Q: Is there anything you’d like to share with potential visitors from the UK to your Shodoshima Yamaroku brewery? Soy Sauce (Normal, standard, or all-purpose soy sauce) – These soy sauce bottles are simply labeled ‘soy sauce’ without any additional words like light, dark, sweet, or mushroom.

Yamaroku – Onggi Yamaroku – Onggi

This soy sauce made from water, soybeans, wheat, and salt is fermented and aged for four years in 100-year-old wooden barrels via the traditional kioke method.She has written and edited health, wellness, food, and fitness content as well as recipes for multiple publications. This clearly states that the taste is best, but considering the quantity, it is a bit on the expensive side. Welcome to my little corner of the internet filled with simple recipes, travel tips, and lifestyle inspiration. There are also very inexpensive soy sauces that are made using a chemical process, while others are fermented for just three weeks instead of the more traditional several months. Instead of adapting steel vats during Japan’s post-war industrial push, Yamamoto’s father had used some of his kioke to produce the cheaper, salt-paste shoyu the government had mandated alongside his traditional soy sauce.

Yamaroku – M5 Corporation Yamaroku – M5 Corporation

so bought the nori, the good gold rice, rice vinegar, sweet pickled ginger, a really cool sushi maker set, good sesame oil and toasted seeds oh and good washabi paste. Yamaroku Soy Sauce also sells two traditional types of blended sauces made in collaboration with Yamamo Takahashi Shoten, another artisanal Shodoshima soy sauce brewer, founded in 1852. A: I’d have to say the hardest thing was when my father sadly suddenly passed away and I was left to continue the business alone. Depending on how long it’s allowed to ferment, you may even detect slight alcoholic notes from processing. Yamaroku is a soy sauce brewery on Shodo island, which is an island that is famous for soy sauce production.It’s also much lower in sodium than typical soy sauce, so it's a good option if you're watching your sodium intake.

Soy Sauces of 2023 - The Spruce Eats The 9 Best Soy Sauces of 2023 - The Spruce Eats

However, as Tsurubishio is a Saishikomi soy sauce, it is double-brewed by using soy sauce instead of salted water. It’s also good for simmering vegetables, in nabe hotpot dishes, and drizzled on top of rice mixed with an egg.

Swapping one for the other in recipes isn't recommended, as they do have vastly different flavors and textures. However, the flavor may change over time, so if the soy sauce doesn’t seem as good as it used to be, it may be time to splurge on a fresh bottle.

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

To compensate for the lack of flavor, Chinese soy sauce usually contains additives… like sugar and MSG. Although soy sauce is known to be a staple ingredient for many Asian cuisines, it has bagged a special place in Western cooking in recent times. The Mizunara Whisky Barrel Aged Shoyu is aged for just over a year in Japanese whiskey barrels and the Sakura Cherry Blossom Shoyu is aged with cherry blossoms.

But as more and more of Japan’s soy brewers have swapped their wooden barrels for steel tanks, a big problem has occurred: the country is running out of kioke, and almost no-one knows how to build them. It will add a deep flavor to any dish, but it will also create a dark brown color, especially in things that contain white rice or lighter-colored broth or noodles.