Haku Smoked Shoyu is a limited-production Japanese soy sauce made with wheat, so it has a sweet, round flavor and can be used in versatile ways. Based in Kyoto prefecture, the Haku family has been making shoyu for three generations and still uses traditional Japanese methods. They smoke this shoyu with Mizunara oak, a rare type of Japanese oak also prized for Japanese whiskey. The company’s proprietary cold-smoking process is time-intensive but allows for an infusion of smoky aroma that isn’t overpowering and won’t mask any of the shoyu’s flavor. Use it either on its own for dipping or as an ingredient for layering salty, sweet and umami flavor in your dishes.

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