{"title":"All Sauce","description":"\u003cp\u003eOur full range of Japanese sauces, from everyday soy sauce to specialist Japanese sauces and chilli sauce. Sourced directly from Japan's most reputable producers, chosen for authenticity and consistent quality.\u003c\/p\u003e","products":[{"product_id":"kewpie-mayo","title":"Kewpie, Mayonnaise, 450g","description":"\u003cp\u003eThis iconic Japanese mayonnaise presents a luxuriously silky texture—creamy, rich, and subtly custard-like—thanks to its exclusive use of egg yolks and a delicate blend of vinegars such as rice and apple-cider. A whisper of tang meets savoury depth, amplified by umami-boosting MSG (in the Japanese version), creating a nuanced flavour ideal for sushi rolls, potato salad, karaage or sandwiches. Proudly crafted since the 1920s, pursuit of quality ingredients and precise emulsification ensure each squeeze delivers full-bodied flavour with consistency.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003ePerfect for drizzling atop okonomiyaki or takoyaki, mixing into creamy salad dressings, enriching sando fillings like egg or ham, or swirling into dips for karaage and slathering on grilled sandwiches.\u003c\/p\u003e\n\u003ch3\u003eAbout Kewpie Corporation\u003c\/h3\u003e\n\u003cp\u003eFounded in 1919 by Toichiro Nakashima, the company launched mayonnaise production in 1925 and has since become Japan’s leading mayo maker, expanding into products and international presence.\u003c\/p\u003e\n\u003ch3\u003eキユーピー\u003c\/h3\u003e\n\u003cp\u003eKiyūpī\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kewpie","offers":[{"title":"Default Title","offer_id":500947293,"sku":"Q0007","price":8.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Kewpie_mayonnaise_500g.jpg?v=1730292941"},{"product_id":"tonkatsu-sauce","title":"Bull-Dog, Tonkatsu Sauce, 1.8L","description":"\u003cp\u003eThis thick, rich sauce layers fruity sweetness, tangy acidity and savoury depth in perfect harmony. Blending tomato, apple, onion and carrot with gentle spices and a touch of umami, it delivers a luxurious glaze and dipping sauce that enhances fried pork, chicken, shrimp, or roasted meats—adding complexity without overpowering.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDrizzle over crispy pork or chicken cutlets, use as a dipping sauce for tempura or croquettes, stir into burgers or sandwiches for extra tang, or brush onto roasted vegetables for a savoury-sweet finish.\u003c\/p\u003e\n\u003ch3\u003eAbout Bull-Dog\u003c\/h3\u003e\n\u003cp\u003eFounded in 1902 and based in Tokyo, this iconic brand pioneered Japan’s take on Western-style sauces, gaining broad popularity for its consistent quality and harmonious flavours.\u003c\/p\u003e\n\u003ch3\u003eブルドッグ とんかつソース\u003c\/h3\u003e\n\u003cp\u003eBurudoggu Tonkatsu Sōsu\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Bull-dog","offers":[{"title":"Default Title","offer_id":53498617233789,"sku":"X0017","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15792.jpg?v=1728573650"},{"product_id":"kimchi-sauce","title":"Momoya, Kimchi Sauce Concentrate, 450ml","description":"\u003cp\u003eThis vibrant concentrate blends fiery red pepper with garlic, ginger and rice vinegar—capturing the bold, spicy essence of kimchi in a convenient, ready-to-use sauce. Its robust, tangy kick adds instant flavour to cabbage, vegetables, meats or noodles, without the wait for fermentation.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eStir a few spoonfuls into shredded cabbage or julienned vegetables to make instant kimchi. Use as a marinade or seasoning for grilled meats, seafood or tofu; swirl into fried rice, noodle bowls or dips for a spicy, umami-rich boost.\u003c\/p\u003e\n\u003ch3\u003eabout Momoya Co., Ltd.\u003c\/h3\u003e\n\u003cp\u003eThis Tokyo-based condiment maker has earned renown for high-quality, authentic pantry essentials, combining Japanese tradition with Pan-Asian boldness to elevate modern cooking.\u003c\/p\u003e\n\u003ch3\u003eキムチの素\u003c\/h3\u003e\n\u003cp\u003eKimuchi no Moto\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Momoya","offers":[{"title":"Default Title","offer_id":22091926465,"sku":"X0051","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15843-2.jpg?v=1728765561"},{"product_id":"otafuku-yakisoba-sauce-1-8l","title":"Otafuku, Yakisoba Sauce, 1.8L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Sauce Behind Japan's Most Popular Street Food, in Catering Format\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Yakisoba sauce is the sweet-savoury Japanese stir-fry sauce that coats yakisoba noodles, Japan's defining street food and festival dish. Otafuku, the Hiroshima company that dominates Japan's sauce market, makes this version with a proprietary blend of fruit and vegetable extracts that gives it a thicker, more complex finish than a simple soy-based stir-fry sauce. The 1.8L handled bottle is built for professional kitchens and street-food operations running yakisoba at volume.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIndustry standard:\u003c\/strong\u003e Otafuku is Japan's leading sauce brand, the same product used by yakisoba vendors across the country\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReady to use:\u003c\/strong\u003e no mixing, no dilution, pour directly onto noodles in the wok or on the griddle\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCatering volume:\u003c\/strong\u003e a 1.8L bottle with handle designed for heavy kitchen use, fewer bottle changes during service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConsistent caramelisation:\u003c\/strong\u003e the sugar and fruit-extract content gives reliable colour and glaze at high heat\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic yakisoba:\u003c\/strong\u003e stir-fry noodles with vegetables and protein, then add sauce in the final minute and toss to coat\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYakisoba pan:\u003c\/strong\u003e fill a hot-dog roll with sauced yakisoba noodles, Japan's iconic carb-on-carb snack\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTeppanyaki glaze:\u003c\/strong\u003e use as a finishing sauce on griddle-cooked meats and vegetables for sweet-savoury caramelisation\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStir-fry shortcut:\u003c\/strong\u003e an all-in-one sauce for any Asian-style noodle stir-fry, not just yakisoba\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e焼そばソース — Yakisoba sauce, and how it differs from okonomiyaki sauce\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Yakisoba sauce sits in the same family as Worcestershire-style Japanese sauces, sweet, tangy and fruit-forward, but it is thinner and less intensely sweet than okonomiyaki sauce. Where okonomiyaki sauce (also made by Otafuku) is designed to sit on top of a pancake as a thick glaze, yakisoba sauce needs to coat individual noodle strands without pooling, so it has a lighter viscosity and a sharper finish. The flavour is built on fruit and vegetable extracts, vinegar and soy, giving a taste that is recognisably Japanese but accessible to British palates, somewhere between brown sauce and a sweet soy glaze, with more depth than either.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e焼そばソース — Yakisoba sauce\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eOtafuku\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1.8L\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e2.15kg\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eHandled plastic bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAmbient; refrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between yakisoba sauce and okonomiyaki sauce?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Both are fruit-and-vegetable-based Japanese brown sauces, but they are designed for different dishes. Okonomiyaki sauce is thicker and sweeter, made to sit on top of a pancake without running off. Yakisoba sauce is thinner, slightly sharper and designed to coat noodles evenly during stir-frying. Otafuku makes both, and while you could substitute one for the other in a pinch, the viscosity and sweetness balance will be noticeably different. For authentic results, use the sauce designed for the dish.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow much yakisoba sauce do you need per portion?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      As a rough guide, 30–40ml of sauce per single portion of yakisoba (about 150g of cooked noodles) gives a well-coated result without the dish becoming soggy. A 1.8L bottle therefore yields roughly 45–60 portions. Adjust to taste and heat level; the sauce caramelises as it cooks, so adding it to a very hot pan concentrates the flavour and reduces the volume slightly.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan you use yakisoba sauce for dishes other than yakisoba?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Yes. It works as a general-purpose stir-fry sauce for any noodle dish where you want a sweet-savoury Japanese glaze. It is also used as a teppanyaki finishing sauce, a glaze for grilled meats, and a base for Japanese-style fried rice. Some street-food vendors even use it on hot dogs and burgers as a Japanese alternative to brown sauce. Anywhere you want caramelisation, sweetness and umami without building a sauce from scratch, it will do the job.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Otafuku","offers":[{"title":"Default Title","offer_id":826773449,"sku":"X0016","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yakisoba_Sauce.png?v=1737996564"},{"product_id":"okonomi-sauce","title":"Otafuku, Okonomi Sauce, 1.8L","description":"\u003cp\u003eThis rich, glossy sauce layers sweet, savory and tangy notes—melding fruits, vegetables, and robust umami into a thick, velvety condiment. Designed to captivate, it brings that classic okonomiyaki flair to any dish, offering nuanced depth and bold character.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDrizzle over okonomiyaki or takoyaki for authenticity; stir into fried noodles or rice for a savoury boost; use as a glaze for meats or grilled vegetables; or serve as a bold dip for fries, chicken katsu, or fusion snacks.\u003c\/p\u003e\n\u003ch3\u003eAbout Otafuku Sauce Co., Ltd.\u003c\/h3\u003e\n\u003cp\u003eFounded in Hiroshima in 1922, this celebrated brand innovated Japan’s signature pancake sauce. Its expertise in balanced, flavourful condiments has made it a household name in both traditional and modern kitchens.\u003c\/p\u003e\n\u003ch3\u003eお好みソース\u003c\/h3\u003e\n\u003cp\u003eOkonomi Sōsu\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Hiroshima\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Otafuku","offers":[{"title":"Default Title","offer_id":22573816257,"sku":"X0015","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Otafuku_Okonomi_Sauce_1.8L.png?v=1731065317"},{"product_id":"momoya-crispy-chilli-oil-fried-garlic-taberu-rayu-110g","title":"Momoya Crispy Chilli Oil with Fried Garlic (Taberu Rayu) 110g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Original Japanese Crispy Chilli Oil\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Taberu rayu (食べるラー油, \"eating chilli oil\") is a Japanese condiment made to be eaten by the spoonful, not just drizzled. Unlike standard chilli oil it is packed with crispy fried garlic, onion and red pepper suspended in seasoned oil, delivering crunch, umami and mild heat in every bite. Momoya, founded in Tokyo in 1920, made the version that started it all, sparking a nationwide craze in Japan when it launched in 2009 and selling out across the country for months. Mild, savoury and endlessly useful, and for high-volume kitchens it is also available in an \u003ca href=\"\/products\/momoya-cracked-chilli-800g\" style=\"text-decoration: underline;\"\u003e800g catering tub\u003c\/a\u003e.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTexture-forward:\u003c\/strong\u003e crunchy fried garlic and onion make this a condiment, not just an oil\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMild, controlled heat:\u003c\/strong\u003e red-pepper warmth without overpowering, right for finishing any dish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant umami layer:\u003c\/strong\u003e one spoonful adds depth, crunch and colour to a plate\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe original:\u003c\/strong\u003e Momoya's taberu rayu started the entire crispy chilli oil movement in Japan in 2009\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRamen finish:\u003c\/strong\u003e a spoonful on top of any noodle bowl for crunch and gentle heat\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRice topper:\u003c\/strong\u003e over plain steamed rice or mixed into onigiri, the classic Japanese use\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDumpling dip:\u003c\/strong\u003e mix with soy and rice vinegar for a textured gyoza sauce\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e on eggs, avocado toast, grilled fish and pizza, anywhere you would use chilli flakes\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e食べるラー油: Taberu rayu, the chilli oil you eat by the spoon\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Standard rayu (ラー油) is a clear chilli oil with the solids strained out, used to spice up ramen and gyoza. Taberu rayu, \"eating chilli oil\", leaves the crispy fried garlic and onion in the jar, so you eat it by the spoonful for crunch as well as flavour. Momoya, the Tokyo company founded in 1920, created the version that defined the category, and its full Japanese name, 辛そうで辛くないちょっと辛いラー油 (\"chilli oil that looks spicy but isn't, yet is a little bit spicy\"), tells you exactly what to expect: warmth and flavour rather than burn. When it launched in 2009 it became a genuine national phenomenon.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does crispy chilli oil taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The first thing you notice is the crunch. Fried garlic chips and onion give it a texture regular chilli oil simply does not have. The heat is gentle and builds slowly, more a warm glow than a kick. Underneath there is a savoury, almost roasted depth from the garlic and sesame. Unlike fiery Sichuan-style chilli oils, Momoya's version is deliberately mild, built to enhance a dish rather than dominate it, which is exactly what makes it so versatile in a professional kitchen.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e食べるラー油: Taberu rayu (crispy chilli oil condiment)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMomoya (founded Tokyo, 1920)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eThe original taberu rayu that launched the crispy chilli oil craze in 2009\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e110g\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAlso Available\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e\u003ca href=\"\/products\/momoya-cracked-chilli-800g\" style=\"text-decoration: underline;\"\u003e800g catering tub\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTokyo, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFinishing condiment and topping\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between rayu and crispy chilli oil (taberu rayu)?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Standard rayu is a clear chilli oil with the solids strained out, used to spice up ramen and gyoza. Taberu rayu, \"eating chilli oil\", leaves the crispy fried garlic and onion in the jar, so you eat it by the spoonful for crunch as well as flavour. This is the latter, and the original that started the category.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs Momoya crispy chilli oil spicy?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It is mild. The heat is a slow, warm glow rather than a sharp kick, which is exactly why it works as a finishing condiment across a whole menu rather than only on dishes built for heat. The name itself describes it: chilli oil that looks spicy but isn't, yet is a little bit spicy.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it in a cool, dry place and refrigerate after opening. The oil may thicken or partially solidify when chilled, which is normal; let it come back to room temperature and give it a stir before use. Always use a clean, dry spoon to keep the crispy solids fresh and crunchy.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Momoya","offers":[{"title":"Default Title","offer_id":26564278593,"sku":"H1097","price":8.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15837.jpg?v=1728584468"},{"product_id":"koji-soy-sauce","title":"Horaiya, Koji Soy Sauce, 340ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eDark soy taken a step further. Horaiya blend finished soy sauce with their own rice koji and mature it again, for a rounder, sweeter, thicker soy you dip rather than cook with.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRefermented with rice koji:\u003c\/strong\u003e finished soy is blended with the brewery's own koji and matured again, which builds the rounder, sweeter depth.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA finishing soy, not a cooking one:\u003c\/strong\u003e thick and mellow enough to dip sashimi, tofu and sushi straight from the bottle.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKoji-makers since 1906:\u003c\/strong\u003e Horaiya Honten in Fukushima have grown koji for over a century, and it is the koji that defines this soy.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYou can see the koji:\u003c\/strong\u003e grains of rice koji settle in the bottle, the visible mark of how it is made. Give it a shake.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSashimi and sushi:\u003c\/strong\u003e a dipping soy with body and a gentle sweetness behind the salt.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHiyayakko:\u003c\/strong\u003e spoon it straight over chilled tofu, the classic Japanese pairing.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOver rice and egg:\u003c\/strong\u003e a few drops on tamago kake gohan or steamed rice.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOff-piste:\u003c\/strong\u003e use it as a finishing soy on grilled meat, roast vegetables or in a dressing where you want sweetness and depth.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eKoji is written 麹, the cultured rice (Aspergillus oryzae) that sits behind miso, sake and soy sauce. Horaiya Honten, founded in 1906 in Koriyama, Fukushima, are koji specialists first and foremost. For this soy they take a dark koikuchi soy sauce, blend in their own rice koji and let it mature, so the koji works its sweetness and umami into the finished sauce. That is why it pours thicker than ordinary soy and carries a mellow, rounded edge rather than a sharp salty hit. The whole rice grains you can see in the bottle are the koji itself, left in rather than filtered out.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does koji soy sauce taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eRounder and sweeter than a standard dark soy, with the salt sitting further back. The koji brings a mellow, almost malty sweetness and a thicker body, so it coats food rather than running straight off. There is still the savoury depth you expect from a good shoyu, but it is softer and less sharp, closer to a finishing sauce than a cooking one. A drop on sashimi or chilled tofu tells you what it is for: it adds flavour and a little richness without the bite of ordinary soy. Shake the bottle first to lift the koji through.\u003c\/p\u003e\n\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n    \u003ctr\u003e\n\u003ctd style=\"width:35%; padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eKoji Shoyu (麹醤油, dark soy sauce with added rice koji)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eHoraiya Honten, founded 1906, Koriyama, Fukushima\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eDark soy blended with the brewery's own rice koji and matured; rounder, sweeter, thicker; visible koji grains\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eKoriyama, Fukushima Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eVolume \/ Format\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003e340ml bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eA finishing and dipping soy for sashimi, tofu, sushi and rice\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is koji soy sauce?