✅ Classic Koikuchi soy sauce from Japan
✅ Naturally brewed using traditional fermentation
✅ Ideal for sushi, sashimi and Japanese dishes
✅ Savoury, balanced and rich in umami flavour
✅ Produced by Yamasa with over 350 years of experience
What is Koikuchi Shoyu?
Koikuchi Shoyu is the most common soya sauce in Japan. It has a dark colour and a balanced flavour combining salt, umami and a slight sweetness. This variety is used in many dishes, such as for seasoning soups, sauces or stir-fries. It is also very popular as a dip for sushi or sashimi.
What does Japanese soy sauce taste like?
Japanese soy sauce has a rounded, complex flavour with a combination of salty, slightly sweet and umami-rich notes. Natural fermentation creates subtle aromas that add depth to dishes without overpowering other ingredients.
What makes Yamasa soy sauce special?
Yamasa is one of the most traditional producers of Japanese soy sauce and has been making fermented shoyu since the 17th century. The long fermentation process ensures a balanced flavour and a deep umami note. This is why Yamasa shoyu is also used in many restaurants across Japan.
How should I store soy sauce?
Unopened soy sauce can be stored at room temperature. Once opened, it is advisable to keep the bottle in the fridge. This helps preserve the aroma for longer and ensures the sauce retains its characteristic flavour.
What can I use shoyu for?
Shoyu is used in a wide variety of ways in Japanese cuisine. It is suitable for dipping sushi or sashimi, for marinating meat and vegetables, and for seasoning soups, rice dishes or stir-fries. It also provides a balanced umami flavour in sauces or dressings.
Here’s what you can cook with it:
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