Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce Tsuru Bisiho 18oz (532ml) (18oz 1) (1 Pack) 1.12 Pound (Pack of 1)

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Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce Tsuru Bisiho 18oz (532ml) (18oz 1) (1 Pack) 1.12 Pound (Pack of 1)

Regular Price: US$105.00

Special Price US$84.99

Availability: In stock

Supplier: Yamaroku

Category: Grocery & Gourmet Food Pantry Staples & Cooking Ingredients Pantry Staples Sauces & Gravies & Marinades Sauces Asian Soy Sauce

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Yamaroku Shoyu Pure Artisan Dark Sweet Japanese Premium Gourmet Barrel Aged 4 Year Soy Sauce "Tsuru Bisiho"

Tsurubishio is the flagship series of soy sauce for Yamaroku Shoyu and is aged the longest between 3-5 years. Tsuru() means "crane" and bishio () means "condiment". In Japan, cranes are regarded as auspicious birds and symbolize longevity. It is said the song of cranes can reach the heavens, and Yamaroku Shoyu wants this soy sauce to be like the cranes which can reach the heavens and be known to everyone. Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi, sashimi, tofu, grilled fish and as a secret ingredient for original dishes. A unique use of Tusurubishio is putting it on top of vanilla ice cream which creates a very caramel like flavor. Adds a surprise twist for guests and customers at a restaurant.

Kioke () is a traditional Japanese wooden container used to ferment Japanese-style food. A microbe for fermentation settles in the kioke which turns it into the best brewing container.

The basic seasonings for a Japanese meal consist of the following: soy sauce, vinegar, mirin (sweet rice wine), and sake. All of these ingredients were brewed in a kioke back in Japan's Edo period during the years of 1603-1868. The fermentation of a microbe is required for making all the seasonings have the highest quality of taste. These were only possible through the use of the kioke which was hailed as the best container for brewing the seasonings.

The soy sauce industry today is more reliant on industrial production of the sauce, and now less than 1% of soy sauce production is brewed the traditional way using kioke. This method for creating authentic Japanese cuisine is slowly fading away due to the shift of mass manufacturing.

Features

Made In Japan
Brewed And Aged For 4 Years With Ancient Method Of Using Kioke Wooden Barrels
Characterized By Its Rich, Mellow Flavor
Unique Use With Vanilla Ice Cream Gives It A Caramel Flavor
Great As Dip For Sushi, Sashimi, Grilled Fish And As A Secret Ingredient For Dishes

Tsurubishio is the flagship series of soy sauce for Yamaroku and is aged the longest between 3-5 years. Tsuru Means crane And Bishio Means condiment. In Japan cranes are regarded as auspicious birds and symbolize longevity. It is said the song of cranes can reach the heavens and Yamaroku wants this soy sauce To be like the cranes which can reach the heavens and be known to everyone. Tsurubishio is characterized as having a rich mellow flavor and is recommended for use in sushi sashimi tofu grilled fish and as a secret ingredient for original dishes. A unique use of Tusurubishio is putting it on top of vanilla ice cream which creates a very caramel like flavor. Adds a surprise twist for guests and customers at a restaurant. This soy sauce is made using the traditional and authentic method to ferment Japanese condiments since ancient times using Japanese wooden barrels called kioke. Due to modern mass production of soy sauce only 1 of total Soy sauce production in Japan uses this traditional method. Get a taste of Japanese history almost lost in modern times by trying and enjoying this classic condiment done right.