Kishibori Shoyu (Pure Artisan Soy Sauce)åÊ
This artisan soy sauce is full of Umami. It has many layers of flavor. Salty, sweet, sour, and Umami. It is good for everyday cooking but is the best when paired with sashimi or sushi.åÊ
- It's brewed in an island called Shodo in Japan. The island is well known for high quality of salt and mild climate which are important to produceåÊartisan soy sauce.
- Fermented a full year or longer in 100 years old cedar barrels before pressing.
- First-pressed soy sauce.åÊ
- It's everyday cooking soy sauce, but best known for sashimi and sushi.åÊ
- Should be refrigerated after opening.
Soy sauce is so essential for cooking Asian food and there are countless great recipes. Yet, this artisan soy sauce is probably best to use as it is not as aåÊcooking sauce. (Don't be shy to bring Kishibori Shoyu to your favorite sushi restaurant if they don't have it already. That's what our 50ml sampler bottle is for!!!)
Here are our favorite recipes we found from theåÊblogosphere for your reference and cooking ideas.åÊ
Chilled Tofu with Scallions and Soy Sauce from Fifteen Spatulas
- Eggs Over Easy With Soy Sauce from The Woks of Life