Tim Waddington has been visiting Japan for over 25 years now and has taken hundreds of guests around the Yamakoshi Mountains. Tim has supplied Grand Champions all over the world which he has sourced from Japan, the relationship he has with the breeders is excellent. Tim has judged Koi shows...
Regular Japanese soy sauce is technically called koikuchi shoyu and is made from soybeans, wheat, water, and salt. Most people know it as shoyu and it is easier for cooks to obtain abroad than its Korean cousin, ganjang. You have to go to a Korean market for that whereas shoyu is wide...