{"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","url":"https:\/\/www.nishikidori.com\/en\/products\/rosanjin-shoyu-soy-sauce","provider":"Nishikidori","version":"1.0","type":"link"}