Using the same cedar wooden barrels over many generations, this handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water, this soysauce contains no preservatives or additives. Tatsumi soysauce is famous for its umami. Even just a small amount will enhance any dish with flavour.
Soysauce is usually divided into two types: Koikuchi and Usukuchi.
Koikuchi soysauce: "Koikuchi" directly translates as strong flavour. This means there is depth in the flavour. This is perfect for dishes that require strong flavours or thick sauces. Koikuchi soysauce is mainly used in the east of Japan.
Usukuchi soysauce: "Usukuchi" directly translates as light flavour. It is lighter in flavour but contains more salt. This is perfect for dishes like Japanese clear soup (osuimono) or dipping sauce for grilled fish. Usukuchi soysauce is mainly used in the west of Japan.
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