Black Garlic Shoyu

Shoyu is the Japanese word for soy sauce. But this is not just soy sauce – it is traditionally made, naturally brewed, fermented, and aged with koji. Versatile shoyu is used throughout Japanese dishes, as both a cooking ingredient and a condiment. It adds bold umami, salty flavor and body to broths, dipping sauces, marinades, and pickling brines. Made in the Kyoto Prefecture, Haku is a name synonymous with artisanal quality. Master craftsmen follow 3,000-year-old traditions coupled with new techniques and ingredients to produce noteworthy shoyu. Their black garlic shoyu is a truly extraordinary expression of the craft, with complex aromas of earthy must and fermented soybeans on the nose while notes of fig, raisin, molasses and subdued hints of garlic fill the palate. Used in Japan as a finishing sauce or as a stand-alone ingredient, Haku black garlic shoyu is packed with funky umami and hints of caramel that contribute to a symphony of flavors.