Kiseki Shoyu Dark Soy Sauce
Only by a kiseki, a miracle, this shoyu was saved after the great tsunami. The brewery was completely washed into the sea in the natural disaster and the shoyu brewed since 1807, with all the special bacteria that made it taste so good - do it seemed lost forever. Fortunately, 2 weeks before the tsunami, a laboratory had obtained the Moromi (base mash) to analyse the special flavours. From this, the shoyu was re-brewed from this basic mash over a period of several years.
This Kiseki dark shoyu is indeed a true aroma miracle, and it is both suitable for cooking and for raw consumption. The soy sauce is matured up to 2 years and has a unique and deep flavor.
- Size: 150ml or 500ml
- Ingredients: Soybeans, water, salt
- Type: Dark soy sauce
- Brewing/maturing time: approx. 2 years
- Origin: Iwate, Japan
Recommended for:
- Cooking
- Sushi dipping sauce
- Marinating meats
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Nutrition per 100g |
|
|
Energy |
397kJ / 95kcal |
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Fat |
0g |
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Saturated fat |
0g |
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Carbohydrates |
11,1g |
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Sugar |
11,1g |
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Protein |
8,3g |
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Salt |
15,7g |