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SpicedLore™ by Tropical Trading Co®

@spicedlore

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Aged ferments • Artisan craft • Food culture
Curators of rare crafts
Kioke shoyu • @kiokedojo • Living heritage
Enter the Dojo ↓

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Less than 1% of the world’s soy sauce is made this way.
Tsuru Bishio is aged for 4 years in traditional wooden barrels in Shodoshima, Japan.

Not made for mass production.
Made with time.
Now available in India through SpicedLore™

Discover the bottle → SpicedLore.com

#KiokeShoyu #woodenbarrelsoysauce #agedsoysauce #JapaneseCuisine #artisanal by @spicedlore

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16 days ago

A memorable moment of cultural exchange with H.E. Mr. ONO Keiichi, Ambassador of Japan to India.

We had the honour of presenting him with a curated gift set featuring Japanese wooden barrel-aged Shoyu, and sharing a conversation around our upcoming initiatives, Spice the Lore and Kioke Dojo II.

Ongoing Japan Month is a wonderful platform to deepen the cultural dialogue between India and Japan—through food, craftsmanship, heritage, and shared stories.

We were also privileged to experience the exquisite cuisine of Chef @takataku1216 , third-generation chef-owner of the Michelin-starred @kinobu_official in Kyoto.

Grateful for these meaningful encounters that bring two rich culinary and cultural traditions closer together. 🇯🇵🇮🇳

PC: @dimple_momo_ji San taken in Embassy of Japan in India by @spicedlore

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25 days ago

What could you create with a Shoyu shaped by time; and a chance to take your idea to Japan?

Introducing Spice The Lore by SpicedLore.

A creator-led competition where Japanese wooden-barrel-aged Shoyu meets Indian curiosity.

We’re inviting chefs, bartenders, patissiers, food scientists, fermentors, product developers, F&B professionals, and creative minds to develop a creation using our carefully selected wooden-barrel-aged Shoyu as a key ingredient.

Whether you’re developing a new condiment, an unexpected beverage, a dessert, or an entirely new expression; the starting point is the same.

Three categories. Three winners. One extraordinary opportunity.

🏆 Three category winners will be recognised for their creations.
🇯🇵 One of the three winners will earn a one-week fellowship in Japan, offering an opportunity to deepen their understanding of Japanese craft, culture, and fermentation traditions.

This isn’t about rewriting an old story.
It’s about adding your own.

Japanese craft × Indian curiosity.

Have an idea? Want to participate?
Comment or DM “LORE” and we’ll send you the participation enrollment form and details.

Know someone who should be part of this? Tag them or share this post with them.

#SpiceTheLore #JapaneseCraft #CulinaryInnovation #FoodScience #ProductDevelopment by @spicedlore

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a month ago

Finally, a physical space in operation. And yes, this is just the beginning.

For those wondering who the investors are; family-funded, mom & sister's-approved. 😄

Grateful for everyone who has helped bring us this far.

More to come. ✨ #kiokedojo #JapanMonth #importexport #kiokeshoyu #artisanal by @spicedlore

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a month ago

Art you can taste.

The dishes from the Kioke Dojo event were more than food — they were expressions of craft, culture, and passion.

And behind every plate: the chefs and crew who brought the vision to life.

To the art, and to the artists behind it.

Edited by: @reverbmedia.co

#kiokedojo #japanesecuisine #japaneseculture #culinaryculture #experientialdining taken in Fenix at the Oberoi by @spicedlore

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a month ago

A beautiful evening at Kioke Dojo, Wabi Sabi Bengaluru

Grateful to our special guests for joining us and making the evening memorable with wonderful conversations, shared smiles, and meaningful connections.

Celebrating Japanese culture, craftsmanship, and the joy of bringing people together. ❤️

#KiokeDojo #WabiSabiBengaluru #JapanMonth #JapaneseCulture #JapanIndia taken in Wabi Sabi by @spicedlore

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2 months ago

The interesting part isn't putting soy sauce in ice cream.

It's understanding why it works.

The idea for SMOKED OUT began with pastry chef Masoom Deodhar; a thought that a deeply aged, traditionally crafted soy sauce could be taken somewhere entirely unexpected: into the world of dessert.

From there, Vibha Kotak and Kajal Hinduja took the idea into their own kitchens, exploring how fermentation, salinity and umami could find harmony with sweetness, roast, bitterness and texture.

The result isn't an attempt to make soy sauce taste like dessert.

It is an exploration of what happens when an ingredient is given a new vocabulary.

That, to us, is where culinary collaboration becomes interesting.

Not changing the ingredient.
Changing how we experience it.

Created for Kioke Dojo, in collaboration with Wabi Sabi × Fenix, at The Oberoi Bengaluru and The Oberoi Mumbai

#KiokeDojo #CulinaryInnovation #JapaneseCuisine #soysauceicecream #soysaucedessert by @spicedlore

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2 months ago

If a guest leaves carrying the story, the evening has done its job.

KIOKE DOJO at Wabi Sabi, Bengaluru was never just about what was on the table.

It was about everything that brought it there.
The cedar.
The fermentation.
The patience.
The hands.
The generations of knowledge behind every flavour.

Japan brought the craft. 🇯🇵
Wabi Sabi gave it a home.
Bengaluru gave it an audience willing to listen. 🇮🇳

And somewhere between the first pour and the last conversation, something beautiful happened.
Guests became curious.
Curiosity became conversation.
Conversation became connection.
And the crew?
They weren't simply serving the evening.
They were living it.
Tasting. Laughing. Sharing. Learning.

