Suehiro Double Brewed Soy Sauce

Japanese Pantry

Suehiro Double Brewed Soy Sauce

$14.95

Product variants

Since 1879, Suehiro has used the same traditional methods to make their small-batch soy sauces in Japan’s Tatsuno City, Hyogo Prefecture. We were especially wowed by their Double-Brewed Soy Sauce, or Saishikomi, which is deeply layered in comparison to any run-of-the-mill grocery version. Unlike most on the market, this soy is brewed not once but twice, first delicately with soybeans, wheat, salt, water and koji. Then, the mixture is brewed again, this time without salt or water, yielding an earthy, rich and viscous soy sauce that stands apart. It’s salty, but less so than other brands, with funky, coffee-like notes that round out into a dark, almost burnt caramelly sweetness. Use it anywhere you would soy sauce, but we love it most served simply with dishes that have few ingredients, like hand rolls and sashimi.

Ingredients: Water, soybeans, wheat, salt

Allergens: Soy, Wheat

Net Weight: 150 milliliters

Place of Origin: Tatsuno City, Hyogo Prefecture, Japan

Use anywhere you would soy sauce—on sushi, sashimi or scallion pancakes, or even just over rice. We especially love it in dishes without too many other ingredients so the flavor can shine through. Try it in our Udon Noodles with Shiitake Mushrooms and Spinach or Sake and Soy-Braised Kabocha Squash.

Refrigerate after opening.

Suehiro Double Brewed Soy Sauce

$14.95

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Modernizing traditions was key to this company’s brewing success.

Authentic Japanese shoyu—which, unlike Chinese soy sauce, is made with wheat for a sweeter, rounder flavor—is brewed and fermented in cedar barrels to create a rich umami taste. However, Suehiro takes their brewing process a step further. Rather than using cedar vats, Suehiro brews in fiberglass vats, which are better equipped to handle soy sauce’s high salinity and won’t corrode. However, the traditional flavor that cedar provides to shoyu is not lost, as the company stores their fiberglass vats in a cedar building where the wood can still impart its unique flavor.