As for the best parts, it’s definitely having visitors come for a tour and for them to try and to enjoy (! Shoyu is a bit sweeter, with a lower sodium content that makes it less pungent and possibly a better option for those who want to add a lot of flavor without saltiness. In Japan, the citrus juices usually come from one or more of these fruits: yuzu, sudachi, and kabosu. However, if you have a soy sauce-loving house, this low-sodium soy sauce is available in a 2-quart jug and a gluten-free 2-quart jug.

Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce, 18 Ounce Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce, 18 Ounce

Unfortunately, due to the economics of cost performance, barrel-aged condiments fell into sharp decline, and now accounts for less than 1% of the soy sauce market share.According to Yamamoto, since shoyu can either be used as a topping or to enhance a food’s natural flavour, many of Japan’s regional dishes trace their roots back to how shoyu – and the bacteria that flavours it – evolved across Japan.

Yamaroku 4 Years Aged Soy Sauce, Tsuru Bisiho, 5 Ounce

That doesn’t necessarily mean I’m busy brewing every day, though, as it takes a number of years to complete just one cycle in soy sauce brewing terms. She has written and edited health, wellness, food, and fitness content as well as recipes for multiple publications. We don’t love that the five options can’t be purchased together in a complete set, but are sold individually instead.As a marinade or glaze – it has a depth of flavor that is good for braising, marinading, and glazing. Our main product, 鶴醤Tsuru-bishio, which is also actually sold in London, goes well with the same sort of things as red wine, so meat or sashimi, for example. But Yamamoto hopes that whoever discovers them in the future realises something he learned long ago: “The reason I can consume this soy sauce today is because somebody I didn’t know hundreds of years ago made it.

Yamaroku – Onggi Yamaroku – Onggi

However, the same applies as with wine, whiskey and bourbon etc - the soy sauce becomes delicious when it’s aged in a wooden barrel over a long period of time. As for the finished product, the salt involved in the brewery process means the wood doesn’t really rot, so they can last over a 100 years if used properly and carefully. Some are good for marinating and dipping, while others prove to be a great addition to dishes like stir fry and Pad Thai. During the first phase of fermentation, the brewery is filled with the aroma of apples, bananas, and melons. This, together with the family’s 150-year-old kioke, is how the Yamamotos have created and maintained their two distinct shoyu varieties over generations: the robust, creamy and intensely rich Tsuru and the lighter and more delicate Kikuza.It is made with the same ingredients as regular soy sauce, like water, soybeans, wheat, and lactic acid, and is brewed the same way, but has 590 milligrams of sodium per 1 tablespoon serving. While no two barrels of soy sauce taste the same, Yasuo tells you, he knows how to blend them to create a consistent flavor. Two: humans aren’t actually the one who make soy sauce - it’s the bacteria in the barrels, and it’s important not to try to control them. No two barrels taste exactly the same, and by the time Yamamoto eventually bottles them, larger brands will have cranked out 16 steel vats’ worth of the mass-produced stuff. It may sound like it is full of sodium, but it has 480 milligrams per tablespoon serving—much less than regular soy sauce, making it a great option if you are watching your sodium intake.

Yamaroku 4 Years Aged Kiku Bisiho Premium Japanese Soy Sauce Yamaroku 4 Years Aged Kiku Bisiho Premium Japanese Soy Sauce

San-J Tamari Gluten Free Soy Sauce: For those with gluten intolerance, San-J tamari is my favorite soy sauce alternative made with 100% soy beans!When it’s aged and fermented in a wooden barrel, soy sauce can be as sophisticated as a fine wine, but today, most of the world dips its sushi in the equivalent of a cheap cask rosé. Most soy sauces you may encounter are types of light soy sauce—takeout packets and the soy sauce at restaurants are usually this versatile type.