Kaeshi

This is a simple seasoning used in Japan as a base for stocks, soups, salads and noodle dishes. It uses a Japanese style of soy sauce known as shoyu made from both fermented soy beans and wheat. It is lighter, sweeter and more intensely savoury than Chinese soy sauce, and the two are not interchangeable. If you’re not in Brixton, you can find both shoyu and sake in most supermarkets.