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Organic soy sauce "shoyu koikuchi"*
  • Organic soy sauce "shoyu koikuchi"*
  • Organic soy sauce "shoyu koikuchi"*
  • Organic soy sauce "shoyu koikuchi"*

Organic soy sauce "shoyu koikuchi"*

Organic soy sauce "shoyu koikuchi"*

Réference : NISYAB1-2-D

€6.60
Tax included

A beautiful light shoyu, with almost pinkish color, which offers all the qualities.


Produit issu de l'agriculture biologique

*Organic product certified by FR-BIO-01

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Deep and extremely well balanced with a soft umami and a soft salinity.
Ideal for the finishing touch, this soy sauce will enhance umami in any dish.

Our perfect combination : this soy sauce is suitable for all traditional uses but with a preference for uncooked dishes (sashimi, tartare, carpaccio, sushi ...)

NISYAB1
Origin
Saitama, Japan
Type
Organic
Weight
150 ml net
500 ml net
Packaging
glass flask
Ingredients
spring water, organic soy, organic wheat, salt, yeast aspergillus oryzae
Storage
protected from light and heat
refrigerate after opening
Allergenic(s)
soya
wheat
Nutritional values
Per 100 g : energy 65 kcal (277 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 8,1g, of which sugars 0,8g ; protein 8,2g ; salt 13,0g.
Quality
Organic
YAMAKI JOZO

Organic production pioneer in Japan

For more than a century, Yamaki Jozo has been using traditional artisanal production methods to create soy sauce and miso. Their workshops are located in the hills overlooking the city of Saitama in northern Japan. In Japan, only a few producers make shoyu soy sauce only with ingredients grown in Japan and using traditional methods. Japanese soy is high in protein, less fat, sweet after steaming.
Japan has four well-defined seasons: spring, summer (high temperature and humidity), autumn and winter (low temperature). Taking advantage of these characteristic seasons. Particularly low temperatures in winter and high temperatures in the summer (with very high humidity) are ideal conditions for producing quality soy sauce, a pillar of Japanese cuisine, as well as a high quality miso.

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