Tezukuri-Tsuyu is special handmade soy sauce seasoning made from bonito soup stock, shiitake mushroom, and a generous amount of kombu seaweed soup stock. It is available only in limited quantities, because it is homemade and difficult to make in large quantities. Ideal for noodle dishes it can also be used in dressings, sauces and marinades.
Available in 300ml and 700ml.
Refrigerate once open and use within 3 months.
A family business now run by the fourth generation, Marusho's vinegar brewery is located in the same building where the business began in 1879. Mud & wood walls and earthenware floors house the giant cedarwood barrels, some more than 100 years old, where the fermentation of the vinegars take place. Vinegars are made with rice grown on the family estate, water from the nearby Kumano mountains of Wakayama and only the highest quality natural ingredients. The progress of fermentation is minutely monitored by skilled craftsmen throughout the 90 - 500 day process.