5 year-old soy sauce 1L

A traditional fermentation method and technique... Such is the secret of traditional 5-year-old Kamebishi soy sauce elaborated from carefully selected soya beans, patiently aged in cedar casks. Relatively salty and rich in umami, you'll appreciate its very fruity aroma.

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NISSK15C

51.70€ TTC

pplications : 

Perfect combination :

This sauce is perfect for food with a strong flavour, such as sériole sushis and sashimis or to season vinaigrettes. 

The chef's recipes : 

Special sauteed fish, meat and vegetable vinaigrette 
- Mix 5 ml of 5-year-old Kamebishi soy sauce, 15 ml of rice vinegar (or lemon juice and balsamic vinegar), 55 ml olive oil and a little wasabi or old-style mustard
- Taste that !

Steak with 5-year-old soy sauce 
- Mix 2 soupspoons of Kamebishi 5-year-old soy sauce, 1 soupspoon of mirin, 2 soupspoons of cognac, 1 soupspoon of sake
- Pour it in the pan at the end of cooking your steak. Taste !

Stock for Japanese noodles
- Mix 1 measure of 5-year-old Kamebishi soy sauce, 10 measures of dashi, 1 measure of mirin in a saucepan
- Bring to the boil
- Serve !

  • Nutritional values : Per 100 g : energy 71 kcal (303 kJ) ; fat traces, of which saturates traces ; carbohydrate 8,4 g, of which sugars 1,4 g ; protein 9,5 g ; salt 16,3 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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5 year-old soy sauce 1L

5 year-old soy sauce 1L

A traditional fermentation method and technique... Such is the secret of traditional 5-year-old Kamebishi soy sauce elaborated from carefully selected soya beans, patiently aged in cedar casks. Relatively salty and rich in umami, you'll appreciate its very fruity aroma.

Write your review