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Takuko Shoyu
Shoyu has a long tradition as a key ingredient in Japanese kitchens. This Koikuchi (Dark Style) Shoyu has a rich dark Brown color , rich flavor and complex aroma. This Shoyu is made with respect to time honored methods. Discriminating chefs seeking a sauce of quality , round in the mouth, and rich in flavor choose Nishiki Pacific Shoyu.
$8.77
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Takuko Gen-en Shoyu (Less Salt)
Gen-en Shoyu (Less Salt) has a long tradition as a key ingredient in Japanese kitchens. This Gen-en Shoyu has a medium brown color and classified as a Usukuchi Shoyu or Light Colored Shoyu, though it maintains plenty of traditional shoyu flavor and a complex aroma. This Shoyu is made with respect to time honored fermentation methods. Discerning chefs seeking a soy sauce of quality , round mouth feel, and rich in flavor count on Nishiki Pacific Gen-en shoyu when the application calls for full shoyu flavor, but lower sodium.
$11.70
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Takuko Gen-en Shoyu (Less Salt) – Bulk
Gen-en Shoyu (Less Salt) has a long tradition as a key ingredient in Japanese kitchens. This Gen-en Shoyu has a medium brown color and classified as a Usukuchi Shoyu or Light Colored Shoyu, though it maintains plenty of traditional shoyu flavor and a complex aroma. This Shoyu is made with respect to time honored fermentation methods. Discerning chefs seeking a soy sauce of quality , round mouth feel, and rich in flavor count on Nishiki Pacific Gen-en shoyu when the application calls for full shoyu flavor, but lower sodium.
$77.40
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Nama Shoyu
Nama Shoyu (raw, unpasteurized) is a prized ingredient with a long tradition in Japan. Nama Shoyu is made with respect to the same time honored methods using raw ingredients over 400 years ago. Most soy sauces are heated, or pasteurized, which does effect the flavor and kills many of the good yeasts and natural enzymes. Nama Shoyu has an abundance of natural yeast spores and enzymes which contribute to its superior aroma and full flavor.
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Honkaiseki Premium Shoyu
This soy sauce is the highest quality shoyu with over 10 years research for the best quality shoyu conducted by the Soy Sauce Laboratory & Development in Yamasa, Japan. This Honkaiseki premium Shoyu is made with a patented double fermentation with adding koji microscopic fungi during fermentation, and using three different types of koji fungi.
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Double Fermented Premium Shoyu
Takuko double-fermented shoyu is made by first making a traditional batch using soy beans, wheat, salt, water & koji. Once the shoyu master is satisfied with that first batch, he then starts a second batch , except, the salt and water are omited and instead he uses the first batch of shoyu. This produces a soy sauce with a richer flavor and more viscous texture than a typical shoyu. My omitting the salt on the second batch, the master is able to produce a shoyu with a more full, deep flavor that seems to have a lower sodium finish.
$30.43
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