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About this item
- 【Wooden Barrel Brewing】 This premium tamari soy sauce is made by fermenting and aging moromi, the base ingredient of soy sauce, in wooden barrels for 2 years and then pressing it using traditional methods. Authentic tamari soy sauce, naturally brewed in wooden barrels, is deep in color and has a rich, full-bodied flavor. Experience the taste of authentic soy sauce made using traditional methods, unlike mass-produced soy sauce.
- 【Traditional Method】 About 150 years ago in Japan, all soy sauce was made in wooden barrels. With a trend towards modernization, these methods have been replaced by plastic and stainless steel tanks, and soy sauce produced in wooden barrels has fallen to less than 1% of the total. This premium soy sauce is packed with the skills and passion of artisans who continue to make soy sauce in wooden barrels in order to protect and pass on traditional culture.
- 【Gluten Free Tamari Soy Sauce】 Aged for a long period of time, giving it a thick, sweet and rich flavor. This tamari soy sauce is also gluten-free, made using soybeans and salt, and has a rich, umami soy flavor.
- 【Natural】 Premium Tamari Soy Sauce is Gluten-Free, Vegan, Non-GMO, No-MSG, No colorants.
- 【Versatile】 Recommended for a variety of dishes, including sushi, sashimi, meat dishes such as steak and roast beef, and teriyaki sauce. Its thick consistency adds depth and luster to dishes. When used in simmered dishes, it softens meat and fish. Since it is gluten-free, it is also ideal for flavoring gluten-free dishes that use rice flour, etc.
Shichimi Togarashi Paste
A Traditional Japanese Seasoning in a Flavorful Paste Form
【Fragrant & Authentic】 Made from the iconic shichimi togarashi spice mix, this paste is prepared with minimal heat to preserve the natural flavors of each ingredient.
【Spicy & Umami】 Enjoy a delicious balance of chili heat, yuzu citrus, sansho pepper tingle, and the umami richness of sesame and seaweed.
【Sansho Pepper】 We use fresh, crushed Japanese sansho pepper for its signature numbing spice and citrusy aroma.
【No Additives】 This vegan, gluten-free, sugar-free paste contains no preservatives or artificial additives.
【Versatile Usage】 Perfect for meats, stews, noodles, dips, and stir-fries. Mix with mayonnaise for an easy spicy sauce!
⚠️ Proposition 65 Warning: This product may expose you to lead. Visit P65Warnings.ca.gov for more info.
Delicious Recipes
1. Mapo Tofu with Red Miso Powder
- Tofu (300g), Minced Pork (150g), Green Onion, Garlic, Ginger
- [A] Cooking Sake (2 tbsp), Soy Sauce (1.5 tbsp), Red Miso Powder (1.5 tbsp), Shichimi Paste (1 tsp), Sugar (1/2 tbsp), Hot Water (1 cup)
1. Make the seasoning mix [A].
2. Lightly drain tofu. Stir-fry pork, garlic, and ginger.
3. Add [A] and tofu, then thicken with starch slurry. Serve hot.
2. Pasta Arrabbiata with Shichimi Paste
- Pasta (200g), Salt, Shichimi Paste (1/2 tsp)
- [A] Olive Oil (3 tbsp), Garlic, Onion (1/2)
- [B] Canned Tomatoes (400g), Consommé (1/2 cube), Sugar (1 tbsp)
1. Boil pasta. Sauté [A] until onions caramelize.
2. Add [B], simmer. Stir in Shichimi Paste. Toss with pasta and enjoy!
3. Pork Belly with Spicy Sauce
- Pork Belly (200g), Cucumber, Cherry Tomatoes
- [A] Shichimi Paste (2/3 tbsp), Sugar (2 tsp), Vinegar (2 tsp), Soy Sauce (2 tsp), Sesame Oil (2 tsp), Water (2 tbsp)
1. Mix [A] for sauce. Boil and slice pork.
2. Arrange vegetables, top with pork, drizzle sauce over.
4. Coriander Salad with Chicken
- Coriander (half bunch), Chicken Breast (120g), Cherry Tomatoes
- [A] Olive Oil (1 tbsp), Shichimi Paste (1 tsp), Lemon Juice (1 tsp)
1. Boil and shred chicken.
2. Mix [A] with tomatoes and chicken.
3. Add coriander, toss and serve.
5. Minced Meat Miso Lettuce Wraps
- Minced Pork (300g), Miso Powder (2.5 tbsp), Shichimi Paste (1 tsp), Sugar (2 tsp)
1. Stir-fry pork. Add miso, shichimi paste, sugar.
2. Stir until cooked through. Serve wrapped in lettuce leaves.
Bullet Points
- 100% Okinawa-Grown Sugarcane — Made entirely from sugarcane cultivated in Okinawa's mineral-rich, coral-limestone soil, naturally alkaline and packed with calcium, magnesium, and iron.
- Harvested at Peak Sweetness — Cut only during the winter months (Dec–Apr) when sugar content peaks, and pressed fresh the same day to preserve quality.
- Traditional Open-Kettle Method — Slowly simmered straight from freshly pressed cane juice, with careful settling and filtering — no refining, no additives, no shortcuts.
- A Rare Blend from 8 Islands — Only 5–6% of Okinawa's sugarcane becomes kokuto. This blend brings together the distinct character of brown sugar from Iheya, Ie, Aguni, Tarama, Kohama, Iriomote, Hateruma, and Yonaguni islands.
- Vegan-Friendly — Produced without any animal-derived processing aids, safe for plant-based diets.
- Everyday Umami Booster — Adds deep, rounded sweetness and umami to simmered dishes, curries, baked goods, drinks, and coffee — far beyond what refined sugar can offer.
Product Details
| Product Name | Kokuto Brown Sugar Powder |
| Ingredients | Sugarcane (Okinawa Prefecture, Japan) |
| Net Weight | 240g |
| Best By | See bottom of package |
| Storage | Store in a cool, dark place away from direct sunlight and humidity |
Nutrition Facts (per 100g)
| Nutrient | Amount |
|---|---|
| Energy | 378 kcal |
| Protein | 1.3g |
| Fat | 0.1g |
| Carbohydrates | 93.2g |
| Salt Equivalent | 0.1g |
| Potassium | 1,110mg |
| Calcium | 240mg |
Product Notes
- Once opened, flavor may be affected by humidity. Transfer to an airtight container and consume promptly.
- Due to natural molasses content from the sugarcane, small clumps may form and the color may darken from light to deep brown over time — this does not affect quality.
- When used in simmered dishes, some foam (aku) may naturally rise to the surface.