Undersea Aged Soy Sauce 200ml [Limited Quantity]
ngredients: Soybeans (from Hokkaido), wheat, salt, rice
This sauce is aged 15m below the surface of the sea in Yuasa Bay. This Yuasa Soy Sauce Undersea Aged Soy Sauce is unusual in that it is produced "under the sea. Under the sea, where there are fewer temperature changes and ultraviolet rays than on land, the naturally occurring "fluctuations" in the sea move the bottle and promote the aging process. The deep, rich and fresh flavor of the natural born vintage, the scent of the seashore that permeates the bottle, and the design nurtured by nature such as microorganisms, coral, and shellfish are one of a kind in the world.
shelf life：2 years
| ▶︎ 200ml |  |
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 20 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 | |
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 | |
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 | |
Cacao Jang Paste 140g - The world's first chocolate soy sauce of Yuasa Soy Sauce
Ingredients: cacao beans (from Vietnam), soybeans, wheat, salt, rice, barley, gourd, sugar, starch syrup, ginger, eggplant, shiso / alcohol
The world's first cacao soy sauce "CACAO JANG" is born!
Newly released in January 2021, cacao jang which is "chocolate flavored soy sauce jang" has emerged as a new seasoning in the cooking world.
Born from the idea that "if the same fermented foods are used, can they be fused to make soy sauce?
Revolutionize the world of soy sauce and chocolate!
3 people -soy sauce master Mr. Toshio Shinko of "Yuasa Soy Sauce Limited", chocolate master Ms. Kanako Satsutani of "Tomoe Savour",
and a French chocolatier Mr. Arnaud Stengel of " Eritage",
have collaborated to produce a revolutionary new seasoning, the world's first cacao soy sauce.
Paste type
Marriage of fragrant of soy sauce brewery and cacao. Delicate and mellow cacao flavor tickles the nasal passages
shelf life：1 year
| ▶︎ 140g | |
Cacao Jang Grains 140g - The world's first chocolate soy sauce of Yuasa Soy Sauce
Ingredients: cacao beans (from Vietnam), soybeans, wheat, salt, rice, barley, gourd, sugar, starch syrup, ginger, eggplant, shiso / alcohol
The world's first cacao soy sauce "CACAO JANG" is born!
Newly released in January 2021, cacao jang which is "chocolate flavored soy sauce jang" has emerged as a new seasoning in the cooking world.
Born from the idea that "if the same fermented foods are used, can they be fused to make soy sauce?
Revolutionize the world of soy sauce and chocolate!
3 people -soy sauce master Mr. Toshio Shinko of "Yuasa Soy Sauce Limited", chocolate master Ms. Kanako Satsutani of "Tomoe Savour",
and a French chocolatier Mr. Arnaud Stengel of " Eritage",
have collaborated to produce a revolutionary new seasoning, the world's first cacao soy sauce.
Grain type
The crunchy texture of the uneven grains is fun, and the flavor of cacao floats softly in the mouth at the moment of crushing.
it is an accent for the texture and taste!
shelf life：1 year
| ▶︎ 140g | |
