"Koji, salt, shiitake and time- the most magical combinations, made even more invredible udner the hand of an expert fermenter. There is a hint of spiciness at the very tail end of the incredibly long flavour journey that comes as a delicious surprise. The mushrooms are star and centre of this, undoubtedly, and to have this complexity without the protein synthesis of soy, is a remarkable feat".
"The judges were blown away by this product and would love to use it in cooking and dressings alike".
-Great Taste Judges, 2026
Our Mushroom Soy Sauce is made from fermented shiitake, slow-brewed the traditional way in small batches in Bangkok. No soy, no wheat, no animal products, just mushrooms, koji, time, and patience. The result is a sauce with the same deep, savoury complexity you’d expect from a classic soy sauce, but built from something entirely different.
