{"title":"Soy sauce","description":"","products":[{"product_id":"soy-sauce_010","title":"Inoue Old Style Shoyu Soy Sauce 720 ml - Inoue Soy Sauce Store","description":"\u003cdiv id=\"tempB\"\u003e\n    \u003csection id=\"INDEXcaution\"\u003e\n        \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice\u003c\/h3\u003e\n            \u003cp class=\"mb-0\"\u003eDue to significant increases in the costs of raw materials such as soybeans and salt, as well as packaging and fuel, the manufacturer has revised their pricing. As a result, we will also be adjusting our sales prices. We kindly ask for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection id=\"INDEXsimple\"\u003e\n        \u003ch2\u003eWhat is Inoue Traditional Soy Sauce 720ml?\u003c\/h2\u003e\n        \u003ch3\u003eSoy sauce from Okuizumo Inoue, created by natural brewery yeast\u003c\/h3\u003e\n        \u003cp\u003eIn the climate of Okuizumo, passing through the four seasons twice, the soy sauce becomes delicious. That's why we always consult the moromi (fermenting mash) in the barrel.\n            While typical dark soy sauce uses a 50\/50 blend of soybeans and wheat, “Traditional Soy Sauce” is brewed with about 20% more soybeans.\n            In addition to the broad flavor unique to natural brewing, the generous use of high-quality ingredients gives Inoue Traditional Soy Sauce its deep richness, color, and aroma.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection id=\"INDEXqa\"\u003e\n        \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \u003ch3\u003eQ\u0026amp;A About Inoue Traditional Soy Sauce\u003c\/h3\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat kind of salt is used as an ingredient?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eWe use natural salt called \"Shima Maasu\" from Okinawa Prefecture.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection id=\"INDEXproductDetail\"\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003eDomestic whole soybeans, domestic wheat, salt\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eNet Volume\u003c\/th\u003e\n                            \u003ctd\u003e720ml\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n                            \u003ctd\u003eTraditional soy sauce contains live yeast. Film-forming yeast may occasionally develop. Please refrigerate after opening.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eShelf Life\u003c\/th\u003e\n                            \u003ctd\u003e2 years\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/img17.shop-pro.jp\/PA01152\/001\/product\/98984824.jpg?cmsp_timestamp=20210510161418\" alt=\"Main Image\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"井上醤油店","offers":[{"title":"Default Title","offer_id":13112678187073,"sku":"98984824","price":1004.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/98984824.jpg?v=1553750593"},{"product_id":"soy-sauce_011","title":"Hatsukari Soy Sauce 1000ml From Matsumoto Craft Soy Sauce Factory","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eHatsukari Soy Sauce From Matsumoto Craft Soy Sauce Factory\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_syoyu.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eHatsukari Soy Sauce is a saishikomi soy sauce that has been aged for 2 years and made using the best local ingredients like soybeans and wheat. It is a masterpiece product that has a great umami and residual sweetness. These features enhance the color, taste, and aroma of the product itself. Hatsukari Soy Sauce can be used for a lot of purpose. The product will be kept fresh in the bottle. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"color: #999;\"\u003e*Saishikomi soy sauce: A soy sauce that is brewed not only with salted water, but also with an already finished soy sauce batch. Hence, it has a very rich flavor.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eLocated In Kawagoe City, Saitama Prefecture\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kura.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMatsumoto Craft Soy Sauce is a soy sauce brewery that have been establish for about 250 years in Kawagoe City. In the brewery that is built in 1830s, where 40 large vats that has been used since Edo period line up, soy sauce manufacture continues with a traditional method. Inside the historical brewery, a lot of fermentation is done. Like koji mold, yeasts, and lactic acid bacteria. Using all of these, Matsumoto soy sauce is born.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eThe Making of Koji\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kouji.jpg\" width=\"100%\" alt=\"松本醤油商店の麹作り\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eOn the making of soy sauce, the most important point is the making of koji. Koji is a type of fermentation product that is made from \u003ci\u003easpergillus oryzae\u003c\/i\u003e. It is a very common ingredient to make many traditional Japanese food like soy sauce, miso, amazake, etc. Using wheat from Saitama and soybeans from Kawagoe, koji is made for about three days. Even though right now this work is done by machines, but the koji room is routinely checked every night by people to make sure that the humidity and the temperature is optimal for the propagation of koji mold.