Koikuchi Marudaizu Soy Sauce Naogen 500ml OIL Created in 1932 by Georges

Created in 1932 by Georges Hilliet near the fishing port of Quiberon

a Japanese broth made of bonito and kombu seaweed

A delicious array of flavours and colours

Enhance any dish with flavorful furikake from Kyoto

makes it ideal for salads

Koikuchi Marudaizu Soy Sauce Naogen 500ml OIL Created in 1932 by GeorgesKoikuchi Marudaizu soy sauce was traditionally made with whole soybeans, in keeping with the soy sauce typical of Kanazawa,which recipe goes back to the 15th century. Halfway between koikuchi and usukuchi, Kanazawa soy sauce is naturally slightly sweet and has a powerful umami flavour, which is why it is known as the umakuchi, the delicious soy sauce. To produce this exceptional soy sauce, Naogen Shoyu only uses four local ingredients : whole