Haku Black Garlic Shoyu is a sweet, salty, and umami soy sauce with complex aromas of earthy must. Brewed with wheat, shoyu has a sweeter, rounder flavor than other types of soy sauce, and black garlic imparts hints of fig, raisin, molasses that complement this shoyu’s subtle sweetness. Black garlic shoyu is often used in Japan as a finishing shoyu or as a stand-alone ingredient.
You can use this Black Garlic Shoyu as you would any shoyu in marinades, dipping sauces, and dressings, but it really shines in the simplest of applications. Drizzle over a bowl of rice or whole grains as a simple side dish, use it to garnish a simple soup, or use as-is for to dip anything from dumplings to lightly seasoned meats and vegetables.
Ingredients: Water, soybeans, salt, wheat, black garlic, alcohol
Kyoto prefecture’s Haku family producer has been making shoyus for three generations and is favored among restaurant chefs for its traditional preparation methods and authentic flavors. The company combines generations of knowledge with new ingredients to make bold, innovative specialty sauces unlike anything else on the market.
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