Kishibori Shoyu (Soy Sauce)
Item #: 6923
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Description & Details

Kishibori Shoyu (Soy Sauce) - 12 ounce bottle
Artisan Soy Sauce from Japan

There are, of course, many artisan shoyu (soy sauce) producers all across Japan. The finest and most unique shoyus are produced by small- and medium-size, family-run shoyu breweries that use traditional ingredients and traditional, labor-intensive production methods.

KISHIBORI SHOYU is manufactured by Takesan Company. Takesan was established in early 20th century by Yoshiji Takebe. It is located on the small island of Shodoshima in the Seto Inland Sea, between the main Japanese island of Honshu and neighboring Shikoku. Shodoshima, which is a 60 square mile island, is the second largest of the more than 700 islands in Japan's Seto Inland Sea. Since the 14th century, the Seto Inland area has been know as a salt producing region. As a result, many shoyu brewers began production there in the 17th century, using the island's high quality salt. Shodoshima is the fourth largest shoyu production region in Japan, with over 30 factories on the island.

Takesan Company only uses the finest quality whole soybeans, wheat and sea salt. The steamed soybeans, toasted wheat, salt and mineral water are left to ferment in well-seasoned cider barrels for one year. The barrels themselves have been in use in the production of say sauce for more than 100 years.

Because of the mild winters in the region (the temperature does not go below 50°F) the shoyu continues to ferment all year round. The end result is a delightfully complex shoyu teaming with organic acids, and a wonderful flavor. Unlike mass-produced shoyu, KISHIBORI SHOYU is not treated with additional alcohol or preservatives, and does not have any additives. The filtered shoyu is just pasteurized and bottled.

Health Benefits of Traditional Shoyu
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 is the high concentration of brown pigment in shoyu that is thought to contibrute 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 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. 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?

Chef John Howie uses this Shoyu with his Sushi in Spicy Ahi Tuna. It's also good in a Korean Marinade, Flank Steak Marinade, and Sun Choke Pate 

Click here to read more about Kishibori and the health benefits of true fermented Shoyu

Keywords: Shoyu, Soy Sauce, Kishbori, Japan, aged, traditional

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