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Haku - Smoked Shoyu 375ml
A quick drizzle of this smoked shoyu over salmon sashimi or pickles will add an earthy dimension to your meal. Haku Smoked Shoyu is cold-smoked using Mizunara (Japanese oak) hard wood, giving it an incredibly bold and smoky flavor.
All Haku shoyu are made in Kyoto by masters of the craft using age-old techniques. Haku Smoked Shoyu is produced using the 250-year-old mushiro koji method, a time- and labor-intensive fermentation process that makes the finest soy sauce. These ain't your all-purpose red-top Kikkoman!
All Haku shoyu are made in Kyoto by masters of the craft using age-old techniques. Haku Smoked Shoyu is produced using the 250-year-old mushiro koji method, a time- and labor-intensive fermentation process that makes the finest soy sauce. These ain't your all-purpose red-top Kikkoman!
A quick drizzle of this smoked shoyu over salmon sashimi or pickles will add an earthy dimension to your meal. Haku Smoked Shoyu is cold-smoked using Mizunara (Japanese oak) hard wood, giving it an incredibly bold and smoky flavor.
All Haku shoyu are made in Kyoto by masters of the craft using age-old techniques. Haku Smoked Shoyu is produced using the 250-year-old mushiro koji method, a time- and labor-intensive fermentation process that makes the finest soy sauce. These ain't your all-purpose red-top Kikkoman!
All Haku shoyu are made in Kyoto by masters of the craft using age-old techniques. Haku Smoked Shoyu is produced using the 250-year-old mushiro koji method, a time- and labor-intensive fermentation process that makes the finest soy sauce. These ain't your all-purpose red-top Kikkoman!
$10.48
Original: $29.95
-65%Haku - Smoked Shoyu 375ml—
$29.95
$10.48Description
A quick drizzle of this smoked shoyu over salmon sashimi or pickles will add an earthy dimension to your meal. Haku Smoked Shoyu is cold-smoked using Mizunara (Japanese oak) hard wood, giving it an incredibly bold and smoky flavor.
All Haku shoyu are made in Kyoto by masters of the craft using age-old techniques. Haku Smoked Shoyu is produced using the 250-year-old mushiro koji method, a time- and labor-intensive fermentation process that makes the finest soy sauce. These ain't your all-purpose red-top Kikkoman!
All Haku shoyu are made in Kyoto by masters of the craft using age-old techniques. Haku Smoked Shoyu is produced using the 250-year-old mushiro koji method, a time- and labor-intensive fermentation process that makes the finest soy sauce. These ain't your all-purpose red-top Kikkoman!
