I love soy sauce. Specifically Kikkoman. I put it on all manner of things.
My wife knows this, and for Christmas she gave me a bottle of double-brewed soy sauce from some fancy importer of Japanese foods. It’s amazing- definitely a cut above Kikkoman.
I’ve put it on a few things I have around, and I love it. But I want to use it in a way that doesn’t bury the flavor. It seems to me that putting it in a marinade would not let the soy sauce itself be the main forward facing flavor.
There was a thing going around some time back about putting soy sauce on vanilla ice cream. I’ve never tried it, but with really tasty soy sauce, I’d give it a go.
I’d prefer a really good balsamic vinegar on vanilla ice cream and have done so, a nice dark cherry flavored from my local specialty store for Balsamic and Olive oil. It was divine. Though I’m sure the strong notes and saltiness of a dark soy would work as well.
This would be my advice as well, use it as a last minute touch to emphasize some other dish. I’d also consider it as a drizzle on top of some fast stir fried veggies - say asparagus (in season) stir fried hot and fast in a skillet with a touch of sesame oil, and otherwise unseasoned except for the soy sauce.
Otherwise, make it stand out against a more mellow flavor - make a pot of really high quality rice, and serve it with the soy sauce as a centerpiece rather than a side. Probably want to go with less is more in most such applications.
I am not a sauce brand connoisseur, but the front says “Oogiichi”. Tatsuno City (in Banshu) is traditionally famous for soy sauce, and the front advertises the use of 100% domestic soybeans and wheat. There is indeed a Suehiro Brewery there, so it is plausible they actually use good-quality locally sourced ingredients.
Suehiro: Name of the soy sauce brand. Their web store has an English version: https://www.suehiro-kanei.online/ (edit: wait, no it doesn’t, my browser auto-translated it, sorry)
Banshu Tatsuno: The place where it was brewed, as @DPRK said
Saishikomi: Literally “double-brewed”. Wikipedia explains:
Saishikomi* (再仕込; ‘twice-brewed’): This variety substitutes previously made koikuchi[typical, "normal" soy sauce] for the brine normally used in the process. Consequently, it is much darker and more strongly flavored. This type is also known as kanro shōyu (甘露醤油; ‘sweet soy sauce’). Of soy sauce production in Japan, 0.8% is saishikomi.[8]
Sashimi: Raw fish slices. In the US, it’s easiest to think of this as “sushi without the rice, just the raw fish”.
Shoyu: Soy sauce
Taken together, it just means this is double-brewed soy sauce meant for enhancing sashimi flavor, made by the Suehiro brand in a region of Japan that’s known for soy sauces.
(I don’t speak Japanese, but grew up in a former Japanese colony so was familiar with some of it. AI translated the rest.)
