Brand
- 50 Hertz Foods
- A Priori Distribution
- Angkor Food
- Auria’s Malaysian Kitchen
- B.C.N. Trading
- Banhoek
- Blank Slate Kitchen
- Burlap & Barrel
- CheFico
- Chelsea Market Basket
- China Live
- City Saucery
- Clipperton Inc.
- Crazy Korean Cooking
- El Sabor de Oaxaca
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- Fresh Chile Co.
- Haema
- Hellenic Farms
- Hot Pot Queen
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- Keep Life Tasty
- Kim'C Market
- Kix NY
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- Mad Rose
- Mama O's
- Milk Street
- Milk Street Cooking School
- Mom's Mala
- NYSHUK x Hayden Flour Mills
- Okazu
- Olé Rico
- Paqu Jaya
- Pisqueya
- Pure Indian Foods
- Rogers Collection
- RomÃn Casero
- Rumi Spice
- Secret Aardvark
- The Flavor Society
- The Mala Market
- The Wooden Boat
- Tia Lupita
- Umami Insider
- Villa Jerada
- Viola Imports
- Wa Imports
- Xilli
- Yun Hai Taiwanese Pantry
- Zab's Sauce
- Zwita Harissa
Nihonichi Shoyusco Jalepeño Hot Sauce
Nihonichi’s Jalapeño Shoyusco Hot Sauce was wildly different from any other hot sauce our testers had ever tried before. It’s produced in Japan by a revered shoyu manufacturer that traces its roots back to the 1700s. To make their soy sauce, they ferment soy for up to two years in 100-year-old cedar wood vats, unlike the stainless steel tubs other producers use. Once brewed, the soy sauce is combined with balsamic vinegar, which serves as a unique base, lending depth to the light, bright addition of jalapeño heat. There’s a welcome thread of garlic rounded out with white pepper for an addictive, truffle-like quality. Its’ spicy, bright and packed with umami—what’s not to love? It disappears so quickly in Matthew Card’s, Creative Director of Recipes and Products, house, that he buys three bottles at a time.
Nihonichi’s Jalapeño Shoyusco Hot Sauce was wildly different from any other hot sauce our testers had ever tried before. It’s produced in Japan by a revered shoyu manufacturer that traces its roots back to the 1700s. To make their soy sauce, they ferment soy for up to two years in 100-year-old cedar wood vats, unlike the stainless steel tubs other producers use. Once brewed, the soy sauce is combined with balsamic vinegar, which serves as a unique base, lending depth to the light, bright addition of jalapeño heat. There’s a welcome thread of garlic rounded out with white pepper for an addictive, truffle-like quality. Its’ spicy, bright and packed with umami—what’s not to love? It disappears so quickly in Matthew Card’s, Creative Director of Recipes and Products, house, that he buys three bottles at a time.
Ingredients: Balsamic Vinegar (Made in Italy), Wine, Vinegar, Soy Sauce (Including Soybeans and Wheat), Pickled Jalapeño, Jalapeño, Honey, Garlic, White Pepper/Thickener (Xanthan Gum, Guar Gum), Flavoring, Seasoning (Amino Acid), Acidifier
Allergens: Soy, Wheat
Net Weight: 64 grams
Place of Origin: Japan