Herring Kombu Soy Sauce

It takes five days to make the soy sauce. After soaking the herring from Tokushima and Hokkaido Kombu, the soy sauce is full of umami, with an excellent balance of salty and sweetness, showing a multi-layered taste that is not greasy! It is specially made with Japanese salt-reduced soy sauce, and the salty taste is not heavy when you taste it, and it can bring out freshness of the food without overtaking the taste of the food itself! The soy sauce is moderate and can go well with almost all kinds of dishes, especially seafood! Sushi, sashimi, steamed fish, dumplings, soy sauce shrimp and crab!