Haku’s shoyu masters from Japan’s Kyoto Prefecture follow traditions dating back 3,000 years, while introducing new techniques and ingredients.
Premium matsutake and unrivalled craftsmanship yield complex aromas of earthy must, leather, fermented soy beans and white pepper; on the palate you’ll note mushroomy, savory flavors with a focused essence of pine. It’s an umami masterpiece.
Use in marinades, and as a dipping or finishing sauce. Excellent with steak, salmon, shellfish, and of course fresh matsutake or other wild mushrooms.
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