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eIt is a dark soy sauce that has had rice koji blended into it and been left to mature. Koji is the cultured rice used to make miso, sake and soy in the first place. Adding more of it to a finished soy, as Horaiya do here, draws out extra sweetness, umami and body. The result pours thicker than normal soy and tastes rounder and less sharp, with grains of the koji visible in the bottle.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow is it different from normal soy sauce?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eStandard dark soy is sharp, salty and thin, made to cook with. This one has been refermented with rice koji, so it is sweeter, thicker and more mellow, with the salt further back. That makes it a finishing soy rather than a cooking one: you reach for it to dip sashimi or spoon over tofu, where its body and sweetness do the work, rather than pouring it into a hot pan.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eKeep it in the fridge once opened and shake before each use, as the koji naturally settles to the bottom. A little sediment is normal and is simply the rice koji left in the bottle. Stored cold and closed, it holds its flavour well, though like any soy it is best used while fresh rather than left for years.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Horaiya","offers":[{"title":"Single","offer_id":56444932194685,"sku":"S0306","price":12.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 6","offer_id":56444932227453,"sku":"S0306-CS6","price":38.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/KnTgLD74XEZsGkn26mPW_iHncFJpP_00001.jpg?v=1781556210"},{"product_id":"kanzuri-snow-aged-chilli-paste-3-year-aged-47g","title":"Kanzuri, Snow-Aged Chilli Paste (Red Yuzu Kosho), 3 Year Aged, 47g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003c!-- SECTION 1: HEADLINE --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThree Winters in the Snow. One Company Makes Kanzuri. No Alternative Exists.\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    In Niigata, winter is the mechanism. Tōgarashi chillies are harvested in summer, salted through autumn, and in midwinter they are scattered on fresh-fallen snow for three to four days in a process called yuki-sarashi (雪さらし — snow bleaching). The cold draws out bitterness from the raw pepper while concentrating its natural sweetness. After snow-ageing, the chillies are blended with yuzu rind, rice koji and salt in barrels that breathe with Niigata's seasons — sweltering summers and deep-freezing winters — and left to ferment for a minimum of three years. Kanzuri Co. Ltd. in Echigo Myōkō is the only producer in the world that makes this. There is no substitute, no alternative brand, no industrial version. The price reflects three years of production cycle, a single site, and a seasonally constrained process that cannot be accelerated.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 2: TWO-COLUMN GRID --\u003e\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSingle-producer rarity:\u003c\/strong\u003e Made exclusively by Kanzuri Co. Ltd. in Myōkō, Niigata — there is no generic version or alternative supplier. When a kitchen puts this on the menu, no competitor can source the same thing\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003e3-year fermentation depth:\u003c\/strong\u003e Most chilli pastes are made and sold within weeks. Three years of barrel ageing develops a complexity that sits closer to aged miso than to standard chilli sauce — umami depth, sweetness from the koji, and a rounded heat that builds slowly\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eKoji-driven umami:\u003c\/strong\u003e Rice koji adds a fermented backbone that bridges Japanese and Western flavour profiles — the result is a condiment that reads as savoury and complex rather than just hot\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMenu storytelling:\u003c\/strong\u003e The snow-ageing process and the Uesugi Kenshin provenance story are genuinely unusual — a chef can explain both in one sentence on a menu and the table will remember them\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNabe and hot pot:\u003c\/strong\u003e Stir a half-teaspoon into the broth or place a small mound at the table — the traditional Niigata use that kanzuri was developed for\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrilled proteins:\u003c\/strong\u003e Dot onto yakitori, grilled sea bass, pork belly or steak at the pass — the paste caramelises under the grill and the citrus note cuts through rendered fat cleanly\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHarissa or gochujang substitute:\u003c\/strong\u003e Wherever you reach for harissa or gochujang — marinades, dressings, compound butters — kanzuri works in the same register with a cleaner citrus character and greater depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing condiment:\u003c\/strong\u003e Whisk into beurre blanc, vinaigrette or mayonnaise; press through a fine sieve for a smooth sauce component; or serve as-is alongside oysters, sashimi, or charcuterie\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003c!-- SECTION 3: CULTURAL \/ ETYMOLOGY --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eかんずり — Kanzuri and the Snow\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Niigata Prefecture on Japan's Sea of Japan coast receives some of the heaviest snowfall of any inhabited region on earth. The snowfall is not incidental to kanzuri — it is the mechanism. The yuki-sarashi process (雪さらし, literally \"snow bleaching\") was developed as a winter-specific step in the production of a regional chilli condiment, and it cannot be replicated without the right snow: fresh-fallen, cold, and in sufficient depth to bury the scattered chillies. The history of tōgarashi cultivation in Echigo (old Niigata) is linked by local tradition to Uesugi Kenshin, the sixteenth-century warlord who ruled the region, and who is said to have introduced the pepper to the territory through trade contact. Whether or not the attribution is historical, the association locates kanzuri within a longer regional food culture rather than as a modern product. The three-year minimum fermentation is the standard set by the current production process — some batches are aged for six years, which produces a noticeably more rounded result. The 47g glass jar is the standard commercial format; glass and a sealed lid are required to preserve the aromatic compounds that make kanzuri what it is.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 4: SENSORY Q\u0026A --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does kanzuri taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The first impression is savoury and mildly sweet — the koji fermentation gives it a depth that is closer to miso than to fresh chilli paste. The heat arrives slowly, building over ten to fifteen seconds rather than hitting immediately. The yuzu rind contributes a clean, floral citrus note that lifts the finish. There is no sharpness or rawness: three years of fermentation has rounded every edge. The overall character is complex and umami-rich in a way that makes it function as a seasoning rather than just a heat source. Compared to fresh yuzu kosho (which is bright, sharp, and immediate) or to gochujang (which is sweet-forward and smoky), kanzuri occupies its own register — fermented chilli with citrus and koji depth that neither of those pastes has.\n  \u003c\/p\u003e\n\n  \u003c!-- SECTION 5: PRODUCT DETAILS TABLE --\u003e\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eProduct Type\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eかんずり — Snow-Aged Fermented Chilli Paste\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Producer\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKanzuri Co. Ltd.\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAgeing\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e3 years minimum\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eKey Process\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eYuki-sarashi (雪さらし) — snow-bleaching of chillies before fermentation\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eEchigo Myōkō, Niigata Prefecture, Japan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eNet Weight\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e47g\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eGlass jar\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eRefrigerate after opening\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003c!-- SECTIONS 6–8: FAQ ACCORDION --\u003e\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between kanzuri and yuzu kosho?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Both are Japanese chilli-citrus pastes, but the production and flavour profile are fundamentally different. Yuzu kosho is a raw paste of fresh chilli, yuzu zest, and salt — bright, sharp, and immediately punchy. Kanzuri undergoes a multi-year fermentation with rice koji after its chillies have been snow-aged, producing a rounder, deeper, more umami-rich result with a sweetness that yuzu kosho does not have. Think of it as the difference between a fresh salsa and a long-aged hot sauce — same family, entirely different character. Kanzuri also carries historical weight: local tradition traces its origins to Uesugi Kenshin, the sixteenth-century warlord of Echigo, who is said to have introduced tōgarashi cultivation to the region.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy is kanzuri so expensive compared to other chilli pastes?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Three factors. First, the production cycle spans years, not days — chillies are planted in spring, harvested in summer, salted through autumn, snow-aged in winter, then fermented for a minimum of three years before release. Second, it is made by a single company in Myōkō, Niigata, using locally grown tōgarashi — there is no industrial-scale alternative. Third, the snow-ageing step (yuki-sarashi) can only happen during Niigata's heavy snowfall season, making production seasonally constrained. The price reflects genuine time, scarcity, and craft.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan kanzuri replace harissa or gochujang in recipes?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It can, with caveats. Kanzuri occupies similar territory — fermented chilli paste with depth beyond raw heat — but it is less smoky than harissa and less sweet than gochujang. It works best as a 1:1 substitute in dressings, marinades, and finishing applications where you want a cleaner citrus note. For slow-cooked dishes where harissa or gochujang melt into the background, kanzuri's subtlety may get lost. Use it where the paste will be tasted directly — a dot on grilled meat, whisked into a vinaigrette, or stirred into butter.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Kanzuri","offers":[{"title":"Default Title","offer_id":13601156202531,"sku":"S0328","price":9.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Kanzuri_Red_Yuzu_Kosho.png?v=1731067037"},{"product_id":"chilli-miso","title":"Tadokoro, Chilli Miso Paste, 200g","description":"\u003cp\u003eThis robust chilli miso paste delivers a bold combination of deep umami from fermented soy miso and warming heat from red chilli peppers. A savoury, spicy and richly textured condiment, it brings complex, lingering flavour to a wide range of dishes.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eStir into soups, stews or noodle broths for a fiery depth; use as a marinade or glaze for meat, tofu or root vegetables; swirl into dipping sauces; or mix into stir-fries, rice bowls and dressings as a bold flavour booster.\u003c\/p\u003e\n\u003ch3\u003eabout Tadokoro Shōten\u003c\/h3\u003e\n\u003cp\u003eFounded in 1923, this venerable shop remains committed to heritage recipes and meticulous fermentation, producing miso condiments that carry traditional Japanese flavour with uncompromising quality.\u003c\/p\u003e\n\u003ch3\u003e辛味噌\u003c\/h3\u003e\n\u003cp\u003eChilli Miso\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo \u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Tadokoro","offers":[{"title":"Default Title","offer_id":13601195163683,"sku":"M0101","price":10.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tadokoro_Chilli_Miso_Paste_200g.png?v=1731065774"},{"product_id":"shibanuma-dark-soy-sauce-18l","title":"Shibanuma, Japanese Dark Soy Sauce, 18L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe everyday dark soy, from a craft house, by the cube.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eKoikuchi is the all-purpose dark soy that does most of the work in a Japanese kitchen, and at 18L this is the format for one that runs through it. Shibanuma brews it the slow, traditional way, so even the catering cube carries more depth and balance than a standard commodity soy. The workhorse soy, done properly.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from Shibanuma:\u003c\/strong\u003e \u003ca href=\"\/products\/shibanuma-barrel-aged-unpasteurised-soy-sauce-300g\" style=\"text-decoration: underline;\"\u003ebarrel-aged soy sauce (300g)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-2-year-aged-soy-sauce-with-dashi-1l\" style=\"text-decoration: underline;\"\u003e2-year dashi soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-classic-yuzu-ponzu-300ml\" style=\"text-decoration: underline;\"\u003eyuzu ponzu\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-yakitori-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eyakitori sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-unagi-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eunagi sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-yakiniku-sauce-360ml\" style=\"text-decoration: underline;\"\u003eyakiniku sauce\u003c\/a\u003e and \u003ca href=\"\/products\/shibanuma-gluten-free-sesame-dressing-1l\" style=\"text-decoration: underline;\"\u003esesame dressing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAll-purpose:\u003c\/strong\u003e koikuchi, the standard dark soy for cooking and dipping alike.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCraft depth at volume:\u003c\/strong\u003e traditionally brewed, so it beats a commodity soy on flavour.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCatering format:\u003c\/strong\u003e 18L keeps a busy kitchen stocked and the cost per litre down.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEighteen generations:\u003c\/strong\u003e brewed by a family making soy in Ibaraki since 1688.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCooking:\u003c\/strong\u003e the base seasoning for stir-fries, simmered dishes and sauces.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMarinades:\u003c\/strong\u003e a backbone for meat and vegetable marinades.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDipping:\u003c\/strong\u003e decant for the sushi and sashimi station.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTare and broths:\u003c\/strong\u003e build ramen tare, glazes and noodle broths.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eSoy sauce is shoyu (醤油), and koikuchi (濃口, dark soy) is the all-purpose standard that accounts for most of what Japan uses. It is brewed from roughly equal parts soybeans and wheat with kōji and salt, fermented and aged to a balanced, salty-savoury depth that suits both cooking and dipping. Shibanuma Shoyu (柴沼醤油醸造) has brewed soy in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era. It is one of only around thirty soy sauce makers in Japan at this scale and the largest in Ibaraki, so even a catering cube carries that craft in the flavour.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/soy-sauce\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Soy Sauce Guide\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is koikuchi soy sauce?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eKoikuchi is the standard dark soy sauce of Japan, the all-purpose style used for the bulk of cooking and for dipping. Brewed from roughly equal parts soybeans and wheat, it has a deep, balanced flavour that is salty and savoury without being harsh, with a clear aroma from the wheat in the brew. It is the soy a diner expects with sushi and the one most recipes mean when they simply say \"soy sauce\". A well-brewed koikuchi like this gives a rounder, less flat result than a cheap commodity soy.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKoikuchi shoyu 濃口醤油 (dark soy sauce)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShibanuma (brewing since 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tsuchiura, Ibaraki)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume \/ Format\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e18L catering cube\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eAll-purpose cooking and dipping soy at volume\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between koikuchi and tamari?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKoikuchi is brewed from roughly equal parts soybeans and wheat, giving a balanced, all-purpose soy with a clear, slightly sharp aroma; it is the everyday standard. Tamari uses mostly or only soybeans, so it is usually gluten-free and comes out thicker, darker and more deeply savoury with a softer salt. Use koikuchi as your general cooking and dipping soy, and tamari where you want extra richness or need to keep a dish wheat-free.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy choose a craft soy over a commodity one?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eMost cheap soy is brewed fast, sometimes chemically, for a flat, salt-forward result. A traditionally brewed soy like Shibanuma's is fermented and aged slowly in wooden barrels, which builds a rounder, more layered umami. In a dipping bowl the difference is obvious, but it carries through cooking too, giving sauces, marinades and braises more depth from the same volume. At catering scale it is a way to lift every dish without changing a recipe.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store an 18L cube of soy sauce?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it in a cool, dark store away from heat and direct light, which dull soy over time. Decant working amounts into a smaller bottle for the line and keep the main cube closed between top-ups to limit air contact. Soy is a stable, long-keeping product thanks to its salt, but it is at its best fresh, so order to your turnover rather than stockpiling far beyond it.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Default Title","offer_id":13601354678307,"sku":"S0310","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shibanuma_Japanese_Dark_Soy_Sauce_18L.png?v=1730988506"},{"product_id":"shibanuma-gluten-free-tamari-soy-sauce-18l","title":"Shibanuma, Gluten Free Tamari Soy Sauce, 18L","description":"\u003cdiv class=\"product-description\" style=\"font-family: sans-serif; line-height: 1.7; color: #d1d1d1; background: transparent; max-width: 800px;\"\u003e\n\u003c!-- SECTION 1: HERO STATEMENT --\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; color: #ffffff; margin-bottom: 6px;\"\u003eBulk Gluten-Free Tamari from One of Japan's Oldest Soy Sauce Breweries\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Tamari is a Japanese soy sauce brewed without wheat, producing a darker, richer, more intensely savoury result than standard koikuchi shoyu. Shibanuma — a soy sauce brewery in Ibaraki Prefecture, operating continuously since 1688 — makes this tamari using only non-GMO soybeans and salt, with no wheat, no additives, and no preservatives. The 18-litre box-in-bag format is designed for professional kitchens running high volumes of gluten-free service, where decanting into smaller dispensers keeps the sauce fresh while reducing packaging waste.\n  \u003c\/p\u003e\n\u003c!