BAKUMATSU SOY SAUCE POWDER 0.7OZ/20G

Fukui's BEST PREMIER Produce Collection
Bakumatsu Soy Sauce Powder
Soy sauce powder made from natural brewed traditional soy sauce
 
A soy-sauce powder that condenses the natural flavors and richness.  
 
About the Product
Made only from whole soybeans and wheat grown in Fukui Prefecture, natural brewed soy sauce is fermented and aged for one year in its natural state, without using any enzymes or food additives to promote brewing. This soy sauce, made with traditional techniques passed down from Edo Period, have been made into a powder. 80% of soy sauce is water. By removing the water content to make into a powder, the flavors and richness has been concentrated in fivefold. Thanks to the lack of moisture, it can be stored at room temperature even after being opened, making it convenient to keep on table top or to carry it for travel.
 
Recommended Way of Enjoying
As a seasoning of natural flavor, it can be used in place of soy sauce, salt, pepper, or salad dressing.
 
Muroji Co. Ltd.
Japanese oldest existing soy sauce brewery, founded in 1573. It was one of the largest soy sauce producers in Japan at the end of the Edo period, and was the first to export soy sauce from Japan via the Dutch trading post on Dejima Island in Nagasaki. The brewery was destroyed by war and a major earthquake, and after the war, the company diversified its operations to include the oil business.

天然醸造醤油パウダー
伝統醤油の粉末
 
天然の旨み・コクを凝縮した醤油パウダー
 
商品について
福井県産の丸大豆と小麦のみを原料とし、醸造を促進するための酵素や食品添加物を一切使用せず、自然のまま1年間かけて発酵・熟成させた「天然醸造醤油」。江戸時代から作り続けるこの伝統の醤油を粉末にしました。醤油の80％は水分です。水分を飛ばし粉末化することにより、旨み・コクが5倍に濃縮されます。水分がほとんどありませんので開栓後も常温で保存でき、卓上や携帯にも便利です。
 
オススメの楽しみ方
天然の旨み調味料として、醤油・塩・胡椒・ドレッシングの代わりとして使用いただけます。
  
株式会社室次
1573 年創業、現存する日本最古の醤油蔵元。幕末期には国内最大級の生産量を誇り、長崎の出島よりオランダ商館を通して日本から初めて醤油を輸出。戦災や大地震で蔵が壊滅し、戦後は石油業など多角経営を図る。