Shoyu is the classic Japanese soy sauce, created through natural fermentation. At Condito Ferments, we craft our Shoyu using traditional methods – with koji, soybeans, grains, water, and salt. Weeks of fermentation develop complex aromas, deep umami, and a harmonious balance between saltiness, sweetness, and savory notes.
Our Shoyu is naturally fermented, free from additives, and versatile in the kitchen:
for seasoning soups, sauces, and marinades
as a base for dressings and dips
to enhance vegetable and meat dishes
or as a vegan alternative to fish sauces and broths
Whether in classic Asian cuisine or in creative Italian dishes – our Shoyu brings umami power from pure fermentation to your table.
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Shoyu fermented from lentils and rye – 100ml
Shoyu fermented from lentils and rye – 100ml
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