Soy sauce - Kinbue Tougarashi Shoyu - with chili, spicy, Fueki, Japan

We tested this Shoyu for the first time at the Chili Festival in Berlin and the chili fans were thrilled. The basis is a Shoyu that has been fermented in a wooden barrel for 1.5 / 2 years. The chili gives an extra kick! For gyoza, dumplings, ramen, beard noodles, fried rice, vegetables, etc. Spice up your food! The Fueki factory was founded in 1789 in Kawagoe in the Saitama province and has been brewing natural soy sauce in wooden barrels ever since. For several years now, the factory has been active in the 100-year project, which helps keep the tradition of handcrafted, traditional wooden barrels alive.