Red sea bream soysauce

For those who want to enhance the umami of their dishes with a unique fish sauce and take their cooking to the next level, or for those looking to differentiate their restaurant or izakaya menu with a secret ingredient or a premium touch.

It can be used for sea bream sashimi or sea bream chazuke. Additionally, using it in clear soup brings out the aroma of true sea bream, giving it a refined and luxurious taste. It is also recommended for seasoning rice with raw egg or Japanese-style pasta. Perfect as a secret ingredient in restaurants or to differentiate premium menu items.

This sea bream soy sauce is carefully crafted to bring out the natural flavor of wild sea bream caught in the Genkai Sea, and is finished using the traditional soy sauce-making techniques passed down in Kitakyushu. Unlike fish sauces that often have a strong odor, opening the lid releases a rich and elegant aroma of sea bream. Even parts that are usually hard to use, such as the scraps and innards of the sea bream, are fully utilized to achieve a deep richness and mellow umami.

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