Haku's has been perfecting techniques for Shoyu - Japanese Soy Sauce - for over 3,000 years, creating sauces known more for their umami than their bite of salt. Here, Haku blends their Shoyu with black garlic - garlic bulbs carefully aged over months to achieve an elusive flavor of molasses and earth. Basically, the equation here is Umami + Umami = UMAMI!
Recipe to try: Seared Salmon w/ Honey Shoyu Glaze & Furikake
Ingredients: water, soybeans, salt, wheat, black garlic, alcohol
Country of Origin: Kyoto, Japan