PREMIUM BLACK SOYBEAN SOY SAUCE - Yuasa

Abokichi

$25.00 

  • PREMIUM BLACK SOYBEAN SOY SAUCE - Yuasa
  • PREMIUM BLACK SOYBEAN SOY SAUCE - Yuasa

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Premium Black Soybean Soy Sauce (Ki-ippon Kuromame Syoyu) is hand crafted by Yuasa Soy Sauce Ltd. in Wakayama prefecture in Japan. The town of Yuasa is the traditional home and birth place of Japanese soy sauce, tracing its history back over 750 years. Yuasa Soy Sauce Ltd. strives to keep traditional practices of soy sauce production alive because of their dedication to excellence, and desire to introduce the world to what soy sauce should taste like. A good soy sauce, much like a good wine, requires patience, delicacy and high quality ingredients. Premium Black Soybean Soy Sauce is naturally fermented in cedar barrels for up to 24 months. This contrasts greatly with the recent trend of partial fermentation, lasting less than half a year.  Yuasa Soy Sauce Ltd.'s soy sauce is made by hand, using traditional techniques and includes only the highest quality, Japan-produced ingredients. They use local Yuasa water, from which Japanese soy sauce was originally created, as well as natural sea salt from around the Goto Islands of Kyusyu. They also use the highest quality black soybeans (kuromame) from the Tanba region of Hyogo. The use of black soybeans in soy sauce, as detailed in recipe books dating back to around 500 AD, gives their product an added rich, unique flavor. Use Premium Black Soybean Soy Sauce as you would other soy sauces, in cooking or dipping, but be prepared for a new level of culinary expectation. When using their Premium Black Soybean Soy Sauce, as with a fine wine, you will enjoy the depth and clarity of the colour, experience the fragrant aroma and savor the premium taste.

AWARD: MONDE SELECTION GRAND GOLD MEDAL

INGREDIENTS: BLACK SOYBEAN TANBA SPECIES (TANBA KUROMAME), WHEAT, SEA SALT

STORE IN A VENTILATED, COOL AND DARK PLACE. REFRIGERATE AFTER OPENING AND USE AS SOON AS POSSIBLE FOR BEST FLAVOUR AND QUALITY.

MADE IN JAPAN

RECIPES:

1. Use as a dipping sauce for sushi, sashimi and tofu.

2. Garlic Ki-ippon Kuromame soy sauce; Peel, rinse and dry garlic cloves. In a clean jar add garlic cloves and cover them with ki-ippon kuromame soy sauce. Refrigerate, covered with a lid, for several days. Use garlic flavored soy sauce to make dressing, or serve it with grilled fish, steak or pasta.

3. Ki-ippon Kuromame soy sauce dressing: In a bowl combine the same proportion of ki-ippon kuromame soy sauce, lemon juice or vinegar, add generous amount of roughly ground sesame seeds, grated or minced ginger and or dashi(Japanese stock).

4. Salt meat (or fish, chicken or tofu) on both sides. Cook meat in a lightly oiled, heated skillet until golden on both sides.  Finish cooking meat to your favorite degree in the oven. Remove meat from the skillet and transfer it to a warmed serving platter. Add ki-ippon kuromame soy sauce and butter to the skillet and cook over medium heat. When soy sauce and butter are fragrant and sizzling, turn off the heat and drizzle the sauce over cooked meat. 

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