The Itoshima-based soy sauce maker Mitsuru-Shoyu recently debuted a new soy lees product. The fourth-generation owner of the company, Yoshinori Jo, turned his idea of waste-free production into an actual product in his spare time after the spread of the new coronavirus. The shoyudoko (¥691/800g) is made of locally-sourced soy and flour and makes for a flavorful marinade for meat and vegetables. (Sold at online store and Itosaisai.) Source: Mitsuru
Disclaimer: Fukuoka Now posts summaries of Kyushu area related news for the benefit of those who cannot read Japanese. Contents posted here are mostly summaries of publicly posted news stories from Japanese media organizations. Errors might occur during translation. Those errors are ours, and not the source’s. Photos and images are sourced separately and are for illustrative purposes only. Please use this form to send feedback and questions.