Kimise Soy Sauce creates this special ponzu, a quintessential soy based citrus sauce, using only natural ingredients. To make their soy sauce, they start with whole domestic non-GMO soybeans (a rarity given only 3% of soy sauces made in Japan use domestic soybeans) and their own koji (fermenting microorganism). They then traditionally brew their soy sauce in ceramic Bizen pottery (the oldest type of Japanese kiln that has a history of over 1,000 years) made by Mr. Togaku Mori, one of the leading Bizen ware artists in Japan. They also use a unique sound sonic method whereby the vibrations of beautiful music is used during the fermentation process. The resulting soy sauce has a mellow, full-bodied flavor that brings out the natural taste of the high-quality ingredients, without the use of MSG.
To this they add umami-enhancing katsuobushi (bonito/skipjack tuna) (unlike other producers, Kimise flakes their katsuobushi the very same morning it is made so the flavor is at its peak freshness) and the juice from whole squeezed yuzu.
Kimise was founded in 1866 and began as a lumber merchant before becoming a soy sauce producer in 1878. Since then, Kimise has taken advantage of the ingredients grown in the mild climate of the Seto Inland Sea, while respecting local characteristics and traditions. Their products are sold almost exclusively in Okayama Prefecture and delivered directly to the local families.
Suggested uses:Use to season vegetables such as thinly sliced cucumbers or boiled leafy vegetables, as a dipping sauce for hotpots (as in the Shabu Shabu recipe provided), in stir fries, or with grilled fish, chicken or meat. Can also be used in dressings and sauces.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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