Light Soy Sauce (Igeta Usukuchi Shoyu)

Light Soy Sauce (Igeta Usukuchi Shoyu)Inoue Honten make their soy sauces by hand using traditional methods. They use the whole soybean, unlike most shoyu produced today, which uses the soybean meal left over from oil production. The mixture of soybeans, wheat and koji are mixed by hand twice a day in a natural environment and fermented by nature over two summers. Hand stirring ensures consistent fermentation. The soy sauces are naturally brewed with no additives or preservatives only

The name ‘Santoku’ means ‘three virtues’ in Japanese

making it a popular choice for hearty

which represents the three main tasks this knife was meant to perform – slicing

This vinegar is a rice vinegar mixed with bonito

Rustichella d'Abruzzo pasta is celebrated for its exceptional quality

particularly renowned for their high-quality wine vinegars

The tin-lined moulds heat quickly

Designed to fit the 18cm M'Cook Cast Iron Handle saucepan

The little cousin of the large Royal Dutch Hoe and the perfect tool for container planting

then when the hoe is pulled back the middle spike will remove them

TItBIT: The Kioke contain the brewing microorganisms that provides the tamari with its unique flavour

baby food and dry goods