Liquids traditionally are difficult to smoke; their delicate composition just can't stand up to the heat. So, for this soy sauce, artisans in Japan cold-smoked it over cherry wood until it had just the right depth of flavor and a deep, smoky taste. Try it brushed on beef, chicken, fish or vegetables on the grill. Mix it with regular soy sauce to create a marinade for tofu. Or blend it into mayo for a really tasty French fry dip. Delicious!