Dark Soy Sauce (Koikuchi Shoyu)

Dark Soy Sauce (Koikuchi Shoyu)This handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water. It contains no preservatives or additives. Soy sauce can be divided into two types: Koikuchi and Usukuchi. Koikuchi directly translates as strong flavour, meaning it has more depth and umami than Usukuchi soy. This makes it perfect for dishes that require strong flavours or thick sauces. Usukuchi, on the other hand, is

 They use a blend of the highest-grade hard durum wheat sourced from Italy

Please note that pure copper is a reactive material and

But the flavour profile lends itself to many other preparations such as dressings

where otherwise you would have to use a chisel

This vinegar is a rice vinegar mixed with bonito

but when broken into smaller pieces they appear much lighter

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mild green almond aroma and a mild well-rounded fruity flavour with a light peppery finish

sustainability and quality are at the heart of the business

It is reserved for dishes for which no sauce is to be prepared afterwards

This process imparts a pleasant smoky flavour and aroma to the vinegar

It is ideal for felling very large trees