• KAMEBISHIYA
• Crunchy soya slivers
• Diamond soya crunch
• Soya must
• 3-year-old soy sauce 200 ml KAMEBISHI
• YUZU PONZU soy sauce 300 ml Kamebishi
• 3-year-old soy sauce 500 ml KAMEBISHI
• 2-year-old Nigari soy sauce 200ml
• 2-year-old Nigari soy sauce 500 ml

• 5-year-old soy sauce

• 10-year-old soy sauce
• 3-year-old soy sauce 1L KAMEBISHI
• 2-year-old Nigari soy sauce 1L
• 20-year-old soy sauce
• SWEET TERIYAKI SHOYU SOY SAUCE - 360 ml
• SWEET TERIYAKI SHOYU SOY SAUCE 1L
• YUZU PONZU soy sauce 1000 ml
• SHIRO MURASAKI WHITE SOYA SAUCE
• Marugoto Kokusan Chômiryo seasoning 300ml

Appetizer
A traditional fermentation method and technique... Such is the secret of traditional 5-year-old Kamebishi soy sauce elaborated from carefully selected soya beans, patiently aged in cedar casks. Relatively salty and rich in umami, you'll appreciate its very fruity aroma.

Perfectly suits
This sauce is perfect for food with a strong flavour, such as fatty tuna or sériole sushis and sashimis or to season vinaigrettes.

The chef's recipes : 
Special sauteed fish, meat and vegetable vinaigrette
- Mix 5 ml of 5-year-old Kamebishi soy sauce, 15 ml of rice vinegar (or lemon juice and balsamic vinegar), 55 ml olive oil and a little wasabi or old-style mustard
- Taste that !

Steak with 10-year-old soy sauce 
- Mix 2 soupspoons of Kamebishi 5-year-old soy sauce, 1 soupspoon of mirin, 2 soupspoons of cognac, 1 soupspoon of sake
- Pour it in the pan at the end of cooking your steak. Taste !

Stock for Japanes noodles
- Mix 1 measure of 5-year-old Kamebishi soy sauce, 10 measures of dashi, 1 measure of mirin in a saucepan
- Bring to the boil
- Serve !