fermented condiments are in the heart of washoku cooking to combine with dashi broth for indulgence.
All these are made with a combination of Rice/ Wheat/Soy Beans, with Koji Aspergillus & Salt in different types of fermentation. They make 1) longer preservation, 2) better taste and flavors with various kinds of amino acid, 3) higher nutrition with various vitamins. Dark brown color is caused by Millard reaction with longer fermentation.
FROM TOP LEFT: Yonesu Rice Vinegar, Umesu Salted Plum Juice, Shoyu Soy Sauce, Tamari Soy Source (gluten-free)
FROM BOTTOM LEFT: Saikyo Miso, Shinshu Miso, Sendai Miso, and Haccho Miso