Unlike traditional soy sauce, which is made from a mixture of soybeans and wheat, Yamashin Raw White Soy Sauce is made from only soybeans, which gives it a unique flavour and aroma.
Yamashin Raw White Soy Sauce is often used as a seasoning for raw or lightly cooked dishes, such as sashimi, salads, and tofu. It is also a popular ingredient in Japanese cuisine, such as sushi, noodle dishes, and grilled meats.
How is it made?
The production process for this soy sauce begins with a mixture of soybeans and salt water. The mixture is then placed into large wooden barrels and left to ferment for up to two years. During this time, naturally occurring enzymes and bacteria break down the soybeans and produce a complex flavour profile.
What sets Yamashin Raw White Soy Sauce apart from other types of soy sauce is that it is not heated or pasteurised during the production process, which allows it to retain more of its natural flavour and aroma. The resulting soy sauce is lighter in colour than traditional soy sauce and has a fresh, delicate flavour.
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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.