About the product
This is JAS Standard Special Grade, ultra-extra select reduced-salt soy sauce, made using 100% whole soybeans. It is a pure brew dark soy sauce, duly fermented and allowed to mature using a unique manufacturing method (called “oikoji shikomi”) that lowers salt content without damaging the essential flavors of soy sauce.
Ordinary reduced-salt soy sauce is made using a method called “electrodialysis,” where some salt content is removed by passing electricity through soy sauce that has been placed within a thin membrane called an ion-exchange membrane. When this method is used, quite a lot of soy sauce is desalinated at once, which creates a tendency for the essential flavors and scents of the soy sauce to be damaged. In the “oikoji shikomi” method, the moromi mash is prepared as usual, but after it has been allowed to ferment a certain amount, koji is added. This increases the overall volume, and lowers the salt content of the moromi. However, to stabilize salt reduction at 50%, electrodialysis desalination is performed as a finishing touch.
This soy sauce has 50% less salt content than ordinary dark soy sauce (salt content 8.4%).
How to prepare
This soy sauce can be used with sashimi, tofu, and in cooking. After opening the bottle, store it in the refrigerator (below 10℃) and use as soon as possible.
Ingredients & Nutrition
This product contains soybeans (North America), wheat (Canada), table salt..
Calories: 1 tablespoon (17g) 15kcal
Salt Equivalent: 1.2g
This product is not suitable for anyone with allergies to wheat or soy.
The recommended shelf life for this product is 24 months.
Origin of ingredients
Origin of ingredients: soybeans (Canada, USA). Prepared and packaged in Japan.
Specialty: Additive Free, Non-GMO, Vegan, Vegetarian