Shibanuma Shoyu Jozo Shiho no Shizuku Artisanal Soy Sauce 300ml

Soy Sauce

Shibanuma Shoyu Jozo Shiho no Shizuku Artisanal Soy Sauce is a traditionally made Japanese soy sauce with a deep, rounded flavour and a noticeably refined finish. Produced using time-honoured Japanese methods, the soy sauce is fermented in wooden barrels, developing layers of savoury depth with subtle woody notes and a mellow character.

Unlike soy sauces that can taste predominantly salty, Shiho no Shizuku has a more balanced profile that brings rich umami flavour without overwhelming the rest of the dish. A splash can add depth to ramen broths and noodle dishes, while a little served simply with sushi, sashimi or gyoza lets its character really come through. It is equally useful in marinades, dipping sauces, stir-fries and Japanese-style dressings.

At i4C, this is the kind of soy sauce we reach for when the soy sauce itself really matters. Try it alongside Japanese ingredients such as miso, rice vinegar, sesame oil and noodles, or simply pour a little into a dipping dish and taste what traditional wooden-barrel fermentation can bring to shoyu.

Key Features:

• 300ml.
• Traditionally produced Japanese artisanal soy sauce.
• Fermented in wooden barrels using a time-honoured production method.
• Rich, mellow and savoury flavour with subtle woody undertones.
• Balanced character without an overly sharp salty taste.
• Presented in a glass bottle.
• A premium choice for Japanese cooking and table service.

Recipe Inspiration:

• Make a Japanese-style dipping sauce by combining the soy sauce with rice vinegar, sesame oil and finely sliced spring onions for gyoza or dumplings.
• Brush it over salmon with mirin and ginger before grilling for a glossy, deeply savoury Japanese-inspired glaze.
• Stir a splash through mushroom fried rice with sesame oil, garlic and spring onions for an easy meal packed with savoury flavour.
• Whisk it with rice vinegar, ginger and a little honey to make a simple soy dressing for noodle salads, steamed greens or crunchy slaws.

What does shoyu mean in Japanese cooking?

Shoyu is the Japanese word for soy sauce and commonly refers to soy sauce brewed with both soybeans and wheat. It is one of the fundamental seasonings in Japanese cuisine and is used to bring saltiness, aroma and umami to everything from dipping sauces to broths.

What difference does wooden-barrel fermentation make to soy sauce?

Traditional wooden barrels provide an environment in which the fermentation can develop gradually. Over time, this can create a more complex aroma and rounded depth of flavour, which is one reason traditionally brewed Japanese soy sauces are particularly prized.

Is artisanal soy sauce worth using as a dipping sauce?

Yes. A carefully fermented soy sauce is particularly enjoyable when used with minimal additional seasoning because its individual flavours are easier to appreciate. Pour a small amount into a dipping dish for sushi, sashimi, gyoza or tempura rather than automatically adding other sauces.

Ingredients:

Water, Defatted SOYBEANS, WHEAT, Salt. Contains SOYBEANS and WHEAT.

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.