Natural aroma and taste of handmade soy sauce
Matsuno Shoyu has practiced the traditional handmade method of making Japanese soy sauce for 200 years. Only the best ingredients are chosen because these decide the final aroma and taste of their soy sauce after fermentation in wooden barrels. Light soy sauce (Usukuchi) is an essential seasoning for Kyoto cuisine while dark soy sauce (Koikuchi) can be enjoyed as a flavoring for simmered dishes. Fresh Yuzu (Japanese citrus) juice is added to the soy sauce to become Yuzu Ponzu (360 ml, from 575 yen), best for hotpot dishes and salads. Keep a bottle of Matsuno Shoyu’s soy sauce and add depth to your dish’s flavor.
Translation to English by AD BRAIN INC.
|Address||21 Takagamine Dotenjo-cho, Kita-ku, Kyoto|
|Closed||End & beginning of the year, Aug. 15 & 16|
|Recommended||Traditional Light Soy Sauce and Rich Soy Sauce are both from 270 yen (180ml).|
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