$19.95GST-free
Size
200mlYuasa, in Wakayama Prefecture, is where Japanese soy sauce is generally held to have begun. The story goes that it started as the liquid pooling at the bottom of Kinzanji miso barrels in the Kamakura period — too good to throw away — and the town has brewed ever since.
Kurasho is the koikuchi bottle from Yuasa Soy Sauce: Japanese whole soybeans, natural fermentation (tennen jozo) in cedar barrels, no temperature forcing and no shortcuts. Maturing slowly through Wakayama's seasons builds a depth and aroma that a fast brew cannot imitate.
Why Choose It?
How To Use It:
The One Rule:
Add it late in a simmer, not at the start. Long boiling drives off the aroma and leaves you with the salt.
Key Ingredients:
Japanese whole soybeans, wheat, salt.
Storage:
Cool, dark place. Refrigerate after opening.
Allergen:
Contains soy and wheat.
It comes in a gift box, which makes it an easy one to hand over. Order now.
和歌山县的汤浅町，一般被视为日本酱油的起点。相传它最初只是镰仓时代金山寺味噌木桶底部渗出的那层汁液——太好喝，舍不得倒掉——这座小镇从此一路酿到今天。
「蔵匠」是汤浅酱油的浓口酱油：日本产整粒大豆，在杉木桶中以天然酿造发酵，不加温催熟，不走捷径。在和歌山的四季里慢慢熟成，酿出来的香气与厚度，快酿模仿不了。
为什么选择它？
建议用法：
唯一的诀窍：
炖煮时请后放，别一开始就下。久煮会把香气赶跑，只剩下咸。
主要原料：
日本产整粒大豆、小麦、食盐。
保存方式：
置于阴凉避光处；开封后请冷藏。
过敏原提示：
含大豆、小麦。
附礼盒包装，送人也体面。立即订购。