Yuzu (10.5%) soy sauce 1L

Appreciate the mildness of Kamebishiya soy sauce seasoned with a little touch of yuzu. Pleasantly acid, this Japanese citrus fruit comes to us from the province of Tokushima, a neighbour of the birthplace of Kamebishiya. Carefully grown, harvested at maturity, the yuzu chosen with respect to tradition tastes as deliciously as you would expect. Without any additive nor preservative.

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NISSK27

31.65€ TTC

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Without any additive nor preservative, Kamebishiya Yuzu soy sauce will delight your tastebuds with salads or cold sauces for fried food. Amateurs of Japanese cuisine won't hesitate to use it on nabe ! Yuzu flavoured soy sauce will add a spicy touch to your sauces and soups.

  • Ingredients : water, soy sauce, yuzu juice (10%), citrus yuco hort juice, rice vinegar, Mirin, sugar, salt, wheat, starch syrupglucose syrup, ethanol, dried bonito, kombu seaweed, yuzu powder (0.5%)
  • Packaging : 1000 ml net PET bottle
  • Storage : keep away from light and heat and refrigerate after opening
  • Origin : Kagawa, Japan
  • Allergenics : soya, wheat, bonito
  • Service : No additives and/or preservative or GMO
  • Nutritional values : Pour 100 g : énergie 84 kcal (356 kJ) ; matières grasses < 0,5 g, dont acides gras saturés < 0,1 g ; glucides 18 g, dont sucres 11 g ; protéines 3,3 g ; sel 7,8 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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Yuzu (10.5%) soy sauce 1L

Yuzu (10.5%) soy sauce 1L

Appreciate the mildness of Kamebishiya soy sauce seasoned with a little touch of yuzu. Pleasantly acid, this Japanese citrus fruit comes to us from the province of Tokushima, a neighbour of the birthplace of Kamebishiya. Carefully grown, harvested at maturity, the yuzu chosen with respect to tradition tastes as deliciously as you would expect. Without any additive nor preservative.

Write your review