Barrel Fermented Soy Sauce (Igeta Kioke Shoyu) roasting rack fermenting and taste testing to

fermenting and taste testing to perfect his shottsuru

This spade is designed to be used for digging tasks in stoney soils and is also ideal for transplanting roses and shrubs in rocky soils

Huile Leblanc stands as a testament to the French culinary tradition of producing fine oils and vinegars that elevate the flavours of dishes with their rich

quite thin blade at the bit

A shallow-based pan to make flipping crepes or pancakes easy

Barrel Fermented Soy Sauce (Igeta Kioke Shoyu) roasting rack fermenting and taste testing toSixth generation Soy Sauce producers, Inoue Honten, were founded in 1864. In the 1970s, they started shifting towards traditional methods, using only whole soy beans and forgoing additives. The aim for them is to make delicious Shoyu and to pass on the traditional making process to the next generation. This particular Shoyu is produced in a traditional wooden barrel called a kioke and takes years to produce. The flavour is reflective of the time and