Explore the remarkable varieties of flavour, aroma and texture that can be found in Japanese soy sauce.
Our Connoisseurs Soy Sauce Collection brings together four distinctive styles, from intensely smoky and richly aged to fresh, unpasteurised and completely clear.
Traditional Japanese soy sauce, or shoyu, is made from soybeans, wheat, salt and water and then fermented to develop its characteristic umami flavour. Different brewing and ageing techniques can produce remarkably different results, as this collection demonstrates.
Smoked Soy Sauce
Infused with aromatic cherry wood smoke, this has a deep, savoury flavour with a distinctive smoky finish. It's delicious with grilled meat, fish and vegetables, sashimi or even drizzled over cheese. The flavour is particularly intense, so a little goes a long way.
Nama Shoyu Double Fermented Soy Sauce
Unpasteurised and unfiltered, this Nama Shoyu has a rich, complex flavour and wonderful aroma. It is double fermented to develop extra depth and umami, making it particularly good as a dipping sauce or finishing soy.
3 Year Aged Soy Sauce
With a thick, velvety texture and deep, savoury flavour, this is our most intensely aged soy sauce. After two years of ageing, the moromi mash is mixed with fresh soy to begin a second fermentation, before being aged for a further year in cedar barrels. The result is full-bodied, rich and packed with umami.
Crystal Clear Soy Sauce
A fascinating alternative to traditional dark soy sauce, Crystal Clear delivers plenty of rich umami flavour without adding colour. It's ideal for delicate dishes where you want the flavour of soy without changing the appearance, particularly clear soups, dressings and light sauces.
A thoughtful gift for food lovers
The Connoisseurs Soy Sauce Collection is a lovely way to discover just how much variety there is within one of Japan's most familiar ingredients. A thoughtful gift for cooks, Japanese food enthusiasts or anyone who enjoys discovering exceptional ingredients.
Contents:
Allergens: Soybeans, Wheat
Possible cross contamination with nuts
