This Smoked Shoyu has a rich, bold flavor
Use this type of Japanese soy sauce as a finishing sauce.
This unique shoyu pairs well with chicken, pork, and vegetarian recipes.
Smoked Shoyu is made by experienced craftsmen who precisely follow a cold-smoking technique unique to the Haku family business, then aged for another six months to mellow. It's traditionally brewed using the mushiro's ancestral methods. Add this shoyu to a gift basket for anyone who appreciates the cuisine of Japan.
To flavor this traditional shoyu, they use Mizunara Hard Wood, which is a type of Japanese Oak with a lovely, vibrant smoke flavor. This type of soy sauce is typically used in moderation as a finishing shoyu.
You can also try a dash of this umami-rich sauce in a bowl of tonkotsu ramen or miso ramen. Use it as part of a marinade for chicken, beef, and other proteins. Give rice dishes a rich, smoky flavor. Or enjoy this high-quality shoyu on crispy roasted pork belly with green onions and mushrooms.
Water, Soybeans, Salt, Wheat Alcohol, Natural Wood Smoke
Product of Japan