A tradition with a history of 100 years,
soy sauce of “Takemo brewing”
– The real tastes –
These products made by old traditional brewing company.
Making “TERIYAKI” Good savory smells and taste!!
also the best combination with “Sushi”, “Udon”, “Ramen”
and so on.
Nutrition absorption rate of Soy sauce is much higher than take
from the soybean itself. And soy sauce is used in a variety of
dishes. how do you use the japanese food essence to your
~ Soy sauce history ~
“Sauce” is wrote the Chinese language as “酱” (called “Jiang”)
Not only soy sauce of soy and wheat, In Southeast Asia and East
Asia, there are also a fish soy sauce(fermented fish). And there
were transmitted to Japan over time, it became the salted fish.
“patis” in Philippines, “nam pla” in Thailand, “Nước mắm” in
Vietnam are the roots of the Japanese fish soy sauce.
Refreshing sourness of fruit juice and salty taste.
It goes well in seafood.
A tasteful rich sauce to cherish the natural flavors.
Plenty of use carefully selected vegetables and fruit, sesame
The balance of acidity and sweetness, pungency is very well.
It’s ideal for fly cooking and also Vegetables and other goes well to various dishes.
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