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$ 12.00
A truly elegant tasting experience is Suehiro's double brewed soy sauce (saishikomi). To make double brewed soy sauce, first Suehiro makes a 'regular' batch using soybeans, wheat, salt, water & koji. They then brew another batch of soy sauce, except this time Suehiro omits the salt and water and instead uses the first batch of soy sauce. This produces a soy sauce with a deeper, softer flavor and more viscous texture than regular soy sauce. It is also surprisingly less salty than regular soy sauce. Great for dipping your fish, double brewed soy sauce can also be used to make an amazing ice cream - yes, ice cream (think salty caramel...here's the recipe).
Produced from only Japanese-grown soybeans, wheat and natural sea salt.
Please refrigerate after opening.
Ingredients: water, soybean, wheat, salt
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Recipes:
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 8.00 $ 12.50
This ponzu that Suehiro makes is top notch! They use a blend of four different Japanese citrus: Yuzu for aroma, Sudachi for acidity, Daidai for sweetness & Yukou for mildness. The floral/citrus fragrance of this ponzu is out of this world. It does not stop there as the beautiful flavor of the citrus is balanced by the soy sauce & mirin. This is further elevated by the umami from the Ma Konbu dashi that Suehiro adds to this product. Use this with raw fish, veggies, mayonnaise (personal favorite), noodles, etc.
Please refrigerate after opening.
Ingredients: dark soy sauce (water, soybean, wheat, salt, alcohol), citrus juice (yuzu, citrus sudachi, bitter orange, yukou citrus), mirin (rice, rice koji, brewing alcohol, starch), konbu dashi (water, kelp), sugar
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Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 19.50
When we first tried this smoked shoyu, Chris and I were stunned at how refined it tasted. Counterbalancing Yugeta-san’s smoked soy sauce, which has an intense smoke flavor, Suehiro’s version, made with Koikuchi (dark) soy sauce, offers a gentle smoke flavor from a mixture of beech and oak wood. The result is very light smoke flavor flanked by wonderful notes of umami, soy and caramel. This unique condiment is great for adding subtle smoke flavor in dressings, sauces, broths, etc. Whenever you want to add a lightly smoky shoyu to a dish, this is your soy sauce!
Produced from only Japanese-grown soybeans, wheat and natural sea salt.
Please refrigerate after opening.
Ingredients: water, soybean, wheat, salt
Product Attributes:
Uses:
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 25.75
The same size used by chefs!
Usukuchi (light colored) shoyu is not your typical soy sauce, meaning this is not the one you use for dipping your sushi into. This style of shoyu is a seasoning and is made for cooking. Think of it like you would salt. This wonderful light bodied brew from Suehiro has a complex aroma of fruity umami and the taste is much of the same with a slightly caramel umami. Produced from only Japanese-grown soybeans, wheat and natural sea salt. Use this to season soups, simmered dishes, etc.
Please refrigerate after opening.
Ingredients: water, soybean, wheat, salt, alcohol
Product Attributes:
Recipes:
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 16.00
Usukuchi (light colored) shoyu is not your typical soy sauce, meaning this is not the one you use for dipping your sushi into. This style of shoyu is a seasoning and is made for cooking. Think of it like you would salt. This wonderful light bodied brew from Suehiro has a complex aroma of fruity umami and the taste is much of the same with a slightly caramel umami. Produced from only Japanese-grown soybeans, wheat and natural sea salt. Use this to season soups, simmered dishes, etc.
Please refrigerate after opening.
Ingredients: water, soybean, wheat, salt, alcohol
Product Attributes:
Recipes:
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
$ 16.75
While usukuchi shoyu (soy sauce) is generally used for cooking, Suehiro wanted to develop an usukuchi as a finishing soy sauce, and what they came up with is their usukuchi soy sauce with koji. The aroma of this brew is of dark caramel and malty with a slight funkiness. The taste is this sweet rich toasty umami that actually is nicely balanced, which makes the overall brew mild and not as salty as traditional usukuchi shoyu.
It works very well on top of some wonderful tofu. Surprisingly, even though this is an usukuchi soy sauce, we’d even recommend dipping sashimi in it because the koji adds balance & character that works really well with raw fish.
Please refrigerate after opening.
Ingredients: water, soybean, wheat, salt, rice
Product Attributes:
Recipes:
Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879.
