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Kamebishi are famous for their aged soys, produced using the same techniques as when the business began in 1753. Still owned by the Okada family and operating from the same Samurai house this is a company steeped in tradition. Aged for 20 years in cedarwood barrels this is a very rare soy sauce.
Unsurprisingly this a viscous soy that packs a powerful hit of umami with roasted, smoked notes and a finish of cedarwood imparted during the long fermentation time.
A marvel all on its own it combines well with sashimi and rich desserts made with chocolate and vanilla.
A premium quality mirin derived from the patient combination of rigorously selected sticky natu..
Professional fresh wasabi & wasabi plant grow kit contains: 100g fresh wasabi, medium ..
Hardy Yuzu tree (Citrus junos) - Growing guide
These trees are grafted on to yuzu rootstock..
Kamebishi soy sauces are made to a recipe and production method that is 250 years old. Ageing takes ..