Murasaki Purple Shoyu Light Soy Sauce 100ml

Suehiro's Murasaki Purple Shoyu is a light but unbelievably fragrant soy sauce which is typical of the Kansai region, used for finishing your dish, seasoning your sashimi or drip it on your favourite meat. 

However, normal light soy sauce is usually higher in salt content and therefore not suitable for final seasoning or raw consumption, but Suehiro has developed this special Murasaki shoyu with a higher koji content and therefore higher umami and natural sweetness. Therefor, it's very suitable to bring out the natural taste of the ingredients and should be enjoyed purely with tofu, salad, steak, roast beef or egg dishes. Together with some mild rice vinegar and freshly ground pepper, it becomes the greatest sauce you can imagine for dim sum and gyoza.

Suehiro was founded in 1879 in Hyogo Prefecture and is one of the gourmet recognised specialists especially for light soy sauces. They are less salty and, with the help of of rice koji, they are very full-bodied and have a round character. Why are those called purple? In traditional restaurants, instead of shoyu, the term 'murasaki' is used. Murasaki means purple or also violet. Not only is this a poetic paraphrase, but it also sounds more polite as it is an indirect expression.

• Size: 100ml
• Ingredients: Soybeans, wheat, water, salt, rice
• Type: Light soy sauce
• Brewing/maturing time: approx. 4-5 months
• Origin: Hyogo, Japan
  

Recommended for:

• Allrounder seasoning
• Sushi dipping sauce
• Sashimi dipping sauce