Saishikomi shoyu

Sauce soja saishikomi (double brassage)

What it is

Instead of brine, the second brew is mashed with finished soy sauce: twice the raw material, twice the time, and a liquid dark and thick enough to look like molasses. Yanai in Yamaguchi has made it for generations under the name kanro shoyu, sweet dew.

In the kitchen

Keep it for the table and for finishing; heat drives off exactly the aroma that justifies the price. It is no saltier than an ordinary shoyu but far more concentrated, so pour half what you otherwise would, and refrigerate the bottle once opened.

Goes with

Tuna Gilt-head bream Rice Wasabi Scallop Egg Silken tofu (kinugoshi)

Same species

Chunjang Dark soy sauce Doenjang Douchi Edamame Fermented bean curd

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