Kamebishi Soy Sauce: Aged to Perfection!

Kamebishi soy sauce, aged in old cedar barrels for two years, delivers a rich and complex flavour profile that is unmatched. This traditional ageing process imparts a well-balanced salty taste, which is both robust and nuanced. The cedar barrels contribute subtle woody undertones, enhancing the overall depth of flavour. The texture is smooth and velvety, making it an ideal complement to a variety of dishes. This soy sauce is not just an ingredient, it's a culinary experience that brings authenticity and sophistication to your cooking.

Kamebishi Soy Sauce Cooking Suggestions

• Marinating: Use as a base for marinades to tenderise and infuse meats with deep umami flavour.
• Stir-frying: Add at the end of stir-frying vegetables or meats for a burst of savoury taste.
• Glazing: Brush on meats or vegetables during grilling or roasting to create a glossy, flavourful coating.
• Simmering: Incorporate into broths or stews for added depth and richness.
• Dipping: Serve as a dipping sauce for dumplings, spring rolls or tempura for a savoury enhancement.

Kamebishi Soy Sauce Serving Suggestions

• Sashimi and Sushi: Drizzle over fresh sashimi or sushi for a pure, authentic flavour.
• Tofu: Use as a dressing for cold tofu or in a stir-fry with tofu and vegetables.
• Noodles: Toss with soba or udon noodles for a simple yet delicious dish.
• Grilled Fish: Complement the delicate taste of grilled fish with a touch of soy sauce.
• Vegetables: Enhance the natural sweetness of steamed or roasted vegetables with a light soy sauce dressing.