Soy sauce

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.

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 ...)

Soy sauce, white comes from Aichi, one of the regions most wheat-growing in Japan, and is also recognised in the archipelago for its delicious waters. Unlike soy sauce, and conventional, is produced with 90% wheat and 10% soy. This is an important use of grain that gives the sauce a light color, almost transparent. It is a quality product made with time and effort by using wheat and soybeans are carefully selected.

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.

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.

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.

A large bottle of authentic, light japanese soy sauce. From kikkoman is the largest producer of soy sauce in Japan. This soy sauce light is made with wheat slightly toasted and with added salt which slows the fermentation process. This soy sauce has a lighter color and taste less strong, and is used when these features are desired in the finished dish.

Soy sauce perfect for rice, sushi and maki, and great for the barbecue. Not only has a sweet taste, but there is also a touch of umami.