Daitoku soyNaturally brewed Japanesesansho-pepper soy sauce

Daitoku soyNaturally brewed Japanesesansho-pepper soy sauce

A completly new Japanese sansho pepper soy sauce lavishly using Asakura Sansho pepper from Yabu city in the Hyogo prefecture.

A completly new Japanese sansho pepper soy sauce lavishly using Asakura Sansho pepper from Yabu city in the Hyogo prefecture.

A naturally brewed Japanese sansho-pepper Soy sauce using Asakura sansho-pepper from Yabu city in the Hyogo prefecture. The fruity and fresh taste of Asakura sansho-pepper with the deep flavor of natural brewing creates an exquisite balance never existed before. From household cooking to high-class restaurants, a different soy sauce which brings life to the ingredients, the Daitoku soy Japanese sansho-pepper Soy sauce series offers a new taste experience.

A naturally brewed Japanese sansho-pepper Soy sauce using Asakura sansho-pepper from Yabu city in the Hyogo prefecture. The fruity and fresh taste of Asakura sansho-pepper with the deep flavor of natural brewing creates an exquisite balance never existed before. From household cooking to high-class restaurants, a different soy sauce which brings life to the ingredients, the Daitoku soy Japanese sansho-pepper Soy sauce series offers a new taste experience.


Japanese sansho-pepper soy sauce

Naturally brewed soy sauce that has been matured for over 1 year at our brewery in Japanese cedar, using domestically produced soybeans and wheat.



Uses whole Japanese Asakura sansho-pepper from Yabu city in the Hyogo prefecture featuring a citrus fruity aroma.


Japanese-sansho pepper soy sauce

Uses whole Japanese Asakura sansho-pepper from Yabu city in the Hyogo prefecture featuring a citrus fruity aroma.

Naturally brewed soy sauce that has been matured for over 1 year at our brewery in Japanese cedar, using domestically produced soybeans and wheat.


Japanese sansho-pepper soy sauce

Sugar seasoning

Naturally brewed soy sauce that has been matured for over 1 year at our brewery in Japanese cedar, using domestically produced soybeans and wheat.

A faint sweetness is added by using beet sugar from Hokkaido.




Uses whole Japanese Asakura sansho-pepper from Yabu city in the Hyogo prefecture featuring a citrus fruity aroma.


Japanese sansho-pepper soy sauce

Sugar seasoning

Uses whole Japanese Asakura sansho-pepper from Yabu city in the Hyogo prefecture featuring a citrus fruity aroma.

Naturally brewed soy sauce that has been matured for over 1 year at our brewery in Japanese cedar, using domestically produced soybeans and wheat.

A faint sweetness is added by using beet sugar from Hokkaido.


Japanese sansho-pepper soy sauce

Firefly squid flavor

The best Firefly squid in Japan, hauled from the Tajima region of the Hyogo Prefecture, fermented and aged with added malt for over 1 year.



Uses whole Japanese Asakura sansho-pepper from Yabu city in the Hyogo prefecture featuring a citrus fruity aroma.


Japanese sansho-pepper soy sauce

Firefly squid flavor

Uses whole Japanese Asakura sansho-pepper from Yabu city in the Hyogo prefecture featuring a citrus fruity aroma.

The best Firefly squid in Japan, hauled from the Tajima region of the Hyogo Prefecture, fermented and aged with added malt for over 1 year.

