This shoyu has the mysterious hint, or is it a hit, of that wonderful whiskey barrel. The whiskey doesn't hide behind the shoyu, instead it is part of the overall flavor. At the same time it doesn't scream whiskey. On the contrary it is more like a twist, a wonderful twist.
This shoyu is first brewed using the traditional shoyu making methods of the Mushiro Koji process.
So Haku starts with exceptional shoyu.
Then the shoyu masters age the shoyu in Japanese Whiskey barrels made from Mizunara Hard Wood, a type of Japanese Oak.
This traditionally fermented and aged Japanese shoyu is amazing, delivering umami and that special something, all in one bottle.
If you like quality shoyu, you will like this one hands down. The flavor is not overbearing, but delicate with a touch of sweetness, that gives it just that little bit of extra touch that is amazing. A must have, for sure!
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We deliver hand-curated, artisan ingredients from around the world—carefully sourced, rich in story, and rooted in tradition
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We at ChefShop are committed to finding and offering the best rare ingredients in the world. Our small batch products are made by personally selected local and international artisans, dedicated to preserving and sometimes reinventing food traditions!
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Best Cocoa Ever
If you care about using the best cocoa on the face of the planet, buy this. -Angela
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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