Yamaroku Kikuhishio 500ml

Product Information

As such, tamari is wheat-free and is a great gluten-free alternative for people who are gluten intolerant or have celiac disease. This longer fermentation time is what many say contributes to the more complex flavor of these soy sauces. A fifth generation shoyu maker, Yasuo Yamamoto is one of the last still using traditional wooden barrels to make their soy sauces. While it’s unlikely you’ll be able to sample the soy sauce at the local market, paying attention to the type of soy sauce will help you choose the one you like.

Soy Sauce – What’s the Difference Anyways? Shoyu vs. Soy Sauce – What’s the Difference Anyways?

Instead of adapting steel vats during Japan’s post-war industrial push, Yamamoto’s father had used some of his kioke to produce the cheaper, salt-paste shoyu the government had mandated alongside his traditional soy sauce. While conventional soy sauces are sold into market after 2-years-fermentation, Yamaroku once extracts the soy sauce from the barrel, puts it into the barrel again, and ferments it for another 2 years. Compared to other sauces, it is well-balanced, mild, and smooth in taste and proves to be a great addition to various recipes. The dark, salty sauce you find on the table in Japanese restaurants is the most commonly used… but it’s only one of several different kinds.This also means the flavor won’t evaporate during cooking, making it a great option for stir-frying or as part of a marinade for meat. Rather than fighting over a tiny slice of the pie, we want to expand the market by working with other breweries with the same philosophy, connecting laterally with soy sauce, sake, and miso producers as well as distributors and eateries.

Yamaroku Shoyu | Soy Sauce Japan Yamaroku Shoyu | Soy Sauce Japan

Since its founding, ownership of Yamaroku has been passed down 5 generations up to this day with its current owner being Yasuo Yamamoto. Q: Have there been any particular highlights or lowlights in the years since you took over the business? Some people say that tamari has a richer flavor, although they are both used the same way in cooking.Fermented and aged in 100-year-old barrels, Yamaroku 4 Years Aged Kiku Bisiho Soy Sauce is an all-around good choice—perfect for everything from fried rice to marinades. Q: Finally, is there anything in particular you love about Japan, or Shodoshima, that you hope visitors from the UK can enjoy in future? 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. 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.