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Haku - Matsutake Shoyu - 500 mL
Regular price $40.00 USDRegular price
About Haku
- Based in
- Kyoto, Japan
- Known for
- smoked, aged and infused finishing shoyu
Haku shoyu is made in Kyoto, Japan. Each bottle starts as brewed soy sauce and is then finished with smoke, flowers or mushroom, so it works best as a seasoning at the end.
The finishing step differs from bottle to bottle. Some shoyu is cold smoked over Mizunara, a Japanese white oak, and others are infused with flowers or mushrooms.
Add finishing shoyu at the table rather than in the pan, a few drops at a time on sashimi, tofu, eggs, rice or grilled fish.
Haku questions
What is shoyu, and how is it made?
Shoyu is the Japanese word for soy sauce. It is made by mixing soybeans and roasted wheat with koji, a mold used across Japanese cooking, then fermenting the mixture in salty brine for months. Haku makes all of its shoyu in Kyoto and then adds a finishing step, such as smoke or an infusion, so each bottle is meant as a seasoning at the end rather than for cooking.
What is shiro shoyu?
Shiro shoyu, or white soy sauce, is a pale soy sauce brewed mostly from wheat with only a little soybean. That gives it a light color and a sweeter, gentler taste than the usual dark soy sauce. Haku uses shiro shoyu as the base for some of its infused finishing sauces, where a light base suits ingredients such as flowers and mushrooms.
