Hokkai Kioke Soy Sauce Fruity & Flamboyant and today only one percent

and today only one percent of all Japanese soy sauce is still made in this traditional way

and a light ponzu or soy sauce dressing

This soy sauce syrup offers an unexpected twist on dessert

which is why it is also the least exclusive cut

Goat cheese salad with apple and walnuts The sake’s green-apple aroma mirrors the apple in the salad

Hokkai Kioke Soy Sauce Fruity & Flamboyant and today only one percentEverything that is given time becomes better and that is especially true for soy sauce. Kioke means wooden barrel, and today only one percent of all Japanese soy sauce is still made in this traditional way. These barrels, often more than a hundred years old, contain a living microflora of yeasts and lactic acid bacteria that have settled deep into the wood. They give the sauce a unique depth and complexity that cannot be replicated in stainless steel