Haku Shoyu Sauces
Shoyu is simply the name for the Japanese-style soy sauce, which can be light (usukuchi) or dark (koikuchi). These sauces are made from fermented soybeans, wheat, salt, and water. In general, they are quite thin and clear and are an exceptional all-purpose cooking and table sauce.
Haku brand shoyus are traditionally brewed by master craftsmen in the Kyoto Prefecture, preserving ancestral methods of the mushiro koji process while yielding an exceptional shoyu. These sauces are versatile and easy to use! Add some while cooking up a stir fry, mix it with miso, honey, and brown sugar to make a glaze for your filet of fish, or add to a hearty broth.
Mizunara Whisky Barrel Aged Shoyu: Sublime, mellow and flawless, this extraordinary ingredient from Kyoto Prefecture is truly exceptional. Haku Mizunara Whisky Barrel Aged Shoyu is first traditionally brewed preserving ancestral methods of the mushiro koji process yielding an exceptional shoyu. master craftsmen then thoughtfully age the shoyu in Japanese Whisky Barrels made from Mizunara hard wood, a type of Japanese oak. The result is a mellow, delicate shoyu with a touch of sweetness that stimulates all of the senses.
Smoked Shoyu: Smoked Shoyu is done through an intricate cold smoking process, then aged for an additional six months in order for the Shoyu to mellow. Traditionally brewed preserving ancestral methods of the mushiro koji process, which yields an exceptional shoyu. After aging, the master craftsmen meticulously follow a unique cold-smoking process. They use Mizunara, a type of Japanese Oak, which bears a beautiful, lively smoke flavor. This product is typically used in moderation as a finishing shoyu on meats and rice dishes.
Sakura Cherry Blossom Shoyu: Extraordinary, exquisite, alluring. Sakura Cherry Blossom Shoyu is meticulously hand crafted to celebrate the revered cherry blossom which holds special significance throughout Japan. The cherry blossom represents the beauty and fragility of life. These breathtaking blossoms fall naturally into nets and are quickly gathered, then dipped in a red shiso vinegar brine and salted to preserve. They are then added to already aging barrels of white shoyu and will age for 1 year to infuse the glorious perfume and color of the blossoms with the shoyu. The consummation of this beautiful technique reveals a truly special shoyu surely to leave a lasting memory. Great with veggies and fish.