Soy sauce

JAS Special Grade Light Soy Sauce (honjozo). It is a standard light soy sauce that has a delicate and light aroma and is fully seasoned. No chemical seasonings, preservatives, colorings or sweeteners are used. Use it for a wide range of dishes where the original color and aroma of the ingredients are important.

This is a full-fledged soy sauce that is light and whose carefully selected raw materials are fermented and aged sufficiently, and the taste is summed up with sweet sake. It has a delicate and light fragrance, which uses the original taste, color and fragrance of the ingredients. Since it has a constant flavor in small quantities, please use it sparingly and discreetly. In addition to general Japanese food, you can use it widely, such as Western food and kakushi aji.

Rich soy sauce with soft flavor, very present umami and soft aroma. Made from aged whole soybeans

An established style with a wonderful fragrance and a unique umami. The scent, taste and color of the long-standing Yamagen. Original Ichiban Shibori Honjo soy sauce prepared with whole soybeans. 

This fermented soy sauce is produced by carefully preparing whole soybeans, going back to the origin of the preparation of soy sauce. It has 10% more umami ingredients than normal Koikuchi (red) soy sauce. The soft taste and unique deep aroma of whole soy sauce enhance the taste of any dish.

Soy sauce classic koikuchi, excellent and versatile for all uses. Classic flavor and intense.

With this soy sauce is sweet, the dishes take on a particular note sweet and sour sauce, both meat and vegetables, soups or salads. But there is more to it! This sauce is an ideal ingredient in the dressing for salads or vegetables and is perfect for caramelizing the nuts, or for a Sunday roast, this sauce gives a sweet touch of detail. Just a few spoons to make food crispy and incredibly tasty. Even the desserts, like the chocolate mousse, you can enrich perfectly with this sauce. This soy sauce to the natural fermentation of the original serves as a base. This is produced from 4 pure ingredients: soy beans, wheat, water and salt. Thanks to other carefully selected ingredients, the soy sauce, sweet from kikkoman acquires its unmistakable sweet and sour taste. It is not only a pleasure for the palate but gives the dishes an appetizing appearance frosted.

Gluten is present in cereals, including the wheat that we use for our soy sauce naturally fermented. But there is good news for lovers of soy sauce that are intolerant to gluten: our range also includes the soy sauce naturally fermented Tamari gluten-free. As our soy sauce the classic, the gluten-free version, it is subjected to a fermentation process is entirely natural and is no less versatile and delicious as the original. A sauce for all. The soy sauce naturally fermented Tamari gluten-free can be used in any recipe as a direct replacement of the original. All appreciate its taste, even those who suffer from celiac disease, and it is not necessary to use two different sauces in the kitchen.

This special soy sauce with reduced salt content is produced with a blend of "soy Sauce Bakumatsu", the soy sauce, natural fermentation and a sauce of fish (mackerel) and is odourless and without salt which contains umami, natural, and essential amino acids. This product is best for those who need to reduce salt intake. It tastes incredibly decided, even if it only contains 50% less salt. The umami is strong in this sauce exalts the taste of dishes of fish, meat and eggs. A pinch of this sauce will change magically the usual plates in the gourmet dishes of a superior quality.

Soy sauce, natural fermentation carried out according to the traditional method with local raw materials. The ingredients include whole soybean, wheat, salt and rice produced in Fukui prefecture and the local water. It is produced naturally for approximately one year with a special process without artificial additives. More than 300 different types of amino acids and other components that are naturally produced by the action of the mold koji during a long process of fermentation of the Moromi, a mixture of raw materials is not refined and free of bacteria.

This soy sauce of high quality is not pasteurized. The taste is deep, long, round in the mouth and very rich in umami. This soy sauce will delight the connoisseurs. Can be used in all your culinary preparations, but you can appreciate its fantastic quality in the uses as a final touch on the dishes (sushi, sashimi, salad dressings ...)

Salsa soy natural fermentation, always the perfect seasoning, directly to the stove or to season dishes at the table. And not only accompanied to asian specialties.