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

The basis for this multi-talented sauce is a traditionally double-brewed Shoyu (3 years). Refined with regional Hon-Mirin and local ginger. The daughter of the house cooks this sauce in a large pot for about 3 hours. No more manual work is possible! Umami with addictive potential! For: Bowls, but also teriyaki such as chicken, fish and eel. Hara Shoyu is a microbrewery in Shimane Prefecture that has been brewing traditional, natural shoyu since 1915 in the 4th generation. Father, daughter and an employee keep the tradition going.