Uzukuchi soy sauce 1 L

Kamebishi is the only soy sauce producer, in Japan, to use the traditional fermentation method, called the "mushiro kôji". The steam-cooked soy and the roasted wheat are placed in a fermentation room, on wheat hay mats, then they are seeded with yeast. The usukuchi sauce is made from selected soy and wheat.

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NISSK21

19.40€ TTC

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Fermentation and maturing are made in cedar barrels. The consistency is naturally thick, the taste is deep and the sweetness is unique. This sauce, made from a 15 to 18 months maturated moromi, is less strong in wheat compared to the 24 to 36 months soy sauce we have on the website. It is easily and frequently used by the Japanese chefs.

  • Ingredients : water, soybean, wheat, salt, no-GMO
  • Packaging : 1000 ml PET bottle
  • Storage : Keep at room temperature away from direct sunlight. Keep it refrigerated once opened
  • Origin : Kagawa, JAPAN
  • Allergenics : soy, wheat
  • Nutritional values : Per 100 g : energy 80 kcal (341 kJ) ; fat traces, of which saturates traces ; carbohydrate 15 g, of which sugars 9,2 g ; protein 4,9 g ; salt 13,6 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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Uzukuchi soy sauce 1 L

Uzukuchi soy sauce 1 L

Kamebishi is the only soy sauce producer, in Japan, to use the traditional fermentation method, called the "mushiro kôji". The steam-cooked soy and the roasted wheat are placed in a fermentation room, on wheat hay mats, then they are seeded with yeast. The usukuchi sauce is made from selected soy and wheat.

Write your review