Nihon Chomiryo Tabi
Miyagi / Kesennuma — Soy sauce
Ishiwatari Kesennuma Kanjuku Kaki Shoyu (石渡商店 気仙沼 完熟かき醤油)
“Kesennuma oysters in a single drop. A rich table shoyu backed by dashi.”
¥810
/ 150ml (reference price)
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Story
The story behind it
Fully grown oysters from the waters off Karakuwa in Kesennuma. Their extract is dissolved into shoyu (soy sauce), then layered with dashi from bonito, kombu and shiitake, giving a table shoyu with unusual depth.
It comes from Ishiwatari Shoten, a Kesennuma company that built its business on shark fin. This bottle is an attempt to concentrate what the Sanriku coast gives into one liquid.
Swap your usual shoyu for this and a bowl of rice with raw egg or a block of chilled tofu suddenly tastes like something you cooked on purpose.
How to enjoy
How to use it
Pour it over rice with raw egg, sashimi or chilled tofu. Use it in rolled dashi omelets, simmered dishes, or at the end of a stir-fry, where it adds oyster depth and dashi aroma.
Reviews
What travelers say
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