Twice Brewed Soy Sauce (Saishikomi Shoyu) - 150ml

Twice Brewed Soy Sauce (Saishikomi Shoyu) - 150mlSaishikomi or twice brewed soy sauce is hard to find in Japan today, making up less than 1% of all shoyu produced. This saishikomi is made from locally grown soybeans, wheat, salt and water, which is fermented over a year and a half to first create Tatsumi's signature soy sauce. To make Saishikomi shoyu, soybean and wheat is then added to this mixture and fermented for an extra year and a half. Saishikomi shoyu has more depth and flavour compared to

making it a perfect skin food

This rake is ideal for preparing seed beds and breaking up clods

This makes it lighter and

The fish kettle is a large container with high sides that caters for the poaching of a whole fish

water bath canning

A desire to reduce food waste has led to a premium product

mild green almond aroma and a mild well-rounded fruity flavour with a light peppery finish

A replacement blade for the Hishika 210mm Pruning Saw

It is a young soy sauce

This knife features a classic high-carbon steel blade

Its tartness also cuts beautifully through rich foods and lifts marinades

The dimensions of the axe provides purchase and control