Taberu Soysauce Sansho & Rapeseed Oil

Net weight: 100g

It is a fermented seasoning that combines the spicy Japanese pepper, the first squeezed rapeseed oil, and the mash of soy sauce containing enzymes and yeast. Ideal as a topping on grilled fish, sashimi, steak, pasta, BBQ! It also goes well with rice! No additives of course!

The moromi* after squeezing the soy sauce also contains plenty of enzymes and yeast. Oil is added to the moromi to create delicious seasoning.

*Soy sauce moromi is the thick liquid made by fermenting the mixture of soybeans and wheat with koji and salt water. If you squeeze this thick liquid and filter it, you can get soy sauce.