Yuasa soy sauce

Premium Ki-ippon Kuromame – Black Soy-bean Sauce

Ingredients: Water, black soybean (kuromame), wheat, salt

This sauce is made from carefully selected premium black soybeans, and matured in cedar barrels for more than 24 months to create a complex umami and a rich flavor. The sweetness and aroma of black soybeans has a high reputation not only within Japan but also among Michelin-starred European chefs. It has received the Grand Gold Medal at the Monde Selection for 10 consecutive years from 2006.

shelf life:2 years

▶︎ 200ml  
▶︎ 720ml  

Taru-jikomi -This is Yuasa Soy Sauce!

Ingredients: Water, soybean, wheat, salt

This sauce is matured in cedar barrels for more than 18 months to bring out complex umami. Its flavor and aroma get excellent feedback from our customers. We use this as the base soy sauce to make other products such as Yuzu Ponzu, Curry Soy Sauce, and others.

shelf life:2 years

▶︎ 200ml
▶︎ 720ml

Kuyo Murasaki Japanese Origin Soy Sauce

Ingredients: Kinzanji-miso Tamari(rice, barley, soy bean, cucumber, egg plant, sugar, Starch syrup, salt, ginger, Japanese herb-shiso) , Soy Beans, Wheat, Salt, Alchohole.

The origin of soy sauce was said that it was liquid found and taken from the fermentation barrels at the process of making Kinzanji-miso. Kinzanji-miso is a traditional food using soy beans, barley, rice, sugar, salt and some vegetables like egg plant, cucumber, ginger and Japanese herb called “shiso” and good to eat with steamed rice and vegetable sticks. We call that kind of liquid is “tamari” which is thick liquid stayed at the top of the barrels and has excellent flavor with vegetable extract. Then afterward, people had tried to make soy sauce efficiently without vegetables and then grown soy sauce business all over Japan from Yuasa.
We are the only one manufacture to make soy sauce using Kinzanji-tamari only taking 3% out of making Kinzanji-miso. Law salt, thick color and deep flavor is popular for sashimi. Grand Gold medal at the MONDE SELECTION consecutively from 2006 to 2014.

shelf life:1 years

▶︎ 200ml
▶︎ 500ml
▶︎ 720ml

Premium Rosanjin Soy Sauce -No Agricultural Chemicals nor Fertilizer

Ingredients: Super-Natural Grown Soy Beans, Wheat, Rice, Salt.

The name of this soy sauce has came from “Rosanjin Kitaohji” who is the most famous gourmet, potter, cook and artist in the Japanese history. His spirit was succeeded to Rosanjin club and that club ordered us to make the highest quality soy sauce. We make soy sauce in the cider barrels with special ingredients which is naturally cultivated in Hokkaido. Soy beans, wheat and rice is all grown naturally without any fertilizer nor pesticide. It is called miracle and evaluated higher level than organic. Rosanjin soy sauce has rich aroma, wonderful taste and good flavor to bring up the pure taste of the materials itself. It is said that it beyond soy sauce!

shelf life:2 years

▶︎ 200ml

Muslim Halal Friendly Soy Sauce 200ml

Ingredients: ?

It is soy sauce for Muslims to eat securely only use Japanese soy beans, wheat, sea salt only. It is certified by Singapore Halal Friendly.
Saltiness 16 %.

shelf life:2 years

▶︎ 200ml

Yorozu Bisio Sweet Soy sauce

Ingredients: Soy Beans, Wheat, Salt, Sweet Sake, Millet Sugar.

This is sweet soy sauce adding sweet sake and millet sugar into Tarujikomi Soy Sauce. It is good to eat in Sukiyaki, Teriyaki and other cooking.

shelf life:2 years

▶︎ 720ml

Shirodashi -Light Color Soy Sauce with Dashi

Ingredients: Soy Sauce (water, wheat, soy beans), Salt, Katuo-bushi(Bonito), Sugar, Saba-bishi(Machelel), Konbu (Sea Weed), Shiitake Mashuloom, Amino Acid, Alcohol.

4 kinds of dashi - katsuo (Bonito) , saba (Machelel), konbu(sea weed), Shiitake mashroom are added into light color soy sauce. Salt is 30% cut compared to the standard soy sauce.

shelf life:1 years

▶︎ 500ml
▶︎ 720ml

Shiro Shibori -Light Color Soy Sauce

Ingredients: Wheat, Soy Beans, Salt, Alcohol.

Light color soy sauce without Dashi is very rare even in Japan –less than 1% in whole soy sauce market. Because of that light color, complicated flavor and umami with our special manufacturing methods, it is quite popular especially in EU and the US restaurants instead of using salt. It will give much inspiration and possibility of cooking. It is not for Sashimi nor Sushi, but for cooking.

shelf life:1 years

▶︎ 200ml
▶︎ 720ml

Kakerudashi Shoyu -Sweet Soy Sauce with Dashi

Ingredients: Soy Sauce(Including Soy Beans and Wheat), Katsuo (Bonito), Sweet Sake, Sugar, Syrup Sugar, Salt, Chicken Extract, Konbu Extract, Alcohol

 

30% saltiness cut. Katsuo, Konbu and chicken extract are added in rich Yuasa Soy Sauce which is 12 to 18 months fermented. It taste deep and rich but not salty with a little bit sweetness.

11% saltiness.

shelf life:8 months

▶︎ 200ml

Curry Shoyu -Soy Sauce for Curry 150ml

Ingredients: Soy Sauce(Including Soy Beans and Wheat), Sweet Sake, Sugar, spices, Alcohol

This soy sauce is made as the seasoning for curry rice.
6 kinds of spices are mixed in 2 kinds of Yuasa Soy Sauce to match with curry. It is good to use for fried rice, deep fried shrimp and croquette, too.
It brings deepness and aroma flavor to dishes easily.
It is fun to make salad dressing and sauce for grilled checken.

12.3% saltiness.

shelf life:2 years

▶︎ 150ml

Smoked Soy Sauce

Ingredients: Soy Beans, Wheat, Rice, Sea Salt (all Japanese origin)

 

With only one drop, it turns taste and flavor smoke and tasty!
It is fun to use. 15% saltiness.

This soy sauce is made with such a wonderful collaboration between Yuasa Soy Sauce and Mr. Koshimizu who is the smoke specialist and chef of restaurant “Kun” in Akasaka, Tokyo.
It tastes deep and rich with smoke smell. No dashi included but it taste like including Katsuo bonito dashi. It is good to match with cheese, sashimi, meat, egg dish.

shelf life:1 year

▶︎ 200ml