Japanese family producer Yugeta only uses organic soybeans and organic wheat to make this product, which is traditionally aged in century-old cedar vats.
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This Japanese soy sauce has a light-tasting without being too thin or watery, with a rounded, mouth-filling umami flavor and clear, bright salinity that quickly yields to a light, wheaty nuttiness. Its clarity of flavor and clean finish are perfect for delicate foods like chicken and fish, as the shoyu won't overwhelm but rather enhance other flavors in a dish.
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The light flavor of this soy sauce won't overpower delicate flavors, making it ideal ideal for fish, poultry and vegetables. Blend it into a dipping sauce with grated ginger and squirt of lime to serve with steamed or grilled fish, or whip it up into a vinaigrette with sesame oil, rice vinegar, grated ginger and sesame seeds to dress greens, asparagus or cucumber.
Based in Japan's Saitama prefecture, the Yugeta family has been brewing shoyu for four generations, since 1923. The family producer uses only Japanese-grown wheat and soybeans to make its traditional soy sauces, which are aged in cedar vats up to 100 years old.Shop All
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