JAPANESE CUISINE
Shoyu is the foundation of Japanese cuisine, it is the essential ingredient. It is the most important condiment used to flavour food and also used to cook with. Shoyu or soysauce is made by fermenting a mixture of soybeans, wheat, salt and water. There are many types of shoyu available, we have selected two types from a leading brand, renowned for its quality.
Clearspring Premium - Johsen Shoyu (150ml)
Johsen's soya sauce is considered "the highest quality soya sauce" by the Japanese Ministry of Agriculture.
Johsen's shoyu is still made to the traditional recipe and perfected by nine generations of the Sasaki family.
Ingredients: Whole soya beans, wholewheat,
water, sea salt.
$10.50
Clearspring Organic - Mansan Organic Tamari (150ml)
The Mansan Tamari soya sauce is leisurely aged in cedarwood kegs for over two summers guaranteeing an intensely flavoured seasoning with a heady aroma.
The additin of Mikawa Kirin provides a natural preservative and enhances the deep rich taste.
Ingredients: Organically grown whole soya beans,
water, Mikawa Mirin (sweet rice, rice koji (natural rice culture) and water),
and sea salt.
$10.50
