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DOUBLE-FERMENTED SOY SAUCE

MyFurusato’s Double-fermented Soy Sauce is made in Gunma prefecture located about 100kms North of Tokyo. The kanji 群馬県 for Gunma mean “a herd of horses” and is known for its strong typhoon-like winds. Agriculture including the production of soy sauce grew during the Edo Period (1603-1868) due to Gunma’s proximity to the growing metropolis of Tokyo whose old name was Edo.

This double fermented soy sauce is based on an old local farmer’s recipe using specially selected soy beans, toasted wheat, and sea salt that, when combined with the pristine mountain waters, make this a uniquely delicious and satisfying soy sauce. Furthermore, the double fermentation gives this soy sauce a deep and rich flavor called “Koikuchi” which is perfect for traditional Japanese dishes and even other Asian and Western dishes.

INGREDIENTS

Water, soybeans, wheat, salt, alcohol (to preserve freshness)

ORIGIN

RECEIPE

MISO TONKATSU BBQ SAUCE

Tonkatsu sauce was originally a Japanese adaptation of the UK’s Worcester Sauce which was introduced to Japan during the Meiji period (1868-1912), a time when Japan opened their borders to foreigners and underwent an accelerated period of modernization. This household sauce was accompanied by the widely
popular Tonkatsu dish (breaded fried pork), an adaptation of the French cutlet.

MyFurusato’s meticulously crafted Tonkatsu sauce is unique in that we use miso for extra umami! This creates a rich blend of spices and aromas, combined with the sweet and acidic taste of fruits and vegetables, thus creating a thick flavorful dark sauce. This trademark Japanese condiment can be enjoyed with Tonkatsu, Yakitori, bbq meats as a dipping sauce or as a marinade.

INGREDIENTS

Miso, sugar, water, apple puree, tomato paste, alcohol (to preserve freshness), salt, carrot extract, spices, konbu extract, onion powder

RECEIPE

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ORIGIN

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YUZU PONZU SAUCE

MyFurusato’s YUZU PONZU SAUCE is created by combining two of the most unique ingredients in Japanese cuisine, adding citrus Yuzu to the traditional ponzu sauce, making a new groundbreaking Yuzu-ponzu sauce. Originally Ponzu was a blend of vinegar (zu), and ‘ponch punch’ (pon) a Dutch cocktail, a mix of distilled liquor, citrus juice, sugar, and spices. The citrus ponzu flavor was then
combined with traditional soy sauce to create ponzu sauce, a trademark household Japanese sauce.

First cultivated in the 10th century in Japan after importing from China, Yuzu fruit (Citrus Junos) is commonly known as the Japanese citron. Several areas in Japan produce it now though the most famous are from Kochi Prefecture on the island of Shikoku. The acidity in the citrus adds a strong yet sweet taste to the sauce which can be used as a dipping sauce, a marinade, and as a dressing for salads. Yuzu is well also known for its many health benefits such as the reduction of inflammation as well as many anti-aging properties.

INGREDIENTS

Soy sauce, water, sugar, vinegar, yuzu juice, salt, konbu, yeast extract.

ORIGIN

RECEIPE

NUTRITION TREND

• Vegan
• Non-GMO
• No artificial flavors
• No MSG
• No preservatives

FORMAT

• 300ml glass bottle
• twelve bottles per carton

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