Shoyu (醤油) is the generic name for five different categories of Japanese soy sauce. The most widely used type is koikuchi (濃い口), which accounts for more than 80% of the market in Japan. Soy sauce is made from a fermented paste of boiled soybeans, wheat, salt, and yeast, and originated in China in the 2nd century. It is usually served with a small dipping dish and not usually poured over foods directly, except for certain foods like tofu and grated daikon radish dishes. It is not meant to be poured over white rice or into soups. When eating sushi, dip fish-first into the sauce, keeping the rice away. In addition, soy sauce is meant to be enjoyed on its own and not mixed with wasabi.
Available in two sizes. Frame not included.
Material: Mohawk Superfine Ultrawhite Eggshell 270gsm acid-free card from GF Smith
Printing process: Archival giclee pigment ink
Origin: Printed and hand-cut in Nottingham, United Kingdom
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