearance, non-uniform in color, and stained with woody marks. Our yuzu come from Kitagawamura, a small mountainous town, which is undoubtedly, according to the Japanese, the best in Japan. The mountains of Kitagawamura, in May, when the yuzu trees are in bloom, give off a fragrance that perfumes the air for dozens of kilometers around.</p>
<p>You will find here a selection of starch, tempura and breadcrumbs made by the best Japanese producers.</p>
<p>We have selected a surprising range of condiments used in the Japanese cooking, either in powder, dried vegetables, or else. A real treat, the spicy cooking lovers will literally love them!</p>
<p>Fruit are omnipresent in Japanese cooking. Japan counts a huge number of citrus species: yuzu, sudachi, amanatsu, daidai, mikan tangerine, pomelo hassaku… <br />In Japan, people are very fond of fruit syrups. The citrus fruit ones are the most famous. Yuzu, sudachi, mikan tangerine, are very popular. They drink the syrups at home, in bars, cafeterias, izakaya restaurants. Just add some plain or sparkling water and you will have a very nice refreshment.<br />Numerous elaborated Japanese fruits are remarkable in Japanese gastronomy: ume plum marmelade, yuzu marmelade, yuzu powder, candied yuzu… <br />These fruits offer either savoury or sweet mixing combinations.</p>
<p>Japanese tea is very famous: green tea, roasted tea, matcha tea, organic tea, tea powder, tea paste. More than just a drink, Japanese tea is everywhere in the cooking and in pastries.</p>
<p>Originally, wild herbs and plants were used medicinally. Today, those we offer are still widely used in herbal medicine and to infuse</p>
<p>The Japanese shiitake mushroom is well known for its powerful and aromatics notes and its texture. The dried shiitake mushrooms are available all year round, in whole, in chips… They will be ideal in your salads, pan fried vegetables, pot-au-feu (stew), pasta….</p>
<p>Amazake</p> <p>A traditional Japanese drink, without alcohol, made from fermented rice, for everybody, to be enjoyed without moderation </p>
<p>High quality bamboo charcoal, direct from Japan. Active charcoal for filtering and purifying water. Edible Bamboo charcoal powder for food, colouring, detoxifying, deodorising, very active for intestinal comfort. 100% pure bamboo charcoal</p>
From €6.65 -30% €9.50
- In stock
Amaï Shoyu soy sauce sweetened with unrefined black sugar from Okinawa
We made this soy sauce for Nishikidôri, from the most finest ingredients
- In stock
White soy sauce Shiro shoyu
Shiro Murasaki soy sauce is distinguishable because of its pale color. Therefore, when it is used as a seasoning, it does not change the color of the food. In Japan, this sauce- quite salty- is renowned for the way it highlights seasonal colors.
LEARNING ABOUT SOYA SAUCE
Your Japanese grocery store Nishikidôri tells you everything
Soy sauce is the emblematic condiment of Japanese cooking. In its traditional version, soy sauce is black and goes from 2 to 34 years of age. In its white version, the sauce is ideal for the cooks, and when sweetened, for all the Japanese taste lovers.
Grands crus and rare soy sauces
In Japan, there are officially 1,200 companies specializing in soy sauce. However, over 90% of them do not manufacture and limit themselves to bottling under their brand or for other establishments.
Until the 1950s, soy sauce was still a luxury item. There were nearly 10,000 manufacturers in Japan, spread over all the Prefectures of the Archipelago, and mainly active in their production area. The best sauces all came from very long and very complex fermentation processes.
The current market demands low, aggressive prices and therefore pushes the majority of manufacturers to produce soy sauces at a lower cost, all resulting from short fermentation.
This competition undermines many artisans, pushing them to abandon long fermentation.
The big manufacturers dominating the sales in supermarkets, restaurant chains, etc., use aluminum cellars, chemical yeasts, defatted soya beans, and alcohol, which have the effect of considerably accelerating fermentation to the detriment of taste, aromas, and textures.
The best manufacturers, and master craftsmen, all work in open cellars, made of «sugi» cedar wood, and confined in protected rooms to preserve bacteria on the surfaces and the ambient air. These bacteria allow the fermentation of soybean must to
follow the seasons:
- In winter, the must or «moromi» sleeps
- In spring, the moromi wakes up and activates
- In summer, under the action of the heat, the moromi is very active
- In the fall, the moromi cools down
All of these long steps are necessary to make exceptional soy sauces. The cycle can be repeated 2, 3, 5 times, or even 10, 20, 34, and 38 times for the rarest sauces. It is possible to speak of great vintages from 2 or 3 years of fermentation. Of the 1,200 companies declared to be soy sauce manufacturers, only about 100 carry out the entire manufacturing process, and only 20 to 30 of them make good soy sauce.
It’s not common to talk about vintage in terms of soy sauce. Cellars materials, living bacteria in the cellars, master craftsmen know-how, water and salt used quality make them or not grands crus.
The health benefits of soy sauce according to the Japanese:
- Promotes good digestion.
- Its consumption may help the gastric system to better process food.
- Soy sauce may reduce allergic reactions, including inflammation and anaphylactic shock.
- Rich in antioxidants. ...
- Reduced overall sodium intake.
- Soy sauce tends to be used in small amounts. As such, it is unlikely to have many health benefits. Soybeans contain isoflavones, compounds that are said to have benefits such as reducing menopausal symptoms and improving cholesterol.
