Unagi eel tare and teriyaki sauce, with ginger, Hara Shoyu, Japan

The base for this multi-talented sauce is a traditionally double-brewed shoyu (aged for three years). Refined with regional hon mirin and local ginger. The owner`s daughter simmers this sauce in a large pot for about three hours. It doesn`t get more handcrafted than this! Umami with addictive potential! Perfect for bowls, but also teriyaki dishes such as chicken, fish, and eel. Hara Shoyu is a microbrewery in Shimane Prefecture that has been brewing traditional, natural shoyu since 1915, now in its fourth generation. Father, daughter, and one employee keep the tradition alive.