This seasoning, known as kaki-shoyu, is a blend of oyster sauce and soy sauce that is particularly popular in Japan, especially in Hiroshima, the country's foremost oyster-producing region.

It is a premium sauce crafted from Hiroshima oyster extract, soy sauce, dashi, mirin, and other natural ingredients. Since it already has a distinct taste and umami, you do not need to add additional seasonings, which further reduces the required effort when cooking.

This is an easy-to-eat condiment because the manufacturer Asamurasaki's unique blending method has succesfully reduced the characteristic fishy odor unique to oyster soy sauce.

Additionally, this soy sauce has been honored with a Grand Gold Award from Monde Selection, a prestigious international quality assessment organization.

Introductions

For beginners with oyster shoyu, Asamurasaki recommends to try it by adding to egg rice. You can make your it tastier by adding butter.

For simmered dishes use the same amount as if you were using the normal soy sauce.

For oden, nabemono, and soup dishes, dilute this product with 12~15 parts of water.

For udon and soba, dilute this product with 10~12 parts of water.

Details

• Net contents: 600ml
• Ingredients: Soy sauce, sugars, salt, mirin sweet sake, bonito flake, oyster extract, bonito extract, kombu seaweed, shiitake mushroom
• Nutrition facts (per 15ml): Energy 15kcal, protein 0.7g, fat 0g, carbohydrate 2.9g, sodium 2.3g
• Potential allergens: Wheat, soybean, shellfish
• Made in Japan