Saishikomi nama Syoyu

Wholesale distributors, retailers, and restaurants in Japan that sell specialty products. Also export trading companies, as we export overseas.

In Japanese cuisine, it can be used as a dipping/pouring sauce for sashimi, cold, etc., and various other dishes such as stewed dishes and etc.. Baked rice balls are also recommended. In Chinese cuisine, it is useful to enhance not only taste but also flavor to use for dishes cooked on fire such as “fried rice”, “claypot rice”, “chow mein”, etc..In addition, it is used as a base of soy sauce sauce and as a scent, at several "Ramen Shops" which won ☆ 1 at the Michelin Tokyo Guide.

「KINBUE SAI-SHIKOMI NAMA SYOUYU」 is a pure soy sauce created by using malt(koji) carefully made from selected soybeans and wheat. Instead of salt water, 「KINBUE NAMA SYOUYU」 is used. After fermentation & ageing process, the unrefined soy sauce is then extracted as is. No heat is used in the process, and thus this soy sauce is ideal for tenderising meats. Its intense flavours are ideal for use as a secret ingredient in cooking or simply as a dipping sauce.

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