Yamaroku Aged Soy Sauce

Yamaroku Shoyu is a fifth-generation family brewery on Japan's Shodoshima Island. It still ferments soy sauce in wooden kioke barrels, a method used for only about 1% of Japanese soy sauce today. This usukuchi (light-colored) soy sauce is aged one year, so it seasons food clearly without darkening it. Use it in clear soups, simmered vegetables, egg dishes and dressings.