This traditional Japanese shoyu is less salty than supermarket brands yet still full of concentrated flavor and balanced with caramelized sweet notes. It's ideal for dipping and adds robust umami depth to recipes.
Ingredients: Water, soybeans, wheat, salt
Specifications
Net volume: 12.2 fluid ounces Place of Origin: Japan
To get a richer, deeper flavor and almost syrupy consistency, Saitama-based family producer Yugeta ferments this shoyu twice in traditional cedar barrels. After a first batch of shoyu is fermented with soybeans, wheat, water, salt and koji—a special type of rice mold—the resulting shoyu is used as the brewing liquid for a second batch instead of the salt and water. The shoyu's concentrated flavor is best used raw in simple Japanese dipping sauces, drizzled over blanched greens, steamed fish or accompaniment to sushi.
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