Double-brewed Soy Sauce(Saishikomi Shoyu)

Japanese double-brewed soy sauce (known as koikuchi tsuyu or nikiri shoyu) is a rich, flavorful soy sauce that undergoes a unique brewing process, where it is fermented twice to intensify its depth and complexity. This type of soy sauce is created by taking regular soy sauce and then further fermenting it, often with added ingredients such as mirin or sake, which enhances its flavor profile.

The result is a soy sauce that has a robust, deep umami taste with a slightly sweeter and more aromatic finish compared to standard soy sauces. Double-brewed soy sauce is commonly used in cooking for glazing, marinating, and making dipping sauces. It's particularly favored in dishes like teriyaki, where its complex flavor can shine, and in broths or stews to add an extra layer of richness.