Crunchy super sel freeze-dried 6 to 10 years aged soy sauce stones
Ref : NISSK46
€77.00
Tax Included
Kamebishi used sauces from 6 to 10 years of age for this freeze-dried soy sauce. The taste notes are reminiscent of cocoa, ovomaltine and reveal fruity notes.
These stones can be used whole or in pieces for a seasoning or even using a microplane grater. Brushed with oil, they do not rehydrate. We recommend a use in the dressing of the dish to preserve the crunch.
Our perfect combination : grilled meats and fish, pasta, carpaccio, salads, vegetables, cheeses and other omelets. Crushed, mixed with olive oil and baked on toast, they will be simply irresistible … Also try on a vanilla or chocolate ice cream, on fresh strawberries, a white peach, pears, a ripe mango ...
NISSK46
Data sheet
- Origin
- Kagawa, Japan
- Weight
- 300 g net
- Packaging
- Aluminized bag
- Ingredients
- water, soy beans, wheat, sea salt, dextrin, potato starch
- Storage
- keep away from light, heat and moisture
- Allergenic(s)
- patato starch
soya
wheat - Nutritional values
- Per 100 g : energy 324 kcal (1378 kJ) ; fat 0,6g, of which saturates 0,1g ; carbohydrate 69g, of which sugars 9,9g ; protein 11g ; salt 15,5g.
KAMEBISHI YAKamebishi-Ya was founded in 1753 by a Lord, a former Samurai, a general of the Imperial Prince Ikoma of Ako region (Present Hyogo prefecture).
It is sole maker in the world to perpetuate the traditional manufacturing method known as "mushiro kôji" and continues to transmit its manufacturing secrets orally, from generation to generation. Mushiro kôji means that the kôji is made on a mat of rice straw and bamboo.
Today, Okada San daughter and mother, 16th and 17th generation, continue the tradition, in Hiketa district, Higashi-Kagawa town, Kagawa Prefecture, northeast of Shikoku island.
A traditional fermentation method and pure craftsmanship: these are the secrets of the exceptional taste of Kamebishi soy sauces, made from finally selected soybeans then patiently aged in cedar casks.
Kamebishi soy sauces are all made from vintage moromi: 2 years, 3 years, 5 years, 10 years, 20 years and 38 years of maturation. These high-quality soy sauces are exceptional, with complex aromas, powerful scents, and velvety texture.
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Kamebishi used sauces from 6 to 10 years of age for this freeze-dried soy sauce. The taste notes are reminiscent of cocoa, ovomaltine and reveal fruity notes.
Crunchy super sel freeze-dried 6 to 10 years aged soy sauce stones
€77.00
Tax Included
ALCOHOL ABUSE IS DANGEROUS FOR YOUR HEALTH. CONSUME IN MODERATION. CONSUMING ALCOHOLIC BEVERAGES DURING PREGNANCY, EVEN IN SMALL QUANTITIES, CAN HAVE SERIOUS CONSEQUENCES FOR THE HEALTH OF THE CHILD.
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