Usually ships within 1-5 business days. This is a carefully crafted sauce, made with the now hard-to-find "Kakeroma Kibisu" and natural salt from Yoron Island, with no chemical seasonings, preservatives, or artificial colors. The mellow acidity of "Kakeroma Kibisu" blends with the meat juices, enhancing the natural umami of the meat. Recommended not only for yakiniku and steak, but also as a dipping sauce, marinating sauce, for stir-fried vegetables, yakisoba, and as a secret ingredient in soups. Easy cooking recipes are available on Cookpad.
[Ingredients] Soy sauce (honjozo), vegetable and fruit paste (garlic, onion, ginger, apple), raw sugar, edible sesame oil, sake, red wine, honey, sugarcane vinegar, concentrated apple juice, edible starch, ground sesame seeds, yeast extract, salt, spices, paprika powder, (contains wheat, soybeans, sesame, and apples) [Contents] 350ml [Storage method] Store at room temperature, avoiding direct sunlight (after opening, be sure to seal tightly and store in the refrigerator, etc., and consume as soon as possible) [Allergens] Soybeans, Wheat A classic soy sauce base, with the rare "Kakeroma Kibisu" used as a secret ingredient. Finished with a fruity flavor using plenty of garlic, onion, ginger, and apple. The sweetness of the fruit and kibisu vinegar makes this sauce enjoyable for children and women alike. This is a carefully crafted yakiniku sauce, made with "Kakeroma Kibisu" from Kakeroma Island, Amami, and natural salt from Yoron Island, with no preservatives or artificial colors. The mellow acidity of kibisu vinegar made from sugarcane blends with the meat juices, enhancing the natural umami of the meat. It is not only great as a yakiniku sauce, but also pairs very well with stir-fried vegetables, yakisoba, and fried rice. Additionally, it can be used as a base for kimchi hot pot and motsunabe (offal hot pot), or to eliminate the odor of simmered blue fish such as mackerel and sardines. It is a versatile seasoning, so please try it in various dishes. "Kibisu" vinegar, passed down on Kakeroma Island, Amami Oshima, is a naturally fermented vinegar made by the unique yeast and acetic acid bacteria found only in this region. Kibisu vinegar is rich in minerals compared to any other vinegar, and while it is a well-balanced vinegar, it is characterized by its very low sodium content. It also contains polyphenols, found in red wine, which are said to be effective in removing active oxygen, making it a very healthy and versatile seasoning. [Important] Please note that if the product packaging (including contents) is changed due to a manufacturer's product renewal, we will deliver the new packaging.