-- SECTION 2: TWO-COLUMN GRID --\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eVerified gluten-free:\u003c\/strong\u003e No wheat in the brew — safe for coeliac and gluten-free menu lines without cross-contamination risk from the sauce itself\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eTwo-ingredient purity:\u003c\/strong\u003e Non-GMO soybeans and salt only — clean label, no flavour enhancers, no caramel colour\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003e18L bulk format:\u003c\/strong\u003e Dramatically lower cost per litre versus bottles — designed for kitchens using soy sauce at volume\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eHeritage brewery:\u003c\/strong\u003e Shibanuma has been brewing soy sauce since 1688 — over 330 years of continuous production\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; color: #cccccc; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eSashimi \u0026amp; sushi:\u003c\/strong\u003e Serve as the primary dipping sauce — tamari's fuller body pairs better with raw fish than light soy\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eGluten-free marinades:\u003c\/strong\u003e Use as a 1:1 replacement for standard soy sauce in teriyaki, yakitori, and glazes\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eFinishing sauce:\u003c\/strong\u003e Drizzle over grilled vegetables, tofu, or rice dishes — the concentrated flavour means less is needed\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong style=\"color:#ffffff;\"\u003eBack-of-house staple:\u003c\/strong\u003e Decant into smaller bottles for line use — the bag-in-box dispensing keeps the bulk supply airtight\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- SECTION 3: CONTEXTUAL DEPTH --\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; color: #ffffff; margin-bottom: 6px;\"\u003eWhat is the difference between tamari and regular soy sauce?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Standard Japanese soy sauce (koikuchi shoyu) is brewed with roughly equal parts soybeans and wheat, giving it a lighter colour and a slightly sweet, aromatic quality. Tamari is brewed with little or no wheat — in Shibanuma's case, none at all — resulting in a darker, thicker sauce with a more concentrated soybean flavour and deeper umami. Because it lacks the volatile aromatics that wheat contributes, tamari tastes rounder and less sharp, making it particularly effective in cooked applications where standard soy sauce can become harsh. For kitchens managing gluten-free menus, tamari is not just a dietary substitution — it is a functionally different sauce with its own culinary strengths.\n  \u003c\/p\u003e\n\u003c!-- SECTION 4: SPECS TABLE --\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; color: #ffffff; border-bottom: 1px solid #333; padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0; border: 1px solid #333;\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eTamari Soy Sauce (たまりしょうゆ — Tamari Shoyu)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eBrand \/ Brewery\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eShibanuma Soy Sauce (柴沼醤油醸造), est. 1688\u003c\/td\u003e\n\u003c\/tr\u003e\n\n\n\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003e18 litres (bag-in-box)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eIbaraki Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; background-color: rgba(255,255,255,0.02); color: #aaaaaa; width: 35%; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid #333; color: #d1d1d1; font-size: 0.85rem;\"\u003eAmbient — refrigerate after opening for best quality\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c!-- SECTION 5: FAQ --\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eIs tamari safe for coeliacs?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      This tamari is brewed with soybeans and salt only — no wheat is used in the production process, and it is labelled gluten-free. However, if you are catering to coeliac customers, always verify the gluten-free certification status and check whether the production facility handles wheat in other product lines. Shibanuma's labelling confirms gluten-free status for this specific product.\n    \u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid #333; border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eHow long does an 18-litre box of soy sauce last once opened?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      Soy sauce is naturally preserved by its high salt content and will not spoil quickly once opened. However, flavour quality degrades with exposure to air and light. The bag-in-box format helps here — the inner bag collapses as sauce is dispensed, minimising air contact. In a professional kitchen environment, an opened 18L box will typically maintain good quality for several months. Decant into smaller opaque bottles for line use and keep the main box in a cool, dark storage area.\n    \u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid #333; border-radius: 4px;\"\u003e\n\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; color: #ffffff; cursor: pointer; background-color: rgba(255,255,255,0.02);\"\u003eCan tamari replace regular soy sauce in recipes?\u003c\/summary\u003e\n\u003cp style=\"padding: 12px; font-size: 0.85rem; color: #cccccc; margin: 0;\"\u003e\n      In most applications, yes — tamari can be used as a direct 1:1 replacement for standard soy sauce. It will produce a slightly darker colour and a rounder, less sharp flavour. The main difference is in raw applications: tamari lacks the bright, wheaty aroma of koikuchi shoyu, so dipping sauces may taste different. For cooking — marinades, glazes, stir-fries, braises — tamari often performs better than standard soy sauce because its flavour holds up under heat without becoming acrid.\n    \u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Default Title","offer_id":13601429061667,"sku":"S0311","price":99.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shibanuma_Gluten_Free_Soy_Sauce_Tamari_18L.png?v=1730988119"},{"product_id":"shibanuma-gluten-free-unagi-sauce-1-8l","title":"Shibanuma, Gluten Free Unagi Sauce, 1.8L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe glossy eel glaze, made without wheat.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eUnagi sauce, or kabayaki tare, is the thick, sweet-savoury glaze lacquered over grilled eel and the rice beneath it. Shibanuma's is built on a tamari-style soy, so it is made without wheat while keeping the deep, syrupy richness the dish needs. One 1.8L bottle, glossy enough to cling to anything you brush it on. Not just for eel.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from Shibanuma:\u003c\/strong\u003e \u003ca href=\"\/products\/shibanuma-barrel-aged-unpasteurised-soy-sauce-300g\" style=\"text-decoration: underline;\"\u003ebarrel-aged soy sauce (300g)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-dark-soy-sauce-18l\" style=\"text-decoration: underline;\"\u003edark soy sauce (18L)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-2-year-aged-soy-sauce-with-dashi-1l\" style=\"text-decoration: underline;\"\u003e2-year dashi soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-classic-yuzu-ponzu-300ml\" style=\"text-decoration: underline;\"\u003eyuzu ponzu\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-yakitori-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eyakitori sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-yakiniku-sauce-360ml\" style=\"text-decoration: underline;\"\u003eyakiniku sauce\u003c\/a\u003e and \u003ca href=\"\/products\/shibanuma-gluten-free-sesame-dressing-1l\" style=\"text-decoration: underline;\"\u003esesame dressing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNo wheat:\u003c\/strong\u003e built on a tamari-style soy, made without wheat.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThick and glossy:\u003c\/strong\u003e clings beautifully to grilled eel, fish and glazed dishes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBalanced:\u003c\/strong\u003e rich and sweet but with a real savoury soy depth, not cloying.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEighteen generations:\u003c\/strong\u003e from a family making soy in Ibaraki since 1688.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUnagi and kabayaki:\u003c\/strong\u003e brush over grilled eel and the rice in unadon.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGrilled fish:\u003c\/strong\u003e glaze salmon, mackerel or other oily fish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTofu and aubergine:\u003c\/strong\u003e a glossy glaze for grilled vegetables and tofu.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDonburi:\u003c\/strong\u003e drizzle over rice bowls and skewers for a sweet-savoury finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eUnagi (鰻) is freshwater eel, and the classic way to cook it is kabayaki, grilled and repeatedly brushed with a thick, sweet soy glaze, the tare (たれ). That glaze is soy sauce reduced with mirin, sake and sugar to a glossy syrup. This version is built on a tamari-style soy, made with little or no wheat, so it is gluten-free while keeping the depth a good eel sauce needs. Shibanuma Shoyu (柴沼醤油醸造) has brewed soy in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/manufacture-shibanuma-syoyu-jozo\" style=\"text-decoration: underline;\"\u003eInside the 200-Year-Old Shibanuma Factory\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does unagi sauce taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eRich, sweet and deeply savoury, thicker and more syrupy than a yakitori glaze. The soy gives a salty, umami backbone, balanced by a pronounced sweetness from mirin and sugar, and the whole thing is glossy enough to coat food in a shining layer. The tamari base keeps it rounded rather than sharp. It tastes of caramelised, grilled richness, which is why it works far beyond eel, on any oily fish or grilled vegetable that suits a sweet-savoury lacquer.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eUnagi no tare 鰻のたれ (sweet eel glaze)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShibanuma (brewing since 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tsuchiura, Ibaraki)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1.8L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA glaze for grilled eel, fish and donburi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between unagi sauce and yakitori sauce?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eBoth are sweet soy glazes (tare), but unagi sauce is generally thicker, sweeter and more syrupy, made to coat grilled eel in a glossy lacquer and to soak into the rice beneath it. Yakitori sauce is a little lighter, balanced for brushing onto chicken skewers over a grill. In practice they overlap and you can use one for the other, but reach for unagi sauce when you want a richer, glossier, sweeter glaze.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eDo I have to use it with eel?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eNot at all. Unagi sauce is named for its classic use but works as a sweet-savoury glaze across the board. It is excellent on grilled salmon and other oily fish, on tofu and aubergine, over rice bowls, and as a finishing drizzle on skewers. Anywhere a dish suits a thick, glossy, sweet soy lacquer, this sauce does the job, eel or not.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. Wipe the neck and reseal tightly between uses. Decant a working portion for brushing rather than dipping used brushes back into the main bottle, which keeps the sauce clean across a busy service.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Default Title","offer_id":13604192878627,"sku":"S0600","price":27.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15788.jpg?v=1728737885"},{"product_id":"shibanuma-gluten-free-yakitori-sauce-1-8l","title":"Shibanuma, Gluten Free Yakitori Sauce, 1.8L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eA glossy yakitori glaze, built on real soy, made without wheat.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eYakitori sauce, or tare, is the sweet-savoury glaze brushed onto grilled skewers until they lacquer and shine. Shibanuma's is built on a tamari-style soy, so it is made without wheat while keeping the deep, savoury backbone a good tare needs. One 1.8L bottle for the grill section. It lacquers chicken, holds up over fire and serves coeliac covers without a separate sauce.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from Shibanuma:\u003c\/strong\u003e \u003ca href=\"\/products\/shibanuma-barrel-aged-unpasteurised-soy-sauce-300g\" style=\"text-decoration: underline;\"\u003ebarrel-aged soy sauce (300g)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-dark-soy-sauce-18l\" style=\"text-decoration: underline;\"\u003edark soy sauce (18L)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-2-year-aged-soy-sauce-with-dashi-1l\" style=\"text-decoration: underline;\"\u003e2-year dashi soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-classic-yuzu-ponzu-300ml\" style=\"text-decoration: underline;\"\u003eyuzu ponzu\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-unagi-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eunagi sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-yakiniku-sauce-360ml\" style=\"text-decoration: underline;\"\u003eyakiniku sauce\u003c\/a\u003e and \u003ca href=\"\/products\/shibanuma-gluten-free-sesame-dressing-1l\" style=\"text-decoration: underline;\"\u003esesame dressing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNo wheat:\u003c\/strong\u003e built on a tamari-style soy, made without wheat.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGlaze and shine:\u003c\/strong\u003e lacquers skewers to a glossy, caramelised finish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal depth:\u003c\/strong\u003e a proper soy backbone, not just sweetness.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEighteen generations:\u003c\/strong\u003e from a family making soy in Ibaraki since 1688.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYakitori:\u003c\/strong\u003e brush onto chicken skewers in the last minutes of grilling.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMarinade:\u003c\/strong\u003e coat chicken, tofu or vegetables before cooking.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGlaze:\u003c\/strong\u003e over grilled meats, meatballs (tsukune) and skewers.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDipping:\u003c\/strong\u003e serve alongside grilled dishes as a dip.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eYakitori (焼き鳥) means grilled chicken, and the tare (たれ) is the sweet soy glaze that defines it, soy sauce simmered with mirin, sake and sugar until it thickens to a syrup that clings to the skewer. This version is built on a tamari-style soy, which is made with little or no wheat, so the glaze is gluten-free without losing its savoury depth. Shibanuma Shoyu (柴沼醤油醸造) has brewed soy in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era, and it is that soy that gives the tare its backbone.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/manufacture-shibanuma-syoyu-jozo\" style=\"text-decoration: underline;\"\u003eInside the 200-Year-Old Shibanuma Factory\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does yakitori sauce taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSweet and savoury in balance, with the deep, salty umami of soy carrying a glossy sweetness from mirin and sugar. It is thicker than a pouring soy, closer to a glaze, so it clings to the skewer and caramelises over the grill into a sticky, lacquered finish. The tamari base gives it a rounder, slightly richer character than a wheat-based tare. It tastes of the grill: caramelised, savoury and moreish, the flavour most people associate with good yakitori.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eYakitori tare 焼き鳥のたれ (sweet soy grilling glaze)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShibanuma (brewing since 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tsuchiura, Ibaraki)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1.8L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA glaze and marinade for grilled chicken and skewers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhen do I brush yakitori sauce on?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eLate, and in coats. The sugars in the tare catch and burn over direct heat, so grill the skewers most of the way first, then brush on the sauce in the final minutes and let it caramelise, repeating two or three times for a deep lacquer. A common method is to dip the cooked skewer into the tare, return it to the grill briefly, and repeat. Keep a portion of sauce separate for dipping rather than double-dipping raw skewers into your main batch.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs this yakitori sauce really gluten free?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is built on a tamari-style soy, which is made with little or no wheat, so the sauce is produced as a gluten-free product. As with anything served to coeliac guests, always check the allergen information on the bottle itself before serving, as that is the legal source of truth. For a grill section it means one tare that can go on every skewer, including for guests who need to avoid wheat.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. Wipe the neck and reseal tightly between uses. Decant a working portion for brushing and dipping rather than dipping used brushes or raw skewers back into the main bottle, which keeps the sauce clean and good for longer across a busy service.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Single","offer_id":56445684253053,"sku":"S0001","price":24.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 6","offer_id":56445684285821,"sku":"S0001-CS6","price":104.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shibanuma_Gluten_Free_Yakitori_Sauce_1.8L.png?v=1731064742"},{"product_id":"shibanuma-barrel-aged-unpasteurised-soy-sauce-300g","title":"Shibanuma, Barrel-Aged Unpasteurised Soy Sauce, 300g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eLiving, barrel-aged soy from an eighteen-generation house.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eThis is Shiho no Shizuku, Shibanuma's nama shoyu: an unpasteurised soy sauce left with its character intact, brewed and matured in their old wooden barrels. It has a deep, complex umami with a smooth, rounded sweetness and a soft, woody scent, the kind of soy you finish a dish with rather than cook away. A 300g bottle of the real, traditional thing.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from Shibanuma:\u003c\/strong\u003e \u003ca href=\"\/products\/shibanuma-dark-soy-sauce-18l\" style=\"text-decoration: underline;\"\u003edark soy sauce (18L)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-2-year-aged-soy-sauce-with-dashi-1l\" style=\"text-decoration: underline;\"\u003e2-year dashi soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-classic-yuzu-ponzu-300ml\" style=\"text-decoration: underline;\"\u003eyuzu ponzu\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-yakitori-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eyakitori sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-unagi-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eunagi sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-yakiniku-sauce-360ml\" style=\"text-decoration: underline;\"\u003eyakiniku sauce\u003c\/a\u003e and \u003ca href=\"\/products\/shibanuma-gluten-free-sesame-dressing-1l\" style=\"text-decoration: underline;\"\u003esesame dressing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eUnpasteurised (nama):\u003c\/strong\u003e not heat-finished, so it keeps a livelier, more aromatic character and its natural enzymes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBarrel-aged:\u003c\/strong\u003e fermented and matured in old wooden barrels for real depth.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing soy:\u003c\/strong\u003e rich and rounded, made to season at the end, not to cook away.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEighteen generations:\u003c\/strong\u003e brewed by a family that has made soy since 1688.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDipping:\u003c\/strong\u003e a premium soy for sashimi and sushi, especially white fish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e a few drops to season raw fish, tofu or rice at the pass.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e stir into dressings and sauces for a rounded umami, or use in place of table salt.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTasting:\u003c\/strong\u003e good enough to judge on its own against a standard soy.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eSoy sauce is shoyu (醤油), brewed from soybeans, wheat, salt and kōji and aged. Nama shoyu (生醤油) is the unpasteurised form, left unheated so its aroma, enzymes and living character stay intact, which makes for a more nuanced soy than the standard heat-finished bottle. Shibanuma Shoyu (柴沼醤油醸造) has brewed soy in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era. It is one of only around thirty soy sauce makers in Japan at this scale and the largest in Ibaraki.