Marrow Bean Shoyu Shoyu and enhance the umami in

and enhance the umami in foods

to stir-fry and bbq

Fresh Koji is artisanaly made weekly with California grown medium grain rice using Japanese Koji spores

make pickles

caramelized notes

Marrow Bean Shoyu Shoyu and enhance the umami inWest Coast Koji Marrow Bean Shoyu is a small batch artisanal shoyu made by traditional fermentation methods and slowly fermented for one year. This soy sauce is made by inoculating a base of organic marrow beans and hard red wheat grains with koji spores sourced directly from Japan. The finished shoyu koji is then combined with sea salt, purified water, and gracefully aged to develop a complex, nuanced sauce that is full of umami, rich and savory, and