Shibanuma unpasteurised Shiho-no-Shizuku soy sauce is rich and earthy. Because it isn’t heat treated, the soybean enzymes are intact, which means the sauce will gently soften fish or meat. It also preserves a more distinct soy flavour.

The soy sauce is made with defatted beans. Removing fatty oils from soybeans makes a sauce with smokier, softer flavour.

Use Shibanuma soy sauce to flavour sashimi and sushi. Or make a dipping sauce with mirin, honey and sesame oil.

Shibanuma is one of the best-loved producers of soy sauce in Japan. The brand has made traditional seasonings for 18 generations in Tsuchiura. They use wooden barrels, handed down through the decades to ferment their soy sauce.

Shop all soy sauce or read more about choosing the best soy sauce here.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Defatted soybean (19,34%), wheat (19,34%), salt (16,01%), water (45,31%).

Allergy advice: For allergens see ingredients listed in bold.

Storage: Store in a cool, dry place, away from light.