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Nama Shoyu, Fresh Double Fermented Soy Sauce
Nama Shoyu, Fresh Double Fermented Soy Sauce

Nama Shoyu, Fresh Double Fermented Soy Sauce

SKU: WSB.SOY.25

Yugeta Shoyu

£40.00
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Experience the rich and complex flavour of this fresh double fermented soy sauce. Unfiltered, unpasteurised and made with premium quality fermented soy beans, this Japanese soy sauce is aged and fermented twice to develop a depth of flavour and aroma that is unmatched. This traditional soy sauce production process ensures a deep, irresistible taste.

This soy sauce has an exceptionally smooth flavour with exquisite balance and is made using traditional Japanese methods, with the utmost care and attention to detail.

The soybeans and wheat are slowly fermented, allowing the natural enzymes to work their magic and develop the unique, unmistakable flavour profile of Japanese style soy sauces, perfect in traditional dishes.

There are many variations of the soy sauce: dark soy sauces, light soy sauces and more, each offering different flavour profiles. 

White soy sauce contains more wheat than soybeans, making it a sweeter soy sauce option. Darker soy sauce offers a visibly darker colour and a more noticeable flavour.

For a taste that makes any food a delicacy, our fresh double fermented soy sauce is a must. The process makes the flavour stronger and more umami than any other option. The best way to enjoy this complex flavour is by using it as a dipping sauce.

Available in 150ml and 1 Litre

Store in a cool, dark place. Refrigerate once open.

See what chef Tim Anderson has to say about it:

Get some inspiration from some of our recipes that use this as an ingredient:

Sanbaizu Bonito Vinegar Soba Noodle Salad
Sanbaizu Bonito Vinegar Soba Noodle Salad
Japanese Cucumber and Wakame Salad (Sunomono)
Japanese Cucumber and Wakame Salad (Sunomono)
How to Make Futomaki (Thick Sushi Rolls)
How to Make Futomaki (Thick Sushi Rolls)
Myoga Ginger and Soba Noodles
Myoga Ginger and Soba Noodles
Steak Bowl with Warishita Sauce by Tim Anderson
Steak Bowl with Warishita Sauce by Tim Anderson
Makkuroza Black Rice Vinegar Salad Dressing
Makkuroza Black Rice Vinegar Salad Dressing
Wasabi Vodka Bloody Mary
Wasabi Vodka Bloody Mary
Japanese Shiitake Mushroom Salad Recipe
Japanese Shiitake Mushroom Salad Recipe
Ma Po Ramen by Tim Anderson
Ma Po Ramen by Tim Anderson

Soybeans, wheat and salt

For allergens, see ingredients in bold.

Energy 103 kcal (429 kJ), Fat 0g of which saturates 0g, Carbohydrate 14.5g of which sugars 7g, Protein 11.2g, Salt 5g
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Customer Reviews

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Bernard S. (Barnet, England)
Pretty delicious but hard to pick out in many dishes

As a taster, it is noticeably more flavoursome - deeper, a little less salty - than regular kikkoman soy sauce. Depending on what you eat it with, I think it can make a good difference. I thought sushi and sashimi would be the most noticeable but it was actually hard to pick apart from the kikkoman, whereas japchae, despite having many flavours involved, was easily noticeable the extra depth from the double fermented flavour. Was probably more of a novelty for me but would probably get it again for some dishes where you can taste the raw soy sauce. Think I actually preferred the flavour of this vs the 5 year aged soy sauce.

Thank you for the detailed review Bernard, happy you enjoyed the Nama Shoyu - it's a firm favourite here at WasabiCo HQ :)
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