JAPANESE SOY SAUCE - 2 YEAR AGED 200ml

JAPANESE SOY SAUCE - 2 YEAR AGED 200ml

Origin: Japan

This premium Japanese shoyu from Kambeshi is traditionally fermented for two years in century-old cedar barrels, developing a remarkable depth and complexity rarely found in modern soy sauces. Following ancestral methods, this authentic condiment offers a perfect balance of umami richness, subtle sweetness, and elegant aromatics that exemplify the sophisticated character of true Japanese shoyu.

Perfect for both cooking and finishing, this versatile shoyu enhances rather than overpowers ingredients. Use in marinades, dipping sauces, and stir-fries, or simply drizzle over steamed rice, grilled fish, or fresh tofu. Its balanced character makes it excellent for creating authentic teriyaki sauce, seasoning soups, or adding depth to Western dishes like stews and gravies.

Japanese v Chinese Soy Sauce: Unlike Chinese soy sauce which predominantly uses soybeans for a more intensely salty profile, this authentic Japanese shoyu employs the traditional 50/50 mixture of soybeans and wheat. This balanced ratio creates a fundamentally more nuanced sauce with gentle complexity and refined character. The two-year aging process in ancient wooden vessels allows the flavours to mature harmoniously while preserving a bright, versatile profile ideal for everyday Japanese cooking.

Producer: Crafted by the Okada family of Kambeshi, who have maintained their traditional shoyu production in their historic samurai residence since 1753. Their methods remain faithful to their original 250-year-old process, representing one of Japan's most important living culinary traditions.

Net: 200ml

Allergens: Contains soy, wheat