Our smoked Nikiri soy sauce adds some extra-savory flavor to your dish. Around 1600 AD, Japanese chefs began smoking bonito fish to prepare dashi broth. They discovered that the smoking process brought out a previously unknown intensity of flavor. We have embraced and enhanced this tradition with our Smoked Soy Sauce. Its’ extraordinary yet subtle taste enhances the flavor of your dish and leaves a pleasant umami aftertaste.