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YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml
YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml

YUASA SOY SAUCE Ki-ippon Kuromame, Premium Black Soy Sauce, 200ml

Yuasa Soy Sauce 湯浅醤油

$23.00

“Ki-ippon” means pure, unaltered, without additives.

This soy sauce is made from carefully selected premium black soybeans, prepared in the cold winter and matured in cedar barrels for more than 24 months to create a profound, rich flavour.  The natural umami and sweetness of black soybeans give this soy sauce a mellow and complex taste, despite nothing else being added.

By sight, it has the colour of a fine wine; onto your palate, an explosion of aroma and umami.

It works wonder in sauces for meat dish, for sashimi, cold tofu, and ohitashi (blanched greens).  It is also delicious when used for yakimochi (grilled mochi).

The Ki-ippon Kuromame soy sauce has an excellent reputation not only within Japan but also among Michelin-starred chefs in Europe.  It has received the Grand Gold Medal at the Monde Selection every year since 2006.

Ingredients: water, black soybean (kuromame), wheat, salt.

    Yuasa Soy Sauce Co., Ltd. was established with the desire to produce the best soy sauce in Japan and the world.  This very soy sauce was their first product.  It combines traditional Yuasa methods and ancient techniques inspired by a 1,500 years old agricultural text and cookbook, Saimin Jijutsu 斉民要術.

    • Salt used is harvested from Goto Nada Sea, Nagasaki
    • 100% Tamba Kuromame (black soybean) used
    • Soybeans are boiled in cauldrons for 4 hours, rather than industrially steamed
    • The boiling juice is used in place of water for extra umami
    • Barrel aging mash is paddled manually over the period of 2 years
    • Skimming, mixing, paddling, straining are all done by hand

    Many products we sell at Gusta Supplies are exactly what we use in class -- authentic ingredients and professional-grade tools used in high end hotels and restaurants. We hope you enjoy using these products as much as our chefs favour them.

    Inventory Last Updated: Sep 22, 2021

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