When talking about the main ingredient of Japanese kitchen, Shoyu usually comes first to mind. Japanese dishes always include Shoyu in its ingredients. This is because it possesses a salty flavor with an aroma from soy beans that does not only urge the appetite but also covers the smell of various sorts of raw meat very well.
Apart from Japanese cuisine, Shoyu can be used to prepare many other styles of food such as Thai or Chinese. This is because Shoyu is made from soy beans, so it can substitute other seasoning sauces or thin soy sauce. Especially, with its full-flavored feature, Takumi-Aji Shoyu I Pun does not possess merely the salty flavor like other seasoning sauces, thin soy sauce or Shoyu in general. Thus, it can be used to create many popular dishes such as steamed fish with soy sauce, stir-fried Hong Kong kale, baked pork spare rib or even a popular dish in social media like fermented eggs in soy sauce.
Beside meat dishes, Takumi-Aji Shoyu I Pun can also be used to accompany many kinds of dessert too. For example, to emphasize the aromatic sweetness of butterscotch ice cream, a little bit of Shoyu can be added and mixed with the ice cream before being put into the freezer. The ice cream will taste two times better. Also, Shoyu can be added to brownie to balance the flavor too.