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation And Maturation\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_hakkou.jpg\" width=\"100%\" alt=\"松本醤油商店の発酵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter the koji is propagated, it is moved to a very large vat. In this stage, salted water and unpasteurized soy sauce is added to the mix. The moromi (soy solution) that is made from this mixture is let to age for more than a year. During this step, the maturation is done by various fungi like koji, yeast, and lactic acid bacteria. All these fungi have different functions in the moromi. Koji mold acts as a 'stir' that mix various fungi together during the first step. After that, yeast and lactic acid will break down the mixture and help the maturation process. Mixing the moromi up and down manually is also okay, but with the work of the yeast, there is a possibility that the fermentation will cause the moromi to overflow from the vat. So it is better to observe the soy solution and carefully paddle the mixture.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eCompression\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter matured, the moromi is spread little by litte on a piece of cloth. It will be stacked and compressed. The soy sauce extraction took 3 days. The liquid that will come out is called unpasteurized soy sauce. During this stage, the yeast in the soy sauce is still alive, there is still remaining sediments, and the aroma is still fairly weak. With pasteurization, heat is added to the soy sauce and it will kill the yeast and improve the aroma. Temperature setting and heating time will affect the smell and taste of soy sauce. So after the heat is added, the heat will be reduced little by little. After that it is let to cool down naturally.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eA Craftman's Intuition\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eExpert craftmen would check the state of the fermentation by taste and aroma, While the company president, Kimio Matsumoto, would check by completing a scientific analysis. The surprising thing is, the analysis result done by the craftmen are exactly the same as the scientific analysis. It's amazing how a person can sense the change in complicated fermentation process. Even though the process took one year, depending on the temperature of the day the process may also take 400 days. During those times, only veteran craftmen's intuitions will win.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, wheat, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e1000ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest before\u003c\/th\u003e\n\u003ctd\u003e1 year after production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring guide\u003c\/th\u003e\n\u003ctd\u003eRefrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_01.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"松本醤油","offers":[{"title":"Default Title","offer_id":13112681267265,"sku":"121251732","price":980.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/121251732.jpg?v=1553750430"},{"product_id":"soy-sauce_014","title":"Tenpokura Soy Sauce 1000ml From Matsumoto Craft Soy Sauce Factory","description":"\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eTenpokura Soy Sauce From Matsumoto Craft Soy Sauce Factory\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_syoyu.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eTenpokura soy sauce is a naturally brewed saishikomi soy sauce that has been aged for 1 year. It is made with the best local ingredients like soybeans and wheat and let to aged in a large wooden vat for 1 year. This soy sauce is very versatile. It can be used as a cooking ingredient or as an additional condiment. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"color: #999;\"\u003e*Saishikomi soy sauce: A soy sauce that is brewed not only with salted water, but also with an already finished soy sauce batch. Hence, it has a very rich flavor.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eLocated In Kawagoe City, Saitama Prefecture\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kura.jpg\" width=\"100%\" alt=\"松本醤油商店の醤油蔵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMatsumoto Craft Soy Sauce is a soy sauce brewery that have been establish for about 250 years in Kawagoe City. In the brewery that is built in 1830s, where 40 large vats that has been used since Edo period line up, soy sauce manufacture continues with a traditional method. Inside the historical brewery, a lot of fermentation is done. Like koji mold, yeasts, and lactic acid bacteria. Using all of these, Matsumoto soy sauce is born.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eThe Making of Koji\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_kouji.jpg\" width=\"100%\" alt=\"松本醤油商店の麹作り\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eOn the making of soy sauce, the most important point is the making of koji. Koji is a type of fermentation product that is made from \u003ci\u003easpergillus oryzae\u003c\/i\u003e. It is a very common ingredient to make many traditional Japanese food like soy sauce, miso, amazake, etc. Using wheat from Saitama and soybeans from Kawagoe, koji is made for about three days. Even though right now this work is done by machines, but the koji room is routinely checked every night by people to make sure that the humidity and the temperature is optimal for the propagation of koji mold.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eFermentation And Maturation\u003c\/h2\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2232_hakkou.jpg\" width=\"100%\" alt=\"松本醤油商店の発酵\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter the koji is propagated, it is moved to a very large vat. In this stage, salted water and unpasteurized soy sauce is added to the mix. The moromi (soy solution) that is made from this mixture is let to age for more than a year. During this step, the maturation is done by various fungi like koji, yeast, and lactic acid bacteria. All these fungi have different functions in the moromi. Koji mold acts as a 'stir' that mix various fungi together during the first step. After that, yeast and lactic acid will break down the mixture and help the maturation process. Mixing the moromi up and down manually is also okay, but with the work of the yeast, there is a possibility that the fermentation will cause the moromi to overflow from the vat. So it is better to observe the soy solution and carefully paddle the mixture.