Shibanuma, 2-Year Aged Soy Sauce with Dashi, 1L R_Rice Improver sweeter extraction than thinner cooking

sweeter extraction than thinner cooking kombu

A small stainless steel wasabi grater is a kitchen tool used to grate fresh wasabi root into a fine paste

A spare tin is the difference between dropping a full condiment straight onto the pass and stopping to wash and refill mid-service

Good tsuma is long

Shibanuma, 2-Year Aged Soy Sauce with Dashi, 1L R_Rice Improver sweeter extraction than thinner cookingTwo year aged soy, with dashi folded in. A soy sauce matured for two years and infused with dashi, so it carries both the depth of long aged shoyu and the savoury roundness of Japanese stock. The result is a layered, elegant finishing soy, less about salt and more about umami. One litre of a soy that does the work of soy and seasoning at once. More from Shibanuma: barrel aged soy sauce (300g), dark soy sauce (18L), yuzu ponzu, yakitori sauce, unagi