Black Garlic Shoyu

A fundamental ingredient in the quiver of the fine Japanese chef, Haku Fish Sauce is graceful, layered and savory. Using only the Iwashi Sardine, from the Sea Of Japan, which is much larger and fattier than its Mediterranean counterparts; Haku Fish Sauce is master crafted following ancestral methods dating back to the edo period 400 years ago. Quintessential to many Japanese Cuisine staples, yet it elevates nearly any application. Truly a special Fish Sauce

Delicate, subtle and refined, a fundamental Ingredient of Japanese cuisine. Haku Iwashi Whisky Barrel Aged Fish Sauce is Master crafted following ancestral methods dating back to the edo period, 400 years ago. Using only the Iwashi sardine from the Sea of Japan which is much bigger and fattier than its Mediterranean counterparts. Japanese Iwashi fish sauce is first aged 2 years before it is further refined and aged an additional 12 months in Japanese Whisky Barrels yielding a more mellow, delicate texture and flavor with an understated sweetness. Quintessentially the perfect finishing sauce.

Haku Matsutake Shoyu is a truly extraordinary expression of the progressive next generation of Shoyu Masters from Kyoto Prefecture. Following traditions dating back 3,000 years, while introducing new techniques and ingredients to produce an exceptional product worthy of their ancestor’s approval. These master craftsmen have perfectly paired the individual qualities of Shoyu and Matsutake to create a symphony of flavors unrivaled by any Shoyu today. Complex aromas of earthy must, leather, fermented soy beans and White Pepper are present on the nose while flavor notes of Savory, Umami, Fungal and hints of Pine fill the palate. Used in Japan as a finishing Shoyu or as a stand-alone ingredient, Haku Matsutake Shoyu stands out among Japan’s great Shoyus.

Sublime, mellow and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional. Haku Mizunara Whisky Barrel Aged Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu. master craftsmen then thoughtfully age the shoyu in Japanese Whisky Barrels made from Mizunara hard wood, a type of japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.

A truly rare and unique ingredient from Kyoto prefecture. Haku Smoked Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu. After aging, the master craftsmen meticulously follow a cold-smoking process unique to the haku family company exclusively using Mizunara Hard Wood, a type of Japanese Oak, which bears a beautiful, lively smoke flavor. Typically used in moderation as a finishing shoyu, Haku Smoked Shoyu delivers a uniqueness and complexity desired by today’s finest chefs.