Soy sauce company Marusen Shoyu, who are based in Yamagata Prefecture, are selling bottles of soy sauce with limited edition packaging. Get your hands on either the ukiyo-e soy sauce or sengoku busho crest soy sauce.
Yamagata Prefecture has a long history of ‘dashi soy sauce,’ which takes regular soy sauce and adds stock like bonito and kelp which brings an exquisite balance of sweetness and deliciousness and deepens the flavour of the soy sauce. Aji no Daimyo Shoyu is a type of dashi soy sauce made with dashi bonito. It was developed 40 years ago and remains a best seller among customers.
When the 2011 Tohoku earthquake hit Japan in 2011, Marusen Shoyu began to think up ways they could cheer up customers, locals and Japan as a whole from Yamagata by using their soy sauce. This is what led them to start producing dashi soy sauce. First and foremost was putting a smile on people’s faces, and so they used the great local ingredients at their disposal as well as delicious ingredients in Japan to enable people to enjoy a bit of luxury and brighten up.
The new limited-edition packaging is linked to this idea.
Ukiyo-e Packaging 220ml x 3 Bottles
These make for a perfect souvenir outside Japan. The bottles are designs on the ukiyo-e pieces of Sharaku, a print designer of the Edo Period.
Sengoku Busho Crest Packaging 50ml x 3 Bottles
These mini bottles bear the family crests of Nobunaga, Hideyoshi and Ieyasu from the Sengoku period. They each have their own flavours and make for a great gift.
Both package designs come with 3 bottles each containing 3 different flavours. The Aji no Daimyo Shoyu is made with bonito dashi to make a sweet and deep flavoured dashi soy sauce. The Kombu Daimyo Shoyu is made with a delicious and fragrant kelp dashi. The Tokugawa Shoyu, which isn’t made with dashi, has the same kick you’d find in a high quality soy sauce for sashimi.
Try these soy sauces for yourself, you’re guaranteed to get addicted to each and every one of them!
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