Vegetable sauce Tanba black soybeans and onions

Based on naturally brewed and long-term aged domestic whole soy sauce, we added plenty of domestic vegetables and "Tamba black soybeans" from Tamba Sasayama City, Hyogo Prefecture. Coarsely ground "Tamba black soybeans", the richness of whole soybean soy sauce, and the flavor of domestic vegetables are condensed into this one. It can be used not only as a salad but also as a sauce for steaks and fried foods. No chemical seasonings or synthetic preservatives added. https://p1-e6eeae93.imageflux.jp/kirinoasa/0916181f3c0d7f060e20.jpg ▶**Fog morning vegetable sauce commitment** "Traditional manufacturing method (natural brewing, long-term aging)" No modern manufacturing method is used to add cultured microorganisms or shorten the brewing period, and it takes 1 to 2 years to ferment and mature with the power of the microorganisms that settled in the brewery in the temperature changes of the four seasons. We use soy sauce made from. "We are particular about domestic raw materials and do not use chemical seasonings, preservatives, or genetically modified ingredients." While 97% of the soy sauce distributed in Japan is made from foreign soybeans, we select and manufacture raw materials that the producers know, such as domestically produced whole soybeans and domestically produced organic vegetables. https://p1-e6eeae93.imageflux.jp/kirinoasa/692dff447261d72e35ca.jpg ▶**Vegetable sauce Tanba black soybeans and onions characteristics and how to eat** A non-oil dressing made by adding coarsely ground "Tamba black soybeans" from Tamba Sasayama City, Hyogo Prefecture, domestic onions, and cabbage to naturally brewed and long-aged domestically produced whole soy sauce. It has a little sour taste, so it goes well with meat dishes. ○ How to eat ・ For seasoning hot vegetables and stir-fried vegetables. ・ As a sauce for meat dishes such as steak, and as a sauce for grilled meat. Also, as a sauce for cold shabu-shabu in hot weather. -Can also be used as a sauce for fried foods. ・ It's like sprinkling soy sauce on tofu or omelet. Also, for seasoning egg dishes. ○ Ingredient names: onion (produced in Hyogo prefecture), soy sauce (soybean (domestic), wheat (domestic), salt), pure rice vinegar, cabbage, citrus sugar, black soybean, bonito flakes, salt ○ Contents: 200ml ○ Allergens: soybeans and wheat ○ How to save: [Before opening] Avoid direct sunlight, high temperature and humidity, and store at room temperature. [After opening] Store in the refrigerator and consume as soon as possible. ○ Remarks: * Small pieces of vegetables may be included. * Since the solid content is precipitated, shake it well before use. -**About black beans and red beans**- https://kirinoasa.com/wp-content/themes/kirinoasa/images/about/about_img03.jpg The Tamba area spreads across Hyogo and Kyoto prefectures. The city of Tamba-Sasayama on the Hyogo prefecture side is in the middle of a long basin from east to west, and the castle of Sasayama retains its former appearance. This land, which is also an agricultural land, is a rich land where you can still feel the breath of traditionally cultivated agriculture and manufacturing. The black soybeans produced in this area are called "Tamba black soybeans", and they swell greatly due to the temperature difference peculiar to the basin around the Tamba area, and have been popular as a lucky charm for ceremonies for a long time. In the foggy morning, we take advantage of the flavor of this "Tamba black soybean" and the large and chewy texture. As for azuki beans, we use the large, beautiful, thin-skinned high-class variety "Tamba Dainagon Azuki" made in the Tamba area.