White Soy (Shiro Murasaki

White Soy (Shiro MurasakiLighter coloured soy sauces are made from a higher percentage of wheat than fermented soy beans. Consequently, white soy sauce is clearer, thinner and slightly sweeter than traditional soy sauce and infuses food with flavour without adding colour. It's an ideal accompaniment to sushi and sashimi, seafood, clear soups, tofu and steamed vegetables. It also makes a great marinade when blended with olive oil, and added to the water when steaming fish.

steamed sticky rice

Koikuchi soy sauce is mainly used in the Kanto region – an eastern region of central Honshu

The honey is extracted at room temperature and packaged at beehive temperature

it is recommended to occasionally rotate the wire ring while holding the glass jar and lid stationary

Gluten free

seedlings and small plants

The K-tip is very handy for detailed knife tasks

They use a blend of the highest-grade hard durum wheat sourced from Italy

The file has a coarse side and a fine side

The two wheels are created to produce a sharp cutting edge and combined with the weight of the brass means this tool cuts easily and effortlessly

a significant factor in determining the quality of fish sauce

This Ponzu is also