Soy Sauce


Organic wheat and soya beans are fermented for a minimum two years to create Kamebishi’s premium grade soy sauces. The flavour and balance relies on the exact replication of a process 250 years old and diligently overseen by the Okada family right up to the 17th generation of today. Whole soy beans are steamed and naturally inoculated with Mushiro-­Koji mould. Roasted wheat and sea water are added to create a mash, or moromi, this is placed on straw mats on top of bamboo slats to ferment at 28-30°C. Further ageing takes place in 100 year old cedar barrels and all production is still carried out in the old samurai house where the family began the business in 1753.

 


Wasabi Label Twin Pack Organic Soy 200ml Yuzu Soy 200ml

Wasabi Label Twin Pack Organic Soy 200ml Yuzu Soy 200ml

A premium quality soy sauce made from whole organic soya beans, aged in traditional cedar casks fo..

£18.50

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