Japanese Traditional Soy Sauce - Shoyu
We are offering the finest traditionally brewed shoyu and tamari aged in wooden cedar kegs for 18 months or more. These natural soy sauces employ the use of a centuries-old method of natural fermentation involving a special koji (Aspergillus oryzae), which converts hard-to-digest soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids. The use of whole, premium ingredients and unhurried, natural aging in seasoned wooded casks give our soy sauce depth of character and health benefits that cannot be duplicated by accelerated, high temperature incubation in plastic, stainless steel, or fiberglass tanks. No extra alcohol is needed or added, unlike a popular "natural" soy sauce made in the U.S. which requires additional alcohol to stabilize their product.
Uses: Use this outstanding and versatile seasoning to enhance the flavor of almost any food, including vegetables, grains, soups, sauces, salads, and fish.