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.
Ponzu shoyu and tuna steak. Ponzu (ãã³é¢) is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a dark brown color. Ponzu shÅyu or ponzu jÅyu (ãã³é¢é¤æ²¹) is ponzu sauce with soy sauce (shÅyu) added, and the mixed product is widely referred to as simply ponzu.