Shoyu Sauce

Symbiose Alimenterre 's Shoyu sauce is inspired by traditional Shoyu and is the result of a year-long artisanal fermentation process.

It's a delicious alternative to soy sauce.

The Usukuchi style has a delicate taste, ideal for cooking purposes, or served raw directly on dishes.

The roundness of camelina's flavor goes wonderfully with root vegetables, seafood, tofu and salads.

4 ingredients:

• Camelina cake
• Yellow pea koji: yellow pea, aspergillus oryzae
• Spring water
• Sea salt

Organic and local. Nutritious residue from oil pressing. Gentle pasteurization allows the preservation of the functional properties of fermentation.

Soy and gluten free. Fermented for 1 year.