Dark Soy Sauce (Koikuchi Shoyu)

Description

This handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water. It contains no preservatives or additives.

Soy sauce can be divided into two types: Koikuchi and Usukuchi. Koikuchi directly translates as strong flavour, meaning it has more depth and umami than Usukuchi soy. This makes it perfect for dishes that require strong flavours or thick sauces. Usukuchi, on the other hand, is slightly more salty and lighter in colour.

Koikuchi soy sauce is mainly used in the Kanto region – an eastern region of central Honshu, the main island of Japan.

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