Krill (Japanese)

The foundation of the food chain, the smallest unit of ocean umami. Unused treasures from the Japanese seas, transformed into soy sauce.

Krill are small crustaceans that sit between plankton and fish in the food chain.
Despite being extremely nutritious and a treasure trove of amino acids, their use as food in Japan has been limited, making them one of the "underutilized marine resources."

Soak one bag of krill in 100ml of soy sauce for 3 to 5 days. The umami, found at the root of marine life, will slowly infuse into the soy sauce.
It offers a wilder, deeper richness, distinct from that of scallop adductor muscles.

【First Steps】

・Dry-roasting enhances the flavor.

【Once Soaking Begins】
・Store in a cool, dark place.
・The soaked krill can also be used as furikake over rice.

【Dishes It Pairs Well With】
・Hidden flavor in clear soups and miso soup
・Fried rice, Japanese-style pasta
・Onigiri filling
・Cold tofu, yudofu

【Origin/Specifications】
・Domestic krill
・Dried
・10g (1 bag)

【Allergens】
This product contains shrimp (krill/crustaceans).

【Storage Instructions】
Store at room temperature, away from direct sunlight and high temperatures and humidity.