Try artisanal soy sauce brewed in wooden barrels!

Starting in July, I’ve begun hosting a soy sauce tasting event twice a month at a corner of Hakko Department, a fermentation-themed shop in Shimokitazawa, Tokyo.

Soy sauce is a traditional seasoning that strongly reflects regional character—but even many Japanese people are unfamiliar with varieties outside of their own local area.

At the tasting, you can sample five types of artisanal soy sauce, all brewed with care in wooden barrels: koikuchi (dark), usukuchi (light), tamari, shiro (white), and saishikomi (double-brewed).

I hope this experience encourages you to discover flavors beyond the soy sauce you’re used to.

In August, I’ll be at Hakko Department on the 7th and 22nd from 2:30 PM to 4:30 PM—come say hello and taste the difference!