Recipes

Ingredients<serves 4-5> How to make
450g Kabocha Squash 1. Preheat the oven to 190C (375F)
2 Tbls Olive Oil 2. Remove the seeds from the Kabocha and then cut in half. Slice into 1cm triangles.
300g Cauliflower 3. Turn the cauliflower upside down and make a slight cut into the stem. Tear the cauliflower in half with your hands and then separate the cauliflower into florets with your hands.
200g Green Beans 4. Put the Cauliflower and Kabocha on a sheet pan and coat with olive oil. Bake in oven for 15-20 minutes.
Sesame Dressing 5. While the vegetables are roasting, bring water up to a boil and blanch the green beans for about 2 minutes. Shock the green beans in ice water, drain and set aside.
50g Toasted Sesame Seeds 6. To prepare the sesame dressing, first blend the toasted sesame seeds in a food processor. Then add the remaining ingredients to the blender, plus 1.5T water, and mix until it reaches the desired consistency.
2 Tbls Sugar 7. Take the roasted vegetables out of the oven and sprinkle with salt. Combine with the green beans on a plate and drizzle over the sesame dressing.
2 Tbls Sansho Soy Sauce T
1 Tbls Rice Vinegar
1.5 Tbls Mirin
1.25 Tbls Vegetable Oil
1 Tbls Sake
2 Tbls Sesame Paste (or Tahini)
Ingredients <Serves 2-3> How to make
350g Lamb Shoulder 1. Cut the aromatics: Slice the top of scallions into 2” lengths and chop the garlic and the ginger. Thinly slice the remainder of the scallion and chop the cilantro and set those aside as the final garnishes.
3 Medium Size Potatoes 2. Cut the lamb and potatoes into bite size pieces.
3 Scallions 3. In a wok or high-sided pan, heat up the vegetable oil on medium-high heat and add the cumin seeds.
3 Garlic Cloves 4. 15 seconds after the cumin seeds begin to sizzle add the lamb and sear well.
1” Piece of Ginger 5. Once the lamb has been seared, add the aromatics (garlic, ginger, scallion tops) and cook for another three minutes. Then add the white pepper and cook for another two minutes.
¼ Bunch of Cilantro 6. Add in the sansho soy sauce and stir to coat all of the lamb. Cook for one minute and then add the water and turn to medium-low heat.
1 Tbls Cumin Seed 7. With a lid on the pan or wok, let the meat simmer for about one hour.
1.5 tsp Ground White Pepper 8. Once the meat is tender, add the potatoes and cover with the lid and cook for another 20 minutes.
2 Tbls Vegetable Oil 9. Once the potatoes are fully cooked and the sauce has reduced to a thick consistency, add the thinly sliced scallions and the cilantro, stir gently and then serve.
5 Tbls Sansho Soy Sauce 10. Transfer to a platter and garnish with more cilantro and scallions.
750ml Water
Salt to Taste
Sansho powder to taste
Ingredients <serves 2-3> How to make
450-500g Duck Breast 1. Remove the duck breast from the refrigerator at least 30 minutes to 2 hours before cooking.
Teriyaki Sauce 2. In a bowl, combine the ingredients for the teriyaki sauce and set aside.
80ml Sake 3. Preheat the oven to 200C (390F).
2T Sansho Soy Sauce 4. Make 2cm scores on the skin side of the duck breast. Starting in a cold frying pan, place the skin side down and turn the flame on low. Cook about 15 minutes until golden brown. Remove the fat as it collects in the pan.
1.25Tbls Mirin 5. Turn over to the flesh side and sear.
1.25Tbls Sugar 6. Put the fry pan into the preheated oven and roast the duck for 5 minutes.
Sansho powder 7. Remove the pan from the oven and return to the stove. Put on high heat and pour in the teriyaki sauce. Reduce the sauce until it becomes syrupy. Be careful that the sauce doesn’t become burnt as the water content reduces.
Ingredients <serves 3> How to make
3 Medium Tomatoes 1. Slice tomatoes and place on the serving plate.
150g Mozzarella Cheese 2. Slice the mozzarella into 1-2cm thick pieces and layer on top of the tomatoes.
4 Shiso Leaves 3. Cut the stems of the Shiso leaves and layer them between the mozzarella and tomatoes.
Teriyaki Sauce 4. To make the dressing, place all ingredients in a bowl and mix well.
