Kishibori Shoyu - Premium Artisan Soy Sauce !

Shoyu in Japan is like olive oil in the Mediterranean. It is an indispensable ingredient in the Japanese cuisine. As olive oil is available in many different qualities, so is shoyu. Shoyu by the way is good old soy sauce. There are many shoyu producers all across Japan. The best, unique shoyu's are produced by small- and medium-size, family run breweries that continue to use only traditional ingrediants and artisan production processes. New York Mutual Trading, Inc,--an importer and restaurant supplier for Japanese products--has now introduced a high-end, pure, wonderfully flavored, artisan shoyu into the US market. KISHIBORI SHOYU is a premium soy sauce, manufactured by the Takesan Company located on the small island of Shodoshima in the Seto Inland Sea, between the main Japanese island of Honshu and neighboring Shikoku. KISHIBORI SHOYU is made only from whole soybeans, wheat and sea salt. The Takesan Company steames their soybeans in line with the old traditions and adds toasted wheat, sea salt and spring water. This basic brew is then left to ferment in old cider barrels for one entire year. The Takesan barrels are very well seasoned and have been in use for more than 100 years. The mild winters in the region encourages slow fermentation year around.This slow fermentation process create complex organic acids. These are essential for the excellent taste characteristics of the Takesan shoyu. Unlike mass-produced soy sauces, KISHIBORI SHOYU is not treated with any alcohol, preservatives or added salt.They filter the shoyu and then pasteurize it before it is bottled. When you pour KISHIBORI SHOYU use a white saucer and observe the color! Its flavor and aroma is incredible and has nothing to do with the stuff that you usually find on the table of your Japanese buffet. You will note that it is crystal clear with a slightly reddish-tinged brown color. As a matter of fact this soy sauce is so good that you can actually sip a little and roll it over your tongue. The flavor is round and rich and finishes with pleasant umami aftertaste. When you go to the Asian or Japanese store the next time, look out for the artisan permium soy sauces and do away with that other stuff that you are used too. Premium artisan soy sauces and

Real Wasabi

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