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Kamebishi dried bonito tsuyu soy sauce
  • Kamebishi dried bonito tsuyu soy sauce
  • Kamebishi dried bonito tsuyu soy sauce
  • Kamebishi dried bonito tsuyu soy sauce

Kamebishi dried bonito tsuyu soy sauce

Kamebishi dried bonito tsuyu soy sauce

Réference : NISSK35

€14.50
Tax included

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 bamboo and rice hay mats, then seeded in yeasts.

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Fermentation and aging are made in cedar barrels. 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.
 

Our perfect combination : the Tsuyu soy sauce is generally eaten with sômen and udon. You taste you love it! Soy is present, but the mirin gives 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...

NISSK35
Origin
Kagawa, Japan
Brewery
KAMEBISHI YA
Weight
200 ml
Packaging
glass flask
Ingredients
uzukuchi soy sauce (water, soy beans, wheat, sea salt, aspergillus oryzae), hon mirin (sticky rice, malted rice, rice alcohol), 16.67% katsuobushi dried bonito, kombu extract
Storage
refrigerate after opening
Allergenic(s)
bonito
soya
wheat
Nutritional values
Per 100 g : energy 76 kcal (325 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 15,1g, of which sugars 8,0g ; protein 4,0g ; salt 12,2g.
Utilisation
Cooking
KAMEBISHI YA

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