Shoyu and Jus from Bolzano: Flavor and Depth for Your Kitchen
Shoyu and jus add depth to a dish in different ways. Our shoyu creations are made with koji from ingredients such as lentils or rye. They’re ideal for precise seasoning. Jus, on the other hand, is a concentrated sauce base whose flavor is intensified through reduction. In addition to classic varieties, Condito Ferments also offers a plant-based gravy. Choose the base that best suits your dish and take note of the ingredients in each variety.
Use shoyu sparingly in dressings, marinades, broths, and vegetable dishes. Gravy and roast gravies pair well with roasted meats, dumplings, and mashed potatoes, or can add more depth to a risotto. Taste your dish before adding more salt, and follow the storage instructions on the product.
Shoyu: From Koji to Seasoning Sauce
Shoyu is the Japanese term for soy sauce and is part of a long tradition of fermented condiments. In the traditional production process, soybeans and wheat are prepared for making koji. Brine is then added to create the mash, known as moromi. Enzymes, yeasts, and lactic acid bacteria contribute to the flavor and aroma during fermentation and aging.
Among other things, protein is broken down into amino acids, and starch into sugar. This results in more than just a salty taste: the sauce gains a rich depth and a distinct flavor of its own. The ingredients and preparation methods define each variety.
Our take on it, featuring lentils and rye
At Condito Ferments, we apply the art of koji-making to other base ingredients as well. Our shoyu made from lentils and rye demonstrates how a Japanese flavor concept can be reimagined with a unique selection of ingredients. Jus, on the other hand, is created through simmering and reduction—its concentration is achieved through a different culinary process.
Here’s how the Japanese Shoyu Information Center explains the production process · Ferments and their differences