- Fermentation of soybeans to make soy sauce creates unique carbohydrates, called oligosaccharides, which are probiotics that feed friendly bacteria in the gut. Soy sauce is rich in antioxidants, which can help protect blood vessels and lower cholesterol.
- Soy sauce is healthier than salt: it contains almost six times less sodium per 100 g than salt and is made up of many other nutrients.
How is soy sauce made?
The different houses present in the prefectures of Japan, all have their secrets of manufacture. They share these secrets within the family from generation to generation to perpetuate the traditions. Each house has its own way of making high-quality soy sauces, and it is sometimes difficult or impossible to know all the subtleties.
However, Kamebishi-Ya opened the doors of their know-how to us:
- The wheat is roasted in a wood-fired oven, the roasted wheat is poured over steamed soybeans and the leaven is added to make kôji. This is then poured onto rice straw mats. This process is called mushiro-kôji.
- The spreading on the mats must be done quickly so that the soybeans and the wheat grains do not separate. The mixture must be protected from the cold so that the leaven can continue its growth.
- The leavening produces heat as soon as it starts and must be combined with an adequate ventilation system.
- The making of mushiro-kôji continues for 3 days and 3 nights without interruption.
- When the kôji are firm enough, they are removed from the mats and broken to air them. This operation allows the growth of the soybean filaments.
- Once aerated, they are again placed and spread on the mushiro mats.
- On the fourth day, the kôji changes color and releases all its aromas. Saltwater and the mixture called moromi are then added. The whole is placed in large cedar barrels.
- These vats are sheltered from the light and contain 230 micro-organisms.
- The moromi is matured for at least 2 summers. Once matured, it is placed in linen cloths and mechanically pressed, bottled, and pasteurized at low temperatures.
Discover in picture the secrets of soy sauce making by Kamebishi-Ya, the cradle of soy sauce (in French).
Japanese soy sauce manufacturers and their products, the most beautiful soy sauce brands.
Fueki Shoyu in Saitama has been making soy sauce since 1789. The raw materials are simple: soybeans, wheat, salt, and spring water. This house offers two sauces:
- Kinbue Saishikomi double fermentation soy sauce:
Horikawaya Nomura in Wakayama is described as the oldest shoyu soy sauce factory in Horikawaya Prefecture, the birthplace of soy sauce. This company offers two sauces:
- Mitsuboshi Horikawaya Nomura premium shoyu soy sauce:
Kajita Shoten in Ehime, a specialist in making soy sauce in Nakamura. Since 2002, the Kajita family has been selecting the best ingredients to make its soy sauces. The company offers five sauces:
- Tatsumi Tennen Jyozo Marudaizu shoyu Usukuchi soy sauce
- Koikuchi Tatsumi Tennen Jyozo Marudaizu shoyu soy sauce
- Tatsumi Hikari Soy Sauce
- Tatsumi Murasaki Soy Sauce
- Saishikomi Kajita Yasutsugu double fermentation soy sauce
Kamebishi-Ya, in Kagawa, is the only company in the world that still uses the traditional method of making "mushiro kôji" and continues to pass on its secrets orally from generation to generation. This company offers various exceptional soy sauces:
- 2 years old soy sauce with Nigari:
- Soy sauce 3 years old:
- Soy sauce 5 years old:
Is soy sauce good for your health?
Soy sauce has many benefits, find out the benefits regularly attributed, in Japan, to soy sauce for health.
What is in soy sauce?
The raw materials needed to make soy sauce depend on the type of soy sauce, but are quite simple: soybeans, wheat, salt, and spring water.
What is the difference between Tamari and shoyu?
Tamari soy sauce is made by fermenting soybeans while shoyu soy sauce is made by fermenting soybeans and wheat.
What does soy sauce taste like?
Soy sauce is salty or sweet with a pronounced flavor, its notes are malty, tannic, and sometimes woody depending on the roasting method and its fermentation time.
Why is soy sauce black?
The fermentation of the moromi (must) causes the progressive change of color until it becomes black.
Does soy sauce contain gluten?
Soy sauce contains gluten from the cereals it is made of.
Where does sweetened soy sauce come from?
Sweetened soy sauce is not a traditional product in Japan.
It was developed at the request of a multitude of Japanese and Asian restaurants around the world and is a resounding success in Europe.
Sweet soy sauce, which is thicker and traditionally used to coat kebabs and grilled meats, was the basis for the creation of this sweet soy sauce.
You can use it as well to taste your sushi, rice, fried fish, grilled meats, chicken skewers, duck breast, scallops, and fried foie gras.
What is clear soy sauce?
Its use in seasoning does not alter the color of food. In Japan, this sauce - relatively salty - is famous for its seasonal coloring.
Clear soy sauce may darken after opening the bottle due to natural oxidation, but this does not alter its flavor.
Where to find clear soy sauce?
- Shiro Shoyu white soy sauce
- Kurano Shoroshibori white soy sauce
- White Tamari soy sauce Asuke Mikawa Shiro Tamari
What is the best brand of soy sauce?
In your Japanese grocery store Nishikidôri you will find different brands of soy sauce, whether it is white or black you will find your happiness, let yourself be tempted.
How to use soy sauce?
In cooking, soy sauce can be used to season sushi and sashimi, salads, raw or steamed fish, vegetables, woks... It also brings a lot of flavors and power to a vinaigrette or in marinade associated with mirin to coat your yakitoris.