Soy sauce flavoured dashi stock 200 ml

Kamebishi is the only soy sauce producer, in Japan, to use the traditional fermentation method, called the "mushiro kôji'. The steamed cooked soy and the roasted wheat are put in a fermentation room, on rice hay mats, then seeded in yeasts. Fermentation and aging are made in cedar barrels.

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NISSK35

9.50€ TTC

Applications : 

It has a natural thick consistency, a deep taste as well as an uncomparable sweetness. It is made from a soy sauce from a moromi that has matured for 15 to 18 months.

Perfect combination : 

The Tsuyu soy sauce is generally eaten with noodles and udon. Yo utaste you love it! Soy is present, but the mirin givces some sweetness and the katsuobushi taste is quite strong. You will appreciate it in seasonings, in your vegetables pot or woks, also with the eggs, grilled fish, rice and pasta, seashell, savoury cakes, avocados...

GMO free.

  • Ingredients : sauce soja usukuchi (eau, fèves de soja, blé, sel marin), hon mirin (riz gluant, kôji de riz, alcool de riz), bonite séchée katsuobushi (16.67%), extrait de kombu
  • Packaging : flacon de 200 ml net
  • Storage : à l'abri de la lumière et de la chaleur et maintenir idéalement au frais après ouverture
  • Origin : Kagawa, JAPAN
  • Allergenics : soy, wheat, bonito
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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Soy sauce flavoured dashi stock 200 ml

Soy sauce flavoured dashi stock 200 ml

Kamebishi is the only soy sauce producer, in Japan, to use the traditional fermentation method, called the "mushiro kôji'. The steamed cooked soy and the roasted wheat are put in a fermentation room, on rice hay mats, then seeded in yeasts. Fermentation and aging are made in cedar barrels.

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