Ishiwata Soy Sauce
Oysters are usually best eaten in winters, but the local fishermen think otherwise- the most delicious oysters are available between March to late May, before the eggs are laid. The oysters are filled with nutrients just before laying eggs, and thus is brimming with umami flavors. When making Premium Oyster Sauce from Kesennuma, these fully ripe oysters go through an enzyme breakdown process that produces ﾒoyster essenceﾓ, the ingredient responsible for the umami savory tastes of the product.As we do not use any chemical preservatives, our product is suitable for consumers of all ages. Many oyster sauces are made by first boiling oysters in salt, before condensing the broth under heat. Starch and thickener are then added to thicken the broth, caramel color is used to add color, and sugar and amino acid are included to enhance sweet and savory tastes. For Premium Oyster Sauce from Kesennuma, the actual oysters, not the broth, are used. Therefore, the sweetness, fragrance and umami savory tastes are generated directly from the oysters and no chemical preservatives and condiments are needed. Also, we value traceability and so consumers have access to the information about the producers of every single ingredient of the product.