10 year old freeze-dried soy sauce crunchy crystals 80g

When tradition and modernity meet, perfection is almost there! Obtained by freeze drying the 10 years old soy sauce, these natural soy and salt crunchy crystals concentrate all the intensity and richness of the Kamebishi taste. They will become a precious help in your culinary experiences (savoury or sweetened), they will add some crunchiness in your plates.

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NISSK33

18.20€ TTC

24.27€ TTC -25%

Applications :    

These crystals must be sprinkled on your dishes just before enjoying in order to preserve their crispiness.

Perfect combination :

Our crunchy soy sauce crystals can be used to add a delicious note to your ocidental meals: grilled meat and fish, pasta, carpaccios, salads, vegetables, cheese and omelettes. Crushed, mixed with olive oil then baked on a toast, they will be irresistible...

No additive, colouring, nor preservative. GMO free.

  • Ingredients : 10 years old soy sauce (water, soybean, wheat, salt), dextrin, potato starch
  • Packaging : 80g net aluminized sachet
  • Storage : keep at room temperature away from direct sunlight
  • Origin : Kagawa, JAPAN
  • Allergenics : soy, wheat, potato starch
  • Nutritional values : Per 100 g : energy 324 kcal (1378 kJ) ; fat 0,6 g, of which saturates 0,1 g ; carbohydrate 69 g, of which sugars 9,9 g ; protein 11 g ; salt 15,5 g.
Birthplace of quality
Since 1753, the Kamebishiya story has developed over many generations in the heart of a fertile province : Kagawa prefecture, the largest area producing soy sauce with traditional production methods. Located on the coast of the Seto inland sea, it is blessed with a very mild climate, perfectly suited to growing exceptional soya and wheat.

Champions of tradition
Kamebishiya, brewer of traditional soy sauce, is the only one in Japan to have preserved to this day ancestral methods, the "mushiro koji" process, which gives a unique taste to their products. Very careful selection of the ingredients, respect of fermentation times, attention to detail are all part of the well-kept secrets which contribute to the fame of this family business moving with the times.

Soy sauce : professionally produced
Kamebishi traditional soy sauce is created from koji, a subtle combination of crushed wheat grains, steam cooked soya beans and mould. Cultivated under supervision on a bed of straw for three days and nights it is then mixed with salty water and poured into cedar casks: this is what is known as traditional moromi which, after at least two long years of fermentation, becomes the famous Kamebishiya soy sauce.

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10 year old freeze-dried soy sauce crunchy crystals 80g

10 year old freeze-dried soy sauce crunchy crystals 80g

When tradition and modernity meet, perfection is almost there! Obtained by freeze drying the 10 years old soy sauce, these natural soy and salt crunchy crystals concentrate all the intensity and richness of the Kamebishi taste. They will become a precious help in your culinary experiences (savoury or sweetened), they will add some crunchiness in your plates.

Write your review