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Wadakan Hakkoda Honjozo Soy Sauce 1L
Wadakan Hakkoda Honjozo Soy Sauce 1L
- Wadakan Hakkoda Honjozo Soy Sauce in 1L bottle
- Traditionally brewed Japanese soy sauce
- Versatile for cooking, marinades, and dipping sauces
- Rich and well-balanced flavor for authentic dishes
Unleash the flavor of Japan & Korea: Wadakan Hakkoda Honjozo Soy Sauce 1L!
Classic Japanese Honjozo Soy Sauce
Wadakan Hakkoda Honjozo Soy Sauce is a traditional Japanese fermented seasoning, essential for authentic Asian cuisine. Contained in a 1 liter bottle, this Honjozo (authentic brewing) style soy sauce is made using classic methods involving soybeans, wheat, salt, and water. The meticulous brewing process results in a complex, full-bodied flavour and a deep, rich colour, making it a versatile staple in any kitchen.Rich Umami with A Balanced Aroma
This soy sauce features a distinctive, powerful savoury umami that is characteristic of expertly brewed soy sauce. The flavour is carefully balanced and deep, lacking the harsh saltiness often found in less refined sauces. It possesses a pleasant, slightly roasted aroma and a clear, dark liquid consistency. This robust profile makes it suitable for both cooking and as a finishing condiment.How to Enjoy
Wadakan Hakkoda Soy Sauce is perfect for both seasoning and dipping. Use it straight as a dipping sauce for sushi, sashimi, or gyoza. In cooking, it can be used to add depth and umami to soups, stir-fries, marinades, and braised dishes (such as Teriyaki or Nimono). It also works wonderfully as a simple seasoning for rice or vegetable dishes to enhance their natural flavours.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 23.12.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 364 kJ/ 86 kcal |
| Fat - of which saturated |
0,5g 0,1g |
| Corbohydrate - of which sugar |
10g 1,g |
| Protein | 8.0g |
| Natrium (Salt) | 15,5g |
SOYBEANS, water, WHEAT, salt, ethanol.
Details & Importer
Manufacturer: Wadakan
JIK GmbHSiemensring 9147877 WillichDeutschland
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Frequently asked questions
How should this honjozo soy sauce be diluted for a standard dipping sauce (tsuyu)?
For a balanced tsuyu, start with a 1:3 ratio of soy sauce to dashi stock. Adjust the ratio based on personal preference and the overall intensity required for the accompanying dish.
Is Wadakan Hakkoda suitable for high-heat cooking methods like stir-frying (itame), or is it better used as a finishing sauce?
Due to its refined honjozo quality, Wadakan Hakkoda is best utilized as a seasoning or finishing sauce rather than for long, high-heat cooking. Excessive heat can diminish its complex aroma and delicate flavor profile.
What is the best way to adjust the flavor profile of this soy sauce if I find it too intense for delicate foods like sashimi?
To mellow the intensity for delicate foods, slightly dilute the soy sauce with a tiny amount of high-quality mirin or add a few drops of freshly squeezed sudachi or lemon juice for brightness and complexity.
When making noodle soup, should I use this soy sauce differently for thick udon noodles versus thin somen noodles?
For udon, the soy sauce concentration in the broth can be slightly milder (closer to a 1:8 dilution) as the thick noodles absorb flavor slowly. For somen, often served cold with a dipping sauce, use a less diluted, more concentrated base to maximize flavor delivery per dip.
If I am preparing two different types of nimono (Japanese simmered dish) – one with root vegetables and one with fish – how should the application differ?
For nimono using firm root vegetables, the soy sauce should be added earlier during the simmering process to allow deep flavor penetration. For delicate fish nimono, add the soy sauce later in the cooking cycle to prevent overpowering the fish's natural taste and to maintain the clarity of the broth.
