Australian Gourmet Traveller - (05)May 2020 (1)

SPIRALFOODS:ORGANIC

EndorsedbyKylieKwongherself,thisorganic,

Australian-madesoysauceshouldbea staple

inanyhouseholdpantry.It’snottoosweet,

nottoosaltyandoffersa subtle,smooth

flavour.It’sa reliableshoyuforsushiand

sashimi.$6.60 for 250ml, spiralfoods.com.au

GTTE

AM

FA

OV

ETIRU

Whetherforcooking,marinatingorpairing

with sushi, these soy sauces are all you need.

Shoyu

SHODA:JUKUSE

Shodais oneoftheoldest

manufacturersofshoyuin

Japan,andtheirexpertiseis

evidentinthisdark,viscous

soysauce.Thereis a heady

amountofsaltherewitha

brinybiteandslightpiquant

aftertaste.It’sa solidflavour

enhancerandbestputto

workina glaze,braiseor

marinade.$28for360ml,

junpacific.com/tokyomart

TAKESAN:KISHIBORI

Takesan’selegant,hand-wrappedkishibori

shoyuis anabsolutetriumph.Thislightsoyis

madefromroastedwheatandwholesoybeans,

whicharelefttofermentforoneyear.The

resultis a rounded,fruityflavourwitha good

kick of salt.$18.65 for 360ml, chefsarmoury.com

TATSUMI:KOIKUCHI

Koikuchiquiteliterallymeans

“darkmouth”inJapanese.

Fitting,asthisdark,glossy

saucebringsanintensely

richflavourwitha refined

smokiness.A mixtureof

soybeans,wheat,saltand

wateris fermentedin

handmadecedarbarrelsfor

almosttwoyears,resulting

ina thick,velvetyliquid.A

popularcookingcompanion

intheeastofJapan.

$28for720ml,

mrkitly.com.au

YAMATO:RAW

Family-ownedbusinessYamato

hasbeenproducingsoysauce

inthecityofKanazawafor

over 100 years.Theirnatural

shoyuis lightandwellbalanced

withsubtlehintsofmisoand

a soft,spirituoustang– the

resultofa 14-monthaging

process.$16.50for180ml,

simonjohnson.com

Slug

30 GOURMET TRAVELLER

WORDS GEORGIE MEREDITH. PHOTOGRAPHY WILL HORNER. STYLING LAURA JACOBS.

Five of a kind