Ingredients: Water, Kinzanji miso tamari (rice, barley, soybean, cucumber, eggplant, sugar, starch syrup, salt, ginger, shiso (perilla) leaf) , soybeans, wheat, salt, alcoholIt is said that the origin of soy sauce was the liquid found and taken from the fermentation barrels during the process of making Kinzanji miso. Kinzanji miso is a traditional food using soybeans, barley, rice, sugar, salt and some vegetables like eggplant, cucumber, ginger and the Japanese herb shiso (perilla or beefsteak leaf). It’s good to eat with steamed rice and vegetable sticks. ‘Tamaru’ means to collect or puddle up, so the liquid that comes out of Kinzanji miso is called ‘tamari’. It is a thick liquid with an excellent flavor from the vegetable extract. People began using the tamari liquid, and then tried to recreate soy sauce more efficiently without vegetables. Yuasa’s soy sauce businesses grew quickly and sent soy sauce all over Japan!
We are the only soy sauce manufacturer to continue to make soy sauce using Kinzanji tamari, which accounts for about 3% of the weight of our Kinzanji miso. It has low salt, thick color and deep flavor, and is popular for sashimi. It has received the Grand Gold Medal at the Monde Selection for 10 consecutive years from 2006.
