This is a gluten-free soy sauce. Soy sauce is made mainly from soybeans and very little or no wheat, whereas koi kuchi shoyu and usukuchi shoyu is made from soybeans and wheat. It has the characteristics of the original soy sauce. It is very thick and rich in flavour. It has a special aroma and a dark colour. It is often used for sashimi, sushi and other table-top dishes, but because of its beautiful reddish colour when heated, it is also used for seasoning in teriyaki and simmered dishes, and for processing in tsukudani and senbei.

小麦不使用で醸造したグルテンフリーのたまりしょうゆです。小麦を使用せず、大豆100%で造り上げた卓上しょうゆです。