Food, Spices

Better Than The Store Stuff

Yamaroku 4 Years Aged Kiko Bisiho Soy Sauce

Soy sauce has been around for 2500 years. A combination of soy paste, wheat and fermentation enzymes, brewing and aging, it originally served as a salt extender–as salt was then rare and expensive. I have mixed culinary emotions about soy sauce. It takes over any dish if too much is used–even the good stuff. Store bought soy sauce is pretty awful to my taste. A teaspoon tasting of Kikkoman is a one-time unpleasant experience. Not so or not so much for the hand made stuff such as this genuine fermented, special grade soy sauce. A teaspoon tasting reveals a soy sauce with depth and complexity beyond salt. I’ve tried many of the hand made soy sauces (the first post on this blog some 15 years ago. I would like this to be less salty, but used sparingly it is a great condiment adding excitement
Asian dishes. At Amazon for about $30 a bottle.

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