2.5T Sansho Soy Sauce 5. Drizzle the dressing over the salad and serve.
3.5T Rice Vinegar
½ T Sesame Oil
½ T Vegetable Oil
1.5t Sugar
Ingredients <Serves 5> How to make
250g Mushrooms (shiitake, shimeji, maitake) 1. Wash rice and drain in a fine mesh strainer
1 fried tofu pouch 2. Separate the maitake and shimeji and chop the shiitake into bite size pieces. Put all the mushrooms in a bowl and set aside. Mince the fried tofu pouch.
3 cups rice 3. In a separate bowl, mix the cooking liquid.
broth for rice 4. If you are using a donabe rice cooker or pot with a tight fitting lid, then remeasure the washed rice and put into the cooking vessel. Put the same volume of liquid as rice into the cooking vessel. On top of the liquid place the minced fried tofu pouch and then put the mushrooms on top.
800ml dashi 5. Put the lid on the pot and turn the flame onto high. Once the liquid reaches a rolling boil, turn the flame to the lowest setting and cook for another 10 minutes. If you are using an automatic rice cooker, you do not need to remeasure the rice, but simply fill with cooking liquid to the indicated cup level, close the lid, and press start.
1 Tbls sake 6. Once the rice has absorbed all the liquid, turn the flame off and let the rice steam for another 10 minutes with the lid on. After the rice has steamed, mix gently and serve. You may sprinkle some sansho powder.
1 tsp salt
2 Tbls sansho soy sauce
1 Tbls light soy sauce
Sansho powder to taste
Ingredients <Serves 2-3> How to make
350g Chicken Thigh Meat 1. Wash the spinach and blanch in salted boiling water for 30 seconds. Start by placing the stem side in the boiling water first. Once the spinach is cooked, remove from the boiling water and immediately shock in ice water to stop the cooking. Once chilled, remove from the ice water and lightly squeeze out extra water and align the spinach so that it can be cut evenly. Cut into 3-4cm length bunches.
Potato Starch 2. Combine the ingredients for the simmering liquid in a medium-sized pot. Over medium-high heat, bring to a boil, then remove from heat. Remove about 70-100ml dashi from the pot and let cool. Pour over the cooked spinach to marinate.
Spinach 3. Peel and cut the carrots into 1.5cm rounds. Cook the carrots in the remaining dashi on medium-heat. The carrots are finished cooking once you can stick a toothpick through them. Remove carrots from the pot with a little dashi to let them marinate.
Carrot 4. Cook the shimeji mushrooms in the remaining dashi (about 2 minutes). Remove from pot with a little dashi to marinate.
Shimeji Mushrooms 5. Cut chicken into bite sized pieces and coat with potato starch.
Broth for and Vegetables 6. Place the dusted chicken pieces in the pot with the remaining the simmering liquid and bring back to a simmer over medium heat. Stir the chicken occasionally. After about 8 minutes the chicken will be cooked and the sauce will be thickened by the flour. Remove from heat.
1 Cup Dashi 7. Before serving, reheat the vegetables in their own broth. Plate the chicken and vegetables together in a bowl, top with the thickened sauce, and sprinkle sansho powder to taste.
4 Tbls Mirin
2.5 Tbls Sansho soy sauce
1.5 Tbls Light Soy Sauce
1 Tbls Sugar
Sansho Powder To Taste

Recipes by Sam Lozoff

Biography

After graduating from Northwestern University in 2012, Sam Lozoff moved to Hyogo Pefecture, where he worked for one year as an ALT in Asago City. In 2013, Lozoff moved to Tokyo where he began learning the fundamentals of cuisine in the kitchens of Mikuri Kurumaya and Seiyo Kappo Kurumaya. In late 2014, he moved back to the US, enrolling in the Culinary Institute of America (CIA) while also working at Kajitsu Restaurant in Manhattan. After graduating from CIA, he was hired to work at the CIA Hyde Park, New York campus as the teaching assistant and translator the brand new “Advanced Cooking: Japanese Cuisine” course, taught in conjunction with Tsuji Culinary Institute.