Available in 1000ml IBC

Kanazawa shoyu is made in Kanazawa city, Ishikawa prefecture, located in north of mainland Japan.
The underground water from their well, which was dug by the company’s founder is still used to their soy sauce. The water, with its soft texture and moderate mineral content, is essential for promoting fermentation and improving the quality of the products, and is a legacy left by the founder.

Historically, the region, Ono town is said to be one of Japan’s top five soy sauce-producing regions. During the Edo period, soy sauce brewing flourished using the abundant underground waters of the Hakusan mountain range, one of Japan’s three great mountains and its climate.

Kanazawa was also the castle town of the Kaga domain, which nurtured the luxurious Kaga cuisine. The region’s soy sauce has developed alongside it.

The soy sauce has inherited the flavor of history.

Traditional shoyu can serve to enhance and deepen flavor in any type of cooking.

This versatile condiment can be used with any cuisine at any stage of cooking, be it preparation, during cooking, or at serving, bringing an appetizing aroma, depth of flavor, and color to almost any dish. This is down to shoyu’s unique balance of the five basic tastes: sweet, sour, salty, bitter, and umami. This balance comes from the sauce’s base ingredients and the long process of fermentation and maturation.

In general, when using shoyu to season foods, it should be added only during the last few minutes of cooking. Brief cooking mellows the flavor and enables it to blend with and heighten rather than dominate other flavors in the dish. Adding a little shoyu to simmered dishes, for example, results in great depth of flavor. In longer cooking, shoyu’s complex, delicate taste and slightly alcoholic aroma is lost. When using shoyu to season soups or sauces, add just a little sea salt early in the cooking to deepen and blend the flavors of the ingredients, then add shoyu to taste shortly before serving.

Shoyu is also used to improve dishes when they are lacking in intensity. For example, adding a splash of shoyu even to a ready-made curry, tomato sauce, or soup will take the dish to another level. The aroma of shoyu is made up of several hundred different aromatic components, adding complexity to whatever dish it is used with. This is particularly the case for stir-fried, grilled, and barbequed dishes. The aroma of shoyu is heightened when the sauce is warmed, becoming even more distinctively flavorsome. It is important that shoyu is only added at the very end, to avoid burning off this aroma.

Another property of shoyu is its ability to mask odors from other ingredients. This odor-neutralizing quality is the reason why shoyu is used as a dipping sauce for sashimi.

Shoyu is also great as a flavor enhancer for marinating, pickling, and sautéing.