Suehiro Usukuchi Shoyu w/ Koji The heavy base

The heavy base

Geometric facets carved into American walnut make up the sleek face of this unit

while the jacket may be washed in a machine on delicate and cold water cycle

This wooden basin is traditionally used to season and cool cooked rice

with the lid attached

Suehiro Usukuchi Shoyu w/ Koji The heavy baseAn excellent addition to the Suehiro lineup of soy sauce variations comes this light usukuchi with the addition of koji fermentation. Assertive enough to use in most heated cooking applications without getting lost, and absolutely exquisite as a marinade component in animal proteins and plant based foods alike. Medium salinity with a malty, yeasty finish. Water, soybean, wheat, salt, rice; 100mL