BLACK GARLIC SHOYU

Black Garlic Shoyu is premium soy sauce infused with fermented black garlic, delivering deep umami with subtle sweet, balsamic-like notes. Use it as an all-purpose seasoning, in marinades and glazes, as a dipping sauce for dumplings and sushi, or drizzled over rice, noodles, eggs, and grilled meats.

What makes it different. Fermented black garlic is garlic that has been slowly heat-aged until the cloves turn soft, dark and sweet, with a molasses and balsamic character and none of the raw bite. Steeped into shoyu, it gives this soy sauce a darker color, a rounder sweetness and more depth than a standard soy sauce, which is why restaurant kitchens use it as a finishing sauce rather than a cooking base.

How to use it. Brush it on grilled chicken, pork or eggplant in the last minutes of cooking, whisk it with rice vinegar and a little sesame oil for a dumpling dip, stir a spoonful into fried rice or noodles, build it into ramen tare or ponzu, or finish steamed vegetables and soft eggs with a few drops. It is sweeter and less sharp than a plain shoyu, so start with less and adjust.

Sizes and storage. Sold as a single 500 ml bottle (SKU ASI006B) or a case of 6 x 500 ml bottles (SKU ASI006) for foodservice. Store sealed in a cool, dark place.

Browse our Japanese pantry ingredients and gourmet condiments, or pair it with Whiskey Barrel Aged Shoyu as a second finishing soy sauce. Stocked in our Brockton, MA warehouse with local delivery across Eastern Massachusetts and New England; ships nationwide.