Japanese Sansho Pepper Soy Sauce, 6.66 floz
Daitoku Shoyu’s sansho pepper-infused soy sauce is crafted with premium soy sauce and locally grown Asakura sansho peppercorns. The soy sauce maker has maintained a traditional brewing method for over a century, which utilizes microbes that naturally inhabit the brewery. They brew soy sauce from non-GMO soybeans, wheat, and salt—all sourced in Japan—without any artificial flavoring or preservatives, and age the soy sauce base in sugi (Japanese cedarwood) barrels for over a year. The sansho peppercorns are added to the soy sauce to create an infusion, and then the flavor is adjusted using beet sugar to achieve the best balance.
The sansho’s refreshingly fruity aroma and flavor enhance the robust soy sauce, making it a truly unique seasoning. It can be used, not only for Japanese cooking, but also for a variety of other cuisines and styles. The fruitiness of the sansho helps eliminate meaty smells, so it goes well with dishes like roast beef and lamb chops. Also, its full-bodied flavor spices up mildly-flavored dishes, such as tofu and white meat fish.
Japanese Sansho Pepper Soy Sauce can be used in various cuisines and styles of dishes. When used as a finishing sauce, it adds an interesting kick to sashimi and tofu as well as Western dishes like Caprese. It is also great with stir-fries, grilled dishes, and stews. If used with dishes like roast beef and lamb chop, it will boost the meat’s umami while helping eliminate any meaty smells. This premium soy sauce’s robust flavor enhances mildly-flavored dishes as well, so it can be enjoyed with cauliflower, mushrooms, and chicken. Japanese Sansho Pepper Soy Sauce is used in high-end Japanese restaurants.
Water, Soy Sauce (Water, Soybean, Wheat, Salt), Sansho Pepper, Beet Sugar.