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eCompression\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eAfter matured, the moromi is spread little by litte on a piece of cloth. It will be stacked and compressed. The soy sauce extraction took 3 days. The liquid that will come out is called unpasteurized soy sauce. During this stage, the yeast in the soy sauce is still alive, there is still remaining sediments, and the aroma is still fairly weak. With pasteurization, heat is added to the soy sauce and it will kill the yeast and improve the aroma. Temperature setting and heating time will affect the smell and taste of soy sauce. So after the heat is added, the heat will be reduced little by little. After that it is let to cool down naturally.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003ch2 class=\"unityMain-b_h2\"\u003eA Craftman's Intuition\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eExpert craftmen would check the state of the fermentation by taste and aroma, While the company president, Kimio Matsumoto, would check by completing a scientific analysis. The surprising thing is, the analysis result done by the craftmen are exactly the same as the scientific analysis. It's amazing how a person can sense the change in complicated fermentation process. Even though the process took one year, depending on the temperature of the day the process may also take 400 days. During those times, only veteran craftmen's intuitions will win.\u003c\/p\u003e\u003c\/section\u003e\u003csection\u003e\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, wheat, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e1000ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest before\u003c\/th\u003e\n\u003ctd\u003e1 year after production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring guide\u003c\/th\u003e\n\u003ctd\u003eRefrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2233_01.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"松本醤油","offers":[{"title":"Default Title","offer_id":13112681627713,"sku":"121251881","price":819.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/121251881.jpg?v=1553751105"},{"product_id":"soy-sauce_019","title":"Denemon 3 Years Aged Namahiki Tamari Sauce 720ml","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Denemon 3 Years Aged Namahiki Tamari Sauce 720ml\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p001_en_01.jpg\" alt=\"denemon_tamari_sauce_720ml\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIntroducing the tamari sauce by the long-established brewery Ito Shoten. This Denemon Tamari Sauce is a popular product from Ito Shoten along with Denemon Miso.\u003c\/p\u003e\n\u003cp\u003eThe appealing point of this product is its natural umami taste. With just a small amount, you can already savor the deliciousness of this sauce. Please use this tamari sauce for boiled food, fried rice, or teriyaki.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p001_en_02.jpg\" alt=\"tamari_recipes_nimono_teriyaki\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eMade from Local Japan's Ingredients and Aged for Three Years\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eUsing local soybeans of Anjo City and salt from Seto City, this tamari sauce is matured\/aged for three years in a traditional, large cedar vat that has been used since the Bunsei Age.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/c0002p034.jpg\" alt=\"3_years_aged_tamari_sauce\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eAfter two summers, the moromi mash will have liquid runoff and ready to be squeezed out.\u003cbr\u003eThis tamari sauce is made without additives, so you can safely use it to add umami flavor to your cooking.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAbout the name \"Namahiki Tamari Sauce\"\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eNamahiki Tamari Sauce is a type of tamari sauce collected purely from the liquid runoff of miso production. Today, tamari sauce is extracted not only from the liquid runoff (like in the older days) but also through the process of squeezing the soy paste (moromi). Because namahiki tamari sauce is exclusively collected from the liquid runoff, the price differs from regular tamari sauce. Namahiki tamari sauce is also left unpasteurized, so the yeast is still active.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Tamari Sauce?\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tamari3.jpg\" alt=\"what_is_tamari_soy_sauce\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eTamari sauce or tamari soy sauce is a wheat-free Japanese variety of soy sauce. Because tamari sauce is 100% soy-based, it has a darker color with a richer flavor than conventional soy sauce.\u003c\/p\u003e\n\u003cp\u003eYou can replace the regular soy sauce with tamari sauce. Its umami will surely make boiled food, stir-fries, soups, teriyaki, noodle-based meals, etc., become more gourmet.\u003c\/p\u003e\n\u003cp\u003eGenerally, tamari sauce is gluten-free. This sauce can be a great alternative to regular soy sauce for people with Coeliac disease. But, we'd recommend you double-check its ingredients when choosing tamari sauce because wheat usage in tamari sauce production is used very rarely by some manufacturers.