It’s time to upgrade your soy sauce!

We are beyond thrilled to announce the launch of our new Shibanuma soy sauce - also known as the best soy sauce in Japan! Did you know supermarket soy sauce is mostly salt water? And instead of using real soybeans, they use processed soy protein? Well as you already know, we prefer using ‘real’ ingredients. That’s why we love Shibanuma - it upholds traditional Japanese methods, which involves fermenting organic soybeans and wheat in 100 year-old wooden barrels to create a complex umami flavour with an earthy depth and natural sweetness.

Why is Shibanuma soy sauce so special?

Shibanuma is a premium soy sauce imported from Japan. It is produced by a 330-year old company founded by Shozaemon Shibanuma in 1688.

Soy beans and wheat are unpasteurised and fermented in 100-year old wooden barrels, which create a rich yet mellow flavour with woody undertones that lacks the sharp saltiness often experienced in some less finely made soy sauces.

Use as you would any other soy sauce and taste the difference for yourself. It serves as a delicious addition to stir-frys, stews, marinades and dipping sauces due to its savoury umami flavour.