Yamaroku Aged 2 Years Soy Sauce with Bonito & Kelp Stock – Kiku Tsuyu, 18 oz

Elevate Everyday Dishes with a Storied Japanese Condiment

Yamaroku’s Aged 2 Years Kikubishio Soy Sauce forms the base for Kiku Tsuyu, blending the depth of traditional brewing with the bright lift from dried bonito flakes and kelp stock. A hint of sweetness comes from sugar sourced on the southern island of Tanegashima, balancing savory notes and leaving a warm, lingering finish. The product celebrates the chrysanthemum symbolism of Kiku, signaling both refinement and a sense of ultimate quality in this classic condiment.

Craft and Craftsmanship

Fermented using kioke wooden barrels, this soy sauce follows an age-old method rooted in Japan’s Edo-era practices. Kioke fermentation adds subtle complexity to aroma, color, and aftertaste. While mass production has become common, this bottle preserves a link to a time-tested technique that few brands continue today.

• Save Money With Pack Sizes
• Brewed And Aged For 2 Years With An Ancient Kioke Wooden Barrel Method
• Mild, Well-Balanced Flavor Built on Bonito Flakes & Kelp Stock
• No Preservatives Used
• Ideal For Broth-Based Dishes, Oden, Boiled or Stewed Recipes, And Tempura

What You’ll Taste and How It Helps Your Cooking

The sauce delivers a gentle, rounded umami with a touch of ocean sweetness. It enhances stock-based meals and light broths without overpowering delicate flavors, making it suitable as a base for noodle broths or a finishing accent for stews and soups.

• Soumen, Udon, and Soba Broths: enriches depth without heaviness
• Oden and Lightly Seasoned Dishes: adds savory dimension to simmered ingredients
• Tempura Dipping: provides a savory counterpoint to fried textures

Notes on Tradition and Use

Tanegashima sugar contributes a subtle sweetness that complements the salty profile. The formulation emphasizes natural ingredients, with no preservatives or artificial seasonings, offering a cleaner, more authentic aroma for your kitchen.