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eCheck our article for more information about tamari sauce:\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/all-about-tamari-sauce\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tamari3.jpg\" width=\"100%\" alt=\"what_is_tamari_sauce_article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eAll About Tamari Sauce: A Great Alternative For Regular Soy Sauce\u003c\/span\u003e\u003c\/p\u003e\n  \u003cbr\u003e\u003cp\u003eWhether you‘re trying it for health reasons or just want to explore a new taste, tamari sauce is a great substitute for regular soy sauce. Tamari sauce is famous for its umami taste. Some even say that tamari sauce is a healthier choice for people who cannot eat gluten.\u003cbr\u003eSo, what exactly is tamari sauce?\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"simple_linkBtn\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/all-about-tamari-sauce\" style=\"text-decoration: none; color: white;\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eTamari Soy Sauce (pure brew)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e720ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in a cool dark place, refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry\u003c\/th\u003e\n\u003ctd\u003e1 Year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"product_detail_Denemon_3_Years_Aged_Namahiki_Tamari_Sauce\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p001_en_01.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"伊藤商店","offers":[{"title":"Default Title","offer_id":13112684871745,"sku":"53811019","price":2538.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/75ed781ae751510500bf0ae76406f2e1-873464.jpg?v=1674450584"},{"product_id":"soy-sauce_020","title":"Denemon 3 Years Aged Namahiki Tamari Sauce (Kuramoto Denemon Tamari Soy Sauce) 720ml x 12 Bottles Set","description":"\u003cdiv class=\"exp\"\u003e\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDenemon 3 Years Aged Namahiki Tamari Sauce\u003cbr\u003e(Kuramoto Denemon Tamari Soy Sauce) 720ml x 12 Bottles Set\u003c\/h2\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eDenemon Tamari Sauce is made with good quality ingredients and aged for 3 years. It's made without additional sweetener, food additives, nor preservatives. Made from local Japanese soybeans and organic sun-dried salt, this tamari sauce is prepared in large cedar vat and piled with stones. After that, it is let to rest and aged carefully for 3 years. \u003cbr\u003e\u003cbr\u003e In order to make the best tamari sauce, during koji making process, the room temperature is carefully observed so the umami flavor can be produced with natural aging. This tamari sauce is made without additional sweetener, food additives, nor preservatives. Truly a deep tasted, delicious tamari sauce that you can enjoy.\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0082p002.jpg\" alt=\"Denemon 3 Years Aged Namahiki Tamari Sauce\" width=\"100%\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eNamahiki : Namahiki Tamari Sauce is a type of tamari sauce that is collected purely from the liquid runoff of miso production. Today, tamari sauce is extracted not only from the liquid runoff (like in the olden days) but also through the process of squeezing the soy paste (moromi). Because namahiki tamari sauce is exclusively collected from the liquid runoff, the price differs from regular tamari sauce. Namahiki tamari sauce is also left unpasteurized so the yeast is still active. \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/all-about-tamari-sauce\"\u003eClick here for more info on Tamari Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0094p003.jpg\" alt=\"Kuramoto Denemon Tamari Soy Sauce\" width=\"100%\"\u003e\u003cp style=\"line-height: 2; text-align: justify;\"\u003eKuramoto Denemon Ito Shoten Manufacture Building\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\u003cp\u003e\u003ca alt=\"Kuramoto Denemon Ito Shoten Manufacture Building\" href=\"#bottom_cart\"\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e720ml x 12 Bottles Set\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in a cool dark place, refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry\u003c\/th\u003e\n\u003ctd\u003e1 Year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eSoybeans, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/106873956_grande.jpg?v=1553750579\" alt=\"Product Details\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e","brand":"伊藤商店","offers":[{"title":"Default Title","offer_id":13112686280769,"sku":"106873956-12set","price":30500.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/106873956.jpg?v=1553750579"},{"product_id":"soy-sauce_023","title":"Organic Shoyu Soy Sauce (Koikuchi) 900ml, Additives-Free Old-Fashioned Natural Brewed Cedar Tub (Kioke), 100% Made in Japan","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA Mellow and Fragrant, Organic Dark Shoyu That Aged In a Cedar Tub\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_001.jpg\" alt=\"Organic Shoyu (Kokuchi)\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe domestically produced organic shoyu, which is carefully made from safe ingredients, has a rich flavor that will transform your normal dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe mellow flavor brewed by aging in a cedar tub for over a year and the sense of security that's made without salts based on carefully selected organic and domestic ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo combine both of those points, the skilled craftsmen have spared no effort to create this soy sauce gem.