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.
Soy sauce, the standard salty/savory additive in Japanese cuisine, is now a near-ubiquitous sight in kitchens around the world. If you've looked for a soy sauce alternative that offers a different twist, you may have already have discovered ponzu sauce, often described as a citrus variation on soy.