北海道の広大な大地で育った、有機JAS取得農場「折笠農場」の安全な大豆と小麦を使用。
味の決め手となる塩は、自然豊かな伊豆大島の塩田で作られた「海の精」を使っています。
法隆寺ができる前から、この地にいる酵母の働きで、風味豊かな味わいです。
一滴ずつ使えるボトルなので、使いすぎることがありません。
数滴たらすだけで、素材そのものの味を引き立て、料理がグッとおいしくなります。

オーガニック国産有機原料100%の法隆寺醤油。
昔ながらの材料で、本当に美味しい醤油を造りたい。今だからできる原材料と技術で、環境負荷を減らし、持続性を高める醤油づくり。明治33年創業のニシキ醤油が挑戦する、ここまで100年、ここから100年へ。『世界中で愛される普通の醤油』、原点醤油です。

お刺身、蒸し野菜、煮炊きなど素材のうま味を引き立たせる旨味の強い醤油です。白湯に薄めてしょうゆスープとしても飲んでいただけます。朝一の整腸作用に効果があります。化学肥料や農薬を使っていないので、妊婦さんや成長期のお子様にも安心してお使いいただけます。また、うま味が強く、だし感を感じる為、ヴィーガン、ベジタリアン、アスリートの方々にもご愛用頂いております。

We use soybeans and wheat grown on the vast Hokkaido ground, and also they are from JAS(Japanese Agricultural Standard)-certified organic farm, Orikasa Farm.
Salt, the key to flavor, is "Umi-no-Sei" produced in the salt fields of Izu-Oshima, which has great nature.
The yeast that has been present in this area since before Horyuji Temple was built gives it a rich flavor.
The bottle allows you to use one drop at a time, so you will never use too much.
Just a few drops will bring out the flavor of the ingredients themselves and make your food taste great.

Horyuji Shoyu is made from 100% organic domestic ingredients.
We want to make truly delicious soy sauce with traditional ingredients. Using fresh ingredients and techniques that are available in this modern age, we are making soy sauce that reduces environmental impact and enhances sustainability. NISIKI Soy Sauce, founded in 1899, is taking on the challenge of making soy sauce which has lasted for 100 year now, lasting for 100 years to come. This is the soy sauce of origin, "ordinary soy sauce loved all over the world".

This soy sauce has a strong umami flavor that enhances the umami of ingredients such as sashimi, steamed and boiled vegetables. It can also be diluted in white water and drunk as soy sauce soup. It is effective for intestinal regulation in the morning. Since no chemical fertilizers or pesticides are used, it is safe to use for pregnant women and growing children. It is also used by vegans, vegetarians, and athletes because of its strong umami and dashi feeling.

関連商品

1. 
   export, Seafood/Seafood Processed products

   THE Hokkaido dashi

   The use of an instant high-temperature, high-pressure baking method not only makes it easier to extract the natural flavor of the fish, but also allows the fish to retain its nutrients.

2. 
   export, Seafood/Seafood Processed products

   King crab

   There are many ways to eat king crab, but if you want to eat it as it is, you should boil it in salt or steam it before eating it. Fresh food can be eaten raw. Eggs are eaten in soy sauce or salt.

3. 
   export, Seafood/Seafood Processed products

   Marude raw Oyster

   Oysters from Yorishima, Okayama, are heated and quick-frozen.Because we quick-frozen.You can enjoy them any time of the year.Oysters from Yorishima become soft and juicy when heated.

4. 
   export, Water/Soft drinks

   HAKKO GINGER No.1 (STANDARD) 200ml

   Ginger Beer is a 'beer' but not a 'beer'. It's a non-alcoholic drink made with ginger that originated in the UK and is fermented using yeast for its fruity aroma.

5. 
   Cheese/Dairy products, export

   Tokachi raclette Moor wash 150g

   This raclette cheese is matured using the "moor hot spring water" from the Tokachigawa hot springs during the cheese polishing process, and is characterised by its rich, aromatic and mild taste.

6. 
   export, Seasoning, Vegetables/Vegetables processed products

   Coarsely ground ascetic garlic powder

   This product is freeze-dried Gyoja garlic, a natural wild vegetable produced in Tokachi, Hokkaido.Gyoja garlic contains more allicin than general garlic.