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that Organic Shoyu Soy Sauce (Koikuchi) is now available on Amazon USA, packed in a special bottle (410ml). Click the link to see the product!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/amzn.to\/45InTCF\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBUY ON AMAZON\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Live\" Cedar Tub (Kioke) Brews for Delicious Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_002.jpg\" alt=\"Cedar Tub for Shoyu\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKawashimaya's domestic organic shoyu is made by traditional cedar tub natural brewing, including the cedar tub that has been passed down since 1902.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCedar tubs, which have been used to make shoyu since ancient times, have been steadily decreasing due to incompatibility with cost-effectiveness. It is now said that making shoyu in cedar tubs is less than 1% of domestic shoyu production.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLactic acid bacteria and yeasts settle in the cedar tub used to make shoyu for a long time and bring out the unique aroma and taste of the brewery, which deepens the flavor. It is also scientifically proven that \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eglutamic acid\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e, an umami ingredient, increases by adding shoyu in a cedar tub.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_003.jpg\" alt=\"Traditional Wooden Tub\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThat's why we continue to adhere to the ancient Japanese natural manufacturing method using traditional cedar tubs where the bacteria that have grown delicious shoyu for over 130 years have settled down.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStrong Commitment to Domestic and Safe Raw Materials\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe raw materials used are organic domestic soybeans, wheat, natural salt, and freshwater. We make really safe and secure shoyu without relying on cheap raw materials and additives imported overseas.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_004.jpg\" alt=\"Domestic Soybeans\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout 97% of Japanese shoyu is made from overseas soybeans and fat-processed soybeans (flake-shaped soybeans excluding oil). Still, Kawashimaya's domestic organic shoyu is less than the remaining 3% of domestic soybeans. It is made using high-quality organic soybeans grown by Japanese farmers with magnificent care. Similarly, for wheat, we use only carefully selected wheat that is organic and domestically produced.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(* Currently, soybeans are produced in Hokkaido, Ishikawa, Yamagata, or Aomori, while wheat is produced in Hokkaido or Ishikawa, but it may change due to bad weather.)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_005.jpg\" alt=\"Domestic Wheat\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSeawater salt, which uses 100% seawater from Ako, Hyogo Prefecture, the home of salt, gives the soy sauce a deep salty taste and mellowness without horns and helps fermentation and aging.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_006.jpg\" alt=\"Ako Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe famous water of the clear stream Sugihara River in Kita-Harima, Hyogo Prefecture, which is used as the water for preparation, gives the shoyu a soft texture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_007.jpg\" alt=\"Famous Water of the Sugihara River\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n  \t\u003csection\u003e\n\t\t\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSafe Ingredients are Checked with Several Thorough Inspections\u003c\/span\u003e\u003c\/h2\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo ensure the shoyu was made with safe ingredients, the domestic wheat used during the production was well-evaluated as safe raw ingredients according to \u003cb\u003eResidual Pesticide Inspection, Heavy Metal Inspection, and GMO (Genetically Modified Organism) Inspection\u003c\/b\u003e issued by SGS Japan.\u003c\/span\u003e\u003c\/p\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/darksoysauce_inspectionresult.jpg\" alt=\"safe_ingredients_inspection_result\"\u003e\u003c\/div\u003e\n\t\t\u003cp class=\"img_cap\"\u003e(Ingredients Inspection Result in Japanese by SGS Japan)\u003c\/p\u003e\n\t\t\u003cbr\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis shoyu is the suitable pick for those particular in choosing safe raw ingredients for everyday use soy sauce. Please use it every day without worry.\u003c\/span\u003e\u003c\/p\u003e\n\t\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDark Shoyu is a Versatile Seasoning that Can Make You Happy with Just One Bottle\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is said that dark soy sauce accounts for 80% of the total consumption of soy sauce nationwide, and it is a perfect soy sauce for everyday use that goes well with anything from soy sauce to cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe salt content is about 16%, which is darker in appearance than the familiar light soy sauce (salt content 18-19%), but the salt content can be said to be modest.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_0081.jpg\" alt=\"Dark soy sauce\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe beautiful and transparent reddish brown color, which is said to be \"a proof of delicious soy sauce,\" and the mellow taste that is carefully brewed with high-quality raw materials. This is a characteristic of \"real soy sauce\".