Crafted by a 330-year-old esteemed Japanese soy sauce maker, this premium unpasteurized soy sauce is packed with umami flavor. Its rich, slightly sweet, malty flavor has a subtle pleasing funkiness and strikes just the right balance of salty, deep and sharp. For the price, it fares well when compared to other brands that cost much more, and a little goes a long way. It can be used for any recipe that calls for soy sauce in cooking, but the depth of this one stands out when used raw as a dipping sauce to elevate everyday food. The Shibanuma Soy Sauce Company employs a traditional production method, brewing and aging their sauces in wooden barrels that have been in use for decades. Winner of a Superior Taste Award, this sauce will elevate any dish—meat, fish, vegetables or tofu—but it also goes particularly well with white fish sushi and sashimi.
Founded in 1688 in Tsuchiura, Japan, their products are made from high-quality soybeans and wheat grown in their local region of Ibaraki, located in the Kanto district. Their soy sauce was selected and presented to the Edo Shogunate as one of the best soy sauces in Japan during that era, and it’s the only remaining soy sauce manufacturer in Tsuchiura today.
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Use for any recipes that call for cooking with soy sauce and as a dipping sauce alongside food including dumplings, sushi or dim sum. It’s also great in fried rice, noodles and stir-fries, or try it in our Shanghai-Style Scallion Noodles with Ground Pork, Grilled Chicken with Soy Sauce Tare or Soy-Glazed Braised Brussels Sprouts. It can also boost the flavor of non-Asian dishes as well. Stir a little into soups, sauces or even turkey gravy to give an umami boost and provide depth and savoriness.
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