Smoked Shoyu "Smoked Naturally Brewed Soy Sauce"

For commercial use, Restaurant, Department store

For meat dishes: Drizzle directly over steak, BBQ, or grilled meat. The smoky aroma enhances the meat's savory flavor.
For fish dishes: Dip sashimi or sushi in it to draw out the ingredients' deeper flavors. (Recommended for delicate-tasting foods like white fish or scallops.)
As a secret ingredient: Adding just a small amount to stews, braised dishes, or the finishing touch on boiled greens creates a rich, complex flavor.

Smoked Naturally Brewed Soy Sauce is a product that combines Japan's traditional fermented culture with Western smoking techniques. It is made using Aritaya's proprietary smoking method (patent obtained) on a base of dark soy sauce aged for two years in Aritaya's stone cellars.
By blending the rich umami of dark soy sauce with a deep, smoky aroma primarily from cherry wood chips, it creates an exquisite harmony of profound depth and fragrance.
The smoky aroma also adds a dashi-like flavor, making it recommended for vegans.

JAPAN ： Both direct and indirect transactions are acceptable

Others ： Both direct and indirect transactions are acceptable