Double-Brewed Soy SauceASIAN ART MUSEUM
Since 1923, Yugeta Shoyu has been making soy sauce just outside Tokyo in a village called Tawame in Saitama Prefecture. Today, the company is run by fourth-generation Yohichi Yugeta, who is keeping alive traditional shoyu (soy sauce) making. Yugeta Shoyu’s soy sauce is brewed naturally and uses only Japan-grown wheat and soybeans.
Yugeta's double-brewed soy sauce (saishikomi) is a truly unique tasting experience. To make double-brewed soy sauce, Yugeta first makes a “regular” batch using soy beans, wheat, salt, water and koji. He then brews another batch of soy sauce, except he omits the salt and water and instead uses the first batch of soy sauce. This produces a soy sauce with a richer flavor and more viscous texture than regular soy sauce. It is also surprisingly less salty than regular soy sauce. Great for dipping, double brewed soy sauce can also be used to make an amazing ice cream — yes, ice cream. Please refrigerate after opening.
- Made in Saitama, Japan
- Ingredients: water, soybeans, salt
- Use for yakitori sauce, sweet and savory dishes