It is made like regular shoyu besides that unpasteurized (raw) shoyu is used rather than brine to make the moromi mash, giving the finished product a wealthy, subtly sweet taste, some thick consistency, and darkish brown coloration. Produced and consumed principally in central Japan (Aichi, Mie, and Gifu prefectures) it has a slightly darker shade, richer co...
Tabatha7709
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