Marudaizu soy sauce is made with whole soy beans that don’t undergo a degreasing process first, which results in a unique, mild flavor. This one uses organic beans from Hokkaido and barley harvested in Japan and is brewed and aged outdoors in the Izumo region. It’s also smoked using real cherry wood (unlike many smoked soy sauces that use artificial flavorings), which imparts an incredible aroma and a smoky taste that comes through immediately—a bonfire-like scent hits your nose as soon as you uncap the bottle. Overall the taste is smoky, earthy and filled with umami-laden soy flavor.
It’s organic and infused with the fragrant smoke of cherry wood, not blended with artificial wood smoke like most others on the market. It’s truly exceptional, as the producer has been handcrafting the stuff using traditional techniques since 1877.
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Give its smoky, complex taste, this soy sauce makes a stunning statement as a finishing sauce. Drizzle on steak, sashimi, grilled fish and veggies, rice and even pizza and potatoes to enhance each’s umami flavor. Or use to make yaki-onigiri (grilled or pan-fried rice balls—one of our favorite uses for the sauce): Just mix the smoked soy sauce into white rice, form it into a ball shape, and then grill or pan-fry it. The sauce also offers a welcome boost to steamed dishes (especially on steamed onion) and even pairs well with olive oil and garlic (don’t be afraid to drizzle a touch into your pasta bowl). And a dab blended with ketchup is pure magic.
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