Noda, Miso Liquor Soy Sauce, 100ml cf-vendor-kinjirushi fanning to cool so the

fanning to cool so the grains stay glossy and separate rather than mushy

fermented with wine yeast (white-wine style) Brand Hakutsuru (白鶴)

acidity and sweetness for a Japanese twist on a sour or spritz

Taberu rayu (食べるラー油

which supplies roughly ninety percent of Japan's annual scallop catch from its cold

Noda, Miso Liquor Soy Sauce, 100ml cf-vendor-kinjirushi fanning to cool so theThis exceedingly rare hon tamari soy sauce is naturally formed on the surface of Hatch miso during its 18 month ageing process. Produced in minuscule yieldsjust 3 to 5 litres per tonne of misoit offers an exceptionally rich umami character and unusually high nitrogen concentration (~3. 4%), delivering savoury intensity in every drop. How to Use Employ as a luxurious finishing drizzle over sashimi, grilled fish, or tofu for an umami boost. Stir