Soy sauce
しょうゆSlowly brewed Japanese soy sauce for sushi, sashimi and everyday cooking.
- Formats
- 750 ml
- Origin
- Made in Japan
Soy sauce shōyu
Soybeans, wheat, salt and koji, left to ferment: the fundamental seasoning of Japanese cooking.
What it is
Shoyu, Japanese soy sauce, is made from soybeans, wheat, salt and koji, left to ferment and then pressed.
How to use it
It seasons, salts and adds depth: on sushi and sashimi, in stocks, in marinades and in sauces such as teriyaki and ponzu.
