It has a great character, but is also distinguished by harmony, complexity and balance. Never invasive, it is an excellent companion for all dishes. D'Aragona is a 100% oil made in Conversano, which speaks of the territory in which it is born, rooted in this history, along with olive trees planted in leopard scrub. Ours is a rich oil: the Olivastro cultivar prevails, but the cultivars Simone,...
Shoyu There is 1 product.
Buy shoyu and amino sauces made from organic Italian pulses and grains online at Condito Ferments.
Shoyu is certainly the world's best-known product of the koji mushroom and also the most user-friendly. Add a few dashes to a dish and immediately you have an unmistakable umami taste. Shoyu is a liquid amino sauce which gains in flavour and viscosity after a longer maturing period (depending on the temperature at least 4 months up to several years). The enzymes of the fungus can break down the proteins into amino acids better in a moist environment.
In the production process, instead of barley or rice (as in almost all other applications of koji), pulses are combined with wheat, spelt or other starch sources. The important thing here is always the composition and interaction of starch, a protein source, water and salt (13%).
Possible applications: To refine sauces, soups, dressings, risottos, meat dishes, purees and to marinate meat, fish and vegetables.
Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals and fish is mixed, fermented with at least 8% salt and koji at 60° for a longer period of time. The result is a dark sauce that adds complexity and umami flavour to dishes and sauces and can also be used instead of salt. The salt used...