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A traditional Maru soy sauce that has been produced since the Edo period has been turned into a powdered soy sauce. It can be used not only as a substitute for soy sauce but also as a replacement for salt, pepper, dressings, and various other seasonings. Instead of soy sauce, use it on sushi, sashimi, tofu! For fried eggs, tempura, fried chicken, grilled chicken! As a dressing on salads! It also pairs excellently with ice cream and other sweets! Perfect for lunch boxes, travel, and barbecues! Many people, especially those who dislike fish or are vegetarians, have expressed a desire for a Maru soy sauce version of the reduced-salt soy sauce powder “Golden Salt.” It took time to develop, but we succeeded in maximizing umami without relying on artificial flavorings or sodium. The deliciousness and richness come from the amino acids’ flavors. The traditional seasoning “Natural Brewed Soy Sauce” from the Edo period is a mass of amino acids, produced by fermenting soybeans and wheat proteins with koji mold and aspergillus mold, breaking them down into amino acids. Made from Fukui Prefecture’s whole soybeans, wheat, salt, rice, and water, with no artificial additives, naturally fermented and matured over a year—“Bakumatsu Soy Sauce,” a natural brewed soy sauce. By powdering this Bakumatsu soy sauce, the umami is concentrated fivefold, and salt intake is reduced to less than 1/100. Lightweight, spill-proof, and convenient to carry. Just a few shakes of this one bottle bring out the flavor, deliciousness, and richness of ingredients anytime, anywhere. No expiration date, and approximately 200 uses per bottle.
江戸時代から造り続ける伝統的な天然醸造しょうゆを粉末化。
人工添加物を一切加えず自然のまま1年じっくり発酵・熟成させる天然醸造しょうゆは多種類のアミノ酸等の成分を含有。
粉末化することにより旨味は凝縮されて5倍に、塩分摂取量は100分の1以下に。
減塩かつ天然の旨味が凝縮された粉末調味料です。ベジタリアンOKの天然醤油パウダー。
天正元年創業 440年の老舗 室次醸造場のこだわりしょうゆの味をお楽しみください。【重要】メーカーによる商品リニューアルに伴いパッケージ（内容量も含む）変更が行われた場合、新パッケージでお届け致します事ご了承願います。