Information

Shibanuma Shiho Raw Soy Sauce 1L

芝沼志保 生醤油 1L

Shibanuma Shiho Raw Soy Sauce is another type of artisanal soy sauce that is produced in the Shibanuma area of Fuchu City, Hiroshima Prefecture, Japan. Unlike traditional soy sauce, Shibanuma Shiho Raw Soy Sauce is not heated during the production process, which allows it to retain more of its natural flavour and aroma!

Used as a seasoning for raw or lightly cooked dishes, such as sashimi, salads, and tofu. It is also a popular ingredient in Japanese cuisine, such as sushi, noodle dishes, and grilled meats!

How is it made?

The production process for Shibanuma Shiho Raw Soy Sauce begins with a mixture of soybeans, wheat, salt, and water. The mixture is then placed into large wooden barrels and left to ferment for several months. During this time, naturally occurring enzymes and bacteria break down the ingredients and produce a unique flavor and aroma.

What sets Shibanuma Shiho Raw Soy Sauce apart from other types of soy sauce is that it is not heated during the production process. This allows it to retain more of its natural flavour and aroma, resulting in a soy sauce that is lighter in colour and has a fresher, more delicate taste!

Ingredients

• SOY Sauce (Defatted SOYbean, WHEAT, Salt, Water)
• Fermented Rice Seasoning
• Reduced Starch Syrup
• Alcohol
• Salt
• Water
• Dried Bonito Extract
• Bonito Extract
• Kelp Extract
• Dried Mackerel Seasoning
• Sodium L Glutamate
• Blended Seasoning
• Brewed Vinegar
• Disodium 5 ribonucleotides
• Lactic Acid

Nutrition

Allergens

• Fish
• Soya
• Gluten (Wheat)