Gourmet Soy Sauce for the Chef at Home

Posted by Damian Roberti on

Do you love soy sauce? How abot Gourmet high quality master Chef styel sauce? these will blow you away! Pick up a bottle or send one to your gourmet chef!


 "yamaroku kiku bisiho soy sauce" "kishibori shoyu" "yamaroku soy sauce" "yamasa soy sauce" "100 year aged soy sauce" "kikkoman soy sauce" "real soy sauce" "kamebishi soy sauce"

•750 ml
•Floral, delicate, and savory flavor
•Hand crafted and aged for 1 year
•Cherry blossoms dipped in red shiso vinegar brine and added to aging barrels of white shoyu for 1 year
•Imported from Japan

Extraordinary, exquisite, alluring. Sakura Cherry Blossom Shoyu is meticulously hand crafted by Shoyu master craftsmen to celebrate the revered cherry blossom which holds special significance throughout Japan. The cherry blossom represents the beauty and fragility of life. These breathtaking blossoms fall naturally into nets and are quickly gathered, then dipped in a red shiso vinegar brine and salted to preserve. They are then added to already aging barrels of white shoyu and will age for 1 year to infuse the glorious perfume and color of the blossoms with the shoyu. The consummation of this beautiful technique reveals a truly special shoyu surely to leave a lasting memory.


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•750 ml
•Delicate, subtle and refined, a fundamental ingredient of Japanese cuisine
•Yields a more mellow, delicate, luxurious texture and flavor with an understated sweetness
•Great finishing sauce
•Imported from Japan

A fundamental ingredient in the quiver of the fine Japanese chef, Haku Fish Sauce is graceful, layered and savory. Using only anchovies, from the sea of Japan, which is much larger and fattier than its Mediterranean counterparts; Haku Fish Sauce is master crafted following ancestral methods dating back to the eddo period 400 years ago. Quintessential to many Japanese Cuisine staples, yet it elevates nearly any application. Truly a special Fish Sauce.
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•750 ml
•Aged in mizunara hard wood japanese oak whisky barrels
•Mellow, delicate ,savory soy with a subtle sweetness and a hint of umami
•Shelf stable, refrigerate after opening
•Imported from Japan

Sublime, mellow and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional. Haku Mizunara Whisky Barrel Aged Shoyu is first traditionally brewed preserving ancestral methods of the Mushiro Koji process yielding an exceptional shoyu. Master craftsmen then thoughtfully age the shoyu in Japanese Whisky Barrels made from Mizunara hard wood, a type of Japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.
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•750 ml
•After aging, the sauce is cold smoked using Mizunara hard wood Japanese oak
•Typically used as a finishing soy with a complex, full-bodied, savory and umami flavor
•Shelf stable, refrigerate after opening
•Imported from Japan

A truly rare and unique ingredient from Kyoto prefecture. Haku Smoked Shoyu is first traditionally brewed preserving ancestral methods of the Mushiro Koji process yielding an exceptional shoyu. After aging, the master craftsmen meticulously follow a cold-smoking process unique to the Haku family company exclusively using Mizunara Hard Wood, a type of Japanese Oak, which bears a beautiful, lively smoke flavor. Typically used in moderations as a finishing shoyu, Haku Smoked Shoyu delivers a uniqueness and complexity desired by today's finest chefs.


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