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Description
This is a condiment called kaki-shoyu (or kaki-jyoyu), which is a hybrid of oyster sauce and soy sauce commonly consumed in Japan especially in Hiroshima the nation's largest oyster production area.
It is a premium sauce made from Hiroshima oyster extract, soy sauce, dashi, and mirin. Since it already has a distinct taste and umami, you do not need to add other seasoning, which further reduces the required effort when cooking.
This is an easy-to-eat condiment because the manufacturer Asamurasaki's special blending method successfully reduces the fishy odor unique to the oyster soy sauce.
This soy sauce obtained a Grand Gold Award by Monde Selection: the international third-party quality evaluation institute.
Introductions
For beginners with oyster shoyu, Asamurasaki recommends to try it by adding to egg rice. You can make your it tastier by adding butter.
For simmered dishes use the same amount as if you were using the normal soy sauce.
For oden, nabemono, and soup dishes, dilute this product with 12~15 parts of water.
For udon and soba, dilute this product with 10~12 parts of water.
Details
- Net contents: 600ml
- Ingredients: Soy sauce, sugars, salt, mirin sweet sake, bonito flake, oyster extract, bonito extract, kombu seaweed, shiitake mushroom
- Nutrition facts (per 15ml): Energy 15kcal, protein 0.7g, fat 0g, carbohydrate 2.9g, sodium 2.3g
- Potential allergens: Wheat, soybean, shellfish
- Made in Japan
