CarenEarly6's profile

It's made like regular shoyu besides that unpasteurized (uncooked) shoyu is used instead of brine to make the moromi mash, giving the completed product a rich, subtly candy taste, some thick consistency, and darkish brown color. Produced and consumed principally in central Japan (Aichi, Mie, and Gifu prefectures) it has a barely darker colour, richer consist...