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.
100% juice of celery which is fermented with the addition of pure alcohol for over 30 days. Without additives Use: for marinades, dressings, to intensify soups, sauces, Content: 250ml Ingredients: celery juice 85%, ethanol,
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