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Crystal Soy Sauce from Fundodai
This award is given to food manufacturers and distributors underthe auspices of the Ministry of Agriculture, Forestry and Fisheries and is co-sponsored by the Food Distribution Structure Improvement Promotion Organization (FDCIPO) to motivate the food industry to improve management and innovate technology. Fundodai won the “Excellent Company in Export” Award in 2021.
Held once every two years since 1985, it is one of the most reliable awards in Japan for product packaging. The Award evaluates the products through the eyes of package designers emphasizing various aspects of production, distribution, environment, and other aspects of packaging materials, design value and product creativity. The Grand Prix, Gold, Silver, Bronze, Special Judge’s Award, etc., are selected from approximately 1,000 entries through a rigorous screening process by member judges and special external judges.
Launched in 1994, “Ryouri-Okoku” (=Cuisine Kingdom) is one of the most authoritative and informative magazines for chefs in Japan. Utilizing its worldwide network of food and beverage industry professionals and numerous journalists, this magazine continues to provide information that chefs truly seek. In addition, since 2010, it has been held as an annual competition to select the best food products by Japan’s top chefs and active buyers.
Every year, this competition is held to discover great products produced in the local area. The winner of each regional Grand Prix then participates in the national competition (JAPAN Grand Prix). At the national level, the products that have won the regional Grand Prix are gathered, and the winners in each category are selected and awarded their respective prizes. In addition, depending on the year, the winner of each category in the national competition may be eligible to participate in the World Grand Prix held overseas, which provides an opportunity for the winning manufacturers to develop products overseas and gain advice from experts.
Omotenashi Selection is an award established in 2015 to discover and promote Japan's excellent products and services full of "Omotenashi Spirit" to the world. It is managed with the cooperation of more than 20 private-sector companies, and the actual products are screened by foreign experts living in Japan. Then, the products and services are evaluated based on the OMOTENASHI and GLOBAL criteria. Those that are recognized as being "full of the unique appeal of Japan that we want to share with the world" are recognized as Omotenashi Selection winners.
A new seasoning based on transparent soy sauce! “Yuzu Dance Ponzu with Crystal soy sauce” was developed with the concept of “dancing yuzu peels”. When it comes to ponzu, “black ponzu” is common sense. By using Crystal 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 Crystal 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 Crystal 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.
