Haku Matsutake Shoyu from Japan is made by infusing matsutake mushroom stems into Shiro shoyu—a light, subtly sweet variety of soy sauce with a higher wheat content and mellow golden color—so the mushroom flavor really stands out. The resulting shoyu is earthy, balanced, and lightly woody, with a strong mushroom flavor.
Use this Shoyu for marinades or spooning over Ramen Noodle Bowls.
