Shoyu, Less Salt

Nikiri Shoyu is a sweet shoyu from the Takuko family.  Traditionally used by master sushi chefs to brush on nigiri and sashimi, Nikiri Shoyu is double fermented.  First fermented traditionally with wheat, soybeans, water, salt and koji, then a second fermentation takes place adding mirin, sake, konbu and bonito and cane sugar.  This second fermentation refines the shoyu and gives it a sophisticated overall flavor profile.

Takuko White Shoyu is a rare ingredient with a long tradition in Japan. Soybeans are added late in the brewing process to keep the color a light, almost clear amber, while giving the Shoyu a thinner texture and more subtle overall flavor profile than dark soy sauce. Long used by the most discerning to protect the color of delicate broths or brushed on sashimi, Takuko White Shoyu elevates without overwhelming.

Takuko Sashimi Tamari Shoyu is a coveted ingredient supporting a 3000 year tradition in Japan. Dark in color, clean in appearance it has a natural balance
with complex flavor and aroma. A Sashimi Grade Tamari, this Tamari is a worthy compliment to the Ocean’s finest seafood as well as prized meats, noodles and rice dishes. Best used of as a finishing shoyu or in moderation to compliment not to overwhelm.

Every chef needs some workhorses in his or her kitchen and Takuko Shoyu fills that bill. A naturally brewed, traditional style shoyu with great flavor and aroma. A shoyu you can cook with or use as a stand alone. A very versatile ingredient.