![]() It's aged longer than light soy sauce, and is also slightly thicker, so it clings to food a little better, making it perfect as a marinade for things like beef, drizzle over vegetables, or as an ingredient in a dipping sauce. Size: 18 ounces | Sodium Per Serving: 910 milligrams | Aging: 4 yearsĭark soy sauce is intense in both color and flavor-think of the difference between white and brown sugar-so you won’t need as much to get the flavor you’re looking for. ![]() Sounds strange, right? But it is said to create a caramel flavor! The brand recommends trying it as a dipping sauce for things like sushi and seafood and as an ingredient in fried rice, but also as a topping for vanilla ice cream. You won’t need a lot to give a dish some flavor, either-while it is characterized as mild, the fermentation process of the four ingredients in kioke barrels produces a deep, complex flavor that's smooth and mellow, without sharp notes that would overpower a dish. We love that the bottle has a big, clear “Best By” date underneath the nutritional info, so you know exactly how long it will be good for. The cost evens out, too since it’s an 18-ounce bottle, you’ll have plenty to work with, even if you’re cooking for a large crowd or family. This soy sauce is more expensive than your favorite grocery store version, but it’s not prohibitively expensive if you want to upgrade for a special occasion recipe. It brews its product on the warm and dry Shodo Island in Southern Japan. When the cedar barrels typically used for this aging became expensive and harder to find, many companies stopped using this process, but not Yamaroku for its Kikubishio Soy Sauce. This soy sauce made from water, soybeans, wheat, and salt is fermented and aged for four years in 100-year-old wooden barrels via the traditional kioke method.
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