Collection: Soy Sauce

Traditionally Fermented!

There are many reasons why this Foo Ferments soy sauce will taste different than other soy sauces you’ve tried. 

The raw ingredients: carefully selected organic soy beans grown in the EU and organic Danish wheat. Brine made with Atlantic sea salt.   

The process: koji was allowed to grow on a combination of soybeans and wheat. Then fermented in the sea salt brine for over 12 months. This fermentation process allows the naturally occurring enzymes to break down proteins, carbohydrates and fats into smaller components of varying sizes. This diversity in particle size comes across as complexity of flavour and aroma. Why is this significant? 

Industrially produced soy sauces, using other scientific processes, enable us to produce soy sauce in as fast as 2/3 days! Because of the methods used, this most often results in small particles of similar size. This means less complexity. Not better, not worse. Just….different.