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This soy sauce is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for longer than a year in over 100 years old wooden barrels. Even the most demanding of connoisseurs will be delighted by the quality of this soy sauce. Read more
This soy sauce is made with premium whole soybean grains. The Ohitachi soy sauce is fermented for longer than a year in over 100 years old wooden barrels. Even the most demanding of connoisseurs will be delighted by the quality of this soy sauce.
Caution : The optimum use-by date of this product is displayed in Year/Month/Day.
Flavor : The flavor is deep, long, round and very rich in umami.
Use : It can be used in all your preparations often in place of salt, it is preferable to use it as a final touch (for example for sushi, sashimi, or salad dressings) rather than for cooking, considering the high quality of this product.
Ingredients : Soybeans (20,1%), wheat (16,8%), salt (13,8%), water (49,3%).
| Portion | 100 ml |
|---|---|
| Energy | 276 KJ / 66 kcal |
| fats | 0.1 g |
| Saturated fat | 0 g |
| trans fat | |
| carbohydrates | 9 g |
Preservation : Keep at room temperature. Keep refrigerated after opening.
The Shibanuma company has a long history in the production of soy sauces. Indeed, Shibanuma was founded in 1688 (Edo period) in the department of Ibaraki (north of Tokyo). Its current president, Mr. Shibanuma, is the 18th generation of Shibanuma since the establishment of the company in the 17th century.
Shibanuma maintains traditional methods for the production of its soy sauce. In particular, it continues to use wooden barrels, some of which date back to the Meiji era (end of the 19th century): these allow the obtaining of exceptional quality sauces. Besides, Shibanuma produces other types of sauces such as ponzu or grill sauces to discover.