Koikuchi Marudaizu Soy Sauce Naogen 500ml OIL

Koikuchi Marudaizu Soy Sauce Naogen 500ml OILKoikuchi Marudaizu soy sauce was traditionally made with whole soybeans, in keeping with the soy sauce typical of Kanazawa,which recipe goes back to the 15th century. Halfway between koikuchi and usukuchi, Kanazawa soy sauce is naturally slightly sweet and has a powerful umami flavour, which is why it is known as the umakuchi, the delicious soy sauce. To produce this exceptional soy sauce, Naogen Shoyu only uses four local ingredients : whole

Created in 1932 by Georges Hilliet near the fishing port of Quiberon

Soy sauce is then fermented 1 year in cedar barrels

Ponzu is a very popular and widely used sauce in Japan

Why hasn't gamtae been as popular as gim

while the olive oil brings harmony

as an aperitif

opposite Belle-Île-en-Mer

Enhance any dish with flavorful furikake from Kyoto

a Japanese broth made of bonito and kombu seaweed

makes it ideal for salads

This vinegar has the characteristic to have strong smoked notes

A delicious array of flavours and colours