Yamaroku Kikuhishio 500ml

Product Information

You have so many different sauces to choose from. Each has its own qualities and uses. The world of shoyu is rich and complex, just like the condiment itself.

Yamaroku – Onggi Yamaroku – Onggi

This is what gives our soy sauce its unique taste,” Yamamoto said, pointing to a 150-year-old wooden barrel. “Today, less than 1% of soy sauce in Japan is still made this way.” Tamari is a type of Japanese soy sauce that's made with little to no wheat, making it a great alternative for anyone with a sensitivity or allergy to gluten. When comparing the taste, in general, tamari is a little milder than Chinese-style soy sauces, and this one is no exception. Do you have a preference between Shoyu vs Soy Sauce? Let us know! Please leave a comment below– I’d love to hear!! I recommend the Kikkoman and Yamasa brands. They always give you a top-quality product at a decent price.Similar to soy sauce, shoyu is made with fermented soybeans. It also contains wheat, salt, and water. The sea salt acts as a preservative, and they add koji, a type of fungi that helps with the fermentation process.

Yamaroku Say Sauce

Dashi shoyu is umami-rich. It’s a sweeter version of regular soy sauce. This makes it a versatile ingredient to add to all kinds of Japanese dishes.It will add a deep flavor to any dish, but it will also create a dark brown color, especially in things that contain white rice or lighter-colored broth or noodles. Yamaroku Soy Sauce has become fairly widely available and can be found at major department stores, speciality food shops, and online not only across Japan, but also in many parts of the world. How to Use The shoyu koji gets mixed with water and salt brine. This creates a paste called moromi. Lactic acid bacteria and yeasts get added to promote further fermentation.

Yamaroku 4 Years Aged Kiku Bisiho Premium Japanese Soy Sauce Yamaroku 4 Years Aged Kiku Bisiho Premium Japanese Soy Sauce

Originated in China, soy sauce is a liquid condiment that is brewed by fermenting soybeans, grains (usually wheat), and yeast. The brewing process can take months and, in some cases, even years. What to Look for in Soy Sauce This one comes in a 16.9-ounce bottle, so you’ll have plenty to use for all your favorite recipes. It is produced in Hong Kong by the Lee Kim Kee brand which has been in business for 135 years. We love its Dark Soy Sauces, but the brand makes over 200 other types of traditional sauces and condiments including teriyaki sauce, abalone sauce, chili oil, hoisin sauce, peanut sauce, rice vinegar, and more.

Grains and beans were the easiest foods to get in ancient China. Thus, the development of jiangs made from these two foods progressed at a very fast rate. For each kioke, Yamamoto searches in the grove for just the right shoot, cuts it and shaves it down to make elastic strips that he slowly weaves into braided bamboo hoops. These cylindrical hoops are then hoisted atop the barrel and carefully hammered into place to prevent any liquid from seeping out. That said, not all soy sauces are made this way. More traditional Chinese varieties of soy sauce come from a process that can take up to two years. This longer fermentation time is what many say contributes to the more complex flavor of these soy sauces. They will often use a mold like Aspergillus and mix the soybeans and wheat into a mixture. Instead of adapting steel vats during Japan’s post-war industrial push, Yamamoto’s father had used some of his kioke to produce the cheaper, salt-paste shoyu the government had mandated alongside his traditional soy sauce. The first thing Yamamoto did after taking over the business in 2003 was to dump out the modern stuff and double down on his family’s ancient four-year method.

Yamaroku 4 Years Aged Soy Sauce, Tsuru Bisiho, 5 Ounce

For the past 150 years, the Yamamotos and their millions of microbes have been making the family’s Yamaroku soy sauce by mixing soybeans with wheat, salt and water, and letting it ferment in a four-year process. But as more and more of Japan’s soy brewers have swapped their wooden barrels for steel tanks, a big problem has occurred: the country is running out of kioke, and almost no-one knows how to build them. In the last seven years, Yamamoto has set out to learn this ancient craft and teach it to others to try to ensure its survival. Japanese soy sauce ferments for months to create the flavor and aroma we know and love. Chinese soy sauce barely gets fermented at all.A: Soy sauce is a lot like wine, in that the many different varieties go better or worse with different types of food. We talk through some of this at the brewery. Our main product, 鶴醤Tsuru-bishio, which is also actually sold in London, goes well with the same sort of things as red wine, so meat or sashimi, for example. Otherwise, it sounds a little crazy, but if you add a little soy sauce to vanilla ice cream it actually gives it a delicious caramel kind of flavour! What’s at stake is something much bigger than soy sauce. Until a century ago, Japan’s five main fermented seasonings (soy sauce, miso, vinegar, mirin and sake) were all made in kioke. Today, only 3,000 kioke are used in Japan to make soy sauce, and far fewer are used to ferment the country’s other seasoning staples. When these natural fermentation chambers are replaced with steel vats, you lose the authentic taste of traditional Japanese cuisine. And if they were to vanish completely, so would part of Japan’s cultural and culinary soul. Soy sauce provides a lot of depth of flavor and umami richness derived from naturally occurring MSG," Smith says, But, like barbecue sauce, it comes in a wide range of styles. While it’s unlikely you’ll be able to sample the soy sauce at the local market, paying attention to the type of soy sauce will help you choose the one you like.