BLACK LABEL
UNISHOYU(Use kneaded sea urchin)
Unzen soy sauce made from kunidan with a rich taste and richness!
Unzen soy sauce made from kunidan with a rich taste and richness!
A professional jury consisting of vegetable sommeliers and food journalists chooses 27 types of 140 seasonings from all over the country, and is selected by tasting and voting by general visitors who came to the venue. The seasonings obtained are the seasonings supported by both professionals and consumers.
The rich taste, richness and rich scent of sea urchin soy shook many visitors, supporting the convenience of being used in various dishes.
We used kununi, which has been improved in texture by lining it, and combined with Hokkaido soy sauce made in Hokkaido, which is a good match for kunimo. A sea urchin soy sauce with rich umami and richness. Excellent compatibility as soy sauce for egg over rice and sea urchin sauce. Please use other dishes as you like.
WHITE LABEL
UNISHOYU(Steamed sea urchin use)
Steamed sea urchin soy sauce with outstanding sweetness!
Steamed sea urchin steamed sea urchin is used to bring out the sweetness, and is combined with Asahikawa's round soybean soy sauce that goes well with steamed sea urchin. It is a sea urchin soy sauce that stands out for its rich sweetness. Can be used as a hidden pasta such as spaghetti, sashimi or cold soy sauce. You can use it for other dishes as you like.
BLUE LABEL
IKASASHI UNISHOYU
【Cannot be bundled with room temperature products because it is a frozen product】
Steamed sea urchin soy sauce that has a distinctive texture and texture produced in Japan!
I mixed sea urchin soy sauce and domestically produced squid, and finally put a little extra large sea urchin. You can enjoy the rich scent of sea urchin and the texture of lumps. It's great as a side dish for rice or as a snack for sake.
