5 Year Aged Soy Sauce Size:50ml aromatic freshness of sudachi pairs

aromatic freshness of sudachi pairs beautifully with the natural umami of kombu and the subtle sweetness of amazake

spicy/peppery dishes

simply click here to see how to make Tim's Aubergine-Wrapped Gyoza of Pork and Prawn

The koji-making process usually takes two days but “Yokka Koji” means ‘four-day koji’

Unlike imitation wasabi paste

5 Year Aged Soy Sauce Size:50ml aromatic freshness of sudachi pairs5 years of fermentation bring depth, character and balance to this Japanese premium soy sauce. This soy sauce is aged in 100 year old wooden barrels, producing a rich yet mellow flavour full of complexity. Our traditional Kamebishi soy sauces delicately combine acidity, sweetness, saltiness and rich umami. Owned and run by the Okada family and operating from the same Samurai house where the business began in 1753, Kamebishi is a company steeped in