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/manufacture-shibanuma-syoyu-jozo\" style=\"text-decoration: underline;\"\u003eInside the 200-Year-Old Shibanuma Factory\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does barrel-aged unpasteurised soy taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eDeeper and rounder than an everyday soy, with a complex savoury aroma, a soft woody scent and a smooth, gently sweet finish rather than a flat, salty hit. The barrel fermentation builds layers of umami, and because it is unpasteurised it keeps a fresher, more fragrant top note. It reads as soft and full on the palate, which is why it works as a finishing and dipping soy where the soy itself is tasted. Used neat on good fish, the difference from a mass-market soy is immediately clear.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eNama shoyu 生醤油 (barrel-aged unpasteurised soy)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eProduct line\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShiho no Shizuku 紫峰の滴\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShibanuma (brewing since 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tsuchiura, Ibaraki)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e300g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA finishing and dipping soy for raw fish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is nama (unpasteurised) soy sauce?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eMost soy sauce is pasteurised, heated at the end of production to stabilise it. Nama shoyu skips that heat step, so the soy keeps more of its living aroma, its natural enzymes and a fresher, more nuanced flavour. It is prized as a finishing and dipping soy where that extra character is tasted directly. Because it is unpasteurised it is best kept cool and used while fresh, as the qualities that make it special also make it a little more delicate than a standard bottle.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhy does barrel ageing matter for soy sauce?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eFermenting and ageing soy in large wooden barrels lets a complex community of microbes live in the wood and the storehouse and work on the moromi mash over a long maturation. That slow process builds the layered, rounded umami that distinguishes a craft soy from a fast, industrially produced one. Shibanuma still uses wooden barrels built generations ago, in storehouses dating back to the Edo era, which is increasingly rare and shows in the depth of the finished soy.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dark place, and refrigerate after opening, especially with an unpasteurised soy, to preserve its aroma and freshness. Heat and light dull soy sauce over time, so keep it away from the stove and out of direct sun. Used steadily as a finishing soy, a 300g bottle stays at its best throughout.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Single","offer_id":56444787360125,"sku":"S0362","price":8.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 6","offer_id":56444787392893,"sku":"S0362-CS6","price":26.94,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shibanuma_Barrel_Aged_Unpasturised_Soy_Sauce.jpg?v=1730389199"},{"product_id":"yamashin-white-soy","title":"Yamashin, Raw White Soy Sauce, 360ml","description":"\u003cp\u003eThis delicate white soy sauce—known as *shiro shōyu*—is brewed with around 90% wheat and only a small amount of soybeans, resulting in a pale, golden liquid with a subtle, sweet umami profile. Unlike darker soy varieties, it preserves the natural colour of ingredients while enhancing flavour.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003ePerfect for seasoning sashimi, delicate soups, and steamed vegetables without masking their appearance. Use in light dressings, dipping sauces, or to brighten broths and chawanmushi. It also elevates marinades for grilled fish or white meats with refined nuance.\u003c\/p\u003e\n\u003ch3\u003eAbout Yamashin\u003c\/h3\u003e\n\u003cp\u003eEstablished in 1802 in Aichi Prefecture, Yamashin Brewery specialises in white soy sauce and continues to ferment using traditional wooden barrels. With over two centuries of craftsmanship, they deliver subtle, elegant flavour prized in kaiseki and fine Japanese cuisine.\u003c\/p\u003e\n\u003ch3\u003e白醤油\u003c\/h3\u003e\n\u003cp\u003eShiro Shōyu (White Soy Sauce)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Aichi\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Yamashin","offers":[{"title":"Default Title","offer_id":14323775701027,"sku":"S0390","price":9.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Yamashin_Raw_White_Soy_Sauce_360ml.png?v=1731066374"},{"product_id":"komi-fish-shaped-soy-sauce-sachets-x-500","title":"Kōmi, Fish Shaped Soy Sauce Sachets, x 500","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Soy Sauce Format Your Customers Know Without Being Told\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Fish-shaped soy sauce sachets are the most recognisable single-serve format in sushi takeaway. Each 3ml tare-bin holds a controlled portion of Kōmi dark soy sauce — twist off the cap, dispense, done. No mess in the delivery bag, no wasted sauce, no explanation required. This 500-sachet case is built for high-volume sushi operations, catering, and hotel food service where per-cover consistency matters as much as presentation.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi soy range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-gluten-free-soy-sauce\" style=\"text-decoration: underline;\"\u003egluten-free tamari soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/komi-gluten-free-teriyaki-sauce-1l\" style=\"text-decoration: underline;\"\u003egluten-free teriyaki sauce\u003c\/a\u003e and \u003ca href=\"\/products\/soy-sauce-sachets\" style=\"text-decoration: underline;\"\u003esoy sauce sachets (x400)\u003c\/a\u003e.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePortion control:\u003c\/strong\u003e 3ml per sachet means consistent soy sauce volume per cover — no over-serving, no waste across a high-volume service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eInstant legibility:\u003c\/strong\u003e The fish format signals sushi without a label — customers know exactly what it is before they open it\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBulk economy:\u003c\/strong\u003e 500 sachets per case keeps cost per unit below 10p and reduces reorder frequency during service weeks\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eLeak-proof in transit:\u003c\/strong\u003e Sealed twist-off cap stays closed in delivery bags, cleaner than tear-open flat sachets\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi takeaway:\u003c\/strong\u003e One sachet per individual box or bento is the professional standard across UK sushi operations\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSushi platters:\u003c\/strong\u003e Two to three sachets per platter serving two to four covers\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCatering and events:\u003c\/strong\u003e Place alongside sushi platters for clean, self-service portioning without staff involvement\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHotel room service:\u003c\/strong\u003e Compact format sits on trays without spillage risk during delivery\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eThe story behind the fish\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The fish-shaped soy sauce container — called a tare-bin (タレビン) in Japanese, from tare meaning sauce and bin meaning vessel — has been part of bento and takeaway culture since the mid-twentieth century. The design is functional throughout: a squeezable body for measured dispensing, a narrow nozzle to limit over-pouring, and a sealed twist cap built for transport. Inside is Kōmi dark soy sauce, made for Kōmi by a family that has brewed soy in Japan for eighteen generations using traditional methods. Kōmi brings that production tradition into a format designed specifically for professional kitchen and takeaway use.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat soy sauce do professional sushi restaurants use?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    For takeaway and catering, the standard is a clean, rounded dark soy sauce with salt forward and no harsh edge — the profile that complements raw fish without overpowering delicate flavours. Kōmi's dark soy sauce fits that profile directly: the 3ml portion gives enough seasoning per piece without saturating the rice. For a product that handles thousands of covers per week without being noticed, the calibration is exactly what a professional operation needs. For a full breakdown of soy sauce styles and how Japanese kitchens use them, read the \u003ca href=\"\/blogs\/masterclass\/soy-sauce\" style=\"text-decoration: underline;\"\u003eSushiSushi soy sauce guide\u003c\/a\u003e.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eProduct Type\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFish-Shaped Soy Sauce Sachets (Tare-bin)\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKōmi\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePack Quantity\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e500 sachets\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSachet Volume\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e3ml\u003c\/td\u003e\n      \u003c\/tr\u003e\n      \u003ctr\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n        \u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAmbient, cool and dry\u003c\/td\u003e\n      \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat are fish-shaped soy sauce bottles called?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      In Japan they are called tare-bin (タレビン) — tare meaning sauce, bin meaning vessel. The fish shape is the most common design, though the format exists in other shapes. Tare-bin have been standard in bento packaging since the mid-twentieth century and remain the default soy sauce accompaniment for takeaway sushi across Japan and internationally.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow many fish soy sauce sachets do I need per sushi order?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      One sachet per individual bento or takeaway box is the professional standard. For larger platters serving two to four people, two to three sachets is typical. A 500-unit case covers approximately 400 to 500 individual takeaway orders — roughly one to two weeks of service for a busy sushi bar, depending on volume.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eAre fish soy sauce sachets better than standard soy sauce packets for takeaway?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      For sushi, yes. Tear-open flat sachets leak easily in delivery bags and leave residue on packaging. The tare-bin format is sealed with a twist-off cap: the customer controls when and how much is dispensed, and the packaging stays clean en route. The fish shape also signals authenticity — it tells the customer this is a proper sushi operation rather than a generic delivery outlet. We also stock the more economical \u003ca href=\"\/products\/soy-sauce-sachets\" style=\"text-decoration: underline;\"\u003eflat soy sauce sachets\u003c\/a\u003e for high-volume use.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":14324294025251,"sku":"S0393","price":39.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15899-2.jpg?v=1728665960"},{"product_id":"shibanuma-yakiniku-sauce-360ml","title":"Shibanuma, Yakiniku Sauce, 360ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eJapanese BBQ sauce, with a sansho kick.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eYakiniku sauce is the dip and glaze for Japanese-style grilled meat. Shibanuma's balances the deep umami of their aged soy with a bright, fruity sweetness and a fragrant lift of sansho pepper at the finish. It is oil-free, rich in flavour and versatile, equally good for grilling, dipping or marinating. 360ml.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from Shibanuma:\u003c\/strong\u003e \u003ca href=\"\/products\/shibanuma-barrel-aged-unpasteurised-soy-sauce-300g\" style=\"text-decoration: underline;\"\u003ebarrel-aged soy sauce (300g)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-dark-soy-sauce-18l\" style=\"text-decoration: underline;\"\u003edark soy sauce (18L)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-2-year-aged-soy-sauce-with-dashi-1l\" style=\"text-decoration: underline;\"\u003e2-year dashi soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-classic-yuzu-ponzu-300ml\" style=\"text-decoration: underline;\"\u003eyuzu ponzu\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-yakitori-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eyakitori sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-unagi-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eunagi sauce\u003c\/a\u003e and \u003ca href=\"\/products\/shibanuma-gluten-free-sesame-dressing-1l\" style=\"text-decoration: underline;\"\u003esesame dressing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSoy depth:\u003c\/strong\u003e built on traditionally aged soy for a real umami base.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFruity brightness:\u003c\/strong\u003e a natural sweetness that balances the grill's char.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSansho finish:\u003c\/strong\u003e a fragrant, citrus-pepper lift at the end.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOil-free and versatile:\u003c\/strong\u003e works as a glaze, a dip and a marinade.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eYakiniku:\u003c\/strong\u003e as a dip for grilled beef and other meats at the table.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGlaze:\u003c\/strong\u003e brush onto meat or vegetables as they grill.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMarinade:\u003c\/strong\u003e coat meat ahead of cooking, or stir into a stir-fry.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRice and tofu:\u003c\/strong\u003e spoon over rice bowls, tofu and seafood for savoury depth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eYakiniku (焼肉) means grilled meat, the Japanese style of grilling bite-size pieces at the table, and its sauce is a soy-based dip brightened with fruit and aromatics. The defining lift here is sansho (山椒), Japanese pepper, which brings a fragrant, citrussy, gently numbing note quite unlike chilli heat. The base is Shibanuma's own soy: Shibanuma Shoyu (柴沼醤油醸造) has brewed in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era. That soy is what gives the sauce its backbone beneath the sweetness and spice.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/manufacture-shibanuma-syoyu-jozo\" style=\"text-decoration: underline;\"\u003eInside the 200-Year-Old Shibanuma Factory\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does yakiniku sauce taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSavoury and rounded, with the deep umami of soy up front, a fruity sweetness through the middle, and a fragrant, slightly numbing sansho lift at the finish. It is richer and more complex than a plain soy dip, but lighter than a thick glaze, since it is oil-free. The sansho is the signature, giving an aromatic, citrus-pepper note that cuts through grilled, fatty meat. Sweet, savoury and aromatic at once, it is built to make grilled food taste better.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eYakiniku no tare 焼肉のたれ (Japanese BBQ sauce)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShibanuma (brewing since 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tsuchiura, Ibaraki)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e360ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA dip, glaze and marinade for grilled meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is yakiniku sauce used for?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is the sauce for Japanese-style grilled meat. Most often it is served as a dip into which grilled beef and other meats are dunked at the table, but it doubles as a glaze brushed on during cooking and as a marinade beforehand. Beyond the grill it works stirred into stir-fries, spooned over rice bowls, or with tofu and seafood. Its mix of soy depth, fruity sweetness and sansho aroma makes it a versatile savoury sauce.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is sansho pepper?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eSansho is Japanese pepper, related to Sichuan pepper but distinct, with a bright, citrussy aroma and a gentle tingling numbness rather than chilli heat. In yakiniku sauce it provides the fragrant, slightly numbing lift at the finish that cuts through rich, grilled meat. It is the note that makes this sauce taste characteristically Japanese rather than like a generic barbecue sauce.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. Reseal tightly and shake before use, as natural ingredients can settle. Decant a portion for table dipping rather than returning used sauce to the bottle, which keeps the rest clean and fresh.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Default Title","offer_id":14324511113251,"sku":"S0402","price":9.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shibanuma_Yakiniku_Sauce_360ml.png?v=1732108958"},{"product_id":"shibanuma-ohitachi-raw-soy-sauce","title":"Shibanuma, Ohitachi Raw Soy Sauce, 500ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eRaw, Unpasteurised Soy Sauce from a 1688 Brewery\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    This is soy sauce as a finishing ingredient, not a workhorse. Shibanuma's Ohitachi Nama Shoyu is a nama, raw and unpasteurised, which keeps the fresh, aromatic top notes that heat drives off, giving a brighter, more fragrant, more nuanced soy than a standard bottle. Brewed in Ibaraki by Shibanuma, founded in 1688 and now in its eighteenth generation, and matured in centuries-old wooden barrels, it has a golden depth and a refined umami made for sashimi, sushi and the table. It is on order at Gareth Ward's two-Michelin-star Ynyshir.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRaw and unpasteurised:\u003c\/strong\u003e a nama shoyu, keeping the fresh, fragrant aromatics that pasteurising removes\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBarrel-aged depth:\u003c\/strong\u003e matured in centuries-old wooden barrels for a golden, nuanced umami\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReal heritage:\u003c\/strong\u003e from Shibanuma, founded in 1688 and brewing in Ibaraki across eighteen generations\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTrusted at the top:\u003c\/strong\u003e on order at 2-star Ynyshir\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eAs a dipping soy:\u003c\/strong\u003e for sashimi, sushi and gyoza, where its fragrance shows\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTo finish:\u003c\/strong\u003e a few drops over a finished dish or rice bowl rather than cooked in\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn dressings:\u003c\/strong\u003e mixed with mirin over edamame, salads or chilled vegetables\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eIn delicate marinades:\u003c\/strong\u003e where you want soy depth without heaviness\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e生醤油 — Nama shoyu, raw soy sauce\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Most soy sauce is pasteurised, heated at the end of brewing to stabilise it, which also dulls some of its fresh aroma. A nama shoyu (生醤油) skips or minimises that heat, so it keeps the bright, fragrant, lively character of freshly pressed soy, more aromatic and more nuanced, if more delicate. \"Ohitachi\" (お常陸) refers to the old province of Hitachi, the historic name for the Ibaraki region where Shibanuma has brewed since 1688. The brewery still matures its soy in old wooden barrels, whose resident microflora add depth that a steel tank cannot. This is soy sauce treated as a fine ingredient in its own right.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/soy-sauce\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Soy Sauce Guide\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is the difference between raw and regular soy sauce?