Japanske Fødevarer

Shoyu Sojasovs Mitsuboshi Horikawaya Nomura Premium 300ml

369,00 kr
  • Premium Shoyu Mitsuboshi Horikawaya Nomura Sojasovs 500ml

Japanske Fødevarer

Shoyu Sojasovs Mitsuboshi Horikawaya Nomura Premium 300ml

369,00 kr
  • Shoyu Sojasauce Mitsuboshi Horikawaya Nomura Premium 300ml

    Mitsuboshi Premium Soyasauce er utvivlsomt en af de største sojasovse i verden - autentisk, kunstnerisk og unik

    • Ingredienser: Vand, soja, hvede, havsalt, hon'mirin
    • Emballage: karaffel
    • Opbevaring: Efter åbning i køleskab
    • Oprindelse: Wakayama, Japan
    • Allergener: soja, hvede

                              Sojasovs er kendt som et krydderi, ikke kun i Japan, men også over hele verden. Der er mange typer sojasovs, til vidt forskellige formål og mange basale produkter, der sælges på markedet.
                              Men ægte, traditionel sojasovs, der respekterer specifikke fremstillingsskridt og råmaterialer, er forholdsvis sjælden.

                                CARAFE OF MITSUBOSHI HORIKAWAYA NOMURA Premium SHOYU SOY SAUCE 300 ml

                                Mitsuboshi Premium soy sauce is undoubtedly one of the greatest soy sauce vintages in the world - authentic, artisanal and unique

                                • Ingredients : water, soya, wheat, sea salt, hon'mirin
                                • Packaging : 300 ml net bottle
                                • Storage : Store away from light and heat and refrigerate after opening
                                • Origin : Wakayama, Japan
                                • Allergenics : soya, wheat

                                                            Soy sauce is well known as a seasoning, not only in Japan but also throughout the world. There are many types of soy sauce, such as one for sashimi and many basic products sold on the market.
                                                            However, genuine, traditional soy sauce, which respects specific manufacturing steps and raw materials, is relatively rare.

                                                            Mitsuboshi Premium soy sauce is made from very tasty and high quality raw materials, produced according to the traditional manual Te-koji method (the koji is made by hand) used only by 1% of craftsmen. Cooking over a wood fire softens the taste, unlike cooking on gas.
                                                            This sauce is exceptional thanks to a long fermentation in kioke wood casks from autumn to summer in a natural environment and at an ambient temperature, which is then continued for at least a second summer. Production over at least four seasons is essential in Japan.
                                                            The Premium label is only awarded to the best casks, containing the most perfect sauces, with the most developed flavours. Fermentation is for over two years. Quantities are very limited.
                                                            The aromas evoke undergrowth, humus, subtle wood mould, with floral accents. To taste, it is elegantly oily and unctuous. The sauce coats the tongue and the palate, revealing woody flavours, peaks of cocoa and chicory, a pleasant sweetness, a balanced saltiness, subtle tannins, an aromatic complexity, high elegance, a high umami concentration, and will make your mouth water.

                                                            Mitsuboshi Premium soy sauce is undoubtedly one of the greatest soy sauce vintages in the world - authentic, artisanal and unique. Great for the best sashimi, bringing out the details of your top culinary feats –it is one of the top seasonings and sauces.

                                                            When it was founded in 1688, Horikawaya Nomura specialised in goods transportation. Based in Gobo (Wakayama), its 12 boats transported mandarins and timber to Tokyo (for prestigious families such as the Kishu Tokugawa family) or various other products to Hokkaido. In 1756, the fleet was destroyed in a terrible storm between Edo Tokyo and Etorofu Island (Hokkaido).​​​​​​​
                                                            The company owes its survival to the development of its ancillary activity - the traditional production of kinzanji-miso (a mix of rice koji, barley and soy beans, sliced vegetables such as aubergines, cucumbers, shiso, carrots and ginger), shoyu soy sauce. These products were made exclusively as gifts for their loyal customers.

                                                            Production was exclusively artisanal, entirely hand-made, without using any machines whatsoever. Horikawaya is said to be the oldest shoyu soy sauce factory in Wakayama Prefecture, which is said to be the birthplace of soy sauce.

                                                            It is said that Koukoku Temple, in Yuracho (15 minutes north of Horikawaya Brewery), Wakayama Prefecture, is the birthplace of soy sauce. In around 1200, a Japanese Buddhist monk from Koyasan went to train in China during the Song Dynasty. Upon returning to Japan, he chose Koukoku Temple as a training site and taught others everything he had learned in China. One of the things he learned about was the production of kinzanji-iso. Miso production gradually became more and more popular throughout the region. It has also been said that people found a delicious liquid floating on top of miso during production. Soy sauce was born.

                                                            In ancient times, shoyu soy sauce was originally made from soya, wheat and salt. However, about 80% of the shoyu currently available is made from defatted soybeans. Not even 20% of the currently available products are genuine shoyu soy sauces.

                                                            Horikawaya makes its Mitsuboshi Premium soy sauce exclusively from non-defatted soybeans. These beans (from Hokkaido) are soaked for 5 hours and then steamed over a wood fire. Wheat (grown and harvested in Hokkaido) is grilled in a terracotta dish over a wood fire. The steamed soybeans and roasted wheat are manually dehusked with koji yeast and put in a grow room for 4 days. Then everything is placed in a wooden cask, a "kioke" and mixed with water and salt. The mixture produced is stirred continuously for more than two summers at room temperature. The unrefined fermented malt or moromi which is obtained, is compressed to extract the shoyu soy sauce (extraction by gravity), and then boiled for 4 to 5 hours in a clay pot over a wood fire.