Umami, the Japanese word for delicious or flavorsome, is a culinary buzzword with ancient roots used to describe a taste sensation that is deeper and more intense, far beyond the usual salty, sweet, sour, bitter. The new hotness in umami food trends is artisan shoyu (soy sauce), and – of course – the always on-trend staff at bayleaf discovered Haku, a superlative line of Japanese made, umami-rich sauces for your cooking and gifting pleasure.
🥢✨
Choose Mizunara Whisky Barrel Aged Shoyu, aged in Japanese whisky barrels for thirteen months; Smoked Shoyu, cold-smoked with Japanese oak; Sakura Cherry Blossom Shoyu, a lighter shoyu aged with preserved cherry blossoms; or Iwashi Whisky Barrel Aged Fish Sauce, a highly-coveted, sweeter and more mellow two-year-aged fish sauce that is aged for an additional year in Japanese whisky barrels. Giving one would be extra, giving all four would leave any cook shook 🙌

Shop online...