Kamebishi Soy Sauce

Many times, especially here in the states, Soy Sauce is misunderstood and thought to be a substitute for salt.
Not the case. The real stuff is a unique sauce all it's own.



















Good soy sauce has a distinct flavor, that is used to enhance and compliment dishes.
It has levels of sodium which lead to a saltiness, but a quality soy sauce will never be over powering. It is well balanced and pleasant to the palate.

I had the pleasure to learn first hand what true soy sauce is, from the President of Kamebishi Soy Sauce Company of Kagawa Prefecture in Japan.
Ms. Okada's family has been making soy sauce since 1753. It is one of the oldest soy sauce companies in Japan, and the only one left making it the traditional way, using Mushiro-Koji (a certain type of mold that is needed to break down the starches in the soy beans)
This method is laborious and takes much longer to yield a finished product.
Many companies now a days rely on modern technology to tweak their recipe. Whether it's to increase sweetness, acidity, salt, or color, there are many ways to cut corners. But Ms. Okada believes the traditional way is still the best way to brew her soy sauce and will not settle for any other method.

I love that!

Kamebishi Soy Sauce is made of only 4 natural ingredients. Soy Bean, Wheat, Mushiro-Koji, and Sea-Salt Water.
Basically, the Soy Beans are steamed, inoculated with the Mushiro-Koji, Wheat is added, Salt Water is added and mixed together to ferment in 200 year old ceder tubs. Natural microbes and yeasts from the brewery's walls and ceilings fall into the tubs and the fermentation is underway.
Under the watchful eye of the brew master, it is left to age for 2, 3, 5, 10, even 28 years. Yes, they have a 28 year aged soy sauce.
Amazing!

This stuff is absolutely delicious. You feel it coat your tongue with balanced acidity, sweetness, saltiness, and umami. If you have the chance to try any of Kamebishi-ya's soy sauce, do it. It's like no other soy sauce I've ever had.

This is a must get...