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Pasteurisation. Standard soy sauce is heated at the end of brewing, which stabilises it and gives a familiar, slightly cooked depth. A raw (nama) soy sauce is bottled without that heat treatment, so it keeps the fresher, brighter, more fragrant aromatics of the soy as it comes from the press. The result is more delicate and aromatic, better as a finishing and dipping soy than as a cooking workhorse, and best kept cool and used while fresh. For sashimi and sushi, where the soy is tasted raw, that extra fragrance is exactly what you want.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e生醤油 — Nama shoyu (raw, unpasteurised soy sauce)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eShibanuma (founded 1688), Ibaraki\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAgeing\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMatured in wooden barrels\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDipping and finishing, sashimi and sushi\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAs Used At\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eYnyshir (2★)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e500ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eIbaraki, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat does \"Ohitachi\" mean?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Ohitachi (お常陸) refers to Hitachi, the old provincial name for the region that is now Ibaraki Prefecture, where Shibanuma has brewed soy sauce since 1688. It is a mark of origin rather than an ingredient, signalling a soy sauce rooted in a specific place and a long local brewing tradition.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I use a raw soy sauce like this?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Use it where its fragrance can be appreciated raw: as a dipping soy for sashimi, sushi and gyoza, as a finishing drizzle over a completed dish or rice bowl, and in light dressings and delicate marinades. It is wasted boiled hard into a long-cooked sauce, where its fresh top notes are lost; for that, an everyday cooking soy is the better choice. Keep this one for the moments where the soy itself is on show.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Because it is raw and unpasteurised, keep it cool and refrigerate after opening, and use it while fresh to enjoy its aromatics at their best. Keep it out of direct sunlight and heat, which dull soy sauce over time. Treated this way it stays bright and fragrant; left warm and open it will gradually lose the very freshness that sets a nama shoyu apart.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Default Title","offer_id":14324516880419,"sku":"S0403","price":23.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15848.jpg?v=1728761025"},{"product_id":"youki-xo-sauce","title":"Youki, Japanese XO Sauce, 120g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe \"Caviar of Sauces\", in a Japanese Jar\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    XO sauce is the luxury condiment of the Chinese kitchen, a richly textured, deeply savoury relish of dried seafood, mushrooms and aromatics slow-cooked with garlic, shallots, chilli and a whisper of brandy. Youki, the trusted Japanese condiment house founded in 1974, makes this refined version, layered, mildly spicy and intensely umami. A spoonful brings instant depth to stir-fries, noodles, grilled meats and seafood, or works as an indulgent dipping sauce in its own right.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eConcentrated umami:\u003c\/strong\u003e dried seafood and mushroom give a deep savoury hit no other sauce matches\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTexture and aroma:\u003c\/strong\u003e a chunky, relish-like sauce with fragrant garlic, shallot and gentle chilli warmth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eA finishing luxury:\u003c\/strong\u003e a small spoonful lifts a dish, which is why XO sauce is treated as a premium condiment\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTrusted maker:\u003c\/strong\u003e Youki, a Japanese specialist in authentic Asian condiments since 1974\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStir-fries and fried rice:\u003c\/strong\u003e spoon in for instant depth and richness\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNoodles:\u003c\/strong\u003e toss through for a savoury, aromatic finish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGlaze or marinade:\u003c\/strong\u003e use on grilled meats, scallops and prawns\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDipping sauce:\u003c\/strong\u003e serve as an indulgent dip for dumplings, tofu or grilled vegetables\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eXO醤 — XO sauce, and where the name comes from\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    XO sauce (XO醤) was created in Hong Kong in the 1980s, in the kitchens of its grand hotels, as a luxurious, seafood-rich relish to show off. The \"XO\" is borrowed from XO cognac, the top grade of brandy, used purely as a byword for prestige and quality, not because the sauce is mostly brandy. From the start it was a status condiment, prized for its concentrated umami from dried seafood and its painstaking, slow preparation. This Japanese-made version from Youki brings that same layered depth in a convenient jar, the easy way to add a hit of luxury to everyday cooking.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does XO sauce taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Intensely savoury and complex. The dried seafood gives a deep, briny umami, the garlic and shallots add fragrance and sweetness, and a gentle chilli warmth runs underneath without being hot. It is chunky and textured rather than smooth, more a relish than a pourable sauce, and a little goes a long way. Think of it as a concentrated flavour bomb: a teaspoon stirred into a simple bowl of noodles or rice transforms it, which is exactly why XO sauce has a near-cult following among chefs and home cooks alike.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eXO醤 — XO sauce (seafood umami condiment)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eYouki (founded 1974)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eRich, textured, mildly spicy, deeply umami\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eNet Weight\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e120g\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFinishing condiment, stir-fry sauce, dip\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat exactly is XO sauce?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      A luxury Chinese condiment created in Hong Kong, built on dried seafood and aromatics slow-cooked into a rich, chunky, deeply savoury relish. It is not a single-flavour sauce but a complex, umami-packed mix used in small amounts to add depth. Despite the name it is not made of brandy; \"XO\" is borrowed from XO cognac simply as a mark of premium quality.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow spicy is it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Mildly spicy. There is a gentle chilli warmth running through it, but the dominant character is savoury umami rather than heat, so it works as a flavour enhancer across a wide range of dishes rather than only spicy ones. If you want more heat you can pair it with fresh chilli, but most cooks value it precisely for that deep, balanced savouriness.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it in a cool, dry place and refrigerate after opening, always using a clean, dry spoon. The oil may firm up slightly when chilled, which is normal. Kept refrigerated and sealed it lasts well, and because you use only a little at a time, a jar goes a long way.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Youki","offers":[{"title":"Default Title","offer_id":15136890486819,"sku":"S0417","price":13.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Youki_Japanese_XO_Sauce_120g.jpg?v=1730301152"},{"product_id":"premium-la-yu","title":"Kuki, Premium La Yu Chilli Oil, 45ml","description":"\u003cp\u003eThis premium chilli oil marries vibrant heat with deep nuttiness—sesame oil infused with chilli creates a layered, aromatic condiment that energises without overpowering. Its rich, toasted base and clean spice make it perfect for enhancing everything from steaming noodles to delicate dumplings.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eDrizzle over ramen, stir into dipping sauces for gyoza, swirl into stir-fries, or add a spicy kick to salads, grilled meats, or even creamy pasta—its depth shines through in every drizzle.\u003c\/p\u003e\n\u003ch3\u003eabout Kuki Foods\u003c\/h3\u003e\n\u003cp\u003eFounded in 1886 in Kyoto, Kuki Foods is celebrated for crafting fine Japanese condiments. Their premium La Yu reflects decades of expertise in balancing bold flavours with culinary finesse.\u003c\/p\u003e\n\u003ch3\u003eごま唐辛子油\u003c\/h3\u003e\n\u003cp\u003eGoma Tōgarashi Yu\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Kyoto\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Kuki","offers":[{"title":"Single","offer_id":56507315323261,"sku":"S0715","price":6.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 12","offer_id":56507315356029,"sku":"S0715-CS12","price":41.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/kuki_premium_la_yu_chilli_oil.png?v=1731059254"},{"product_id":"soy-sauce-sachets","title":"Kōmi, Japanese Soy Sauce Sachets, x 400","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Soy Sauce Sachet for High-Volume Sushi Service\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    For a busy takeaway or delivery operation, loose soy sauce is a problem: it spills, it over-pours, and it cannot travel. Kōmi soy sauce sachets solve all three. Each flat 5ml sachet holds a measured portion of Kōmi koikuchi dark soy, sealed, clean and ready to drop into a box. This 400-sachet case is the workhorse format for sushi bars, takeaways and caterers that get through soy by the thousand without wanting to think about it.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi soy range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-gluten-free-soy-sauce\" style=\"text-decoration: underline;\"\u003egluten-free tamari soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/komi-gluten-free-teriyaki-sauce-1l\" style=\"text-decoration: underline;\"\u003egluten-free teriyaki sauce\u003c\/a\u003e and \u003ca href=\"\/products\/komi-fish-shaped-soy-sauce-sachets-x-500\" style=\"text-decoration: underline;\"\u003efish-shaped soy sachets (x500)\u003c\/a\u003e.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePortion control:\u003c\/strong\u003e 5ml per sachet means the same soy per cover, with no over-pouring or waste across a busy service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSealed and hygienic:\u003c\/strong\u003e each portion is sealed until opened, so nothing dries out or cross-contaminates\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTravels clean:\u003c\/strong\u003e flat sachets sit flat in a delivery bag and do not leak the way an open pot does\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBulk economy:\u003c\/strong\u003e 400 per case keeps the cost per portion low and cuts how often you reorder\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTakeaway and delivery:\u003c\/strong\u003e one or two sachets per box, the standard for UK sushi operations\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003ePlatters and catering:\u003c\/strong\u003e scatter alongside a platter for clean, self-service portioning\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSelf-service counters:\u003c\/strong\u003e drop in a bowl at the till and let customers take what they need\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBento and lunch trade:\u003c\/strong\u003e sealed sachets survive a packed lunch or a courier run intact\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e醤油 — Koikuchi, the everyday soy\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Soy sauce is shoyu (醤油), and koikuchi (濃口, dark soy) is the all-purpose standard, the style that accounts for most of what Japan uses and the one a customer expects with sushi. It is brewed from soybeans and wheat with koji and salt, fermented and aged to a balanced, salty-savoury depth that suits raw fish without overpowering it. Kōmi's koikuchi is that everyday benchmark in a single-serve format, made for Kōmi by a family that has brewed soy in Japan for eighteen generations. The sachet is simply the practical answer to serving it at volume.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/soy-sauce\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Soy Sauce Guide\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat soy sauce do sushi takeaways use?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The standard is a clean koikuchi dark soy, salt-forward but rounded, that complements raw fish rather than dominating it, and for takeaway it needs to come in a sealed single-serve format. Kōmi's sachets fit exactly that: a dependable koikuchi at a 5ml portion, sealed for transit. For an operation doing volume, the value is in consistency and labour, every plate gets the same soy, and no one is decanting bottles or wiping up spills. It is one of those background products that simply has to work, every box, every day.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSoy sauce sachets, koikuchi (濃口, dark soy)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eSachet Volume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e5ml\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003ePack Quantity\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e400 sachets\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFlat single-serve sachets\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eStorage\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eAmbient, cool and dry\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eFlat sachets or fish-shaped soy bottles, which should I choose?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Both hold a single portion of Kōmi soy; the difference is format and feel. These flat 5ml sachets are the most economical and the most compact, ideal for high-volume takeaway, delivery and catering where cost per portion and packing space matter. The \u003ca href=\"\/products\/komi-fish-shaped-soy-sauce-sachets-x-500\" style=\"text-decoration: underline;\"\u003efish-shaped soy sauce sachets\u003c\/a\u003e are the recognisable tare-bin format with a twist cap, a more characterful touch for a sit-in box or a branded presentation. Many operations keep both for different jobs.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow many sachets will I need per order?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      One sachet per individual sushi box is the usual standard, with two or three for a sharing platter. A 400-sachet case therefore covers roughly 400 individual orders, which for a busy sushi bar is around one to two weeks of service depending on volume. Keeping a case to hand means you are never caught short mid-shift.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is koikuchi soy sauce?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Koikuchi (濃口) is the standard dark soy sauce of Japan, the all-purpose style used for most cooking and for dipping. It is brewed from roughly equal parts soybeans and wheat with koji and salt, fermented and aged to a deep, balanced flavour that is salty and savoury without being harsh. It is the soy a diner expects alongside sushi and sashimi, which is why it is the right choice in a service sachet.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Default Title","offer_id":31604366704740,"sku":"S0790","price":27.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Japanese_Soy_Sauce_Sachets.jpg?v=1730738745"},{"product_id":"black-garlic-umami-sauce","title":"Momiki, Black Garlic Umami Sauce, 180g","description":"\u003cp\u003eThis elegant yakiniku-style umami sauce blends naturally-aged black garlic with kombu, shiitake, bonito and mirin for a rich, fruity depth and savoury complexity. It brings mature, layered flavour that elevates everything from grilled meats to dressings and dips.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eBrush over grilled meats and vegetables as a savoury glaze. Stir into stir-fries or noodle bowls for added depth. Use as a dipping sauce, marinade, or dressing base—just a few drops enrich with bold, nuanced umami.\u003c\/p\u003e\n\u003ch3\u003eAbout Momiki Inc.\u003c\/h3\u003e\n\u003cp\u003eBased in Miyazaki, Momiki crafts high-quality condiments using premium domestic black garlic and traditional techniques. Their sauces reflect an artisanal dedication to flavour clarity and natural ingredients.\u003c\/p\u003e\n\u003ch3\u003e黒にんにく旨味だれ\u003c\/h3\u003e\n\u003cp\u003eKuro-Ninniku Umami Dare (Black Garlic Umami Sauce)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Miyazaki\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Momiki","offers":[{"title":"Default Title","offer_id":34857985310885,"sku":"S0777","price":14.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15844.jpg?v=1728765358"},{"product_id":"kajita-4-year-aged-soy","title":"Kajita, Double Brewed Soy Sauce, 4-Year Aged, 300ml","description":"\u003cp\u003eThis premium “saishikomi” soy sauce is double-brewed and patiently aged for four years, developing deep, layered umami and a rich, velvety mouthfeel. Its complex profile includes savoury depth, gentle sweetness, and a hint of caramel—complemented by a smooth, lingering finish.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eUse as a finishing drizzle for sashimi, tofu, or rice to highlight subtle umami. Stir into broths, stews or glazes for depth. It also excels as a base for dipping sauces or as a refined seasoning for grilled meats and vegetables.\u003c\/p\u003e\n\u003ch3\u003eabout Kajita Shoten\u003c\/h3\u003e\n\u003cp\u003eFounded in 1874 in Ehime Prefecture, this venerable soy maker continues 13 generations of tradition, producing artisanal soy sauces through natural fermentation—without additives—often using cedar vats for nuanced craftsmanship.\u003c\/p\u003e\n\u003ch3\u003e四年熟成醤油\u003c\/h3\u003e\n\u003cp\u003eYon-nen Jukusei Shōyu (4-Year Aged Soy Sauce)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Gifu\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Kajita","offers":[{"title":"Single","offer_id":56507401634173,"sku":"S0997","price":34.99,"currency_code":"GBP","in_stock":false},{"title":"Case of 12","offer_id":56507401666941,"sku":"S0997-CS12","price":239.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Kajita_Double_Brewed_Soy_Sauce_4-Year_Aged_300ml.jpg?v=1730375418"},{"product_id":"yuzu-kosho-hot-sauce","title":"Oyama, Yuzu Kosho Hot Sauce, 100ml","description":"\u003cp\u003eThis vibrant citrus-chilli paste blends fragrant yuzu zest with chili peppers and salt, then undergoes fermentation to achieve a lively, aromatic profile. It delivers a harmonious burst of tangy, spicy, and salty umami—making it an exceptional “hot sauce” for both Japanese and fusion cuisines.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eAdd a small dollop to hot pots, noodle soups, or grilled seafood for a bright, fiery lift. Stir into marinades, dressings, or dips to instantly elevate richness and complexity. It also pairs beautifully with sashimi, fried rice, or even mixed into mayonnaise for a fusion twist.\u003c\/p\u003e\n\u003ch3\u003eAbout Oyama\u003c\/h3\u003e\n\u003cp\u003eOyama crafts authentic Yuzu Kosho using time-honoured fermentation techniques rooted in the culinary traditions of Kyushu. Their paste captures the fragrant zing of yuzu and balanced heat from chilies—offering versatile umami-packed flavour in an artisanal jar.\u003c\/p\u003e\n\u003ch3\u003e柚子胡椒\u003c\/h3\u003e\n\u003cp\u003eYuzu Kosho (Citrus-Chilli Paste)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Kyushu, Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Oyama","offers":[{"title":"Default Title","offer_id":40593882775717,"sku":"S0010","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Oyama_Yuzu_Kosho_Hot_Sauce_100ml.jpg?v=1730463793"},{"product_id":"noda-miso-soy-sauce","title":"Noda, Miso Liquor Soy Sauce, 100ml","description":"\u003cp\u003eThis exceedingly rare hon tamari soy sauce is naturally formed on the surface of Hatchō miso during its 18-month ageing process. Produced in minuscule yields—just 3 to 5 litres per tonne of miso—it offers an exceptionally rich umami character and unusually high nitrogen concentration (~3.4%), delivering savoury intensity in every drop.