Matsutake Shoyu

Haku Matsutake Shoyu from Japan is made by infusing matsutake mushroom stems into shiro shoyu—a light, subtly sweet variety of soy sauce with a higher wheat content and mellow golden color—so the mushroom flavor really stands out. The resulting shoyu is earthy, balanced and lightly woody, with a strong mushroom flavor.

[/description-break] Ingredients [/title] Water, soybeans, salt, wheat, matsutake mushrooms, alcohol[/accordion] Specifications [/title]Net Volume: 500 milliliters
Place of Origin: Japan
[/accordions-break]Earthy, spicy Japanese matsutake mushrooms have a uniquely clean flavor and an aroma reminiscent of cedar or pine.[/banner_heading]The savory notes in matsutake pair perfectly with the sweet, salty and umami flavor of shoyu.[/banner-text-break]Use this mushroomy shoyu in place of plain tamari or shoyu in any recipe. The extra boost of earthiness pairs wonderfully with both meats and vegetables.[/how-to-use-break]