\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_0082.jpg\" alt=\"Dark soy sauce\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe beautiful and clear color stands out even when compared to the commercially available dark soy sauce (right).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEnhance Your Normal Quality Dishes with Just One Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGood quality shoyu complements the ingredients, so you can only feel the difference in aroma and umami when you use it in your daily cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut the Flavor of Shoyu on the Raw Cold Tofu And Sashimi\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003eJust add a little shoyu to your simple side dish, the taste of \"real\" shoyu will be significantly enhanced, and the satisfaction of your daily dining table will be intensified!\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_009.jpg\" alt=\"For cold tofu and sashimi\"\u003e\u003c\/div\u003e\n\u003ch5\u003eAdd Aroma to Hot Dishes\u003c\/h5\u003e\n\u003cp\u003eThe deep taste of domestic organic shoyu goes well with the richness of egg yolk.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_010.jpg\" alt=\"For rice with eggs\"\u003e\u003c\/div\u003e\n\u003cp\u003eIn addition, the fragrant shoyu scent will complement the ingredients just by hanging it on grilled fish.\u003c\/p\u003e\n\u003ch5\u003eEnjoy the Richness of Shoyu by Seasoning Your Stir-Fried And Simmered Dishes\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_011.jpg\" alt=\"For stir-fry and simmered dishes\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe richness of authentic shoyu adds depth to the dish. Frequently made stir-fried and simmered dishes have a deep taste that you won't get tired of.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA Simple Recipe Featuring Dark Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu is indispensable for everyday cooking, but somehow, it plays a supporting role in supporting the main dish as well. Occasionally, why don't we enjoy the rich flavor of a recipe with shoyu as the main character?\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTuna with Garlic and Shoyu Pasta\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_012.jpg\" alt=\"Soy sauce pasta\"\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients (2 serving)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePasta for 2 people (about 200g)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 bag of Your favorite mushrooms (Enoki Mushrooms, Shimeji Mushrooms, Maitake Mushrooms, etc.)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 Tuna Can\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 piece of Garlic (or tube)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp (+ a little) Shoyu \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Olive Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little salt and pepper\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBoil water in a large saucepan, sprinkle salt on the water, and boil the pasta on time (a little boiled soup is set aside).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChopped the mushrooms into tiny pieces that are easy to eat.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd olive oil to a heated frying pan. And then, add canned tuna, grated garlic, and soy sauce, and lastly, fry the mushrooms.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd a little pasta and boiled juice (from step 1) to the frying pan and let it blend in well so that the frying pan doesn't burn.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eServe on a plate, sprinkle with shoyu and pepper from above, and it's completed. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe also recommend toppings such as green onions, mitsuba parsley, and chopped seaweed if you like.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe main dish, where you can enjoy the presence of high-quality shoyu with a small amount of ingredients and without spending your time. Really suitable for busy people.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRice with Versatile Garlic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LJsK4H_Xouw\" alt=\"Garlic shoyu\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 bag of garlic chives (about 100g)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e3 tbsp mirin\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e6 tbsp Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Sesame Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little red pepper (whether it's sliced ​​or flakes)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFinely chop the garlic chives.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut (1) red pepper in a bottle sterilized with boiling water, and pour mirin, shoyu, and sesame oil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMix it with clean chopsticks. After that, cover it well and store it in the refrigerator.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe taste becomes more profound as time goes by, so we recommend you start eating it after a few days. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf it's sealed in a bottle, it can be stored in the refrigerator for about one month.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGarlic chives, which represent flavored vegetables, are combined with fragrant soy sauce to create an appetizing seasoning. