Eden Shoyu Soy Sauce continues a legacy that began centuries ago. It is made by shoyu brewing masters, heirs of the traditional old fashioned way, skilled in the art of koji fermentation handed down through generations. Made with koji inoculated whole soybeans and wheat, pure water and the finest sea salt, carefully tended and aged in cedar casks through two seasonal cycles.
Eden Traditionally Brewed Shoyu was the highest rated and only 'Highly Recommended' brand in two comparisons of 12 soy sauces by Cook's Illustrated Magazine, as reported in their January/February 2000 issue. "Tasters decisively ranked this 'distinct' soy sauce number one in both taste tests. The flavor was 'toasty, caramely, and complex,' not wimpy. Rich, clean, and balanced with 'vivid' flavor. The salt flavor was tangible but not overpowering," said the authors. Each soy sauce was rated on intensity of overall flavor, quality of salt flavor and overall likability when used both alone and in cooking. Eden was the decisive favorite in both categories. While tamari imparts its own flavor, shoyu harmonizes, blends and enhances. It is the best soy sauce for cooking and table use. Cook's Illustrated is an independent publication that is not affiliated with Eden Foods and does not endorse products.
Soy sauce should be chosen with care as one would choose a fine wine. Our traditional brewing of shoyu and tamari takes two to three years. Today genuine soy sauces are rare. Commercial soy sauces are mostly sugar, water, refined salt and caramel color. They are commonly made with soybeans defatted with hexane. Many are fermented with genetically engineered derived enzymes instead of traditional koji.