If I Can, You Can: Smoking gives shoyu new personality
By Joleen Oshiro email@example.com
Posted on October 30, 2018 5:05 pm
Updated on October 30, 2018 at 5:10 pm
Smoked shoyu adds dimension, with the smokiness of wood chips providing complexity to the salty umami of soy. Steeping additional ingredients allows for additonal aromatics and a slight bitterness to balance the saltiness.