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Yamasa Marudaizu soy sauce 1L
- Marudaizu soy sauce made with whole soybeans for a deep flavor
- Traditional Japanese seasoning suitable for various dishes
- Large 1L bottle for frequent cooking use
- Authentic product from a trusted Japanese brand
Unleash the flavor of Japan & Korea: Yamasa Marudaizu soy sauce 1L!
Traditional Fermentation Process
Yamasa Marudaizu Soy Sauce is crafted through a time-honoured brewing process using whole soybeans (marudaizu), which contributes to its full-bodied flavour and rich aroma. The careful selection of high-quality ingredients and a natural fermentation period result in a balanced and savoury seasoning. This dedication to tradition ensures a consistently high-quality soy sauce, a cornerstone of Japanese cuisine.Rich Flavour and Aroma
This soy sauce distinguishes itself with its deep umami taste and pleasant, rounded aroma. The use of whole soybeans allows for a more complex and mellow flavour profile compared to soy sauces made with defatted soybeans. Its dark, clear colour and versatile taste make it an excellent choice for dipping, cooking, and seasoning a wide variety of dishes, adding a layer of sophisticated flavour.How to Enjoy
This versatile condiment is perfect for enhancing a vast array of dishes. Use it as a traditional dipping sauce for sushi, sashimi, or gyoza. Incorporate it into marinades for meat, poultry, or fish to tenderize and add depth of flavour. It is also an ideal seasoning for stir-fries, noodle dishes, and soups, or simply drizzle a few drops over rice or tofu to enrich the taste of your meal.Nutrition & Ingredients
| Energy | 396 KJ/ 95kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
12g 2.2g |
| Protein | 9.0g |
| Natrium (Salt) | 15.9g |
Water, SOYBEANS 22%, WHEAT, salt, alcohol
Details & Importer
Manufacturer: Yamasa
SSP Konsumgüter Trade & Consult GmbHPhilipp-Reis-Straße 15 B3/B463128 DietzenbachDeutschland
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Frequently asked questions
How does the whole soybean (Marudaizu) brewing process affect its utility in marinades versus quick seasoning?
The whole soybean fermentation results in a richer, slightly less sharp flavor profile, allowing it to penetrate meat deeply over extended periods, making it superior for long marinades compared to quick surface seasoning dips.
When cooking a stir-fry, should Marudaizu soy sauce be added at the beginning or near the end for optimal aroma?
It should generally be added toward the end of stir-frying. Adding it too early subjects the delicate aroma compounds to high heat, causing them to dissipate before serving.
How should the soy sauce ratio be adjusted when preparing soup base for light udon noodles versus robust soba noodles?
Since soba has a stronger, earthy flavor that complements robust seasonings, the concentration of Marudaizu soy sauce used in the soup base can be slightly higher than the lighter, more subtle dashi required for udon.
Is this whole soybean soy sauce better suited for light colored dishes like Chawanmushi or darker stews like Nikujaga?
Due to its deep color and robust aroma, Marudaizu is best utilized in darker preparations like Nikujaga or Sukiyaki where the deep color enhances the presentation and the flavor stands up well to other rich ingredients.
What is the recommended dipping preparation for delicate white fish sashimi versus strongly flavored seared tuna?
For delicate sashimi, use the soy sauce sparingly and undiluted to preserve the fish flavor. For strongly flavored seared tuna, mixing a small amount with grated ginger or citrus juice prevents the soy sauce from overpowering the main flavor.
