120ml of Akamoku Soy Sauce is made by infusing natural Akamoku seaweed from Kozu-cho, Kozu, into traditional brewing soy sauce crafted with a commitment to authentic methods.
With just a single drop, everyone will be surprised by the sticky, thread-like consistency of the seaweed's mucilage.
It adheres well to ingredients even in small amounts, preventing the dish from becoming watery.
In your mouth, a refined aroma of the sea and a rich, deep umami flavor spread out.
This is a completely new type of soy sauce.
To fully enjoy the deliciousness of soy sauce, try it with simple recipes such as chilled tofu or water-based hot pot dipping sauce.
As a versatile supporting ingredient that enhances the flavor of ingredients, it can be used in a variety of dishes including sashimi, grilled fish, salad dressings, stir-fried vegetables, and grilled meat.
Example recipe: Tofu salad with Akamoku, tomato, and cucumber
■ Chef Kogure, Olive Oil Sommelier, Recipe ■
The unexpected collaboration of Akamoku soy sauce and olive oil pairs very well.
Please give it a try.
＜Ingredients for 2 servings＞
(A)- Akamoku (rehydrated with water): 5 tablespoons
(B)- Cherry tomatoes: 8 pieces- Cucumber: 1- Tofu: 1 block- Natural salt: a pinch
(C)- Akamoku soy sauce: 3 tablespoons- Extra virgin olive oil: 4 tablespoons
＜Preparation＞
1. Rehydrate the Akamoku in water and briefly blanch it.
2. Cut the cherry tomatoes in half. Cut the cucumber into bite-sized pieces and lightly salt-massage.
3. Drain the tofu and cut into bite-sized pieces.
4. Arrange the tofu, cherry tomatoes, cucumber, and Akamoku on a plate, then pour (C) over.
5. Optionally, sprinkle chopped green onions or white roasted sesame seeds.
Additional recipe: Simple pasta with Akamoku
■ Chef Kogure, Olive Oil Sommelier, Recipe ■
Enjoy the crunchy texture of sun-dried Akamoku and the umami of Akamoku soy sauce.
＜Ingredients for 2 servings＞
(A)- Akamoku (rehydrated with water): 6 tablespoons
(B)- Pasta: 200g
(C)- Akamoku soy sauce: 60cc
- Extra virgin olive oil: 80cc
(D)- White roasted sesame seeds: as needed
＜Preparation＞
1. Rehydrate the Akamoku in water.
2. Add the rehydrated Akamoku, (C), and (D) to the cooked pasta.
■ Contents: 120ml × 2 bottles
■ Ingredients: Apple vinegar, Akamoku (Kozu, Kanagawa Prefecture), Gagome kelp (Hokkaido), True kelp (Hokkaido)
■ Manufacturer or Seller: TAC21 Co., Ltd.
■ Expiration date: 1.5 years from the date of manufacture (unopened)
■ Category: Food
■ Country of manufacture: Japan
■ Notes:- Store in a cool, dark place away from direct sunlight, high temperatures, and humidity.
【Disclaimer】- The listed expiration date indicates the number of days from the manufacturing date. Please contact us for the actual date.- Since inventory is shared with our official website, there may be times when the product is out of stock, available only by order, or canceled.- Due to product renewal, packaging or contents may differ slightly from the delivered product.- Mail delivery is via post; cash on delivery is not available. Due to thickness restrictions (3cm or less), packaging is simplified.- We are not responsible for damages to the outer packaging.
Product number: akamokuss2