Our shoyu is traditionally produced in Japan and the taste is the result of great care in raw materials, preparation and storage. Production starts in the fall when the soybeans are freshly harvested and the conditions for fermentation are perfect. After the beans have been steamed and mixed with yeast, pressing and bottling takes place in open cedar barrels for fermentation and storage for at least eighteen months. The enzymes that give our shoyu its fine-tuned taste are formed there.
Shoyu is a genuine Japanese and soy - naturally good and milder in taste than its friend Tamari. The light and well-balanced aromatic taste comes into its own best in rice and vegetarian dishes, dips and dressings, in soups and stews or to top off a marinade. Also try mixing shoyu with a little balsamic vinegar and you'll get a delicious dressing to drizzle over the food. Or as extra seasoning directly on the kitchen table - so good that no one will miss the salt shaker!
Storage / Consumption
Unopened packaging: Dark and cool.
Opened packaging: Dark and cool.
Recycling / Sorting
Sorted as uncolored glass and plastic.
Production
Japan
