Traditional Japanese seasoning sweet soy sauce for restaurant

Product Overview

Description

 Traditional Japanese seasoning sweet soy sauce for restaurant

 

- We have a collection of soy sauces from all over Japan.

- We have a wide variety including red miso, white miso, rice miso, soy miso, and barley miso.

- We also carry all kinds of mirin (rice wine for cooking), a subtle Japanese seasoning.

Made from soybeans, wheat, and salt, soy sauce is a liquid seasoning fermented and produced with the use of brewing techniques. It is one of the basic seasonings in Japanese cuisine.

 

Main types of soy sauce

Dark soy sauce:	This is the standard type of soy sauce, accounting for over 80 percent of all (Koikuchi) production. The salt content is about 16 percent. It can be used for almost anything, including dipping sauces (including tare sauces), toppings, stews, grilling, and broths.
Light soy sauce:	The "light" in this case refers to the faint color of this type of soy sauce, and (Usukuchi) not the sodium content. The salt content is 18-19 percent. This kind of soy sauce is suited to bringing out the inherent flavors of other ingredients like fish and vegetables. It is distinguished by its pale color and subtle aroma.
Tamari soy sauce:	Tamari is made mainly from soybeans and little else. The sodium content is about the same as that of dark soy sauce. In addition to being used as a dipping sauce for sashimi, tamari takes on a lovely red hue when heated, so it is often applied to Japanese rice crackers before they are grilled.

 

 

About Miso

Miso is a fermented food, made by adding salt and a starter to soybeans and grains of rice or barley and fermenting. It is one of the traditional food products of Japan. 

 

Types of miso

 

Soybean miso: Fermented and aged soybeans. (Hatcho miso, etc.)

Rice miso: Fermented and aged soybeans and rice. (Shinshu miso, Saikyo miso, etc.)

Barley miso: Fermented and aged soybeans and barley or hulless barley. (Shimabara miso, etc.)

Blended miso: A mixture of any of the above types of miso. Or, other types of miso.

 

About Mirin

 

 

This sweet yellow liquid has a sugar content of about 40-50 percent, and an alcohol content of about 14 percent. It is used for things like stews, sauces for noodles, sauces for grilled eel, and glazes for teriyaki. Mirin can suppress the strong smell of ingredients such as fish. It can also help other flavors soak into food, and prevent ingredients from falling apart while cooking.

Mirin is made by mixing steamed glutinous rice with rice malt, and adding shochu (a Japanese spirit) or jozo alcohol (an alcohol also used in the sake-making process). The mixture is then fermented for about 60 days, then pressed and filtered.

 

What mirin does

 

•Creates luster/gloss:

The complex sugars in mirin produce a film when heated. This creates a luster/gloss over food that has about twice the sugar.

•Brings out body/umami (savory flavor):

The alcohol contained in mirin makes for great permeability. When it soaks into the pores of other ingredients, it also draws out the other flavor molecules. The heat evaporates the alcohol, leaving only the umami of the ingredients.

•Aroma masking:

When the alcohol evaporates, it bonds with the strong-smelling compounds within other ingredients, and they evaporate together. The unique compounds in mirin that are produced through conversion to sugar and fermentation also have deodorizing effects.

•Prevents falling apart when cooking:

When the alcohol penetrates into other ingredients, it tightens the tissues.

•Elegant, mellow flavor:

The sweetness in table sugar comes only from one kind of sucrose. In contrast to that, mirin contains many types of sugars, including glucose.

 

Main handling Brand

Other Brands Available

COMPANY

Founded in 1855, we collect alcohol and related goods from throughout Japan and deliver them to department stores, supermarkets, convenience stores, liquor stores, bars and restaurants both in Japan and abroad.
Our annual turnover is roughly ¥27.3 billion.
Our company philosophy is:
 "We aim to be the preachers who share the deliciousness, fun, and wonder of alcohol with the world, creating a new culture around alcohol."
 "With carefully chosen products, we will enrich peoples' lives and contribute to the local community."
 "While remaining grateful and respecting tradition, we will always continue to change with the times."

 

Starting in the retail of sake in the castle town of Nagoya Castle in 1855, we are now a wholesale trading company for all types of alcohol and food, that has been in business for over 160 years.

 
Business partner

Brand (alcohol)

 

Brand (food & beverage)