Made of from local, Ibaraki prefecture fresh yuzu (8.2%). Shibanuma Yuzu & Katsuobushi Ponzu has the perfect balance of salty, sweet and sour.
It enhances the flavour of many dishes such as sashimi, yakiniku and vegetables.
It can also be used as a dipping sauce for meat, gyoza, as a salad dressing and much more. The fragrance of fresh yuzu really stands out and is perfectly complemented by smoky bonito (Katsuobushi) aromas.
This ponzu is made only by using Japanese Maru soybeans from Shibanumas own Ibaraki prefecture and is slowly aged in Shibanumas 200+ year old wooden barrels. The shoyu (Soy sauce) is NOT heat treated and so delivered a beautiful, soft taste and aroma, whilst showing a deep golden soy sauce colour.
Shibanuma Soy Sauce has produced soy sauce in Tsuchiura, Hitachi, Japan for over 320 years and 18 generations, since 1688. Shibanuma soy sauce was selected and presented to the Edo Shogunate as one of the best soy sauce in Japan.
The secret to Shibanuma’s soy sauce is the original wooden barrels descended for decades, traditionally used for fermentation and maturation. Natural koji microbes in the wooden barrels combined with Shibanuma’s process method are the key to the quality. They the best soy sauce in Japan” by Somegoro Ichikawa.
|- of which saturates||--g|
|- of which sugar||8.2g|
Refrigerate after opening.
Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.