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJust add it to your usual dishes such as tofu, natto, salad, and rice with eggs to make it a very satisfying dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMellow Shoyu Steak Sauce\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/g7tbYDvBeuc\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e3 tbsp Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2 tbsp Water\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1.5 tbsp Mirin\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Sake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 piece each of grated garlic and ginger\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little of oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd oil to a frying pan, and add grated garlic and ginger. Fry it on medium heat until the aroma comes out.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd soy sauce, water, mirin, sake, and mix it at once in another bowl. After that, boil for 1 ~ 2 minutes to complete.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSprinkle on sautéed fish or meat and enjoy. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe sauce can be refrigerated for about a week.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe deep rich shoyu serves as the basis for a harmonious sauce and eliminates odors. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEven a simple sautéed fish or meat will be a luxurious dish with a deep taste!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Reason Why it's not Low-salt Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_015.jpg\" alt=\"Reason for Not Reducing Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOriginally, salt serves to prevent soy sauce from rotting. Therefore, adding synthetic sweeteners as preservatives to low-salt soy sauce becomes necessary instead of reducing the salt content.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003eEven with additive-free shoyu, you can reduce salt intake by adjusting the amount of shoyu used for cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu Making Process That Spares No Effort, Even From Step One\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji making, which is the key to shoyu brewing, takes time and effort, so the number of breweries that make their own koji is scrimpy, but we carefully selected it based on the belief that good shoyu can't be made without good koji. We are particular about shoyu brewing, which uses carefully selected wheat and soybeans, taking 40 hours to make koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_016.jpg\" alt=\"Koji Preparation\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji making differs depending on the temperature and humidity, wheat and beans, so it is always a serious game. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_017.jpg\" alt=\"Shoyu Koji\"\u003e\u003c\/div\u003e\n\u003cp class=\"img_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(* The photo is shoyu koji)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMix the finished koji with saltwater and put it in a traditional cedar tub. To adjust the lactic acid bacteria and yeast that brew the shoyu, manually stir while checking the degree.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_018.jpg\" alt=\"Stir\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWithout artificial temperature control, it takes more than a year to slowly ferment the mash with the power of nature to create a mellow flavor.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_019.jpg\" alt=\"Moromi fermentation\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut the finished mash on a squeezing machine and carefully squeeze the shoyu. Finally, it's sterilized by heating and then bottled to make the special domestic organic shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_020.jpg\" alt=\"Squeeze\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFounded in 1902, In a Traditional Brewery\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the foot of Mt. Sengamine, a mountain village where the water of the famous Mizumatsugai flows. Adachi Brewery has been brewing shoyu and miso there since 1902.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_021.jpg\" alt=\"Traditional brewery\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCarefully selected the safe and secure raw materials from its inception, \"don't forget the basic, no-nonsense in, we want to present our time and effort to provide a safe and delicious shoyu\" in the old-fashioned recipe that doesn't use additives as much as possible.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are still working on delivering shoyu while carefully inheriting this idea, which has been over 130 years since our founding.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Development Story\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDelivering the Japanese tradition of \"Cedar Tub Shoyu to the World\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_022.jpg\" alt=\"Large and Small Shoyu\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu has long been famous as a typical seasoning in Japan. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Before the Edo period, most shoyu was made from \"wooden tubs\" made from cedarwood. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e In the cedar tub, there is a yeast that can only live in the brewery, and by achieving its own fermentation, it produces the unique flavor and richness of the cedar tub that cannot be experienced by metal tank brewing. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Shoyu with a deep taste is produced, but it has been steadily decreasing because it's difficult to process and cost-effective. