White Truffle 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 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. In this case, the rare ingredient is real white truffle that is aged in white shoyu for two years to fully infuse the sauce with its unique flavor. The smooth result is savory and sublime with aromas of oak, earthy undertones, an essence of black olives and nuttiness, for a nuanced white shoyu that is great addition to mushroom dishes. Try brushing over sashimi, or any seafood, drizzling over ramen and udon, dumplings or grilled meats.