{"title":"Yuasa Shoyu","description":null,"products":[{"product_id":"sauce-soja-blanche-kurano-shiroshibori","title":"Kurano Shiroshibori White Soy Sauce","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"YUASA SHOYU","offers":[{"title":"200 ml net","offer_id":54111288590669,"sku":"NISYSH6","price":7.82,"currency_code":"EUR","in_stock":true},{"title":"720 ml net","offer_id":54111288623437,"sku":"NISYSH7","price":17.82,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YSH6-s.webp?v=1782200713"},{"product_id":"sauce-soja-speciale-kuyou-murasaki","title":"Special Kuyou Murasaki Soy Sauce - 720ml","description":"\u003cp\u003eKinzanji miso is a traditional food made from soya, barley, rice, sugar, salt and certain vegetables such as aubergine, gourd, ginger and the Japanese herb shiso (perilla).\u003c\/p\u003e\n\u003cp\u003e\"Tamaru\" means to collect or form a puddle, so the liquid that seeps from Kinzanji miso is called \"tamari\".\u003cbr\u003eIt is a thick liquid with an excellent flavour of vegetable extract.\u003cbr\u003eThe Japanese began using tamari liquid, then tried to recreate soy sauce more efficiently without vegetables.\u003c\/p\u003e\n\u003cp\u003eOur artisan is the only soy sauce maker to continue producing soy sauce from Kinzanji tamari, which accounts for 3% of the weight of the Kinzanji miso.\u003c\/p\u003e","brand":"YUASA SHOYU","offers":[{"title":"Default Title","offer_id":54111357174093,"sku":"NISYSKM","price":25.31,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YSKM-s.webp?v=1782200712"},{"product_id":"sauce-soja-kurano-tarujikomi-200-ml","title":"KURANO TARUJIKOMI SOY SAUCE 200 ml","description":"\u003cp\u003eYuasa soy sauce aims for culinary excellence by incorporating traditional production methods and entirely natural ingredients, renowned for their quality. Yuasa soy sauce undergoes a traditional fermentation that lasts between one and two years.\u003c\/p\u003e\n\u003cp\u003eOver time, this process fell out of fashion, limiting the fermentation period to one to six months. However, the quality of Yuasa soy sauce improved as the fermentation period decreased. Not only does Yuasa soy sauce not reduce the fermentation time, but it also does not use machines to produce its soy sauce.\u003c\/p\u003e\n\u003cp\u003eIt uses traditional methods and therefore produces it by hand. The ingredients that go into Yuasa soy sauce come entirely from Japan and use no preservatives, artificial flavourings or colourings. The water and soya beans used are particularly important. The water used comes from the Yuasa region and its mineral content is perfectly suited to soy sauce production.\u003c\/p\u003e\n\u003cp\u003eThe quality of the water is one of the main reasons why the town of Yuasa became the sole supplier of soy sauce in Japan after its invention. Black soya beans (kuromame) are a unique addition, influenced by a production style found in a cookery book written 1,500 years ago. The beans are grown in Tanba, Kyoto, famous for being one of the only places in Japan to produce them. These ingredients contribute to creating the subtle complexities of the soy sauce, which should be regarded in the same way as one would when buying fine wines.\u003c\/p\u003e","brand":"YUASA SHOYU","offers":[{"title":"Default Title","offer_id":54111373984077,"sku":"NISYSH4","price":8.34,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YSH4-s.webp?v=1782200712"},{"product_id":"sauce-soja-kiipon-kuromame-200-ml","title":"Kiipon Kuromame soy sauce 200 ml","description":"\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp\u003eIn Japan, the town of Yuasa is part of the National Preservation District for Groups of Historic Buildings.\u003cbr\u003eThe soy sauce makers of Yuasa have been listed among the sites of Japanese Heritage since 2017.\u003cbr\u003eKiippon Kuromame soy sauce is unique, both in its taste, aroma, colour, and environment, as well as in its production method.\u003cbr\u003eIt is made from carefully and exclusively cultivated, harvested, and selected raw materials sourced throughout Japan, such as the finest black soybeans from Tanba, natural salt from Gotou, natural water from Yuasa, and wheat from Hokkaido or Aichi.\u003cbr\u003eLike all so-called \"grand cru\" soy sauces, it is naturally brewed in Japanese cedar barrels for a minimum of 13 to 24 months.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"YUASA SHOYU","offers":[{"title":"Default Title","offer_id":54111389516109,"sku":"NISYSH2","price":14.98,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YSH2-s.webp?v=1782200712"},{"product_id":"sauce-soja-shoyu-rosanjin","title":"ROSANJIN SHOYU SOY SAUCE - 200ml","description":"\u003cp\u003eYuasa soy sauce undergoes a traditional fermentation process lasting between one and two years.\u003c\/p\u003e\n\u003cp\u003eOver time, this process fell out of fashion, limiting the fermentation period to one to six months. However, the quality of Yuasa soy sauce improved as the fermentation period decreased. Not only does Yuasa soy sauce not reduce fermentation time, but it does not use machines to produce its soy sauce.\u003c\/p\u003e\n\u003cp\u003eIt uses traditional methods and therefore produces it by hand. The ingredients in Yuasa soy sauce come entirely from Japan and use no preservatives, artificial flavourings or colourings. The water and soya beans used are particularly important. The water used comes from the Yuasa region, and its mineral content is perfectly suited to the production of soy sauce.\u003c\/p\u003e\n\u003cp\u003eThe quality of the water is one of the main reasons why the town of Yuasa became the sole supplier of soy sauce in Japan after its invention. Black soya beans (kuromame) constitute a unique addition, influenced by a production style found in a cookery book written 1,500 years ago.\u003c\/p\u003e\n\u003cp\u003eThe beans are grown in Tanba, Kyoto, which is famous for being one of the only places in Japan to produce them. These ingredients contribute to creating the subtle complexities of the soy sauce, which should be regarded in the same way as one buys fine wines.\u003c\/p\u003e","brand":"YUASA SHOYU","offers":[{"title":"Default Title","offer_id":54111389548877,"sku":"NISYSH1","price":21.71,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/YSH1-s.webp?v=1782200713"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/20220426_202204260028_2.jpg?v=1788854600","url":"https:\/\/www.nishikidori.com\/en\/collections\/yuasa-shoyu.oembed","provider":"Nishikidori","version":"1.0","type":"link"}