Koikuchi Shoyu Soy Sauce
$46.50
This variant is currently sold out.
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Tatsumi: Koikuchi Shoyu - Using the same cedar wooden barrels over many generations, this handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water, this soysauce contains no preservatives or additives.
Tatsumi soysauce is famous for its umami. Even just a small amount will enhance any dish with flavour. "Koikuchi" directly translates as strong flavour. This means there is depth in the flavour. This is perfect for dishes that require strong flavours or thick sauces. Koikuchi soysauce is mainly used in the east of Japan.
About Tatsumi -
Tatsumi soy sauce began in 1874 in Ehime prefecture. They have been hand crafting miso and soy sauce for 13 generations, using the same method. They work with local farmers in producing all the ingredients and are now moving towards organic and bio dynamic ways of making these ingredients. As Japanese and global supermarkets have been taken over by mass produced soy sauce, Tatsumi is passionate about educating people of the real taste of hand crafted soy sauce and the art of crafted fermented foods. Soysauce is usually divided into two types: Koikuchi and Usukuchi.
Koikuchi soysauce: "Koikuchi" directly translates as strong flavour. This means there is depth in the flavour. This is perfect for dishes that require strong flavours or thick sauces. Koikuchi soysauce is mainly used in the east of Japan.
Usukuchi soysauce: "Usukuchi" directly translates as light flavour. It is lighter in flavour but contains more salt. This is perfect for dishes like Japanese clear soup (osuimono) or dipping sauce for grilled fish. Usukuchi soysauce is mainly used in the west of Japan.
