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.
Haku Matsutake Shoyu is a truly extraordinary expression of the progressive next generation of Shoyu Masters from Kyoto Prefecture. Following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestor’s approval. These master craftsmen have perfectly paired the individual qualities of Shoyu and Matsutake to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must, leather, fermented soy beans and White Pepper are present on the nose while flavor notes of Savory, Umami, Fungal and hints of Pine fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient, Haku Matsutake Shoyu stands out among Japan’s great Shoyus.
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.
Extraordinary, exquisite, alluring. Sakura Cherry Blossom Shoyu is meticulously hand crafted by Shoyu master craftsmen to celebrate the revered cherry blossom which holds special significance throughout Japan. The cherry blossom represents the beauty and fragility of life. These breathtaking blossoms fall naturally into nets and are quickly gathered, then dipped in a red shiso vinegar brine and salted to preserve. They are then added to already aging barrels of white shoyu and will age for 1 year to infuse the glorious perfume and color of the blossoms with the shoyu. The consummation of this beautiful technique reveals a truly special shoyu surely to leave a lasting memory.
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.
Takuko Sashimi Tamari Shoyu is a coveted ingredient supporting a 3000 year tradition in Japan. Dark in color, clean in appearance it has a natural balance
with complex flavor and aroma. A Sashimi Grade Tamari, this Tamari is a worthy compliment to the Ocean’s finest seafood as well as prized meats, noodles and rice dishes. Best used of as a finishing shoyu or in moderation to compliment not to overwhelm.
A truly rare and unique ingredient from Kyoto prefecture. Haku Smoked Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu. After aging, the master craftsmen meticulously follow a cold-smoking process unique to the haku family company exclusively using Mizunara Hard Wood, a type of Japanese Oak, which bears a beautiful, lively smoke flavor. Typically used in moderation as a finishing shoyu, Haku Smoked Shoyu delivers a
uniqueness and complexity desired by today’s finest chefs.
Takuko White Shoyu is a rare ingredient with a long tradition in Japan. Soybeans are added late in the brewing process to keep the color a light, almost clear amber, while giving the Shoyu a thinner texture and more subtle overall flavor profile than dark soy sauce. Long used by the most discerning to protect the color of delicate broths or brushed on sashimi, Takuko White Shoyu elevates without overwhelming.
Tsuki Shiro (White) Shoyu is a rare ingredient with a long tradition in Japan. Soybeans are added late in the brewing process to keep the color a light, almost clear amber, while giving the Shoyu a thinner texture and more subtle overall flavor profile than dark soy sauce. Long used by the most discerning to protect the color of delicate broths or brushed on sashimi, Tsuki Shiro Shoyu elevates without overwhelming.
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.
Takuko Nikiri Shoyu (Sweet Soy Sauce) is an ingredient with a long tradition in Japan and is a standard for discerning chefs typically brushing on Nigiri. It has been made by closely following the same time honored methods and ingredients for over 400 years. The traditional heating of the soy sauce finishes this elaborate process resulting in a thin, slightly sweet glaze that differentiates it from standard soy sauce. Nikiri Sweet Shoyu is the final touch that honors a multitude of plated delicacies. Often the most personal selection in the entire traditional Japanese kitchen, the finest chefs routinely choose Takuko Nikiri Sweet Shoyu for Nigiri.