We love Shoyu, Japanese-style soy sauce, because the incorporation of wheat with the soy makes it a touch sweeter and more finessed. This shoyu undergoes a remarkable process of cold-smoking over Mizunara hardwood oak. A few drips on raw fish bring some ethereal flavors of the grill without cooking. A bit more in a soup or sauce kicks off a hilarious “what the hell did you put in this?” game with our dinner guests.
Ingredients: water, soybeans, salt, wheat, alcohol, natural wood smoke
Country of Origin: Kyoto, Japan