Kadocho
Tedukuri Shoyu
Kadocho Tedukuri Shoyu
Yuasa Kadocho Tamari is brewed and aged over a year in 150-year-old cedar barrels using soybeans from the Okayama Prefecture and wheat from Gifu Prefecture. Brewer Kadocho, founded in 1841, is the only producer still making tamari soy sauce by the traditional methods in Yuasa, the region where soy sauce originated in the late 13th century. It has a thick body, deep caramel and vanilla aromas and intense umami flavor and rich taste.
Only a few precious drops season steak, fatty tuna or salmon. Also use for dips and marinades.
