Soja


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Soy sauce, White Tamari Asuke Mikawa Shiro, 300ml
In stock
CHF 19.00

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The must is fermented before pressing and then aged in traditional wooden barrels in specially designed facilities called "Nitto Jyozo Asuke Kura". This aging process takes place over a period of 90 to 120 days. Our recommended use: This tamari sauce adds a mild and rich flavor to suimono...
Truffle salt soy sauce 200ml
In stock
CHF 13.00

excl. VAT
Our handcrafted Hayakawa Shoyu Miso is said to have originated in Japan in 1885 during the Meiji era. Its history goes back over 130 years. During this time, the company has constantly evolved and always strived to meet the demands of an ever-changing market, without ever straying from its...
Kinbue Soja Sauce 20 liters
CHF 355.00

excl. VAT
Koikuchi soy sauce is produced using the honjozo method, in which roasted wheat and steamed soybeans (in a 1:1 ratio in the case of koikuchi shoyu) ferment for at least six months before being pasteurised and filtered, then aged or bottled and sold. The longer the fermentation period, the more...
Shussai soy sauce with ginger flavour, 160ml
In stock
CHF 13.40

excl. VAT
Shussai ginger can only be harvested in the Shussai region. This variety is rare and is not cultivated on a large scale. Its fibres are finer and are characterized by their sharp pungency and freshness compared to other ginger varieties. Our recommendation : This sauce goes perfectly with...
White soy sauce Shiro Shoyu - Tsubaki, 360ml
In stock
CHF 15.00

excl. VAT
This soy sauce is used for seasoning and does not change the natural color of the food. In Japan, it is known for accentuating seasonal colors. Its composition without any colorants, sweeteners or other additives or preservatives guarantees a relatively salty taste. Origin : Aichi, Japan...
Organic soy sauce Tokiarubeshi, 900 ml
In stock
CHF 42.00

excl. VAT
The characters of the Japanese word "yuki", which means "organic", can also be interpreted as "time must be given". The basic idea behind organic food in Japan is based on the conviction that "life does not exist without time". At Daitoku Shoyu, the brewing process is not shortened, neither by...
Shoyu soy sauce, matured for 3 years - 50ml
In stock
CHF 22.00

excl. VAT
Our perfect combinations: In Japanese cuisine, Kamebishi 3-year-old soy sauce goes perfectly with tofu and sashimi. Don't be afraid to use it "the western way" by combining it with meat, poultry, fish, seafood, noodles, vegetables and salads. Origin : Kagawa, Japan Weight : 1 L net, 50...
Mildly salted soy sauce - 1 L
In stock
CHF 29.00

excl. VAT
Our ideal combination: Although this reduced-salt soy sauce is usually recommended for "dipping" dishes such as Yum Cha, it is ideal for lightly spicy dishes. This unsalted soy sauce is perfect for tofu, cooked vegetables, grilled or roasted meat, rice or fried noodles. Origin : Saitama...
White soy sauce Shiro Shoyu - Tsubaki, 1800ml
In stock
CHF 51.00

excl. VAT
The light color of Shiro sauce for Shiu sauce is particularly distinctive. Its use as a condiment therefore does not affect the color of the food. In Japan, it is known for its representation of seasonal colors. It is free from colorants, sweeteners and other additives or preservatives and...
Smoked soy sauce, 450ml
In stock
CHF 37.00

excl. VAT
The production of this sauce is complex and its secret lies in the exact dosage and timing of the smoking. To ensure a light and delicate flavour in the mouth, some of the soybeans are de-oiled before processing. The taste is subtle, smooth and extremely appealing. This sauce offers many...
3 year-brewed Soy sauce, 1 L
In stock
CHF 58.00

excl. VAT
The aromas of this soy sauce are almost reminiscent of cocoa, Ovaltine and wood, with subtle nuances of tobacco leaves. Its umami flavor is rich and deep, with a pleasant sweetness and a balanced saltiness. This versatile kamebishi soy sauce, which has been brewed for three years, is the...
Uzukuchi soy sauce, 1L
In stock
CHF 42.00

excl. VAT
The fermentation takes a shorter time, the flavours are milder and the salt content is slightly higher. This soy sauce is made from a 15 to 18 month old Moromi and is mainly preferred by Japanese chefs who do not want to discolour food. Our recommended combination: This soy sauce goes...
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