Same traditional, family-run manufacturing and fermentation process and location as the shoyu featured in "SALT FAT ACID HEAT" on Netflix with Samin Nosrat
First-pressed soy sauce entirely natural and brewed in a traditional process using the gift of nature - a mild climate and purse, clean air of Shodoshima Island in the Seto Islands off the coast of Japan. This Japanese artisan soy sauce contains only three ingredients: Soy, Wheat and Salt. All carefully chosen, and then aged for 1 year in ancient cedar barrels before the actual pressing - giving this gourmet soy sauce a rich, full-bodied flavor.
JAPANESE KISHIBORI SHOYU SOY SAUCE is manufactured by Takesan Company. Takesan was established in early 20th century by Yoshiji Takebe and is one of only 14 members of the prestegious Shodoshima Shoyu Assocation, and is like the Shodoshima Island-based family-run shouyu brewer featured in the Netflix series "SALT FAT ACID HEAT". Shodoshima is located in the Seto Islands located between the main Japanese island of Honshu and neighboring Shikoku and has a 400-year-old history of artisan shoyu production.
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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
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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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