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Minami Takumi Plums Are The Base For This Uniquely Crafted Product. Kombu And Bonito Flakes are Added During The churning Process to turn this Into a Real Umami Bomb. The Malic Acids derived from the Plums helps to slow cure Seafood and spark the Natural Fermentation Process Within Vegetables. It can also be used Pure as Relish For Wagyu Beef Or diluted with Irizake For Salad Dressings.
Yuasa is the birthplace of shoyu in Japan, brought from China by a Buddhist monk during the 13th century. The town taught the rest of the country how to make it, and soy sauce is now a global product.
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The wooden vats contain original probiotic bacteria and koji strains that are unique to the facility. This gives Kadochos shoyu its distinct flavor.
Cooking with Authenitic Japanese Ingredients will not only enhance your flavor experience. Being the Sole Importer for the Yachting industry.
