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Shibanuma Artisanal Soy Sauce

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Since their founding in 1688, maker Shibanuma has specialized in making the highest quality Japanese seasonings in Tsuchiura of the Ibaraki Prefecture. Prepared by skilled chefs, this premium artisanal soy sauce is seasoned with bonito and matured in wooden tubs to perfect its mellow flavor that perfectly harmonizes with many dishes.

Common Allergens: Wheat, Soy. 

What Is The Difference Between Types of Japanese Soy Sauce?

Tamari is naturally gluten-free. It's made from fermented soybeans and has a thicker consistency than traditional Japanese soy sauce. It goes great with sushi!

Japanese dark soy sauce, aka koikuchi, is the most common variety of Japanese soy sauce, and works well with many Japanese dishes like noodles or fried rice.

Light Japanese soy sauce, also known as usukuchi, is lighter in color and saltier than regular and dark soy sauce. It also has a delicate fruity aroma that perfectly complements its umami flavor. Light soy sauce is typically used for steamed vegetables and light broths.

Twice brewed, also known as double fermented, soy sauce uses equal wheat to soybean ratio. However, it is fermented twice (as the name suggests) to provide a bolder, more umami-rich, and thicker sauce. This variety of soy sauce is not usually used in cooked dishes. Instead, it's generally offered as dipping sauces.