Shibanuma Wooden Barrel Soy Sauce is a type of artisanal soy sauce that is produced in the Shibanuma area of Fuchu City, Hiroshima Prefecture, Japan. This soy sauce is made using a traditional method of fermentation and ageing that has been passed down through generations for over 300 years.
A rich, dark colour with a deep umami flavour and a subtle sweetness. It is often used as a seasoning for a variety of dishes, including marinades, stir-fries, and dipping sauces. It is also a popular ingredient in traditional Japanese cuisine, such as sushi, sashimi, and noodle dishes!
How is it made?
The production process for Shibanuma Wooden Barrel Soy Sauce begins with a mixture of soybeans, wheat, salt, and water. The mixture is then placed into large wooden barrels and left to ferment for up to three years. During this time, naturally occurring enzymes and bacteria break down the ingredients and produce a complex flavour profile.
What sets Shibanuma Wooden Barrel Soy Sauce apart from other types of soy sauce is the use of wooden barrels during the fermentation process. The barrels used in the production of this soy sauce are made from Japanese cedar, which imparts a unique flavour and aroma to the final product!
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Please 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.