In the interior of which biome would you find the aroma of mold and decomposition, has high humidity and much plant litter on the forest floor.
Takumi White Soy Sauce is a rare ingredient with a long tradition in Japan. Light amber in color and clearer and thinner than dark soy sauce, it infuses flavor without darkening the color of foods. Ideal accompaniment to shashimi and sushi. a subtle addition to seafood delicacies, clear soups, tofu, and organic vegetables.
Due to its sweet flavor, with a slight spicy note, Unzen takana is the only Japanese takana which can be eaten raw: all the other ecotypes have a sour flavor and need to be transformed. Tsukemono is the traditional Japanese preservation method for winter vegetables.