Product Features

• Origin: Wakayama pref.
• Type: Koikuchi soy sauce
• Characteristics: A naturally brewed dark soy sauce made by boiling soybeans over a wood fire without using any gas and using a special method to make koji. Hokkaido round soybeans and wheat are used. The salt content is the same as that of ordinary soy sauce, but it is richer in flavor, so less should be added than in ordinary soy sauce. Koikuchi soy sauce is what we call common soy sauce.
• Recommended dishes: Fried eggs, sashimi, and steak with wasabi soy sauce, etc.
• Foodie Library - Types of Soy Sauce (醤油)

Keep refrigerated after opening

*Photo for reference only.