Cacao Jang Grains 140g - The world's first chocolate soy sauce of Yuasa Soy Sauce
The crunchy texture of the uneven grains is fun, and the flavor of cacao floats softly in the mouth at the moment of crushing.
it is an accent for the texture and taste!
The world's first cacao soy sauce "CACAO JANG" is born!
Newly released in January 2021, cacao jang which is "chocolate flavored soy sauce jang" has emerged as a new seasoning in the cooking world.
Born from the idea that "if the same fermented foods are used, can they be fused to make soy sauce?"
Revolutionize the world of soy sauce and chocolate!
3 people -soy sauce master Mr. Toshio Shinko of "Yuasa Soy Sauce Limited", chocolate master Ms. Kanako Satsutani of "Tomoe Savour",
and a French chocolatier Mr. Arnaud Stengel of " Eritage",
have collaborated to produce a revolutionary new seasoning, the world's first cacao soy sauce.
It was in 2017 that Toshiro Shinko of Yuasa Soy Sauce participated in a tour of Mr. Arnaud Stangel's own fermentation
facility organized by Kanako Satsutani of Tomoe Savour. During his one-week stay in Vietnam, he tried to fuse cacao and soy sauce
with the experimental fungus that he had brought in advance, based on the idea of "what would happen if he added fungus to cacao?"
This was a failure.
But he tried again when he took the cocoa production tour again in 2018. He wasn't happy with the results in the second time, too.
and despite trying a number of experiments after that, he was far from the cocoa sauce and
chocolate-like flavors he envisioned, and made many prototypes.
The most difficult thing was the compatibility with soy sauce, and he realized that "Kuyo Murasaki" made from the requid of
Kinzanji-miso was the best, not all soy sauce.
As a result of trial and error for 4 years, we finally made it! We succeeded in creating a new type of miracle seasoning,
cacao jang with a taste that no one has ever tasted.
Enjoy the rich umami harmony of fragrant chocolate parfum and soy sauce.
How to use cacao jang
The best match is with icecream! Please try it!
Then sashimi is recommended to enjoy cacao sauce directly. It is especially suitable for white fish such as sea bream,
and if you put it on top of it, you can enjoy a different taste from conventional soy sauce.
Furthermore, it goes very well with meat dishes and is suitable for a wide range of dishes, from wild game meat dish to chicken.
Various dishes can be upgraded with this soy sauce in various scenes.
Please enjoy a luxurious dish with the miracle seasoning. We believe it has a infinite potential.
Chocolate is made from cacao mass, which is fermented and roasted cacao seeds, and is kneaded with sugar, cacao butter, milk powder, etc.,
but cacao jang has no sweetness and the flavor of cacao is elegant.
Cacao jang has succeeded in producing soy sauce with a cacao flavor by soaking roasted cacao in soy sauce, letting it lie down, and aging it in a bottle.
Cacao jang created through collaboration of expertise
Cacao jang created in collaboration with three people who are particular about each genre.
Yuasa Soy Sauce
The fifth president of a long-established storehouse founded in 1881 in Yuasa Town, Wakayama Prefecture, which is known
as the birthplace of Japanese soy sauce. We make miso, Kinzanji-miso and soy sauce that are made by traditional way of making in wooden barrels
with carefully selected materials. He has made unique projects and made a several hits in products such as "Rosanjin Soy Sauce",
"Ki-ippon Kuromame black soy-bean sauce", and "Smoked Soy Sauce" and "Yuzu Ume Tsuyu.
Tomoe Savour owner, chocolate sommelier, and a buyer who introduces the world black chocolate to Japan.
She also serves as a judge for the International Chocolate Awards. She has also been appointed as a final judge, especially
at the competitions in cocoa-producing countries' and the United States of American.
She has a lot of expertise and information on chocolate and cocoa. She is a leading chocolate expert in Japan.
Set up a ¨Eritage¨ store in Strasbourg, eastern France. Manufactured and sold as a chocolatier.
Since 2008, a cacao fermentation facility has been built in the Ben Tre region of Vietnam to cultivate high-quality cacao by hand.
He is working to integrate the food culture of Vietnam and France and pass on sustainable chocolate making to the future.
Eritage never ceases to take on new challenges, creating not only chocolate but also a wide range of unique challenges and cacao products.
A new impression on cooking! Please enjoy the mellow cacao and soy sauce collaboration seasoning.
It is also a perfect gift for the person who likes cooking!
Please enjoy the world's first new seasoning cacao sauce.
Ingredients: Raw Materials: cacao beans (from Vietnam), soybeans, wheat, salt, rice, barley, gourd, sugar, starch syrup, ginger, eggplant, shiso / alcohol
* There is a notation of "gourd, ginger, eggplant, shiso" in the raw materials. They are listed since the soy sauce used for cacao jang is "Kuyo Murasaki - Kinzanji-miso soy sauce" which is said to have the roots of soy sauce. The above raw materials are not actually used in the process of manufacturing cacao sauce.
In addition, "sugar" is also used as a raw material for "Kinzanji-miso", so it is not added in the process of manufacturing cacao jang., ginger, eggplant, shiso" is because from Kinzanji-miso because the soy sauce used for cacao jang is "Kinzanji-miso soy sauce Kuyo Murasaki" which is said to have the roots of soy sauce. The raw materials of are listed. The above raw materials are not actually used in the process of manufacturing cacao sauce.
In addition, "sugar" is also used as a raw material for "Kanayamaji miso soy sauce", so it is not added in the process of manufacturing cacao soy sauce.
Package size: 5.0 x 5.0 x 9.5 cm
Best-by date: １year from production date
Country of origin: Japan
* Avoid direct sunlight, high temperature and humidity, and store at room temperature.
Please keep it in the refrigerator after use.
Nutrition facts label (per 100g)