SMOKED SOY SAUCE - 燻製しょうゆ 70ml -

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.

Ingredients
Soybean, Wheat, Salt, Rice

best before date　03/2026