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Takuko White Shoyu is a rare ingredient with a long tradition in Japan. With a thinner texture, lighter color and more subtle overall flavor profile than dark soy sauce, Takuko White Shoyu elevates without overwhelming.
These traditional Japanese knives feature a core of blue steel – a fine-grained carbon steel favoured by professional chefs, encased between two layers of stainless steel + a traditional Japanese octagonal handle of gray Pakka Wood.
A fine condiment, this is also a sensational base for marinades for all kinds of grilled foods. Sweet and hot, it perks up charbroiled chicken, ribs, whole fish, and vegetables. Try a dash on raw oysters.
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