“All shoyu is soy sauce; not all soy sauce is shoyu,” said the soy sauce nerd.
KAORU-MURASAKI SMOKED SHOYU is made with love by Suehiro Shoyu in Tatsuno. Suehiro has been making soy sauce for 147 years and has mastered the art. This premium shoyu is fermented for 12 months, then finally smoked directly over cherry wood before bottling. The sauce is in direct contact with the smoke, creating a stunning finishing condiment. Yes, I said finishing, the smoke is shy when heated, so keep this beauty for cold applications or finishing hot dishes on the plate.
How to use it?
You could keep it exclusively for your sashimi, or you could live a little and put it on everything. For me, it’s the latter: grilled meat, soba noodles, fried egg, gyoza, steamed fish, oysters, fresh tomato, and the list goes on. Outside of ice cream, we are yet to find something this doesn’t make better.
What is shoyu?
Shoyu is Japanese for "soy sauce", though it's not so simple. In english, Soy sauce is an umbrella term that covers fermented soy-based sauces from Korea, Japan, China, Indonesia, and other producers of this black nectar. Shoyu is made using the Japanese method, which typically combines roasted wheat, soybeans, salt, and koji. Shoyu is often around 50% roasted wheat, giving it a very aromatic, subtly sweet, yet balanced umami flavour.
Where is it from?
Tatsuno is the Champagne of shoyu regions. The underground water is “soft”, containing lively little colonies of the microorganisms responsible for the fermentation of shoyu. Like the great wine and cheese meccas, centuries of craftsmanship have been honed in Tatsuno. Since the 1600s, the people have been passing down techniques, adding life and character to the wooden fermenting barrels, and Suehiro are continuing the craft, gifting us a taste four centuries in the making.
“All shoyu is soy sauce; not all soy sauce is shoyu,” said the soy sauce nerd.
KAORU-MURASAKI SMOKED SHOYU is made with love by Suehiro Shoyu in Tatsuno. Suehiro has been making soy sauce for 147 years and has mastered the art. This premium shoyu is fermented for 12 months, then finally smoked directly over cherry wood before bottling. The sauce is in direct contact with the smoke, creating a stunning finishing condiment. Yes, I said finishing, the smoke is shy when heated, so keep this beauty for cold applications or finishing hot dishes on the plate.
How to use it?
You could keep it exclusively for your sashimi, or you could live a little and put it on everything. For me, it’s the latter: grilled meat, soba noodles, fried egg, gyoza, steamed fish, oysters, fresh tomato, and the list goes on. Outside of ice cream, we are yet to find something this doesn’t make better.
What is shoyu?
Shoyu is Japanese for "soy sauce", though it's not so simple. In english, Soy sauce is an umbrella term that covers fermented soy-based sauces from Korea, Japan, China, Indonesia, and other producers of this black nectar. Shoyu is made using the Japanese method, which typically combines roasted wheat, soybeans, salt, and koji. Shoyu is often around 50% roasted wheat, giving it a very aromatic, subtly sweet, yet balanced umami flavour.
Where is it from?
Tatsuno is the Champagne of shoyu regions. The underground water is “soft”, containing lively little colonies of the microorganisms responsible for the fermentation of shoyu. Like the great wine and cheese meccas, centuries of craftsmanship have been honed in Tatsuno. Since the 1600s, the people have been passing down techniques, adding life and character to the wooden fermenting barrels, and Suehiro are continuing the craft, gifting us a taste four centuries in the making.