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eEmploy as a luxurious finishing drizzle over sashimi, grilled fish, or tofu for an umami boost. Stir sparingly into broths, risottos, or Japanese-style dressings. A little goes a long way—use just a splash to elevate flavours without overpowering.\u003c\/p\u003e\n\u003ch3\u003eAbout Noda Miso\u003c\/h3\u003e\n\u003cp\u003eSpecialists in traditional miso craftsmanship, Noda Miso has perfected this naturally surfaced soy sauce—a testament to patience and tradition, delivering depth and authenticity seldom found in conventional soy.\u003c\/p\u003e\n\u003ch3\u003e本たまり醤油\u003c\/h3\u003e\n\u003cp\u003eHon Tamari Shōyu\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Noda","offers":[{"title":"Single","offer_id":56508312551805,"sku":"S0006","price":19.99,"currency_code":"GBP","in_stock":true},{"title":"Case of  12","offer_id":56508312584573,"sku":"S0006-CS12","price":167.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-46.jpg?v=1730118635"},{"product_id":"dark-soy-sauce-1l","title":"Shizuokake, Japanese Dark Soy Sauce, 1L","description":"\u003ch2\u003eShizuokake Dark Soy Sauce, 1L\u003c\/h2\u003e\n\u003cp\u003eThis traditional Japanese soy sauce boasts a rich, deep flavour and dark colour, achieved through age-old fermentation methods passed down through generations. Made from a mixture of soybeans, wheat, salt, and water, it has a slightly sweet taste and a strong umami flavour, making it a popular seasoning in many Japanese dishes, especially in marinades and stews. \u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eIncorporate this dark soy sauce into your cooking by adding it to marinades for meats, enhancing the depth of flavour in stews, or using it as a dipping sauce for sushi and sashimi. Its robust taste also complements stir-fried vegetables and noodle dishes.\u003c\/p\u003e\n\u003ch3\u003eAbout Shizuokake\u003c\/h3\u003e\n\u003cp\u003eShizuokake is a renowned producer of traditional Japanese soy sauces, committed to preserving authentic brewing techniques. While specific historical details are limited, the brand is associated with high-quality condiments originating from Shizuoka Prefecture, Japan. \u003c\/p\u003e\n\u003ch3\u003e濃口醤油\u003c\/h3\u003e\n\u003cp\u003eKoikuchi shōyu\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Shizuoka\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Shizuokake","offers":[{"title":"Default Title","offer_id":40600644255909,"sku":"S0020","price":6.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Shizuokake_Japanese_Dark_Soy_Sauce_1L.png?v=1731066226"},{"product_id":"shizuokake-dark-soy-sauce-500ml","title":"Shizuokake, Japanese Dark Soy Sauce, 500ml","description":"\u003cp\u003eThis authentic Shizuoka-style dark soy sauce offers a rich, deep umami profile and lustrous, dark hue. Crafted from soybeans, wheat, salt, and water using traditional, time-honoured fermentation techniques, it delivers a subtle sweetness and full-bodied savoury depth ideal for elevating diverse dishes.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eUse as a flavour-enhancing base in marinades, stews, and braised dishes for rich colour and depth. It also works beautifully as a dipping sauce for sushi, sashimi, and grilled proteins, or in noodles and stir-fries to deepen savoury character.\u003c\/p\u003e\n\u003ch3\u003eAbout Shizuokake\u003c\/h3\u003e\n\u003cp\u003eOriginating from Shizuoka Prefecture—renowned for its soy craftsmanship—Shizuokake soy sauce is produced using centuries-old brewing methods. The result is a versatile and robust condiment rooted in regional tradition and exceptional quality.\u003c\/p\u003e\n\u003ch3\u003e濃口醤油\u003c\/h3\u003e\n\u003cp\u003eKoikuchi Shōyu (Dark Soy Sauce)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Shizuoka\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Shizuokake","offers":[{"title":"Single","offer_id":56508367765885,"sku":"S0019","price":4.99,"currency_code":"GBP","in_stock":true},{"title":"Case of 24","offer_id":56508367798653,"sku":"S0019-CS24","price":83.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15879.jpg?v=1728637878"},{"product_id":"youki-xo-1kg","title":"Youki XO Sauce 1Kg","description":"\u003cp\u003eThis premium 1 kg jar of XO Sauce elevates dishes with deep, savoury umami derived from dried scallops and shrimp, aromatic spices, and a refined finishing note of brandy. Its rich, complex flavour carries a balanced sweet-spice kick and exceptional depth—tailored for home cooks and food service alike.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eStir into fried rice, noodles, or stir-fries for layered flavour. Use as a bold dip for dumplings, tofu or grilled vegetables. Blend into marinades or glazes to enrich meats and seafood—just a spoonful transforms any dish with sophisticated umami and heat.\u003c\/p\u003e\n\u003ch3\u003eAbout Youki\u003c\/h3\u003e\n\u003cp\u003eFounded in 1974, Youki is esteemed for crafting authentic Asian condiments. Their XO Sauce blends traditional ingredients like dried seafood and spices with disciplined craftsmanship—offering complex, luxury seasoning inspired by Cantonese heritage but refined with Japanese sensibility.\u003c\/p\u003e\n\u003ch3\u003eＸＯ醬\u003c\/h3\u003e\n\u003cp\u003eXO Jang\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Youki","offers":[{"title":"Default Title","offer_id":41958659784956,"sku":"S0769","price":69.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Youki_XO_Sauce_1Kg.jpg?v=1730457419"},{"product_id":"youki-tobanjan","title":"Youki, Tobanjan Chilli Bean Paste, 130g","description":"\u003cp\u003eThis bold, umami-rich chili bean paste blends fermented broad beans and soybeans with vibrant heat from red chilies. Dense in flavour and texture, it delivers robust savoury spiciness—ideal for delivering depth and warmth in dishes.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eStir into mapo tofu, noodle broths or stir-fried dishes for authentic Sichuan-style heat. Use sparingly to spice up fried rice, dumpling dips, or marinades. A little goes a long way to impart rich, smoky complexity.\u003c\/p\u003e\n\u003ch3\u003eAbout Youki\u003c\/h3\u003e\n\u003cp\u003eYouki has long specialised in crafting authentic Asian seasonings, combining traditional fermentation with modern quality standards to produce pantry staples trusted in both home and professional kitchens.\u003c\/p\u003e\n\u003ch3\u003e豆板醤\u003c\/h3\u003e\n\u003cp\u003eToban-Djan (Doubanjiang Chili-Bean Paste)\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Not specified\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Youki","offers":[{"title":"Single","offer_id":56508265628029,"sku":"S0028","price":4.29,"currency_code":"GBP","in_stock":true},{"title":"Case of 12","offer_id":56508265660797,"sku":"S0028-CS12","price":25.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15810-2.jpg?v=1728729556"},{"product_id":"japanese-ketchup","title":"Haguruma, Japanese Ketchup, 500g","description":"\u003cp\u003eThis premium Japanese tomato ketchup is crafted using ripe, sun-grown tomatoes for a rich and well-balanced flavour. It has a smooth texture and a perfect blend of sweetness, acidity, and umami, making it an excellent condiment for a wide range of dishes. Carefully prepared with high-quality ingredients, it delivers a natural taste without artificial additives.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eEnjoy this ketchup as a dipping sauce for fried foods, as a topping for omurice (Japanese omelette rice), or mix it into sauces for pasta and meat dishes. It also works well as a base for homemade barbecue sauces and marinades, adding depth and richness to your cooking.\u003c\/p\u003e\n\u003ch3\u003eAbout Haguruma\u003c\/h3\u003e\n\u003cp\u003eFounded in 1897, Haguruma is a well-respected Japanese food manufacturer known for its commitment to quality and tradition. Specialising in condiments and seasonings, the company ensures authentic flavours by using carefully selected ingredients and time-honoured production methods.\u003c\/p\u003e\n\u003ch3\u003eハグルマトマトケチャップ\u003c\/h3\u003e\n\u003cp\u003eHaguruma Tomato Ketchup\u003c\/p\u003e\n\n","brand":"Haguruma","offers":[{"title":"Default Title","offer_id":42150540280060,"sku":"S0059","price":6.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Haguruma_Japanese_Ketchup_300ml.png?v=1731065610"},{"product_id":"white-soy-sauce","title":"Yamashin, White Soy Sauce, 900ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe soy sauce that seasons without staining. Pale gold, mostly wheat, made for dishes where ordinary soy would turn everything brown.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSalt and umami, no colour:\u003c\/strong\u003e seasons dashi, chawanmushi and clear broths without the brown stain of dark soy.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMostly wheat, not soy:\u003c\/strong\u003e roughly 90% wheat flips the usual recipe, which is where the pale gold colour and the clean, mellow sweetness come from.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNama, unpasteurised:\u003c\/strong\u003e bottled live and aged about a year, so it keeps an aroma that heat-treated soy loses.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFrom Hekinan, where it was invented:\u003c\/strong\u003e shiro shoyu was born in this corner of Aichi, and Yamashin still brews it there.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eChawanmushi and clear soups:\u003c\/strong\u003e the classic use, full seasoning while the broth stays pale.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDashimaki tamago:\u003c\/strong\u003e seasons a rolled omelette without dulling the yellow of the egg.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTakikomi gohan and pickles:\u003c\/strong\u003e flavours rice and quick pickles while keeping every ingredient its own colour.\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOff-piste:\u003c\/strong\u003e salt a ceviche, finish a beurre blanc or a risotto, season anything pale you don't want to brown.\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eShiro shoyu is written 白醤油, \"white soy sauce\". It was developed in Hekinan, in the Mikawa region of Aichi, around 1802, and the town has been a brewing centre ever since. The trick is the grain. Ordinary koikuchi soy sauce is built mostly on soybeans, which is what makes it dark and strongly flavoured. Shiro shoyu reverses that, brewing from roughly 90% wheat and a small share of soybeans, so it ferments to a clear pale gold instead of brown. Yamashin brews this one in Hekinan, leaves it unpasteurised and ages it for about a year. The result is a seasoning chefs reach for when the colour of the dish matters as much as the taste.\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does white soy sauce taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eLighter and sweeter than the soy sauce most people know. The high wheat content gives it a mellow, almost malty sweetness up front, with a clean salinity behind it and a gentle umami that does not dominate a dish. It is far less aggressive than dark koikuchi soy, so it seasons without shouting. Being unpasteurised, it carries a fresh, slightly fragrant note that cooked-down soy loses. The defining feature, though, is what you see rather than what you taste: it adds full savoury depth while leaving broths, custards and rice their natural colour. A drop tells you it is soy; the pot stays pale.\u003c\/p\u003e\n\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n    \u003ctr\u003e\n\u003ctd style=\"width:35%; padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eShiro Shoyu (白醤油, white soy sauce)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eYamashin, Hekinan, Aichi\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eKey Feature\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eRoughly 90% wheat; seasons without darkening; unpasteurised, aged about a year\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eHekinan, Aichi Prefecture, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eVolume \/ Format\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003e900ml bottle\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.9rem;\"\u003eA light seasoning soy for pale dishes, soups, egg and rice\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between white soy sauce and normal soy sauce?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eNormal (koikuchi) soy sauce is brewed mostly from soybeans, which makes it dark, strong and slightly bitter. White soy sauce (shiro shoyu) reverses the recipe, using roughly 90% wheat to a small share of soybeans. That gives a pale gold liquid with a milder, sweeter taste. The point of it is colour: it seasons a dish to full strength without turning it brown, which is why it suits clear soups, custards and pale rice where dark soy would ruin the look.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I use white soy sauce in non-Japanese cooking?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eYes, and it earns its place. Treat it as a clear seasoning that adds salt and umami without colour. It works to finish a risotto or a beurre blanc, to season a ceviche or a dressing, and anywhere you want savoury depth in a pale dish without the brown of dark soy. Chefs use it as a quiet upgrade on plain salt when the look of the plate matters.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store white soy sauce after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.9rem; margin: 0;\"\u003eBecause this one is unpasteurised, keep it in the fridge once opened and use it within a few weeks for the brightest flavour. White soy sauce is more delicate than dark soy and will lose its pale colour and fresh character faster if left warm or in the light. Keep the cap closed and store it cold.\u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Yamashin","offers":[{"title":"Default Title","offer_id":42327486988540,"sku":"S0069","price":16.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/pwT673ZX1Cudi5RctqQTb_BxjJ1bj1_00001.jpg?v=1781555460"},{"product_id":"tomato-dashi","title":"Nihon Shizen, Sweet Vinegar Tomato Dashi, 360ml","description":"\u003cp\u003eThis innovative dashi blends the umami of ripe Nagano tomatoes with the depth of red sea bream extract, enhanced by notes of kombu. It delivers a subtly tangy, gently sweet, and savoury broth perfect for enriching both Japanese and Western-style dishes.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eUse as a sophisticated base for soups or ramen; add to stews for extra complexity; drizzle over rice bowls or risottos; whisk into dressings; or stir into marinades for vegetables, meat, or fish to add vibrant depth.\u003c\/p\u003e\n\u003ch3\u003eAbout Nihon Shizen\u003c\/h3\u003e\n\u003cp\u003eKnown for its commitment to natural, high-quality ingredients, this brand specialises in crafting seasonings that blend Japanese tradition with innovative flavours—bringing wholesome umami to modern cooking.\u003c\/p\u003e\n\u003ch3\u003eトマトだし\u003c\/h3\u003e\n\u003cp\u003eTomato Dashi\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Gifu\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Daimon","offers":[{"title":"Default Title","offer_id":42476236767484,"sku":"S0983","price":13.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Nihon_Shizen_Sweet_Vinegar_Tomato_Dashi_360ml.jpg?v=1730466656"},{"product_id":"kajita-4-year-aged-double-brewed-soy-sauce-300ml-bbd-11-01-23","title":"Kajita 4 Year Aged, Double Brewed, Soy Sauce 300ml BBD (10\/09\/26)","description":"\u003ch5\u003eKajita 4 Year Aged, Double Brewed Unpasturised Soy Sauce (Yasutsugu Saishikomi)\u003c\/h5\u003e\n\u003ch5 class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"Translation\" dir=\"ltr\" id=\"tw-target-text\"\u003e\u003cspan class=\"Y2IQFc\" lang=\"ja\"\u003e梶田4年熟成、ダブルブリュー、醤油300ml\u003c\/span\u003e\u003c\/h5\u003e\n\u003ch2 data-mce-style=\"text-align: left;\" style=\"text-align: left;\"\u003eSpec\u003c\/h2\u003e\n\u003cdiv data-mce-style=\"text-align: left;\" style=\"text-align: left;\"\u003e\n\u003cul\u003e\n\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eSize: 300ml\u003c\/li\u003e\n\u003cli\u003eUnits Per Case: \u003c\/li\u003e\n\u003cli\u003ePackaging Material: Glass\u003c\/li\u003e\n\u003cli\u003eManufacturer:\u003c\/li\u003e\n\u003cli\u003eCuisine: Japanese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003ePlease note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY\/MM\/DD. If you are unsure, please contact us.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e","brand":"Kajita","offers":[{"title":"Default Title","offer_id":44109689225468,"sku":"S0997-SD","price":22.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Kajita_Double_Brewed_Soy_Sauce_4-Year_Aged_300ml_044ef674-cd90-4ccb-b425-5a65e2be98cb.jpg?v=1788522063"},{"product_id":"shibanuma-2-year-aged-soy-sauce-with-dashi-1l","title":"Shibanuma, 2-Year Aged Soy Sauce with Dashi, 1L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eTwo-year aged soy, with dashi folded in.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eA soy sauce matured for two years and infused with dashi, so it carries both the depth of long-aged shoyu and the savoury roundness of Japanese stock. The result is a layered, elegant finishing soy, less about salt and more about umami. One litre of a soy that does the work of soy and seasoning at once.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from Shibanuma:\u003c\/strong\u003e \u003ca href=\"\/products\/shibanuma-barrel-aged-unpasteurised-soy-sauce-300g\" style=\"text-decoration: underline;\"\u003ebarrel-aged soy sauce (300g)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-dark-soy-sauce-18l\" style=\"text-decoration: underline;\"\u003edark soy sauce (18L)\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-classic-yuzu-ponzu-300ml\" style=\"text-decoration: underline;\"\u003eyuzu ponzu\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-yakitori-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eyakitori sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-gluten-free-unagi-sauce-1-8l\" style=\"text-decoration: underline;\"\u003eunagi sauce\u003c\/a\u003e, \u003ca href=\"\/products\/shibanuma-yakiniku-sauce-360ml\" style=\"text-decoration: underline;\"\u003eyakiniku sauce\u003c\/a\u003e and \u003ca href=\"\/products\/shibanuma-gluten-free-sesame-dressing-1l\" style=\"text-decoration: underline;\"\u003esesame dressing\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTwo-year aged:\u003c\/strong\u003e long maturation for a deeper, smoother soy.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDashi infused:\u003c\/strong\u003e the savoury depth of stock built into the soy.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing soy:\u003c\/strong\u003e seasons and adds umami in one, less salt-forward than plain soy.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eEighteen generations:\u003c\/strong\u003e brewed by a family making soy in Ibaraki since 1688.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e a few drops over sashimi, tofu or rice to season and deepen.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSimmered dishes:\u003c\/strong\u003e stir into broths and nimono for instant soy-and-dashi depth.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTamago and egg:\u003c\/strong\u003e a natural fit for tamagoyaki and egg dishes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDressings:\u003c\/strong\u003e a ready umami base for dressings and dipping sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eThis is dashi shoyu (出汁醤油), soy sauce blended with dashi, the savoury Japanese stock drawn from kombu and bonito. The soy itself is aged two years, which smooths and deepens it, before the dashi is folded in to add a rounded, mouth-filling umami beneath the salt. The effect is a soy that seasons and enriches at the same time. Shibanuma Shoyu (柴沼醤油醸造) has brewed soy in Tsuchiura, Ibaraki, since 1688, eighteen generations of the same family, still fermenting in wooden barrels built in the Edo era, and is one of only around thirty soy sauce makers in Japan at this scale.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/soy-sauce-a-journey-through-time\" style=\"text-decoration: underline;\"\u003eSoy Sauce: A Journey Through Time\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does dashi soy sauce taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eRounder and less salty than a plain soy, with a clear savoury depth from the dashi sitting under the aged soy's smooth umami. It reads as fuller and more complete, the kind of seasoning that makes a dish taste considered with a single addition. The two-year ageing takes the raw edge off the soy, and the dashi adds a gentle, mouth-filling savouriness rather than a sharp salt hit. It suits delicate dishes where you want depth without a heavy hand.