Shoyu - whole bean
Marudaizu shoyu, or whole bean soy sauce, is a softer form of shoyu. Most industrially made shoyu are made with a combination of whole soybeans and defatted ...
Marudaizu shoyu, or whole bean soy sauce, is a softer form of shoyu. Most industrially made shoyu are made with a combination of whole soybeans and defatted soybeans, which quickens the fermentation process. When shoyu is made with 100% whole beans, it takes longer for the koji (Aspergillus oryzae) to work into the center of the beans, which means more work for the koji, resulting in a more complex shoyu with gentle flavors and beautiful aromas.
This shoyu is more of a finishing shoyu (not for cooking). You can add it to dressings, drizzle it over sautéed veggies or meats, and it's ideal as a condiment for dipping.
17 fl oz
contains wheat, soy.