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Our toasted shoyu is a naturally fermented, unpasteurized soy sauce crafted with locally sourced, organic grains and legumes from Fieldstone Organics in Armstrong, BC. It begins with barley koji cultivated using Aspergillus luchensis, which is then combined with toasted hard red spring wheat and toasted soybeans to develop a rich, complex flavor. The sauce ferments for a minimum of one year in oak barrels sourced from Mission Hill Winery, located in West Kelowna, BC. This aging process imparts a refined, layered profile, resulting in a smooth, umami-rich soy sauce with balanced salt content. It’s ideal for elevating a wide array of culinary dishes.
This shoyu offers a deep, nuanced umami flavor with toasted cereal and soy notes. The fermentation imparts richness and complexity, with subtle caramelized grain undertones from the toasted wheat and soybeans. Oak aging in Mission Hill Winery’s red wine barrels adds a delicate woodiness and a hint of wine-inspired depth, harmonizing beautifully with its savory profile. Its balanced saltiness and layered complexity make it highly versatile for many culinary applications.
Marinades for meats, vegetables, or tofu
Dipping sauce for sushi, dumplings, or spring rolls
Flavor enhancer for stir-fries and sauces
Drizzled over roasted vegetables or grains
Ingredient in braises or slow-cooked dishes
Our toasted shoyu is a naturally fermented, unpasteurized soy sauce crafted with locally sourced, organic grains and legumes from Fieldstone Organics in Armstrong, BC. It begins with barley koji cultivated using Aspergillus luchensis, which is then combined with toasted hard red spring wheat and toasted soybeans to develop a rich, complex flavor. The sauce ferments for a minimum of one year in oak barrels sourced from Mission Hill Winery, located in West Kelowna, BC. This aging process imparts a refined, layered profile, resulting in a smooth, umami-rich soy sauce with balanced salt content. It’s ideal for elevating a wide array of culinary dishes.
This shoyu offers a deep, nuanced umami flavor with toasted cereal and soy notes. The fermentation imparts richness and complexity, with subtle caramelized grain undertones from the toasted wheat and soybeans. Oak aging in Mission Hill Winery’s red wine barrels adds a delicate woodiness and a hint of wine-inspired depth, harmonizing beautifully with its savory profile. Its balanced saltiness and layered complexity make it highly versatile for many culinary applications.
Marinades for meats, vegetables, or tofu
Dipping sauce for sushi, dumplings, or spring rolls
Flavor enhancer for stir-fries and sauces
Drizzled over roasted vegetables or grains
Ingredient in braises or slow-cooked dishes