From Suehiro, a firm that’s been making soy sauce in Tatsuno, Japan since 1879. This classic Japanese sauce has few ingredients, but each component is like a super-sized, amped-up version of what it could be. Dark soy sauce provides a rich, full-bodied base with a bit less saltiness than a light soy sauce. Four different kinds of Japanese citrus—Yuzu, Sudachi, Daidai, and Yukou—contribute floral aroma, punchy acidity, and sweetness. Mirin (rice wine) and kombu dashi (kelp stock) keep the intense flavors in check by adding savory, umami notes.
It’s delicious as a dipping sauce for dumplings or sushi, but don’t stop there. Add it to marinades and glazes, or mix it with mayonnaise to make a stellar sandwich spread.