Mushroom Shoyu Liquid Umami

At our farm nothing goes to waste, every mushroom finds its way into something tasty.  

We combined them with something else we love: fermentation. 

Made the same way you’d brew soy sauce, we swap soybeans and wheat for mushrooms and oats, then added koji - a friendly fungus that breaks them down into rich amino acids - and let it age for over a year.

The result? Deep, savoury, complex, and packed with umami.

 Drizzle over noodles, rice, or roast veggies. Marinate tofu, fish, or meats. Add a splash to soups, stir-fries, or even Bloody Marys for an instant umami hit.

An essential addition to your kitchen for those seeking deep, complex flavors in their recipes.