Koikuchi Marudaizu Soy Sauce Naogen 500ml OIL a Japanese broth made of

a Japanese broth made of bonito and kombu seaweed

Why hasn't gamtae been as popular as gim

makes it ideal for salads

opposite Belle-Île-en-Mer

Created in 1932 by Georges Hilliet near the fishing port of Quiberon

Koikuchi Marudaizu Soy Sauce Naogen 500ml OIL a Japanese broth made ofKoikuchi Marudaizu soy sauce was traditionally made with whole soybeans, in keeping with the soy sauce typical of Kanazawa,which recipe goes back to the 15th century. Halfway between koikuchi and usukuchi, Kanazawa soy sauce is naturally slightly sweet and has a powerful umami flavour, which is why it is known as the umakuchi, the delicious soy sauce. To produce this exceptional soy sauce, Naogen Shoyu only uses four local ingredients : whole