Product Features

• Origin: Kagawa pref.
• Type: Koikuchi soy sauce
• Characteristics: This manufacturer is the only soy sauce brewer in Japan that has kept the 'Storing koji malt in straw mat method'. This soy sauce is made from Japanese soya beans, matured for two years and can easily be used for standard cooking. Bittern is added to give a more natural salt flavour. Koikuchi soy sauce is the so-called common soy sauce.
• Recommended dishes: Cold tofu, sashimi, stewed dishes, etc.
• Foodie Library - Types of Soy Sauce (醤油)

Store in cool dry place

*Photo for reference only.