Ferments
Soy sauce しょうゆ
Slowly brewed Japanese soy sauce for sushi, sashimi and everyday cooking.
- Made in Japan
- 750 ml
In the kitchen
Taste
- Savoury
- Deep
- Umami
Pair it with
- Wasabi
- Ginger
- Mirin
- Sake
How to use it
- 01 Sushi and sashimi
- 02 Marinades
- 03 Stocks and ramen
- 04 Stir-fried vegetables and rice
- 05 Homemade sauces
Origin
Made in Japan 日本製
Soy sauce is the fundamental seasoning of Japanese cooking: savoury and deep, with the roundness that fermentation gives it.
Use it for dipping sushi and sashimi, to season rice and vegetables, in stocks, in marinades and as the base of sauces such as teriyaki and ponzu.
Try it in the kitchen
Recipes and preparations with this product.
Technical information
- Formats
- 750 ml
- Made in
- Japan
For professionals
Hospitality, distribution or industry? Let’s talk about pack sizes and supply.
-
Hon Mirin
本みりんThe sweet rice wine of Japanese cooking, for glazes, teriyaki and stocks.
- Formats
- 500 ml
- Origin
- Made in Japan
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Shiro Miso
白味噌White miso paste from Japan, delicate and rounded, for soups, stocks and marinades.
- Formats
- 500 g
- Origin
- Made in Japan
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Organic Kioke Tamari
Organic tamari brewed in wooden kioke barrels, in the 250 ml size.
- Formats
- 250 ml
- Origin
- Made in Japan
- Certifications
- BIO
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Tamari Less Salt
たまりじょうゆThe Less Salt version of our tamari, brewed in kioke barrels.
- Formats
- 750 ml
- Origin
- Made in Japan