• Origin: Okayama pref.
• Type: flavored soy sauce
• Characteristics: This premium thick sauce is made by extracting the umami essence from fresh Hiroshima oysters and blending it with honjozo soy sauce. In addition to bonito, kelp and other dashi, sugar and mirin are added in moderation, giving it a mellow aroma and deep richness that adds more flavour than soy sauce to any dish.
• Recommended dishes: Eggs over rice, udon noodles, oden etc.
• Foodie Library - Types of Soy Sauce (醤油)

Keep refrigerated after opening

*Photo for reference only.