Nihon Chomiryo Tabi
Yuasa Kiippon Kuromame Shoyu (湯浅醤油 生一本黒豆)
Stories about this bottle
The story behind it
Yuasa in Wakayama Prefecture is known as the birthplace of Japanese shoyu (soy sauce). The story goes that in the Kamakura period, the liquid pooling at the bottom of barrels of kinzanji miso was where shoyu began.
Marushin Honke has been making shoyu and kinzanji miso here since its founding in 1881. Kiippon Kuromame is made with 100% contract-grown Tamba black soybeans and given more than a year of tennen jozo (naturally brewed, no temperature control) in cedar barrels.
Black soybeans bring a rounded sweetness and a full-bodied depth. The result, a Monde Selection Grand Gold winner, works less like a cooking shoyu and more like a finishing condiment. The pride of the birthplace is in every drop.
How to use it
Start by using it as a dipping shoyu for sashimi. Also good with yudofu, dashimaki tamago, and as a finish for simmered dishes. The sweetness of the black soybeans lifts an ingredient quietly.