Discover the terroir and tradition behind barrel-aged, Japanese soy sauce in Bengaluru and Mumbai
Aged soy sauce can have terroir, techniques and flavour notes, just as wine or whisky. On the Japanese island of Shodo, umami-rich soy sauce is fermented in centuries-old wooden barrels, that gives it a nuanced rich flavour. On August 22 and 24, Oberoi Hotels in Bengaluru and Mumbai are hosting a dinner that pairs these…