Shimato Shoyu Island Chili Soy Sauce (島とう醤油)
The story behind it
Hachijojima is part of Tokyo, yet it takes ten hours to reach by ship. This is where Shimato Shoyu is made.
The island chili is small, and far hotter than its size suggests. It is grown without pesticides at ten of the maker's own plots across the island.
The method is to combine the island chili with soy sauce, island garlic, island ginger, and miso, then simmer the mixture for six hours. Even the soy sauce used has been aged for more than a year. Bottling is done by hand.
It began in 2001, when a souvenir shop on the island asked for a local specialty to be created. It has since become known as a product of Hachijojima and has received an award from the Governor of Tokyo.
Note: production is by Hachijojima Fishing Club; sales are handled by Kanewa Suisan (Ohakoya LLC).
How to use it
On the island it is used on sashimi in place of wasabi. Try it straight on chilled tofu, or as a finishing touch for fried rice and pasta. It is strongly hot, so start with a small amount.