#843 in Grocery & gourmet foods
Reddit mentions of Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives, 12.2 fl oz / 360ml
Sentiment score: 2
Reddit mentions: 4
We found 4 Reddit mentions of Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives, 12.2 fl oz / 360ml. Here are the top ones.
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Artisan Soy Sauce - Kishibori is a Japanese premium soy sauce imported from JapanKishibori Shoyu is fermented in 100-year old barrels on a small island in Japan's inland seaExperience the difference in flavor in our soy sauce. Full flavor and great addition to any foodSmooth and balanced taste - Kishibori Soy has a milder fuller flavor than most soy sauce
Specs:
| Color | Basic |
| Number of items | 1 |
| Size | 12.2 Fl Oz (Pack of 1) |
| Weight | 1.5652820602 Pounds |
JSYK, you can order the salt and the soy sauce she samples in the show. I've tried the soy sauce and I very much enjoy it. I have not yet ordered the salt.
https://www.amazon.com/dp/B079X4S7ZF/ref=cm_sw_r_cp_apa_i_yuaYCb8Y653S3
This is the exact one we also had the low sodium one as well.
But imo if you truly wanna step up your game go with tamari it's a more crafted soy sauce made purely from soy beans instead of being made mixed with wheat, steeper price and steeper quality
https://www.amazon.com/dp/B005GQYXTC/ref=cm_sw_r_cp_apa_i_cAaYCbV19CSB0
There is not many good ramen books in english. the two i would reccomend are Ivan Orkin's "Ivan Ramen" and Brian Macduckston's "Ramen At Home". I'd actually recommend staying away from any other books, so many of them are filled with garbage recipes.
some ingredients -
katsuobushi - a dried fish product used for making broth that is essential to all japanese food. the best katsuobushi can be called honkarebushi or hongare katsuobushi, is smoked, and then sun dried with the assistance of a special mold. the lower grades skip much of the sun drying process and are sold as hanakatsuo or kezuribushi.
soy sauce(shoyu) - the best shoyu based ramen come from a blend of soy sauces. i like to use some average, less expensive shoyu, and some higher end, more complex shoyu in a blend. look for imported brands made in japan, the kind with no english on the label. something like this;
https://www.amazon.com/Kishibori-Shoyu-Artisan-unadulterated-preservatives/dp/B005GQYXTC/ref=sr_1_3_a_it?ie=UTF8&qid=1510963713&sr=8-3&keywords=shoyu
i also like to use shiro shoyu, white soy sauce, in ramen.
noodles - i dont know whats available in the UK but the noodles are very important to ramen. the best noodle in the US is a brand called Sun Noodles. they sell noodles retail in packs that come with fresh noodles and instant broth. if you can find them or order them online, get Sun Noodles.
kombu - a seaweed that is used in conjunction with katsuobushi to make dashi broth.
with the exception of sun noodles, its good to buy all ingredients made in japan. they will be more expensive than their chinese or korean counterparts, but they will be much higher quality.
in addition to the books, there are some really great recipes in the sidebar.
I used kishibori shoyu and yamasa whole bean shoyu, along with some fancy mirin and tamari, which I can't remember now