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This soy has the thickest texture of any soy we sell. The velvety texture and bold flavour is derived from the double fermentation process. After ageing for two years the moromi mash is mixed with fresh soy to kick start fermentation all over again. A total of three years ageing in cedar barrels brings depth and powerful umami notes.
Ingredients: Water, soy beans, wheat, sea salt,
Allergens underlined.
Store in a cool, dark place. Refrigerate once open.
Soy sauce can be enjoyed in classic pairing with fresh wasabi on sushi and sashimi and anywhere you are seasoning with salt and seeking to deliver an umami flavoured depth: grilled meat, tempura, vegetable stews, vinaigrettes and noodles.
Japanese Sharing Platter
Tempura wasabi leaf, grilled prawns, and sliced ribeye steak, served with wasabi mayonnaise, three year old soy sauce, and Champonzu Sauce for dipping. Use a combination of fresh wasabi and wasabi oil to give the mayonnaise a good kick.See image 1, left
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