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eDashi shoyu 出汁醤油 (2-year aged soy with dashi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eShibanuma (brewing since 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Tsuchiura, Ibaraki)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eAgeing\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e2 years\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eA finishing soy and instant soy-dashi seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is dashi soy sauce used for?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eIt is a soy that already carries dashi, so it seasons and adds savoury depth in one move. Use it as a finishing soy over sashimi, tofu, rice and grilled vegetables, stir it into broths and simmered dishes for instant soy-and-stock depth, or build dressings and dipping sauces on it. It is especially good with egg dishes such as tamagoyaki. Think of it wherever you would reach for soy but also want a rounder, more umami-rich result.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow is it different from plain soy sauce?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003ePlain soy is just the brewed sauce; this one is aged longer and then blended with dashi. The ageing makes the soy smoother and deeper, and the dashi adds a savoury, stock-like roundness that plain soy does not have. In practice it is less salty and more umami-rich, so you can season with a lighter hand and get a fuller flavour. For finishing and for delicate dishes it gives a more polished result than soy alone.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep it sealed in a cool, dark place and refrigerate after opening to preserve the dashi and the aroma, as the stock element makes it a little more perishable than plain soy. Keep it away from heat and direct light, which dull soy over time. Used steadily, a 1L bottle stays at its best throughout.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Shibanuma","offers":[{"title":"Default Title","offer_id":44417196097788,"sku":"S0924","price":19.99,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15786.jpg?v=1728737885"},{"product_id":"komi-gluten-free-soy-sauce","title":"Kōmi, Gluten Free, Japanese Tamari Soy Sauce, 1L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe Gluten-Free Soy That Doesn't Compromise\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Most gluten-free soy sauces taste like a concession. Tamari does not, because it was never a substitute in the first place. Kōmi's gluten-free tamari is a Japanese soy sauce brewed with little or no wheat, which is what makes it naturally wheat-free, but it is also deeper, rounder and more savoury than standard soy, with a thicker body and a softer, less salty edge. This 1L bottle gives a kitchen one bottle that serves coeliac guests and lifts everything else at the same time. It is the gluten-free soy on order at 1-star Plates.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi soy range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-gluten-free-teriyaki-sauce-1l\" style=\"text-decoration: underline;\"\u003egluten-free teriyaki sauce\u003c\/a\u003e, \u003ca href=\"\/products\/soy-sauce-sachets\" style=\"text-decoration: underline;\"\u003esoy sauce sachets (x400)\u003c\/a\u003e and \u003ca href=\"\/products\/komi-fish-shaped-soy-sauce-sachets-x-500\" style=\"text-decoration: underline;\"\u003efish-shaped soy sachets (x500)\u003c\/a\u003e.\u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNaturally wheat-free:\u003c\/strong\u003e brewed with little or no wheat, so it serves coeliac and gluten-free guests with confidence\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDeeper, rounder flavour:\u003c\/strong\u003e thicker-bodied and more savoury than standard soy, with a softer, less sharp salt\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eOne bottle, two jobs:\u003c\/strong\u003e a safe gluten-free option that also genuinely improves the food, not a compromise\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTrusted in fine dining:\u003c\/strong\u003e on order at 1-star Plates, whose kitchen builds menus around dietary precision\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eDipping:\u003c\/strong\u003e its richer body makes it an excellent sashimi and sushi dip\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinishing:\u003c\/strong\u003e a few drops to season and add umami at the end of cooking\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGlazes and sauces:\u003c\/strong\u003e the thicker texture clings well to teriyaki-style glazes and dressings\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGluten-free cooking:\u003c\/strong\u003e a straight swap for soy anywhere a kitchen needs to keep a dish wheat-free\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eたまり — Tamari, the older soy\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003e\n    Tamari (たまり) predates the everyday soy most people know. It originated as the rich liquid that pools from miso as it matures, a soy sauce made with mostly or entirely soybeans and little to no wheat. That low-wheat make-up is why tamari is typically gluten-free, but it is also the reason it tastes the way it does: thicker, darker, more intensely savoury and less sharply salty than the wheat-heavy koikuchi style. In Japan it is prized as a dipping soy for sashimi precisely because that depth flatters raw fish. A good tamari is not a gluten-free workaround; it is a distinct and arguably older expression of soy in its own right. This one is made for Kōmi by a family that has brewed soy in Japan for eighteen generations, still using traditional wooden-barrel fermentation. Kōmi only works with makers at that level.\n  \u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/soy-sauce\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Soy Sauce Guide\u003c\/a\u003e\u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is the difference between tamari and regular soy sauce?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The main difference is wheat. Standard Japanese soy sauce (koikuchi) is brewed from roughly equal parts soybeans and wheat, which gives it a sharper, saltier, more alcoholic aroma. Tamari uses mostly or only soybeans, so it is usually gluten-free and comes out thicker, darker and more deeply savoury, with a smoother, rounder finish. In practical terms tamari clings better to food, makes a more luxurious dipping soy, and seasons with more umami and less harsh salt. For a kitchen serving gluten-free guests it is the obvious choice, and many chefs reach for it even when gluten is not a concern.\n  \u003c\/p\u003e\n\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTamari soy sauce (たまり), gluten-free\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eCharacter\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eDeep, rich, thick-bodied; softer salt than koikuchi\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest For\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eSashimi dipping, finishing, glazes, gluten-free cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAs Used At\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003ePlates (1★)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eVolume\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e1L\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs tamari always gluten-free?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Tamari is traditionally made with little or no wheat, which is why it is generally gluten-free, and this Kōmi tamari is produced as a gluten-free soy sauce. As with any product served to coeliac guests, anyone with a clinical intolerance should always check the label and allergen information on the bottle itself before serving. For a kitchen, it is the dependable way to keep a soy element in a dish while taking gluten off the table.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I use tamari anywhere I'd use soy sauce?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Largely, yes, with one thing to bear in mind: tamari is richer and less sharply salty, so it reads as deeper and rounder in a dish. Use it as a direct swap for dipping, seasoning, glazes and marinades. Because it is thicker it clings particularly well to glazes and dressings. Start with a like-for-like quantity and adjust to taste, as you may find you want a touch less to reach the same level of seasoning.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it sealed in a cool, dark place. Like all soy sauces it is best kept out of direct sunlight and heat, which dull the flavour over time. Refrigerating after opening is not essential but helps preserve the aroma and freshness, especially in a busy kitchen where a 1L bottle is opened and reopened often. Used steadily, it will be at its best long before it runs low.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":44440828543228,"sku":"K0000","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/wwtYkcpIFyN2l5kUBvmkc_crThXbPk_00001.jpg?v=1781774727"},{"product_id":"komi-gluten-free-teriyaki-sauce-1l","title":"Kōmi, Gluten Free Teriyaki Sauce, 1L","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eGluten-free teriyaki with the gloss and depth of the real thing.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eA teriyaki glaze built for service, made without wheat. It lacquers chicken, fish and tofu with the classic sweet-savoury shine, holds up under heat, and pours from a one-litre bottle sized for the line.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from the Kōmi soy range:\u003c\/strong\u003e \u003ca href=\"\/products\/komi-gluten-free-soy-sauce\" style=\"text-decoration: underline;\"\u003egluten-free tamari soy sauce\u003c\/a\u003e, \u003ca href=\"\/products\/soy-sauce-sachets\" style=\"text-decoration: underline;\"\u003esoy sauce sachets (x400)\u003c\/a\u003e and \u003ca href=\"\/products\/komi-fish-shaped-soy-sauce-sachets-x-500\" style=\"text-decoration: underline;\"\u003efish-shaped soy sachets (x500)\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eNo wheat:\u003c\/strong\u003e tamari-style base, made without wheat.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGloss:\u003c\/strong\u003e lacquers to a clean, caramelised shine on the pass.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBalance:\u003c\/strong\u003e sweet and savoury held in check, not cloying.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHeritage soy:\u003c\/strong\u003e built on a soy from eighteen generations of makers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e glaze yakitori or salmon teriyaki in the last minutes of cooking.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMarinade:\u003c\/strong\u003e coat chicken, tofu or aubergine ahead of the grill.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e brush over roast pork, wings or burnt-end glazes.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFinish:\u003c\/strong\u003e loosen with a little water for a dressing or dipping sauce.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eTeriyaki (照り焼き, teriyaki) joins teri (照り, \"shine\" or \"lustre\") and yaki (焼き, \"grilled\"). The name describes a technique, not a single sauce: a sweet soy glaze brushed onto grilled food so it catches the light. In Japan it is most often used with fish such as yellowtail. What sets this one apart is the soy beneath the glaze: it is built on a sauce from a family that has brewed soy in Japan for eighteen generations, still using traditional wooden-barrel fermentation. Kōmi only puts its name on makers at that level.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/soy-sauce\" style=\"text-decoration: underline;\"\u003eThe SushiSushi Soy Sauce Guide\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does this teriyaki sauce taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSweet and savoury in roughly equal measure, with the rounded depth of soy and mirin behind it and no raw, sharp edge. It is thicker than a pouring soy, closer to a glaze, so it clings to food rather than running off. Made without wheat, it keeps the flavour clean and full; you lose the wheat, not the body. Under heat it caramelises to a glossy, slightly sticky finish.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eTeriyaki tare 照り焼き (sweet soy glaze)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e1L\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eGlaze and marinade for grilled food\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs teriyaki the same as a soy glaze?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThey overlap. Teriyaki is a specific style of soy glaze, sweetened and reduced so it shines on grilled food. A plain soy glaze can be savoury only; teriyaki always carries the sweet side from mirin or sugar. This version is finished as a ready glaze, so you can brush it straight on rather than reducing soy and mirin from scratch on the pass.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhen should I brush teriyaki on during cooking?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eLate. The sugars in teriyaki catch and burn over direct heat, so cook your protein most of the way first, then brush the glaze on in the final minutes and let it caramelise. Build it in two or three thin coats for a deeper lacquer rather than one heavy one. As a marinade it can go on earlier, but wipe off the excess before high heat to avoid scorching.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store teriyaki sauce after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. Wipe the neck and reseal tightly to keep it clean and pourable. Always decant or pour rather than dipping a used brush back into the bottle, which keeps the sauce good for longer across a busy service.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":44471669784828,"sku":"K0001","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/K_mi_Gluten_Free_Teriyaki_Sauce_1L.jpg?v=1730291531"},{"product_id":"yuzu-kosho","title":"Tosa, Green Yuzu Kosho, 50g","description":"\u003cp\u003e\nThis vivid green paste delivers an invigorating burst of floral citrus and bright heat, harmonising the tartness of yuzu with the fiery kick of chillies and a clean umami saltiness. Naturally fermented, it sharpens hot pots, sashimi, grilled meats or noodles, adding nuanced complexity without overwhelming. Fermentation deepens its aromatic richness.\n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nStir a small dab into ramen, miso soup or nabemono for a zesty kick, or blend into sauces for grilled chicken or fish. Equally adept as a condiment for sashimi or a vibrant twist in dressings and marinades. TBC\n\u003c\/p\u003e\n\u003ch3\u003eAbout Tosa\u003c\/h3\u003e\n\u003cp\u003e\nTosa is a respected artisan condiment maker celebrated for authentic blends of citrus and spice. They craft this paste using traditional fermentation methods, aiming to preserve fragrant yuzu zest alongside vibrant chilli character.\n\u003c\/p\u003e\n\u003ch3\u003e柚子胡椒\u003c\/h3\u003e\n\u003cp\u003e\nYuzu koshō\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Kyushu\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Tosa","offers":[{"title":"Default Title","offer_id":44474637779196,"sku":"S0207","price":8.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15892.jpg?v=1728598131"},{"product_id":"ume-paste","title":"Okahata, Ripe Umeboshi Paste, 130g","description":"\u003cp\u003eThis traditional condiment captures the vibrant essence of fully ripened ume plums, yielding a smooth, intensely salty-sour paste. Its concentrated tartness offers quick, bold umami flavour with true ume authenticity.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSlick inside onigiri or rice balls for savoury brightness. Dollop on grilled meats, steamed vegetables, or tofu to enhance flavour. Whisk into dressings or sauces, or stir into sparkling water, ginger ale or cocktails for a tangy twist.\u003c\/p\u003e\n\u003ch3\u003eAbout Okahata\u003c\/h3\u003e\n\u003cp\u003eOkahata is a respected producer dedicated to preserving Japan’s culinary heritage. This umeboshi paste offers the vibrant, briny-tart soul of pickled plums in a convenient, artisanal format.\u003c\/p\u003e\n\u003ch3\u003e梅干しペースト\u003c\/h3\u003e\n\u003cp\u003eUmeboshi Paste\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Japan\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Okahata","offers":[{"title":"Default Title","offer_id":44917414854908,"sku":"S0225","price":7.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Okahata_Ripe_Umeboshi_Paste_130g.png?v=1731057815"},{"product_id":"tadokoro-chilli-miso-paste-200g-bbd-28-01-25","title":"Tadokoro, Chilli Miso Paste, 200g BBD (20\/07\/26)","description":"\u003ch5 style=\"text-align: left;\"\u003eTadokoro Shoten Chilli Miso Paste 200g\u003c\/h5\u003e\n\u003ch5 class=\"product_name\"\u003e田所商店 ねり唐辛子みそ 200g\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003eChilli miso paste is both spicy, savoury and is also rich in umami flavour! Made from fermented soybean paste, or miso, and red chilli peppers. The paste is typically used to add flavour and heat to a variety of dishes, such as soups, stews, stir-fries, marinades, and dipping sauces.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is m\u003c\/span\u003e\u003cspan\u003eade using a traditional recipe that has been passed down for generations. The company uses high-quality ingredients and carefully monitors the fermentation process to ensure that the paste develops a deep, complex flavour!\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 style=\"text-align: left;\"\u003eSpec\u003c\/h2\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003cul\u003e\n\n\u003cli\u003eOrigin: Japan\u003c\/li\u003e\n\u003cli\u003eSize: 200g\u003c\/li\u003e\n\u003cli\u003eUnits Per Case: 12\u003c\/li\u003e\n\u003cli\u003ePackaging Material: Plastic\u003c\/li\u003e\n\u003cli\u003eManufacturer: Tadokoro Shoten\u003c\/li\u003e\n\u003cli\u003eCuisine: Japanese\/Various\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Tadokoro","offers":[{"title":"Default Title","offer_id":55114345939325,"sku":"M0101-SD","price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Tadokoro_Chilli_Miso_Paste_200g.png?v=1731065774"},{"product_id":"daimon-somen-tsuyu-200ml","title":"Daimon, Somen Tsuyu (Sweet Dashi Dipping Sauce), 200ml","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe sweet-savoury dip for chilled somen.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eSomen tsuyu is the cold dipping sauce that makes a summer bowl of somen: a balance of sweetness and deep umami, built on soy and bonito dashi. Daimon's version is smooth and well-rounded, leaning a touch sweeter, made by a Nara soy house brewing since 1688. Dilute with cold water and dip. 200ml.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBalanced:\u003c\/strong\u003e sweet and savoury held together, smooth and rounded.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eBonito dashi:\u003c\/strong\u003e a savoury seafood depth under the soy and sweetness.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eReady to dilute:\u003c\/strong\u003e just add cold water, no building a tsuyu from scratch.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eHeritage maker:\u003c\/strong\u003e Daimon Shoyu Jozo has brewed soy in Nara since 1688.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e dilute with cold water to taste and serve as a dip for chilled somen.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTempura:\u003c\/strong\u003e use as a base for a tempura dipping sauce.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCold noodles:\u003c\/strong\u003e works just as well with soba and udon.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eSeasoning:\u003c\/strong\u003e a quick base for light broths, simmered dishes and glazes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eTsuyu (つゆ) is the soy-and-dashi sauce family at the heart of Japanese noodle cooking, used both as a dipping sauce and as a broth base. Somen tsuyu (そうめんつゆ) is the version served with somen, the very fine wheat noodles eaten cold in summer, often over ice. It joins soy sauce with a bonito dashi and a measured sweetness, so the cold noodles have something rounded and savoury to carry them. Daimon Shoyu Jozo, founded in 1688 in Nara, has made soy sauce and related seasonings for over three centuries.