Soy Sauce Stone 6 to 10 years old Lyophilized Age Super Sel

Name: Soy Sauce Stone 6 to 10 years old Lyophilized Age Super Sel
Brand: KAMEBISHI YA
SKU: NISSK46
Price: 77.00 EUR
Availability: InStock

Ref : NISSK46

€77.00

Tax Included

€256.67 / Kg

Kamebishi used, for this soy sauce lyophilized, sauces from 6 to 10 years of age. Gustatic notes recall cocoa, ovomaltin and reveal fruity touches.

These stones can be used whole or in pieces for an appearance or even using a micro grater. Wrinkled with oil, they do not rehydrate. We recommend a use of flat dressing to preserve crunchy.

Our perfect agreements : Meat and grilled fish, pasta, carpaccios, salads, vegetables, cheeses and other omelettes. Crushed, mixed with olive oil and then spent in the toast, they will be simply irresistible ...
To try also on a vanilla ice cream or chocolate, on fresh strawberries, a white fishing, pears, a mature mango ...

Data sheet

Origin: Kagawa, Japan
Weight: 300 g net
Packaging: Aluminized bag
Ingredients: water, soy beans, wheat, sea salt, dextrin, potato starch
Storage: keep away from light, heat and moisture
Allergenic(s): patato starch
soya
wheat
Nutritional values: Per 100 g : energy 324 kcal (1378 kJ) ; fat 0,6g, of which saturates 0,1g ; carbohydrate 69g, of which sugars 9,9g ; protein 11g ; salt 15,5g.

KAMEBISHI YA

Kamebishi-Ya was founded in 1753 by a Lord, a former Samurai, a general of the Imperial Prince Ikoma of Ako region (Present Hyogo prefecture).
It is sole maker in the world to perpetuate the traditional manufacturing method known as "mushiro kôji" and continues to transmit its manufacturing secrets orally, from generation to generation. Mushiro kôji means that the kôji is made on a mat of rice straw and bamboo.
Today, Okada San daughter and mother, 16th and 17th generation, continue the tradition, in Hiketa district, Higashi-Kagawa town, Kagawa Prefecture, northeast of Shikoku island.
A traditional fermentation method and pure craftsmanship: these are the secrets of the exceptional taste of Kamebishi soy sauces, made from finally selected soybeans then patiently aged in cedar casks.
Kamebishi soy sauces are all made from vintage moromi: 2 years, 3 years, 5 years, 10 years, 20 years and 38 years of maturation. These high-quality soy sauces are exceptional, with complex aromas, powerful scents, and velvety texture.

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Crunchy super sel freeze-dried 6 to 10 years aged soy sauce stones

Soy Sauce Stone 6 to 10 years old Lyophilized Age Super Sel

€77.00

Tax Included

€256.67 / Kg

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Nishikidori
140 rue Georges Guynemer
ZAC de l'Aéropôle
44150 Ancenis
France

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