Kikkoman’s marudaizu shoyu is one of Kikkoman’s purest soy sauces, made with only four ingredients. The marudaizu soy sauce is traditionally brewed using whole soybeans. Most soy sauce is brewed with chopped soy beans, but using whole beans means the brewing and fermenting process takes longer. This longer brewing time mellows out the soy sauce, for a subtler and smoother flavour that still brings umami depth when added to dishes. Use marudaizu shoyu instead of standard Kikkoman soy sauce in your Japanese cooking, or in soups and marinades to boost savoury umami flavours.
Kikkoman’s story begins with the Mogi family in the 17th century. They began producing soy sauce in the town of Noda, on the banks of the River Edo. Dutch traders brought the soy sauce to Europe, where it took the World Expos by storm in Vienna and Amsterdam in the late 19th century. Today, this official supplier of soy sauce to the Japanese imperial court still uses natural brewing methods and is now a popular choice all over the world. The name Kikkoman derives from the Japanese words ‘kikko’ meaning turtle shell and ‘man’ which is the number 10,000. This comes from a Japanese legend where turtles are symbolic of longevity – the legend says they live for 10,000 years – success and happiness, qualities that the company also strives to embody.
Learn more about soy sauce in our soy sauce buyers guide or learn the difference between Chinese and Japanese soy sauce.
Ingredients: water, soybeans, wheat, salt. Contains allergens: soya, gluten (wheat).
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