Organic Smoked Marudaizu (Whole Soybean) Soy Sauce, 5.33 oz
Organic, smoked, and made without a degreasing process—it is truly a unique, rare soy sauce! Most of the smoked soy sauce products available in the market are made by adding an artificial smoky aroma liquid; however, Takasago Soy Sauce’s Organic Smoked Marudaizu Soy Sauce is actually smoked with cherry wood that complements the soy sauce flavor. This natural smoke infusing technique, perfected through the company’s extensive research, is a laborious process that requires high skill. Made with organic soybeans grown in Hokkaido and organic barley harvested in Japan, the soy sauce is brewed and aged in the natural environment of the Izumo region using the company’s own traditional method since its establishment in 1877. Just a dash of Organic Smoked Marudaizu Soy Sauce adds profound umami and smoky aroma.
This smoked soy sauce delivers a unique and complex flavor, which can be used in moderation as a finishing sauce. It enhances the umami of a variety of foods, such as steak, barbecue, sashimi, cheese, pizza, grilled dishes (meat, fish and vegetables), fried rice, potato salad, mashed potatoes, and steamed dishes—it’s especially great with steamed onion. It is superb with olive oil and garlic flavors, so you can enjoy it with dishes like peperoncino pasta and ajillo. Adding the smoked soy sauce to ketchup makes an original, robust sauce. Another cooking idea is yaki-onigiri (grilled or pan-fried rice balls): Mix the smoked soy sauce into white rice, form it into a ball shape, and then grill or pan-fry it to enjoy the combination of smoky and charred aromas.
Soybean, Wheat, Salt.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Organic, smoked, and made without a degreasing process—it is truly a unique, rare soy sauce! Most of the smoked soy sauce products available in the market are made by adding an artificial smoky aroma liquid; however, Takasago Soy Sauce’s Organic Smoked Marudaizu Soy Sauce is actually smoked with cherry wood that complements the soy sauce flavor. This natural smoke infusing technique, perfected through the company’s extensive research, is a laborious process that requires high skill. Made with organic soybeans grown in Hokkaido and organic barley harvested in Japan, the soy sauce is brewed and aged in the natural environment of the Izumo region using the company’s own traditional method since its establishment in 1877. Just a dash of Organic Smoked Marudaizu Soy Sauce adds profound umami and smoky aroma.
This smoked soy sauce delivers a unique and complex flavor, which can be used in moderation as a finishing sauce. It enhances the umami of a variety of foods, such as steak, barbecue, sashimi, cheese, pizza, grilled dishes (meat, fish and vegetables), fried rice, potato salad, mashed potatoes, and steamed dishes—it’s especially great with steamed onion. It is superb with olive oil and garlic flavors, so you can enjoy it with dishes like peperoncino pasta and ajillo. Adding the smoked soy sauce to ketchup makes an original, robust sauce. Another cooking idea is yaki-onigiri (grilled or pan-fried rice balls): Mix the smoked soy sauce into white rice, form it into a ball shape, and then grill or pan-fry it to enjoy the combination of smoky and charred aromas.
Soybean, Wheat, Salt.
