Soy sauce Kurano Tarajikomi 200 ml

Soja Yuasa sauce aims for culinary excellence by incorporating traditional production methods and entirely natural ingredients, known for their quality. The soy sauce Yuasa is subject to a traditional fermentation that lasts between one and two years.

Over time, this process has been demoded, limiting the fermentation time to one to six months. However, the quality of the Yuasa soy sauce has improved as the fermentation duration decreased. Not only Yuasa soy sauce does not reduce the fermentation time, but it does not use machines to make its soy sauce.

It uses traditional methods and the product so by hand. The ingredients incorporating in the composition of the Yuasa soy sauce come entirely from Japan and use any conservative, aroma or artificial coloring. The water and soybeans used are particularly important. The water used comes from the Yuasa region and its mineral content is ideal for the manufacture of soy sauce.

The quality of the water is one of the main reasons why the capital of Yuasa has become the only supplier of soy sauce in Japan after its invention. Black soybeans (kuromame) are a unique addition, influenced by a style of production found in a cookbook written 1,500 years ago. The beans are grown in Tanba, Kyoto, famous for being one of Japan's only places to produce them. These ingredients help to create the subtle complexities of soy sauce, which should be considered in the same way that we buy fine wines.