{"title":"Shoyu","description":"","products":[{"product_id":"igeta-koikuchi-shoyu-made-in-nara","title":"Igeta koikuchi shōyu made in Nara","description":"\u003cp\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eInoue Honke has been brewing soy sauce in Nara since 1864, now in its sixth generation. What sets them apart is a commitment to doing everything in-house: from steaming whole domestically grown soybeans and roasting wheat over a wood fire, to fermentation, pressing, and bottling. No shortcuts, no additives, and no outside facilities. The wild yeasts that live in the old brewery walls are considered guests to be supported, not variables to be controlled.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eTheir koikuchi is the result of two full years of natural fermentation, stirred by hand through the seasons. Inoue Honke describes it as having a mellow depth with a clean, firm finish, a character that comes from time and restraint rather than from any additions. Ingredients: Japanese wheat, Japanese soybeans, salt.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"900 ml","offer_id":53814103376209,"sku":null,"price":18.9,"currency_code":"EUR","in_stock":true},{"title":"360 ml","offer_id":53814103408977,"sku":null,"price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoikokuchi900.jpg?v=1780403603"},{"product_id":"igeta-usukuchi-shoyu-made-in-nara","title":"Igeta Usukuchi shōyu made in Nara","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eUsukuchi is often misunderstood in the West. Lighter in colour than koikuchi, it is actually higher in salt, and its purpose is to season food without darkening it or overpowering delicate flavours. Inoue Honke makes theirs according to traditional usukuchi methods, adding amazake produced in-house from their own rice koji. That addition contributes a gentle softness that balances the higher salinity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLike all Igeta soy sauces, this one is naturally brewed without any chemical additives, using only Japanese soybeans, wheat, and sun-dried salt alongside the house-made amazake. It is particularly well suited to dashi-based dishes, light vegetable preparations, and anything where you want the ingredients to speak clearly. Ingredients: Japanese wheat, Japanese soybeans, salt, amazake (house-made).\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"900 ml","offer_id":53814112649553,"sku":null,"price":18.9,"currency_code":"EUR","in_stock":true},{"title":"360 ml","offer_id":53814112682321,"sku":null,"price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoiusukuchi900.jpg?v=1780403739"},{"product_id":"igeta-noko-shoyu-made-in-nara","title":"Igeta nōkō shōyu made in Nara","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNōkō shōyu, sometimes called saishikomi or \"twice-brewed\" soy sauce, is made by using finished koikuchi in place of the salt water that would normally be used to start fermentation. At Inoue Honke, this process runs for three years, producing a sauce that is noticeably thicker, darker, and more intense than their standard koikuchi. The website describes the result as luxuriously rich while remaining surprisingly light in use.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIt is the kind of soy sauce that earns its place undiluted: as a dipping sauce for sashimi or sushi, a finishing touch on cold tofu, or alongside grilled fish. A small amount carries considerable depth. Ingredients: Japanese wheat, Japanese soybeans, salt.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"900 ml","offer_id":53814122217809,"sku":null,"price":22.9,"currency_code":"EUR","in_stock":false},{"title":"360 ml","offer_id":53814122250577,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoinoko360.jpg?v=1780403912"},{"product_id":"igeta-ponzu-shoyu-360-ml","title":"Igeta ponzu shōyu 360 ml","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePonzu is one of those condiments that rewards good ingredients more than almost anything else, since there is nowhere to hide. Inoue Honke's version is built on a blend of their two-year koikuchi and three-year kōkō shōyu, giving it considerably more depth than a ponzu made from standard soy sauce alone. To that base they add sudachi and yuzu juice from Tokushima Prefecture, along with katsuobushi and kombu dashi.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe result sits closer to the citrus end of the spectrum than many commercial ponzu, with a clean sharpness that doesn't linger sourly. It works well as a dipping sauce for shabu-shabu, grilled fish, or tofu, but also as a dressing for raw vegetables or a finishing splash over a simply cooked piece of meat. Ingredients: sudachi juice, koikuchi shōyu, hon mirin, katsuobushi, kombu.\u003c\/p\u003e","brand":"Dōguya","offers":[{"title":"Default Title","offer_id":53814329606481,"sku":null,"price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0796\/6195\/7457\/files\/yoiponzu.jpg?v=1780404321"}],"url":"https:\/\/www.doguya.store\/de\/collections\/shoyu.oembed","provider":"Dōguya","version":"1.0","type":"link"}