What is smoked seasoning? The soy sauce is made from domestic ingredients and natural water, aged for one year in cedar barrels, and then slowly smoked at a low temperature for two days. The rich aroma of natural ingredients and the mild smoked aroma combine to create a soy sauce with a strong flavor that feels as if it has been made with dashi stock. I have been searching for the ideal soy sauce that goes well with smoked food for a long time, and it is the result of Karuizawa Iburu's technology.
*No chemical seasonings, fragrances, or preservatives are used.
RECIPE (Recommended ways to enjoy) In order to enjoy the aroma, we recommend that you use it to finish cooking without heating it.
- Egg fried rice - The smoked aroma is reminiscent of bonito flakes. Discover the appeal of egg-cooked rice like never before.
Sashimi - Tuna, blue fish, and fatty sashimi with wasabi and soy sauce. You can also mix it with mirin and use it for pickled tuna.
- Pork teriyaki - Mix 1 part smoked soy sauce and 2 parts marmalade and heat gently. Also great for chicken and hamburgers
-Sautéed asparagus - Stir-fry quickly with butter and finish with a drizzle. Make seasonal vegetables into a special dish.
