This interesting soy sauce from Yugeta is smoked using cherry wood. If you taste this soy sauce on its own, you might be overwhelmed by the smoke flavor. Instead, this smoked shoyu is meant to be eaten with food…think a smoky dipping sauce. Perfect for all sorts of vegetables, meats, seafood, fruits (and even cheeses!). Whatever you want a smoky shoyu flavor on, this is your soy sauce! Produced from only Japanese-grown soybeans, wheat and natural sea salt. Please refrigerate after opening.
Ingredients: water, soy bean, wheat, salt
Yugeta Shoyu has been making soy sauce since 1923 just outside Tokyo in a village called Tawame, Saitama Prefecture. Today the company is run by fourth generation Mr. Yohichi Yugeta, who is keeping alive traditional shoyu (soy sauce) making. Yugeta Shoyu’s soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans.
Nomura-san's miso is some of the best we have ever tried. His commitment to his koji for each miso is a testament to his fine condiments, plus in Japan miso is everywhere and everyone uses it for this or that. Nomura-san’s aka (red) miso has a strong flavor, mixing sweet, salty and savory elements. This robustness in flavor is attained over a 3 year fermentation. This miso can be a great marinade for meats or used in miso soups that include vegetables like potatoes or pumpkin. Keep refrigerated.
Ingredients: soybean, barley (wheat), salt
Shipping Notes: all orders that include miso will be shipped via Priority Mail or faster. The miso is shipped with a cold pack to keep it cool during shipping. It is fine if the cold pack melts in transit, just place the miso in the refrigerator upon arrival.
Horikawaya Nomura is a 300 plus year old soy sauce & miso brewery located in Gobo City, Wakayama Prefecture. Over the centuries they have perfected their use of traditional techniques to produce some of the best soy sauce and miso that we have tasted.
$ 32.25 $ 43.00
Marusho’s use of Kumano cedar barrels to ferment their rice vinegar provides a very distinct flavor. This vinegar is lightly seasoned with amazake and mirin, so it has light sweetness, but it is also very lean and crisp in flavor.
Ingredients: glutinous brown rice, rice, amazake (rice koji, rice), mirin (starch, rice, brewing alcohol, water, rice koji)
Since 1879 Marusho has been using traditional methods to brew rice vinegar in the seaside town of Nachi-Katsuura in Wakayama Prefecture. Using locally-grown rice and water from their private well, Marusho brews their vinegar in 12 ancient Japanese cedar barrels - each one named after a Japanese sumo yokozuna (champion).