Yamaroku Kikuhishio 500ml

Product Information

There are many Japanese foods that would not exist today without shoyu; for example sushi, sukiyaki (a meat and vegetable hot pot-style dish) and tempura,” said celebrity chef and restaurant owner Masaharu Morimoto. Growing up, Yamamoto’s family never ate at restaurants, and it was only when he left Shodoshima for the first time after high school that he first tasted shoyu that hadn’t been brewed for four years by his father. We make our dashi from Rausu (Hokkaido) kelp and Makurazaki (Kagoshima) bonito flakes, blended with Tanegashima Island sugar and our barrel-aged soy sauce, to create a sweet and very fragrant dashi soy sauce. No two barrels taste exactly the same, and by the time Yamamoto eventually bottles them, larger brands will have cranked out 16 steel vats’ worth of the mass-produced stuff. Because of this you may not want to add it into dishes you simply don’t want an earthy, mushroom flavor in.

Yamaroku – Onggi Yamaroku – Onggi

Due to modern mass production of soy sauce, only 1% of total Soy sauce production in Japan uses this traditional method. Q: We read that you weren’t always planning on going down the soy sauce production road, but what made you decide to continue the family business in the end?

Q: We’ve heard that you actually make the barrels yourself, too, but how long does it take to complete one barrel and what sort of man-power is required? Until Yasuo took up barrel-making, after learning the craft in 2012 from one of the last of Japan’s two kioke makers, it was a dying craft and fermentation tool, with most fermented food makers having switched to using plastic tubs and steel tanks during the last century. If the soy sauce will be used as a dipping sauce or its flavor is a major part of the recipe, it might be worth splurging on a sauce that was aged longer. The brand recommends trying it as a dipping sauce for things like sushi and seafood and as an ingredient in fried rice, but also as a topping for vanilla ice cream. If you’re looking for some of the highest quality Japanese soy sauce available, you’ll need to find one that is made using traditional methods.

Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce, 18 Ounce Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce, 18 Ounce

Once things have calmed down on the global scale, we can’t wait for people from all over to come and learn more about the ‘kioke’ barrel method and Japan’s authentic food culture.

The fifth generation brew master of Yamaroku Soy Sauce, a family business started some 150 years ago, Yasuo makes soy sauce the old-fashioned way. The passage of time makes the lactic acid bacteria and yeasts settle tightly inside the barrels, giving the soy sauce a distinctive flavor and taste. The stuff is a great soy sauce and gives me a feeling of being in japan and its unparalleled tastes. A: At the moment, it’s officially just me and one other person, with about 7 other people who help out on a part time basis.

Yamaroku Japanese Soy Sauce Kikubishio Light and Crisp Taste

As such, tamari is wheat-free and is a great gluten-free alternative for people who are gluten intolerant or have celiac disease. Today, 21 remain and, according to the Shodoshima Shoyu Association, more than 1,000 of the 3,000 kioke still used to make soy sauce in Japan are found on this 30,000-person island. Until 70 years ago, all Japanese soy sauce was made this way, and it tasted completely different to what the world knows today. The sea salt acts as a preservative, and they add koji, a type of fungi that helps with the fermentation process. That doesn’t necessarily mean I’m busy brewing every day, though, as it takes a number of years to complete just one cycle in soy sauce brewing terms.Kikkoman Soy Sauce / Shoyu:Arguably the most popular brand of best Japanese-style soy sauce sold in the U. Also, to preserve the kioke barrels for future generations, he began the kioke Craftsmen Revival Project ( more details).

Yamaroku Say Sauce

However, the flavor may change over time, so if the soy sauce doesn’t seem as good as it used to be, it may be time to splurge on a fresh bottle. Many brands don’t add MSG to their recipe, mainly because of the potential health risks and issues associated with it. Traditional soy sauces are aged for 5-8 months and are suitable for most uses, but for a real splurge, there are a number of soy sauces that are aged for up to 4 years.Compared to other sauces, it is well-balanced, mild, and smooth in taste and proves to be a great addition to various recipes. In Kyoto and Osaka, where the shoyu is lighter and thinner, there’s more of a focus on vegetables and fish.