Mushroom Shoyu Smoked Umami - 250ml

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

 Finally, we burn cherry wood and use the smoke to infuse the sauce, adding layers of depth and subtle sweetness from the wood itself. The result? Rich, smoky, savoury, 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 cocktails for a bold umami kick.