Enjoying every moment alongside the people who had come to experience it.
That is the kind of hospitality we believe in.
Not simply making someone feel welcome;
but giving them something worth remembering.

To everyone who came, listened, tasted, questioned, laughed and stayed a little longer:
thank you for completing the evening.
And to every member of the Oberoi, Wabi Sabi and SpicedLore teams;
thank you for bringing your craft, your energy and your heart.

You didn't simply attend KIOKE DOJO.
You became part of it.
From cedar to table.
From Japan to Bengaluru.

From craft to connection.
One evening.
Many hands.
A story worth carrying home.

Arigatō gozaimasu.
Dhanyavaad. ❤️

#KiokeDojo #SpicedLore #JapaninIndia #JapaneseCuisine #ExperientialDining by @spicedlore

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2 months ago

Some collaborations are planned. Some are felt.

KIOKE DOJO Mumbai was a meeting of two worlds we deeply admire.
🇯🇵 Japan brought patience, precision, fermentation, craftsmanship and generations of knowledge.
🇮🇳 Mumbai welcomed it with the warmth, grace and extraordinary attention to detail of The Oberoi, Mumbai.
And in between them stood SpicedLore; humbled and incredibly proud to be the bridge.

To experience the philosophy of Japanese hospitality alongside the legendary hospitality of The Oberoi was something truly special.

And while the photographs capture the moment, they don't capture the people behind it.

The early mornings.
The long days.
The endless details.
The quiet problem-solving.
The smiles when things finally came together.

This event would not have been what it was without this incredible team.
The Oberoi team.
The Fenix team.
The Japanese team.
The SpicedLore family.

Different cultures.
Different languages.
Different traditions.

One table. One spirit. One unforgettable experience.
Japan brought the craft.
Oberoi brought the grace.
SpicedLore built the bridge.
And together, we created a little piece of magic in Mumbai.
KIOKE DOJO Mumbai.

Where Japanese craftsmanship met Indian hospitality,
and tradition found a new home.

With gratitude.
With humility.
With love.

Arigatō gozaimasu. Dhanyavaad. ❤️

#KiokeDojo #spicedlore #JapaneseCraftsmanship #JapanInIndia #JapaneseCuisine by @spicedlore

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2 months ago

Spiced Lore x Kioke Dojo x Wabi Sabi

The difference between commercial soy and proper soy is like the difference between truffle oil and actual truffles. @spicedlore is a company that imports special artisanal ingredients from countries in Japan including aged shoyu. I had tried some of their products towards the end of last year and it was eye opening for me. I had never eaten anything like it so I reached out to @nomercyjd , the person behind Spiced Lore’s asking if I could help in any way. I introduced him to @chefanirbandasgupta @theoberoibengaluru who was equally impressed and their journey eventually led to a very special collaboration this week.

Along with the event platform @kiokedojo , they brought down Chef Yoshifumi Tahshima from Tokyo based restaurant @namida.tokyo to create a special tasting menu in partnership with the team at Wabi Sabi. Every batch of aged soy has its own characteristics, and this menu was showcasing a batch of Tsuru Bhishio brewed by master brewer Yasuo Yamamoto for @yamaroku.shoyu .

Honestly this was a Japanese meal like nothing I have eaten in India. Almost every Japanese meal in India falls into one of three categories. They are either new world like Nobu (Wasabi, Megu), Nikkei (too countless to name) or everyday Japanese restaurant favourites (done best at Izumi, Naru and JSan). This was much more traditional Japanese food, subtle and understated, very far from street food or regular restaurants. This is food that you can’t eat while having an intense conversation. You appreciate it, you really need to observe it, notice the flavours, notice the ingredients, nuance. This is intentional food, both in the act of creation and eating.

The beauty of this style of cooking is that you can really appreciate the shoyu and how it makes every dish come alive, as well as its versatility. Whether it’s used with tonkatsu, with rice, with tuna or with mochi, you can taste its depth, its caramel notes, the intensity of its umami. In fact, the best dish and the best showcase for the shoyu was created by the Wabi Sabi team, a dessert of Expresso cremeux, kioke soy caramel, black sesame parfait, coffee granite.

(Continued in comments) taken in Bangalore by @spicedlore

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2 months ago

7 Courses. 1 Heritage Soy Sauce. A total masterclass in umami. 🥢✨

Step inside our exclusive preview of the Kioke Dojo experience at Wabi Sabi, The Oberoi. This entire menu was crafted around Yamaroku Shoyu aged for 4 years in centenarian wooden barrels. Chefs Yoshifumi Tashima and Randy Cultivo absolutely delivered on this one.

Swipe through to see the full 7-course journey, from the delicate Onion Velouté right down to the ‘Smoked Out’ grand finale. 💨

If you’re looking for a fine-dining experience that actually offers something completely new to the city, this is the standard. Save this post for your next date night! 📌

#TheOberoiBengaluru #WabiSabi #BangaloreFoodies #FineDining #BengaluruEats taken in The Oberoi, Bengaluru by @spicedlore

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2 months ago

Anirban × Anirban the mentors who made Kioke Dojo come to life.

#KiokeDojo #spicedlore #wabisabi #JapaneseCuisine #japanmonth taken in The Oberoi, Bengaluru by @spicedlore

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2 months ago