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Meanwhile, Adachi Brewery, who cooperated in the commercialization of this product, manufactures shoyu in a cedar tub that has been used for over 100 years since its establishment.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e We want to deliver this exceptional shoyu prepared in a cedar tub to Japanese and overseas customers. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e We will provide it with the expectation that customers worldwide will support it. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Please enjoy the taste of our shoyu, which is different from the usually mass-produced shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSize Variations of Domestic Organic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/soy-sauce_022\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_300_en.jpg\" alt=\"Organic Shoyu Koikuchi Product\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eOrganic Shoyu Koikuchi 300g\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/soy-sauce_023\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_900_en.jpg\" alt=\"Organic Shoyu Koikuchi Product\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eOrganic Shoyu Koikuchi 900g\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQ \u0026amp; A About Organic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat are the raw materials for this domestic organic shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe raw materials are domestic and organic soybeans, wheat, and natural salt from Ako. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe use the famous water of the Sugihara River, a clear stream in Kita-Harima, Hyogo Prefecture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat are the benefits of brewing shoyu in a wooden tub?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLactic acid bacteria and yeasts settle in the wooden tub used to make shoyu for a long time and bring out the unique aroma and taste of the brewery, which deepens the flavor of shoyu itself. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is also scientifically proven that glutamic acid, which is an umami ingredient, increases by adding shoyu in a wooden tub. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHowever, the reality is that it is steadily declining because it is not cost-effective.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy do you stick to the natural brewing of shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you artificially control the temperature and humidity, you can shorten the brewing period to sell it more efficiently and cheaply. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHowever, the \"deliciousness, depth of taste, and umami\" are entirely different from natural brewing. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn natural brewing, which takes more than a year, yeast is most active and matures in summer, but yeast is still alive and fermented gently even in the cold autumn and winter, and it is only obtained at that time. Unique flavor and mellowness are added to the shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI'm trying to live a low sodium life. So, do you sell low-salt shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOriginally, salt serves to prevent shoyu from rotting. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTherefore, it becomes necessary to add synthetic sweeteners as preservatives to low-salt shoyu instead of reducing the salt content. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEven with additive-free shoyu, you can reduce salt intake by adjusting the amount of shoyu used for cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow is dark shoyu different from other shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is said that dark shoyu accounts for 80% of the total consumption of shoyu in general, and it is a perfect shoyu for everyday use that goes well with anything from shoyu to cooking. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe salt content is about 16%, which is darker in appearance than the familiar light shoyu (salt content 18-19%), but the salt content can be said to be plain.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease tell me the recommended usage of this shoyu!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGood quality shoyu complements the ingredients, so you can only feel the difference in the aroma and umami of shoyu when you use it in your daily cooking. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe shoyu itself is rich in flavor, so even if you use other seasonings more modestly than usual, you will be satisfied with the result!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRaw materials\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic soybeans, organic wheat, and salt\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e900ml\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducing Area\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHyogo Prefecture\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep away from direct sunlight, keep in cool dry place (Keep in the fridge after opening)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_900_en.jpg\" alt=\"Organic Shoyu Koikuchi\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 37px; top: 9793.6px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42157862715630,"sku":"165280408","price":1620.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Koikuchi-Shoyu-900ml.jpg?v=1642133632"}],"url":"https:\/\/mizunori.live\/collections\/soy-sauce.oembed","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}