Toasted Shoyu

Crafted using whole soybeans, hard red spring wheat, and barley, this small-batch toasted shoyu offers a rich, full-bodied take on a traditional Japanese-style soy sauce. Naturally fermented with Aspergillus luchuensis, it develops exceptional depth and complexity before being gently toasted to enhance its nutty, roasted character. The result is a balanced shoyu with savory umami, subtle sweetness, and a smooth finish that elevates everything from simple vegetables to premium cuts of meat. 

Whether used as a finishing sauce, marinade, or everyday seasoning, this toasted shoyu brings warmth, depth, and character to every dish. 

Tasting Notes 

Aromas of toasted grain, roasted nuts, and fresh-baked bread. The palate opens with layered umami from naturally fermented soybeans, followed by notes of toasted wheat, malted barley, and a gentle caramel sweetness. A clean salinity carries through to a long, savory finish with hints of roasted grain and subtle earthiness. 

Suggested Pairings 

• Grilled steaks, pork, chicken, and duck 

• Salmon, tuna, sablefish, and shellfish 

• Stir-fries, fried rice, and noodle dishes 

• Roasted mushrooms, eggplant, asparagus, and Brussels sprouts 

• Marinades for tofu, tempeh, and vegetables 

• Dressings, vinaigrettes, and dipping sauces 

• Finished over steamed rice, ramen, or grain bowls 

• A surprising addition to caramel, chocolate desserts, or butter-based sauces for an extra layer of savoury complexity