All tagged Artisanal Soy Sauce
Reflecting the sophisticated food culture of the 18th century when it first started in business, Kamebishi brews a refined style of soy sauce with a mellow and balanced flavor that is underpinned by a velvety, medium-bodied richness. Innovations in recent years include dry powdered and long-aged versions of its soy sauce to meet the needs of modern lifestyles and global cuisines.
Japanese soy sauce’s powerful role in all kinds of cooking as a pure concentrated form of plant-based umami seasoning is being underpinned by a new generation of high quality, all-natural, artisanal soy sauces that come in a range of styles and a wide variety of nuanced flavors.
A fifth generation soy sauce brewer and master builder of the large wooden barrels (kioke) traditionally used in Japan to ferment foods, Yasuo Yamamoto is proving the flavor benefits of the kioke barrels by the deep, dark, overwhelming savoriness of the classic style of soy sauce that he is making with them at Yamaroku Soy Sauce.