Kishibori Shoyu - Pure Artisan Soy Sauce
Shoyu (soy sauce) is an essential ingredient in the Japanese cooking and eating. As I ate my way through Japan, we dipped the freshest white fish and added Shoyu to soups and stews – it was incorporated in every meal. Our buyers tracked down Kishibori Shoyu. It is manufactured by Takesan Company, which is located on the small island of Shodoshima in the Seto Inland Sea. Made from top quality soybeans, wheat and sea salt, it’s fermented in cider barrels for one year. The well-seasoned barrels, which have been aging soy sauce for more than 100 years, are kept at the ideal temperature the whole year. It’s one of the best Japanese soy sauces around. Try it in this recipe for clams with soy butter, a classic Japanese izakaya-style dish.