Original Worcestershire Sauce

I've been making Worcestershire sauce to utilize the mash that remains after distillation. This time, I'm using fig mash.

Making Worcestershire sauce begins with a walk in the garden.

We gather a basket full of fragrant herbs and add them to the mash. The mash has a strong sour taste, so this time we bottled it fresh without aging it in a barrel.

This is a refreshing Worcestershire sauce with a light aftertaste.

You can use it for your usual fried food menu, and some customers also use it to finish off their dishes. We hope you will use it in a variety of different ways.

Ingredients: Fig mash, sugar, soy sauce, salt, onion, apple, celery, carrot, herbs (ginger leaves, spring turmeric leaves, angelica, bay leaves, curry plant, cinnamon, oregano, thyme, rosemary, red shiso, Aomoji), spices (cinnamon, cloves, cardamom, chili pepper, coriander, black pepper)
Contents: 120g

I have been making Worcestershire sauce from the mash that is left after distillation. This time it is fig mash.

The process of making Worcestershire sauce begins with a walk through the garden.

I gather a basket full of fragrant herbs and add them to the mash. The sour taste of the malt is so strong that it is bottled freshly this time without aging in barrels.

It is a refreshing Worcestershire sauce with a light aftertaste.

It can be used for your usual fried food menu, and some customers even add a dash of it to finish their dishes. We hope you will use it in a variety of ways.

Ingredients: fig malt, sugar, soy sauce, salt, onions, apples, celery, carrots, herbs (ginger leaves, spring turmeric leaves, toki, bay leaves, curry plants, nikkei, oregano, thyme, rosemary, red shiso, aojimonji), spices (cinnamon, cloves, cardamom, chili, coriander, black pepper)
Contents: 120g