Shogun Sauce
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Field Notes
Wooden barrels, living cultures, and disciplined seasoning for steak, sushi, and smoke.
Sushi
Five-Year Soy for Otoro and Uni
The Shogun
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Fri Nov 21 2025
Process
Why Kioke Barrels Make Better Soy
The Shogun
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Fri Nov 21 2025
Technique
How to Finish Wagyu with Restraint
The Shogun
•
Fri Nov 21 2025
Meat
Smoked Soy on Brisket Burnt Ends
The Shogun
•
Fri Nov 21 2025
