{"product_id":"takesan-soy-sauce","title":"Takesan Soy Sauce","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA Japanese soy sauce from Takesan, fermented for a year in cedar barrels on Shodoshima island, where shoyu has been brewed for 400 years. Four ingredients only: whole soybeans, wheat, sea salt, and mineral water.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eMost supermarket soy sauce is made in two days with hydrolyzed protein and caramel coloring. This isn't that. Kishibori Shoyu has a lighter amber color, a sharper bite, and the kind of aroma you only get from real fermentation. Best uncooked — drizzle over sushi, sashimi, or anywhere the soy is the flavor, not the background. It works for cooking too, but you're paying for nuance you'll lose over high heat.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eServing \u0026amp; Portions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e12.2 fl oz bottle (360 ml).\u003c\/p\u003e","brand":"Svenfish","offers":[{"title":"Default Title","offer_id":45170037063759,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/8978\/files\/soysauce.jpg?v=1780333985","url":"https:\/\/svenfish.com\/products\/takesan-soy-sauce","provider":"Svenfish","version":"1.0","type":"link"}