Sokensha Fumiki Soy Sauce Kinbue Dashi Powder All Seasons 1 L

Product Introduction Fueki Soy Sauce History and Journey Founded in the first year of Kansei (1789), Fueki Soy Sauce began its production in Kawajima, an area rich in natural resources and surrounded by rivers, which flourished as a granary during the Edo period. Since then, we have continued to uphold traditional brewing methods, using only carefully selected whole soybeans, wheat, and sun-dried salt as ingredients. The soy sauce is slowly fermented and matured over one to two years in large cedar barrels. This careful, unhurried process allows us to create a soy sauce with a subtle aroma and rich flavor. Particularly well-known is the dark soy sauce "Kinbue" and "Kinbue Marudai Soy Sauce," which have remained popular through the ages. Over two summers, the sharpness of the salt mellows, enhancing the inherent umami of the soy sauce. We also utilize unique techniques to create "Kinbue Reduced Salt Soy Sauce," which cuts salt content by 50% while retaining umami components, and "Kinbue Twice Brewed Soy Sauce," which is labor-intensive and well-received in recent times. Additionally, in response to modern needs, we are developing various products based on "Kinbue Soy Sauce," such as "Kinbue Dashi no Moto" and "Kinbue Sesame Dressing," aimed at enriching and promoting health at the dining table. Our authentic dipping sauce is made using "Kurazukuri Ichiban Kinbue Soy Sauce" as a base, combined with bonito flakes, kelp, and shiitake mushrooms, showcasing the skills of a chef. It pairs well with any dish throughout the four seasons. Recipe Volume: 1000ml/500ml Ingredients: Soy sauce (brewed), sugar, salt, bonito flakes, yeast extract, kelp, shiitake mushrooms, alcohol Storage: Store at room temperature away from direct sunlight (refrigerate after opening) Shelf Life: 1 year Ingredients and Components Soy sauce (brewed), sugar, salt, bonito flakes, yeast extract, kelp, shiitake mushrooms, alcohol Usage Kinbue Dashi no Moto 1L is based on "Kinbue Soy Sauce," made from whole soybeans, wheat, and sun-dried salt, and incorporates the flavors of bonito flakes, kelp, and shiitake mushrooms. How to Use: It can be used in various dishes such