Soy sauce - Kinbue Tougarashi Shoyu - with chili, spicy, Fueki, Japan

We first tested this shoyu at the Chili Festival in Berlin, and the chili fans loved it. It`s based on a shoyu fermented for 1.5 to 2 years in wooden barrels. The chili gives it an extra kick! Perfect for gyoza, dumplings, ramen, beard noodles, fried rice, vegetables, and more. Spice up your food! The Fueki Manufactory was founded in 1789 in Kawagoe, Saitama Province, and has been brewing natural soy sauce in wooden barrels ever since. For several years now, the manufactory has been actively involved in a 100-year project that helps keep the tradition of handcrafted, traditional wooden barrels alive.