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Shibanuma Soy Sauce Koikuchi Shoyu 1L
- Deep and complex umami flavor, characteristic of premium Koikuchi (dark) soy sauce.
- Traditionally brewed using proprietary techniques for a distinctive, robust aroma.
- An essential seasoning for a wide variety of Japanese and international culinary applications.
- Conveniently packaged in a large 1-liter bottle, ideal for frequent kitchen use.
Unleash the flavor of Japan & Korea: Shibanuma Soy Sauce Koikuchi Shoyu 1L!
Traditional Barrel-Aged Umami
Shibanuma Soy Sauce Koikuchi Shoyu is a premium Japanese condiment crafted through centuries of tradition. Brewed in cedar barrels, this soy sauce undergoes a slow, natural fermentation process. This extended aging allows the deep, complex flavors to fully mature, resulting in an exceptionally rich and aromatic dark soy sauce that elevates classic Japanese cuisine.Robust, Savory, and Deeply Colored
Characterized as a Koikuchi (dark) style, Shibanuma Soy Sauce offers a powerful and balanced taste. It delivers intense umami notes intertwined with a satisfying salinity and a subtle, mellow sweetness. Its deep mahogany color not only adds visual appeal to dishes but signifies its concentration, making it ideal for applications requiring a strong, authentic soy flavour base.How to Enjoy
This versatile soy sauce is indispensable in the kitchen. Use Shibanuma Soy Sauce Koikuchi Shoyu as a dipping sauce for sushi and sashimi, or incorporate it directly into marinades for meats and tofu. It is also excellent for seasoning stir-fries, noodle broths, and simmering dishes (nimono), providing essential savory depth and authentic Japanese flavour to virtually any meal you prepare.Best Before, Important Information
MHD: 18.12.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 301kJ/72kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
9.3g 0.6g |
| Protein | 8.8g |
| Natrium (Salt) | 14.5g |
Defatted processed soybeans, wheat, table salt
Details & Importer
Manufacturer: Shibanuma
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
What is the optimal ratio for diluting Shibanuma Koikuchi Shoyu when preparing a standard Udon soup base (Kakejiru)?
A common starting ratio for Udon Kakejiru is one part Koikuchi Shoyu to 10-12 parts dashi stock. Adjust the ratio to taste based on the desired color and salt level.
When making Japanese simmered dishes (Nimono), should Koikuchi Shoyu be added early in the process or near the end?
Koikuchi Shoyu should typically be added after the vegetables or proteins have started simmering and the sugar or mirin has been incorporated. Adding it too early can result in overly darkened food and reduced depth of flavor.
How can I reduce the intense salinity of the Koikuchi Shoyu when using it as a direct dipping sauce for Sashimi without adding water?
To mellow the intensity, whisk a small amount of dashi or sake into the Koikuchi Shoyu. Alternatively, add a tiny sliver of grated fresh wasabi or daikon radish to the sauce bowl.
If I am making dipping broth for Tempura (Tentsuyu), is Koikuchi Shoyu preferable to Usukuchi (Light Soy Sauce)?
Yes, Koikuchi is generally preferred for Tentsuyu as it provides a richer, more balanced umami flavor. Usukuchi is often too light in flavor and higher in salinity, which is less ideal for a standard dipping broth.
Does marinating chicken using this Koikuchi Shoyu require a shorter or longer time compared to using standard commercial soy sauce when making Karaage?
Since Koikuchi Shoyu is deeply flavorful, the necessary marination time remains similar to standard commercial soy sauce (typically 30 minutes to 1 hour). However, due to its richness, slightly less quantity of shoyu can sometimes be used.
