Japanese Pantry, Yugeta Shoyu, Organic Soy Sauce kirikocustom Deepest Wisdom

Deepest Wisdom

This book provides an exciting introduction to the Japanese method of pickling in a reusable bed of fermented rice bran—a medium that is easy to prepare and maintain at home

so you can enjoy your present

Temari (手まり) were originally introduced in Japan in the 7th century

Hitomezashi uses Sashiko thread or Kogin Sashiko thread to increase the ‘plump grain of rice’ effect of the stitches

Japanese Pantry, Yugeta Shoyu, Organic Soy Sauce kirikocustom Deepest WisdomSince 1923, Yugeta Shoyu has been crafting soy sauce in Tawame, Saitama Prefecture. Fourth generation owner Mr. Yohichi Yugeta brews this soy sauce with traditional methods and uses Japan grown wheat and soybeans. Made with premium organic ingredients, this soy sauce is aged in cedar vats for one year. It's extremely versatile and can be used to add flavor to cooking or used as a dipping sauce. We had the opportunity to talk to the founder of Japanese