We’re pleased to introduce a rare ingredient from Kyoto: Smoked Shoyu sauce.
The master craftsmen at Haku follow the ancestral brewing methods of mushiro koji, yielding an exceptional shoyu. After aging, a cold-smoking process unique to Haku uses Mizunara hardwood, a type of Japanese oak. This yields a savory umami-laden sauce with uncommon complexity and full body with an elegant, lively smoke flavor.
Typically used in moderation as a finishing sauce, a little goes a long way.