Skip Navigation Links.
Top Ten Gifts
Stocking Stuffers
Holiday Gourmet Gifts
Expand RecipesRecipes
Gourmet Food Stories
Cooking Classes
Cooking Classes @HOME
Store Events
Newsletter Sign-up
Expand Chef's PantriesChef's Pantries
Press Picks
A&J Meats
Almonds and other nuts
Antica Torroneria Piedmontese
Asian Ingredients
Expand BakingBaking
Balsamic Vinegar
Bitters & Cocktail Mixers
Candy & Confections
Chai from India
Expand Cheese & CrackersCheese & Crackers
Expand ChocolateChocolate
Colomba Easter Cakes
Expand CondimentsCondiments
Dessert Sauces
Drinks & Cocktails
Duck & Goose
Etruria Gourmet
everything else
Farmhouse Culture Kraut
Fish & Seafood
Flip-Top Cans
French Pantry
Grilling Pantry
Hawkshead Relish Company
Herbs & Spices
Hot Chocolate
Syrups & Sweeteners
Hot & Spicy
Italian Gourmet Food Pantry
Expand Jams & Jellies & MoreJams & Jellies & More
June Taylor
Katz & Company
La Vecchia Dispansa Balsamico
Mama Lil's
Mangalitsa Pig
Vermont Maple Syrup
Molecular Cuisine
Nuts & Seed Butters
Nut & Seeds Oils
Expand Oil & VinegarOil & Vinegar
Panettone & Panforte
Pepper Heat
Pet Food
Plums & Pluots
Preserved Fruit
Preserved Vegetables
Expand SaltSalt
San Giacomo
Tasmanian Honey Company
Truffles & Mushrooms
Wild Alaskan Salmon
Sablefish (Black Cod) from Alaska
Alaskan Salmon
Alaskan Halibut
Fresh Hawaiian Fish
Fra'Mani Salami
Cancer Fighting Foods
Sweepstakes & Give-Aways
Easter Specialties
Honey from the World's Flowers
about the producers and ingredients
shop now for Facebook
You are Shopping By: Home  >Asian Ingredients
Real Shoyu - 10 Times More Antioxidants Than Red Wine! - Article

Real Shoyu - 10 Times More Antioxidants Than Red Wine! - Article
Product Code: article0010
Unit of Measure:EACH
Our Price: Click to see price


Traditional Kishibori Shoyu - Made in Barrels Over 100 Years Old

One day early in 2002, in our old wood warehouse, we lined up on our longest table eight different sauces from three different countries. It was a blind taste test of brown-colored liquids. The result? The similarities that the sauces shared were in name only. Yes, they were all salty - but that was about it. Some were, if words could describe them, sharp. Some were crunch-your-eyes-closed salty. Some were bitter, or sweet. Most did not taste great. In fact, most tasted down-right awful. And, there was no clear winner; everyone picked a different "favorite" sauce.

(By the way, we sample everything we carry by tasting it "plain Jane" - straight out of the bottle or jar with just a spoon. We find this to be the best way to compare one food with another. Just as we sample in our store, vinegars and oils are tasted on a spoon so that you can taste the food flavor, pure and unadorned.)

Years later, we did a much smaller but similar sampling of the same products and found that, no matter how you tasted it, the flavor was less than "refreshing" - until now. Though the flavor was still overwhelmingly strong, the one thing that this sauce had above all the others was a clean finish; No aftertaste when you were done. Pretty impressive, when the whole idea is to use the sauce to enhance the flavor of other dishes, while preventing its personality from being the dominate force.

As you probably have guessed by now, we are talking about soy sauce. Soy sauce has been around for close to 2,500 years. Made almost everywhere in Asia, the most familiar varieties are made in China, Japan, Taiwan and Indonesia. Soy sauce is considered a "crucial" ingredient in most Asian cuisines. Not only does quality soy sauce enhance flavors while contributing an earthy flavor to whatever dish you are preparing, but traditional, artisan-produced, dark soy sauce also contains 10 times the antioxidants of red wine, and helps with the prevention of cardiovascular diseases!

Health Benefits of Traditional Shoyu
There is reason to be concerned about what type of soy sauce you use. Like miso, traditionally brewed shoyu is a fermented soy food, so it has many of the same nutritional properties. The natural fermentation process converts soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids. A recent study by the National University of Singapore reports that the dark soy sauce has antioxidant properties that are 10x more potent than red wine, and 150 times more effective than vitamin C. It's the high concentration of brown pigment in shoyu that is thought to contribute to its strong antioxidant and anticancer properties. Shoyu is also said to aid in digestion and be rich in minerals.

Compare this to the commercially produced soy sauce. Made with hydrolyzed vegetable protein (HVP), produced by boiling bulk soy beans in hydrochloric acid, and then bating them in sodium hydroxide. The liquid is then colored with added caramel coloring and flavored with artificial flavoring. The whole process takes about, oh, 2 days!

Not only do commercially-produced, "fake" soy sauces not have the same health benefits as the traditionally fermented kind, but they may actually be bad for you, plus, I can tell you from the taste tests we've done, they are not that appealing to-boot. In 2001, the British Food Standards Agency warned that some low-quality soy sauces actually contained high levels of potentially cancer-causing chemicals. Makes you wonder, doesn't it?

Read more about Traditional Kishibori Shoyu

Serving Suggestioin for Traditional Kishibori Shoyu
I use Kishibori Shoyu when I eat sushi at home, and using a quality shoyu makes a big difference.

Or, kick up your palette a notch with Kishibori Shoyu, instead of that cheap soy sauce you usually use. Your guests will be happy you did!

Korean BBQ Marinade Recipe

Marinated Flank Steak Recipe

This is one of Chef Lesa's stand-by recipes. She often serves this pate as an appetizer for our Farmer's Market cooking class, and it's always a winner. Also works well with as a light lunch atop some country bread, accompanied by a nice glass of red wine. It taste wonderful, not to mention it's a great combination of super foods to boot!
Sun Choke, Lentil and Walnut Pate Recipe

(c), 2010

Keywords: Traditional, Shoyu, Soy sauce, Japan, Kishibori

ChefShop Newsletter Signup


Bonito Flakes (Katsuobushi)

Bonito Flakes (Katsuobushi)
SKU:  3205
Price: $12.99 >

Add Bonito Flakes (Katsuobushi) to Cart

Kishibori Shoyu (Soy Sauce) - Japan

Kishibori Shoyu (Soy Sauce) - Japan
SKU:  6923
Price: $15.99 >

Add Kishibori Shoyu (Soy Sauce) - Japan to Cart

Yuzu Kosho - Red

Yuzu Kosho - Red
SKU:  6926
Price: $8.99 >

Add Yuzu Kosho - Red to Cart shipping
Shop Online, Order Toll-Free 800-596-0885, or Fax 206-267-2205
©1999-2014® All Rights Reserved.