Using Yamaroku's Aged 2 Years Kikubishio Soy Sauce as the base, the Kiku Tsuyu Soy Sauce is made with the use of dried bonito flakes, dried kelp, Japanese mirin (sweet cooking rice wine) and has a bit of sweetness using sugar from the southern Japanese island of Tanegashima. "Kiku" is the flower Chrysanthemum and, like the Cherry Blossom, it is chosen as a representative flower symbol of Japan. Kiku can also be interpreted as being "Ultimate" or "Final", and Yamaroku wanted this aged soy sauce to be the ultimate symbol. "Tsuyu" means soup mixed with soy sauce. Suggested usage are with soumen (fine white noodles), udon (thick wheat noodles), soba (buckwheat noodles), food cooked in boiling water, oden (winter dish with various ingredients like boiled eggs, processed fish cakes, daikon radish, etc. stewed in light soy flavored broth) and as sauce for tempura (battered and deep fried seafood or vegetables). No preservatives or chemical seasonings are used. Kioke is a wooden container used to ferment Japanese-style food. A microbe for fermentation settles in the kioke which turns it into the best brewing container. The basic ingredients for Japanese cuisine were brewed in a kioke back in Japan's Edo period during the years of 1603-1868. The fermentation of a microbe is required for making all the seasonings have the highest quality of taste. These were only possible through the use of the kioke which was hailed as the best container for brewing the seasonings. The soy sauce industry today is more reliant on industrial production of the sauce, and now less than 1 of soy sauce production is brewed the traditional way using kioke. This method for creating authentic Japanese cuisine is slowly fading away due to the shift of mass manufacturing. In Japan, only 1 company remains that produces the kioke barrels. Get a taste of Japanese history almost lost in modern times by trying and enjoying this classic condiment done right. Please dilute it according to the dish.

Ideal Use With Broth For Soup, Oden, Boiled Or Stewed Dishes, udon, soba, somen and Tempura,. Mild Tasting Soy Sauce Made With Stock From Bonito Flakes Kelp. Brewed And Aged For 2 Years With Ancient Method Of Using Kioke Wooden Barrels. Save Money With Pack Sizes.