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About this item 120 years of heritage in Soy Sauce production of HAMA SHOYU.It is soy sauce that also uses famous restaurants in Japan. As raw materials, we use Japanese pesticide-free soybeans, wheat and natural salts, and put it in a large cedar barrel that is taller than people's height. Moromi, which has been aged for a year in cedar barrels, is subjected to a heat "fired" and filtered, and it is our basic soy sauce, "MARUDAIZU SHOYU"..

Soy sauce is made of wheat, soybeans, salt, and koji mold, and it's just such simple ingredients, but you can make that fragrant blackish colored soy sauce. Both soy sauce and miso are important to make sweet potato, and it starts with making sweet potato first. In our storehouse, we will make one pot for 4 days. The procedure is as follows: The wheat is ground in a kettle and crushed, steamed soybeans and soy sauce bacteria are combined and allowed to sit in a room (muro). The next morning, the temperature is raised by the heat of fermentation, so in order to maintain the optimum temperature of 40 ° C for soy sauce koji, we will start the mixing process while spreading by hand. This is called "care", but it is carefully mixed thoroughly in the sense of "care of the eyebrows".

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Hama Shoyu 2 Year Aged MARUDAIZU SHOYU12.17 Ounce/360ml, 120 years of heritage in Soy Sauce production, Ingredients are soy, wheat, salt only 100% Japanese. Pure Artisan Soy Sauce of TOKUSHIMA JAPAN.

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› Grocery And Gourmet Food › Pantry Staples › Sauces Gravies And Marinades › Sauces › Asian

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