Maruso Soy Thick Black Bean Soy Sauce

We’ve been on the hunt for an everyday thick soy sauce, since it’s a staple pantry ingredient in Taiwanese cooking. Sweeter and thicker than standard soy sauce (thanks to the addition of sugar and, in this case, fermented rice), it’s a condiment to use straight from the bottle, but also great in marinades and glazes. This one is smooth and glossy, while remaining not too thick or cloying. The roasty, toasty fermented soy flavor mingles with salty and savory notes, balanced by a judicious touch of sugar. We love how it’s rich, but doesn’t feel heavy or molasses-thick. We’re working on building out our everyday selection of pantry staples for specific cuisines, beyond the things that have become overly common, and this soy sauce does the trick.

​ [/description-break] Ingredients [/title] Ingredients:Water, organic black soy beans, sea salt, rice, cane sugar [/accordion] Specifications [/title]​Net Volume: 14.5 fl oz
Place of Origin: Taiwan[/accordions-break]Situated in Shiluo, a town in Taiwan known for its soy production, Maruso was first founded in 1909 and has remained in the same family for generations.​[/banner_heading] ​They make their soy sauce using time-honored traditions as well. First, the beans are steamed and hand-mixed with koji—a natural culture made from rice—before the blend is spread across flat wicker trays to germinate for seven days. Black beans are heartier than soy beans, so they can spend a longer time with the koji and therefore absorb more flavor. The beans are then mixed with sea salt and left to ferment in terra cotta urns in the sunshine. After six months, it’s blended with rice and sugar until it reaches its rich final form.[/banner-text-break]Dip, drizzle or pour into any dish that needs a hit of sweet umami. Glaze veggies like our Sweet-and-Savory Skillet-Steamed Eggplant (substituting in for the oyster sauce) or drizzle atop everything from dumplings to meat skewers. Add to marinades along with ingredients like garlic, chili sauce and cilantro, or even in addition to your favorite tomato-based barbecue sauce. It’s also a great was to add complexity to many types of soups and stews, such as French onion or our Tuscan Beef and Black Pepper Stew.[/how-to-use-break]