Japanese high quality mikawa shirodashi vegetarian sauce bottle seasoning

Made from wheat from Aichi and traditional sea salt from Izu Oshima, "Sea Noir", without any chemical seasonings or preservatives, carefully and naturally brewed in old-fashioned wooden barrels at the Nitto Jozo Ashikosekomi brewery in Okaigawa, Aichi .
Great for home cooking such as oden, chawanmushi (steamed egg custard), osuimono (soup) and other entertaining dishes.
Under current law, we label it a wheat brew seasoning instead of soy sauce because it's soy-free, but it's a revival of old wheat sauce.

The raw materials of dashi are "single bonito from Makuzaki", "mangrove from Hokkaido" and dried shiitake mushrooms from Japan. These carefully selected stock ingredients are carefully boiled in pots in our factory, and then paired with "Asakusa Mikawa Shiratama" and "Sanshu Mikawa Mirin" to enhance their flavor.
All ingredients, right down to the country of origin, are made from domestically produced ingredients. Simply dilute it for use in various dishes such as soups, udon noodle soups and more.

"Baiyu" is a very unique "soy sauce" made with special ingredients and preparation methods.
The general production process of soy sauce is as follows.
The first step is to add Aspergillus to a mix of equal parts soy and wheat and ferment it.
In the second step, a salt solution is added to the raw materials made in the first step, and it is matured and fermented to obtain a paste-like thing, which is called "mashed glutinous rice".
The final step in the process is to squeeze the mash into a liquid.
This squeezed liquid is called "soy sauce".
We call this soy sauce "white" or "clear" because it has almost no color like normal soy sauce and is transparent.
The ingredients of this clear soy sauce are wheat and salt made from qualified sea water, and it does not contain any soy.

• Full of wheat flavor

• Use your eyes and tongue to discover the rich aroma and golden light of this wine.

• The deciding factor is a well-chosen stock.