Shibanuma, 2-Year Aged Soy Sauce with Dashi, 1L R_Rice Improver The kochia plant — sometimes

The kochia plant — sometimes called burningbush for the way its foliage turns red in autumn — produces small green seeds that are harvested in late summer before processing removes the outer husk

sweeter extraction than thinner cooking kombu

The Hasegawa rolling mat is a traditional Japanese tool used in the preparation of sushi rolls

The authentic finish: the traditional drizzle for wagashi

the mandolin's fixed

Shibanuma, 2-Year Aged Soy Sauce with Dashi, 1L R_Rice Improver The kochia plant — sometimesTwo year aged soy, with dashi folded in. A soy sauce matured for two years and infused with dashi, so it carries both the depth of long aged shoyu and the savoury roundness of Japanese stock. The result is a layered, elegant finishing soy, less about salt and more about umami. One litre of a soy that does the work of soy and seasoning at once. More from Shibanuma: barrel aged soy sauce (300g), dark soy sauce (18L), yuzu ponzu, yakitori sauce, unagi