This Japanese soy sauce is infused with whole sansho peppercorns, which add texture and a palate-tingling sensation to this traditional condiment. The soy packs a hit of umami and brings light notes of caramel and bright salinity, which come alive even more when you crunch into a peppercorn. The peppercorns hail from the city of Yabu, in Japan’s Hyōgo Prefecture. Beet sugar from Hokkaido adds a touch of sweetness.
The peppercorn is known for its fruity and fresh flavor. The sauce is aged for a year in Japanese cedar vessels, using soybeans and wheat both cultivated in the country.
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Use anywhere you’d use a standard soy sauce—in rice dishes, noodles, stir-fries, soups and more.
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