Shoyu & jus – honest sauces made from koji and bones

Our sauces combine two old culinary techniques: fermentation (e.g. shoyu) and reduction (e.g. jus). Both methods get the maximum flavor out of simple ingredients – and fit perfectly with our philosophy: no additives, no frills, but all the more umami.

Our shoyu: vegan, regional, fermented
Classic Japanese shoyu is based on soy and wheat. Our variants, on the other hand, are based on lentils, chickpeas, rye or beans – ingredients that are traditionally grown in South Tyrol or Italy.
We ferment these raw materials over several weeks with koji (Aspergillus oryzae), salt and water – without any pasteurization or artificial flavourings. The result is a deep brown, liquid seasoning with a mildly salty, full flavor. It is ideal for soups, dressings, bowls, vegetable dishes and much more.
A by-product is moromi – a thick, spicy paste that is produced when the shoyu is pressed and is ideal as a seasoning or stock base.

Our jus: classically reduced – sustainably thought out
Our meat jus is made from the best basic ingredients imaginable:
Beef bones from the South Tyrolean butcher, freshly processed
Chicken carcasses from Italian organic farming
Organic category B vegetables (e.g. carrots, celery, onions) that are no longer “pretty” enough to be sold
Fresh herbs and water – nothing else
Everything is reduced in large pots over many hours, then filtered and pasteurized in glass jars. The jus is clear, strong and completely free from additives, binding agents or flavor enhancers. You can use them pure, extend or refine them – as a base for sauces, to deglaze vegetables or for powerful stocks.

Koji, bones & circulation – why we do it
Our shoyus and jus are created out of respect for the food. We consistently use by-products:
Beef and chicken bones that would otherwise be thrown away
Vegetables that are too crooked or too small
Grains that grow in the region but are hardly ever used
We refine these ingredients into high-quality sauces by fermenting them with koji or boiling them down in the traditional way. The difference to industrial condiments is not only noticeable in the taste, but also in the ethical standards.

Use

Shoyu: For dressings, bowls, dips, broths, rice dishes, vegan marinades
Jus: For sauces, roasts, gnocchi, meat dishes, pasta
Moromi: As a stock base, soup seasoning or umami boost on vegetables