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New Japanese seasonings for chefs
New forms of soy sauce and miso
The soy sauce has turned into a mousse.
We have invented foam out of the “Clear Soy Sauce” that Fundodai started selling as the 150th anniversary of its founding, and Kyushu area’s popular sweet soy sauce.
醤油
Foam-Clear Soy Sauce
Product specifications: 5.3 x 5.3 x 20.3 cm
Packaging material: Aluminium can
Foam-Sweet Soy Sauce
Product specifications: 5.3 x 5.3 x 20.3 cm
Packaging material: Aluminium can
*Foam PAJ(Patent Abstracts of Japan) No. 2024-014798
*Contents and specifications are subject to change.
料理の仕上がりをデザインするFoam。
Bring new ideas to your cooking. Recommended for presenting appetizers, sushi, party and banquet food.
This is the first soy sauce mousse product in Japan (currently under review) to be successfully foamed (mousse-like) in an aluminum can as a seasoning for export. As it is in mousse form, it easily mixes with ingredients such as vegetables, herbs, and fruits, whether liquid or solid, widening the range of dishes you can make. You can easily enjoy the fluffy, light texture without using a whisk or mixer, which will stimulate your imagination and make cooking more fun.
美味しさを追求
醤油の形状をムース状にしながら、醤油の味わいも追求しています。泡でありながら、醤油のもつ塩味や旨味を感じる「透明醤油 Clear soy sauce Foam」。九州醤油の甘みを感じられる「Sweet soy sauce Foam」。
Soy sauce is turned into foam (mousse) by filling it with nitrous oxide gas using patented technology.
Unlike traditional espuma, it can be used at room temperature, the foam lasts longer, and makes serving food easier.
*The duration of the Foam varies depending on the environment, but it lasts about 30minutes
グラス料理の前菜料理に
寿司ロールなど新しい寿司に
前菜料理のソースとして
家庭でもできる、おすすめFoam（フォーム）
 海老とトマトのブルスケッタ（フォーム透明醤油） |  ローストビーフ（フォーム甘口醤油） |  サーモン刺身（フォーム甘口醤油） |  カナッペ（フォーム透明醤油） |
|---|---|---|---|
 桃とキウイのカクテルサラダ（フォーム透明醤油） |  彩野菜のカナッペ（フォーム透明醤油） |
新しい醤油と味噌のかたち
醤油と味噌がシートになりました。
Soy sauce and miso, two indispensable ingredients in Japanese food culture, are now available in sheet form. The sheets will help inspire your creative cooking ideas.
醤油/味噌
Leaf-Soy Sauce
Product specifications: Sheet size 15 x 11 cm, 3 sheets
Leaf-Miso
Product specifications: Sheet size 15 x 11 cm, 3 sheets
*Leaf PAJ(Patent Abstracts of Japan) No.6894557/6951052
The sheet is approximately 0.2 mm thick, so you can cut it freely to enjoy traditional Japanese seasonings.
We propose new ways of using soy sauce and miso, from pouring, dipping, and smearing, to placing, rolling, sandwiching, and wrapping. You can also create any shape you like, expanding the range of food design. We offer the new form of soy sauce and miso that chefs have been waiting for, which can be used as is or after heating.
料理のデザインにあわせて自由にカット
We use high-quality, flavorful JAS special grade honjozo reduced-sodium soy sauce with a salt content of 7.4%.
*57% less salt than regular dark soy sauce (compared to our other products)
This sweet miso is made using only soybeans, rice, barley, and salt, and is matured with plenty of rice koji, giving it a rich koji aroma.
Leaf‐Miso
Leaf‐Soy Sauce
家庭でもできる、おすすめLeaf（リーフ）
 おにぎり（リーフ味噌・醤油） |  クリームチーズ味噌巻き（リーフ味噌） |  鯛といくらの手毬寿司おにぎり（リーフ醤油・味噌） |
|---|---|---|
 アイスクリーム（リーフ醤油） |  鯖味噌押し寿司（リーフ味噌） |  ブルケッタ（リーフ醤油） |
Design a dish
A new presentation of traditional Japanese seasonings "soy sauce" and "miso"
This new seasoning will help chefs come up with creative ideas. Because the soy sauce is in a mousse-like form, it can be used as an appetizer or as a garni for main dishes (a Western-style garnish).
Please try out "Foam" and "Leaf," which create ideas from chefs.