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/masterclass\/dashi-shiro-dashi-tsuyu-whats-the-difference\" style=\"text-decoration: underline;\"\u003eDashi, Shiro-Dashi, Tsuyu: What's The Difference?\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does somen tsuyu taste like?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eSweet, savoury and umami-rich, with the soy giving a salty backbone and the bonito dashi a clear seafood depth underneath. Daimon's leans to the sweeter, rounder side, which makes it especially easy with cold noodles. Neat it is intense and syrupy; diluted with cold water it becomes a clean, moreish dip that coats the noodles without overwhelming them. The balance of sweet, salt and umami is what makes a good tsuyu so easy to keep dipping into.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eSomen tsuyu そうめんつゆ (sweet dashi dipping sauce)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eDaimon Shoyu Jozo (founded 1688)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (Nara)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eNet Volume\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e200ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eCold dipping sauce for somen and other noodles\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow do I dilute somen tsuyu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThis is a concentrated tsuyu, so it is meant to be diluted rather than used neat. Start by mixing it with cold water to taste, a common starting point is around one part tsuyu to two or three parts water, then adjust to how strong you like it. Serve it chilled in a small cup alongside the cold noodles for dipping. For a hot noodle broth, dilute it more and warm it through.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between somen tsuyu and mentsuyu?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eThey are closely related. Mentsuyu is the general soy-and-dashi noodle sauce used across soba, udon and more, diluted differently for dipping or for soup. Somen tsuyu is tuned for somen, the fine summer noodles, and often leans a little sweeter and lighter to suit them served cold. In practice they are interchangeable for most cold-noodle and tempura uses; the difference is one of emphasis rather than kind.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store it after opening?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eKeep the bottle refrigerated once opened and use within the period stated on the pack. As a liquid sauce, chilling keeps it fresh and stable. Wipe the neck and reseal tightly after each use. Only dilute what you need each time, as the undiluted concentrate keeps far better than a watered-down batch.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Daimon","offers":[{"title":"Default Title","offer_id":55160750080381,"sku":"S0064","price":12.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Daimon_Sweet_Dashi_Concentrate_200ml.jpg?v=1737385174"},{"product_id":"momoya-cracked-chilli-800g","title":"Momoya, Cracked Chilli, 800g","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eThe 800g Catering Pouch of Japan's Original Crispy Chilli Oil\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Taberu rayu (食べるラー油, \"eating chilli oil\") is a Japanese condiment made to be eaten by the spoonful, not just drizzled. Crispy fried garlic, onion and red pepper sit in seasoned oil, giving crunch, umami and mild heat in every spoonful. Momoya, founded in Tokyo in 1920, made the version that started it all, sparking a nationwide craze in Japan when it launched in 2009 and selling out across the country for months. This is the 800g catering pouch of that same condiment, the format for kitchens that go through it fast, and the one our chefs nicknamed Chilli Crack. Also available in a \u003ca href=\"\/products\/momoya-crispy-chilli-oil-fried-garlic-taberu-rayu-110g\" style=\"text-decoration: underline;\"\u003e110g jar\u003c\/a\u003e.\n  \u003c\/p\u003e\n\n  \u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px;\"\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Chefs Choose This\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eService size:\u003c\/strong\u003e an 800g pouch built for a busy section, no constant reordering\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eTexture-forward:\u003c\/strong\u003e crunchy fried garlic and onion make this a condiment, not just an oil\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eMild, controlled heat:\u003c\/strong\u003e red-pepper warmth without overpowering, safe to finish any dish\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eThe original:\u003c\/strong\u003e Momoya's taberu rayu started Japan's crispy chilli oil craze in 2009\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n      \u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.85rem; list-style: disc;\"\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRamen and noodles:\u003c\/strong\u003e a spoonful on each bowl for crunch and gentle heat across a service\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eRice bowls:\u003c\/strong\u003e over steamed rice or donburi, the classic Japanese use\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eStir-throughs:\u003c\/strong\u003e into marinades, dressings and dipping sauces for instant depth\u003c\/li\u003e\n        \u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e on eggs, grilled fish, roast vegetables or toast, anywhere you would use chilli flakes\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003e食べるラー油 — Taberu rayu, the chilli oil you eat by the spoon\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    Standard rayu (ラー油) is a clear chilli oil with the solids strained out, used to spice up ramen and gyoza. Taberu rayu, \"eating chilli oil\", keeps the crispy fried garlic and onion in the pack, so you eat it by the spoonful for crunch as well as flavour. Momoya, the Tokyo company founded in 1920, created the version that defined the category, and when it launched in 2009 it became a genuine national phenomenon, selling out for months. This 800g pouch is that same condiment in the format a professional kitchen actually needs.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat does Momoya Cracked Chilli taste like?\u003c\/p\u003e\n  \u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003e\n    The first thing you notice is the crunch. Fried garlic chips and onion give it a texture regular chilli oil does not have. The heat is gentle and builds slowly, a warm glow rather than a kick. Underneath sits a savoury, almost roasted depth from the garlic and sesame. Unlike fiery Sichuan-style chilli oils, this is deliberately mild, built to lift a plate rather than dominate it, which is exactly why it works as a finishing condiment across a whole menu, and why it earned the \"Chilli Crack\" nickname.\n  \u003c\/p\u003e\n\n  \u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 0;\"\u003eProduct Details\u003c\/p\u003e\n  \u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 20px 0;\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e食べるラー油 — Taberu rayu (crispy chilli oil condiment)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eMomoya (founded Tokyo, 1920)\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eFormat\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e800g catering pouch\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eAlso Available\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003e\u003ca href=\"\/products\/momoya-crispy-chilli-oil-fried-garlic-taberu-rayu-110g\" style=\"text-decoration: underline;\"\u003e110g jar\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eTokyo, Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); opacity: 0.75; width: 35%; font-size: 0.85rem;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding: 10px; border: 1px solid rgba(127,127,127,0.35); font-size: 0.85rem;\"\u003eFinishing condiment and topping, high-volume kitchens\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is taberu rayu (crispy chilli oil)?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Taberu rayu means \"eating chilli oil\". Unlike standard la-yu, which is strained to a clear oil, taberu rayu keeps the crispy fried garlic and onion in the pack, so you eat it by the spoonful for crunch as well as heat. This is the original, in a catering pouch.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eIs Momoya Cracked Chilli spicy?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      It is mild. The heat is a slow, warm glow rather than a sharp kick, which is why it works as an everyday finishing condiment across a whole menu rather than only on dishes built for heat.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\n    \u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eHow should I store the 800g pouch after opening?\u003c\/summary\u003e\n    \u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003e\n      Keep it in a cool, dry place and refrigerate after opening. The oil may thicken or partially solidify when chilled, which is normal; let it return to room temperature and stir before service. Always use a clean, dry spoon to keep the crispy solids fresh.\n    \u003c\/p\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e","brand":"Momoya","offers":[{"title":"Default Title","offer_id":55290946486653,"sku":"S0210","price":42.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-485.jpg?v=1738939628"},{"product_id":"s-b-golden-curry-medium-hot-1kg","title":"S\u0026B Golden Curry Medium Hot 1kg","description":"\u003cp\u003eThis iconic Japanese curry block blends S\u0026amp;B’s original curry powder with wheat flour, vegetable oils, salt, spices like turmeric, coriander, and cumin, plus depth from garlic and celery seed. It dissolves effortlessly to create a rich, umami-forward sauce with balanced heat that’s beloved across generations.\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eSauté onions in oil, pour in water and bring to a simmer. Turn off the heat, break in the curry block, stir until melted, and then simmer gently until thickened. Serve over steamed rice, use as a sauce for katsu, or incorporate into stews, noodles, or breads for vibrant flavour.\u003c\/p\u003e\n\u003ch3\u003eAbout S\u0026amp;B Foods Inc.\u003c\/h3\u003e\n\u003cp\u003eSince its founding in 1923, S\u0026amp;B Foods has pioneered Japanese curry culture. The Golden Curry Mix, introduced in 1966, remains their signature curry roux—trusted globally for its convenience, distinctive umami and refined spice balance.\u003c\/p\u003e\n\u003ch3\u003eゴールデンカレー 中辛\u003c\/h3\u003e\n\u003cp\u003eGolden Curry – Medium Hot\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003ePrefecture: Tokyo\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"S\u0026B","offers":[{"title":"Default Title","offer_id":55291099971965,"sku":"C0031","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/peachnigori-edited-482.jpg?v=1738940572"},{"product_id":"oka-naosaburo-sashikomi-twice-brewed-soy-sauce-500-ml","title":"Sashikomi, 4 Year, Double Aged Soy Sauce, 500ml","description":"\u003cp\u003e\nThis premium twice-brewed soy sauce, or \"sashikomi shoyu,\" is crafted through a meticulous fermentation process that enhances its deep umami, rich colour, and complex flavour. Unlike regular soy sauce, it undergoes a second brewing stage using already fermented soy sauce instead of brine, resulting in a fuller-bodied and less salty profile. Ideal for dipping, marinades, and enhancing traditional Japanese dishes.\n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nUse this soy sauce as a dipping sauce for sushi and sashimi, where its rich umami complements delicate fish. It also works wonderfully in teriyaki glazes, stir-fries, and marinades, adding a robust depth of flavour to meats and vegetables. For a gourmet twist, drizzle it over tofu or grilled aubergine.\n\u003c\/p\u003e\n\u003ch3\u003eAbout Oka Naosaburo\u003c\/h3\u003e\n\u003cp\u003e\nFounded in 1787, Oka Naosaburo is a distinguished Japanese producer of artisanal soy sauces, committed to preserving traditional brewing techniques. Using carefully selected ingredients and time-honoured fermentation methods, the company produces high-quality condiments that enhance authentic Japanese cuisine.\n\u003c\/p\u003e\n\u003ch3\u003e岡直三郎差し込み醤油\u003c\/h3\u003e\n\u003cp\u003e\nOka Naosaburo Sashikomi Shoyu\n\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003e\n\u003cstrong\u003ePrefecture:\u003c\/strong\u003e Gunma\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Other","offers":[{"title":"Default Title","offer_id":55449654493565,"sku":"S0247","price":22.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Oka_Naosaburo_Sashikomi_Twice_Brewed_Soy_Sauce.jpg?v=1741348205"},{"product_id":"bakasco-yuzu-pepper-hotsauce-60ml","title":"Bakasco Yuzu \u0026 Pepper Hotsauce, 60mL","description":"\u003cp\u003e\nThis unique Japanese hot sauce blends the citrusy brightness of yuzu with the fiery kick of chilli peppers for a balanced yet bold flavour. Inspired by traditional yuzu kosho, it offers a zesty, umami-rich heat that enhances a variety of dishes. The careful fermentation process deepens the complexity of flavours, making it a versatile condiment for Japanese and international cuisine.\n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nDrizzle over grilled meats, seafood, or ramen for a citrusy spice boost. Add a few drops to dressings, marinades, or dipping sauces to enhance the depth of flavour. It also pairs well with tempura, sushi, and even cocktails for an unexpected yet delightful twist.\n\u003c\/p\u003e\n\u003ch3\u003eAbout Bakasco\u003c\/h3\u003e\n\u003cp\u003e\nFounded when two companies came together, Bakasco is known for its innovative fusion of traditional Japanese ingredients with bold, modern flavours. By combining yuzu, chilli, and fermentation techniques, the company crafts unique condiments that elevate both Japanese and Western dishes.\n\u003c\/p\u003e\n\u003ch3\u003eバカスコ柚子＆ペッパーソース\u003c\/h3\u003e\n\u003cp\u003e\nBakasco Yuzu \u0026amp; Pepper Sauce\n\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003e\n\u003cstrong\u003ePrefecture:\u003c\/strong\u003e Tokushima\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Other","offers":[{"title":"Default Title","offer_id":55449706561917,"sku":"S0275","price":11.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Bakasco_Yuzu_Pepper_Sauce.jpg?v=1741348098"},{"product_id":"youki-japanese-xo-sauce-120g-bbd-21-05-25","title":"Youki, Japanese XO Sauce, 120g BBD (29\/09\/26)","description":"\u003cp\u003eYouki XO Sauce is a rich, savoury condiment featuring dried seafood, mushrooms, and aromatic spices. Known for its complex umami flavour, this sauce enhances stir-fries, noodles, and meat dishes. Its versatility in various Asian cuisines makes it a must-have for those seeking a deep, spicy kick in their cooking. Perfect for adding depth to any dish, XO Sauce is a delicious addition to any kitchen. \u003c\/p\u003e\n\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003eUse Youki XO Sauce to elevate stir-fries, noodle dishes, or drizzle over grilled meats for an intense umami flavour. It also works well as a dipping sauce or a base for marinades.\u003c\/p\u003e\n\n\u003ch3\u003eAbout Youki\u003c\/h3\u003e\n\u003cp\u003eFounded in 1974, Youki is a trusted brand that specialises in creating authentic Asian sauces and seasonings. Known for their commitment to high-quality ingredients and traditional recipes, Youki has been providing authentic flavours to kitchens worldwide for decades.\u003c\/p\u003e\n\n\u003ch3\u003e商品名\u003c\/h3\u003e\n\u003cp\u003eYouki XO Sauce\u003c\/p\u003e\n\n\n","brand":"Youki","offers":[{"title":"Default Title","offer_id":56011805852029,"sku":"S0417-SD","price":9.79,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Youki_Japanese_XO_Sauce_120g.jpg?v=1730301152"},{"product_id":"bakasco-yuzu-pepper-hotsauce-60ml-bbd-19-11-25","title":"Bakasco Yuzu \u0026 Pepper Hotsauce, 60mL BBD (01\/09\/26)","description":"\u003cp\u003eThis product is past its printed best-before date. Best-before is a quality date, not a safety date; sold at a reduced price.\u003c\/p\u003e\n\u003cp\u003e\nThis unique Japanese hot sauce blends the citrusy brightness of yuzu with the fiery kick of chilli peppers for a balanced yet bold flavour. Inspired by traditional yuzu kosho, it offers a zesty, umami-rich heat that enhances a variety of dishes. The careful fermentation process deepens the complexity of flavours, making it a versatile condiment for Japanese and international cuisine.\n\u003c\/p\u003e\n\u003ch3\u003eHow to Use\u003c\/h3\u003e\n\u003cp\u003e\nDrizzle over grilled meats, seafood, or ramen for a citrusy spice boost. Add a few drops to dressings, marinades, or dipping sauces to enhance the depth of flavour. It also pairs well with tempura, sushi, and even cocktails for an unexpected yet delightful twist.\n\u003c\/p\u003e\n\u003ch3\u003eAbout Bakasco\u003c\/h3\u003e\n\u003cp\u003e\nFounded when two companies came together, Bakasco is known for its innovative fusion of traditional Japanese ingredients with bold, modern flavours. By combining yuzu, chilli, and fermentation techniques, the company crafts unique condiments that elevate both Japanese and Western dishes.\n\u003c\/p\u003e\n\u003ch3\u003eバカスコ柚子＆ペッパーソース\u003c\/h3\u003e\n\u003cp\u003e\nBakasco Yuzu \u0026amp; Pepper Sauce\n\u003c\/p\u003e\n\u003ch3\u003eSpec\u003c\/h3\u003e\n\u003cul\u003e\n\n\n\u003cli\u003e\n\u003cstrong\u003ePrefecture:\u003c\/strong\u003e Tokushima\u003c\/li\u003e\n\u003c\/ul\u003e\n","brand":"Other","offers":[{"title":"Default Title","offer_id":57127497531773,"sku":"S0275-SD","price":8.49,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Bakasco_Yuzu_Pepper_Sauce.jpg?v=1741348098"},{"product_id":"matsuya-awaya-10-year-aged-soy-sauce-150ml","title":"Matsuya, Awaya, 10-year-aged Soy Sauce, 150ml","description":"\u003cp data-end=\"576\" data-start=\"174\"\u003eThis exceptional \u003cstrong data-end=\"223\" data-start=\"191\"\u003e10-Year-Aged Soy Sauce AWAYA\u003c\/strong\u003e from Matsuya (Matsuai Food Co., Ltd.) is slowly fermented and matured for a decade to develop a deep, mellow aroma and rich savoury complexity. Its refined umami character and elegant balance make it perfect as a finishing sauce on premium proteins or delicately enhancing culinary creations with depth and nuance. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"592\" data-start=\"578\"\u003eHow to Use\u003c\/h3\u003e\n\u003cp data-end=\"975\" data-start=\"594\"\u003eUse a few drops as a finishing touch on sashimi, carpaccio or grilled fish to elevate natural flavors without overwhelming them. Brilliant drizzled over grilled chicken, beef tataki, or seasonal vegetables. Its rich character also makes it ideal for dipping sauces and premium seasoning applications where a bold, aged soy profile is desired. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"1009\" data-start=\"977\"\u003eAbout Matsuai Food Co., Ltd.\u003c\/h3\u003e\n\u003cp data-end=\"1525\" data-start=\"1011\"\u003eMatsuai Food Co., Ltd. produces artisanal soy sauces built on tradition and patience. Their \u003cstrong data-end=\"1141\" data-start=\"1103\"\u003eAwaya 10-Year-Aged Soy Sauce AWAYA\u003c\/strong\u003e is crafted from whole soybeans and wheat grown without pesticides or chemical fertilisers, then slowly fermented and matured for ten years to maximise flavour complexity and aromatic depth. This intensive ageing process creates a soy sauce with a mellow fragrance, rich umami, and luxurious mouthfeel appreciated by chefs and connoisseurs alike. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1597\" data-start=\"1527\"\u003e\u003cstrong data-end=\"1553\" data-start=\"1527\"\u003e10年熟成醤油 AWAYA — 150 ml\u003c\/strong\u003e\u003cbr data-end=\"1556\" data-start=\"1553\"\u003e\u003cstrong data-end=\"1597\" data-start=\"1556\"\u003e10-Year-Aged Soy Sauce AWAYA — 150 ml\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1911\" data-start=\"1599\"\u003e\u003cbr data-end=\"1610\" data-start=\"1607\"\u003e\u003cstrong data-end=\"1857\" data-start=\"1842\"\u003ePrefecture:\u003c\/strong\u003e Kumamoto, Japan \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Matsuya","offers":[{"title":"Default Title","offer_id":57753200329085,"sku":"S1102","price":19.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/S1102.jpg?v=1769692669"}],"url":"https:\/\/www.sushisushi.co.uk\/collections\/all-sauce.oembed","provider":"SushiSushi","version":"1.0","type":"link"}