Our high-quality products are used in households and industries around the world. Currently, they are exported to over 37 countries across North America, Europe, Asia, the Middle East, Africa, and South America, receiving high praise from partners and customers in each country. We will continue our global challenge to deliver "delicious" taste and "peace of mind" to people everywhere.
【North America】 : United States, Canada
【South America】 : Brazil
【Europe】 : Switzerland, France, Sweden, Germany, United Kingdom, Italy, Spain, Netherlands, Denmark, Hungary, Austria, Czech Republic, Russia
【Oceania】 : Australia, New Zealand
【Southeast Asia】 : Singapore, Malaysia, Thailand, Vietnam, Philippines, Cambodia,
Indonesia
【East Asia】 : South Korea, Hong Kong & Macao, Taiwan, China, Mongolia
【Africa 】: South Africa, Uganda
【Middle East】 : United Arab Emirates, Qatar, Saudi Arabia, Kuwait, Israel
Clear Soy Sauce from Fundodai
A new seasoning based on transparent soy sauce! “Yuzu Dance Ponzu with Clear soy sauce” was developed with the concept of “dancing yuzu peels”. When it comes to ponzu, “black ponzu” is common sense. By using Clear soy sauce, we were able to make ponzu vinegar that values the color of yuzu. The naming of Yuzu Mai was inspired by the “dancing of the yuzu peels” on the table when yuzu was used for cooking in the past. We also use domestically produced yuzu from the Kumamoto prefecture while the peels of yuzu come from the Kyushu region.
We made the popular dashi soy sauce based on Clear soy sauce. A rich soy sauce with the flavor of dried bonito and kelp. It is easy to use, and in addition to the imami soy sauce, it is a seasoning that can be used not only for Japanese food but also for various other cuisines. If you feel that you are not satisfied with the seasoning of the soup, you can just add a few drops of Clear dashi soy sauce and it will be surprisingly more delicious.
An airtight bottle of dashi soy sauce with the flavors of dried bonito flakes and kelp added to a base of clear soy sauce. It is easy to use, and the flavor of dashi and soy sauce make it a seasoning that can be used in a variety of dishes including Japanese cuisine. It can be used to flavor soups, or if you feel that the meal is “missing something”, pour a little on top, and you will be amazed with the taste.
Of the approximately 1,100 soy sauce manufacturers in Japan, it is said that less than 200 of them make raw soy sauce, making us one of the most unique soy sauce manufacturers in Japan. For example, in Kumamoto prefecture, where Fundodai is located, only 3 out of the 45 companies in the prefecture manufacture raw soy sauce. Therefore, we are able to develop Crystal soy sauce because we made it from raw soy sauce.
1.Make 3 hidden knife cuts on each side of the fish, front and back.
2.Place all ingredients on a plate and steam in a steamer for approximately 10 minutes. It is a very simple dish to complete.
Example of Base Preparation:
<Other Examples of Seasoning Combinations>
Chili Padi • Coriander • Deep-fried Shallots • Green Onion
White Sesame Seeds • Oyster Sauce • Mushroom Sauce
Ra-yu Chilli Oi • Sugar etc.
Instructions:
1.Combined with clear soy sauce to taste.
Ingredients:
Instructions:
1. Begin frying and add ingredients in the following order: oil, egg, garlic and white rice.
2.When the white rice is dry and crispy, add umakuchi soy sauce and white pepper, and fry quickly over high heat.
3.Garnish with boiled shrimp and komatsuna.
Ingredients:
Instructions:
1.Place all the above ingredients in a hand pan.
2. Simmer on low heat with the lid on for approximately 10 minutes. Nothing further needs to be done. (Chicken wings can be switched out for pork belly but cooking time will be slightly longer).
Ingredients: Sufficient for 4 persons
Instructions:
1.Prepare your favorite beef slices for sukiyaki.
2.Prepare your favorite sukiyaki vegetables.
3. Place beef slices and vegetables in a pot and season with Umakuchi soy sauce.
4.Pour in sake or water and simmer over low heat.
5.Add sugar to taste.
Irizake is an old Japanese seasoning made by adding dried bonito flakes and plum vinegar to sake. It has the delicious flavor of bonito and the subtle sourness of plum. Irizake is less salty than soy sauce and can be used in many dishes.
Sushi Soy Sauce was developed to enhance the taste of delicate and light raw fish. This soy sauce is specially selected for sushi and has a rich flavor, richness, and a hint of sweetness.
It is a seasoning vinegar with a good balance of sweetness, acidity, and flavor. It can also be used as a “vinegar to pour” dressing.
