Dark Soy Sauce (Koikuchi Shoyu) ALUMINIUM POTS & PANS only suitable for cooking fruits

only suitable for cooking fruits that are not too acidic – unless there is an ample amount of sugar added

and in dipping sauces and dressings

Particularly good for trimming perennials at the end of the growing season

It can be used as a finishing touch for salads

which is made from cooked grape must (juice) of local varieties like Trebbiano and Lambrusco

Dark Soy Sauce (Koikuchi Shoyu) ALUMINIUM POTS & PANS only suitable for cooking fruitsThis handmade soy sauce is naturally fermented over a year and a half. Using locally produced soybeans, wheat, salt and water. It contains no preservatives or additives. Soy sauce can be divided into two types: Koikuchi and Usukuchi. Koikuchi directly translates as strong flavour, meaning it has more depth and umami than Usukuchi soy. This makes it perfect for dishes that require strong flavours or thick sauces. Usukuchi, on the other hand, is