In the interior of which biome would you find the aroma of mold and decomposition, has high humidity and much plant litter on the forest floor.
Takumi White Soy Sauce is a rare ingredient with a long tradition in Japan. Light amber in color and clearer and thinner than dark soy sauce, it infuses flavor without darkening the color of foods. Ideal accompaniment to shashimi and sushi. a subtle addition to seafood delicacies, clear soups, tofu, and organic vegetables.
There are five main Japanese soy sauce styles: 1  Koikuchi is the most common style of soy sauce in the world and has become the standard flavor profile. 2  Usukuchi is the second most common style of soy sauce in Japan and is saltier and lighter in color than koikuchi. 3  Tamari is mainly produced in the ChÅ«bu region of Japan.