Mushroom soy sauce

 Our Mushroom Soy Sauce is made entirely from fermented shiitake, slow-brewed the traditional way in small batches in Bangkok. No soy, no wheat, no animal products, just mushrooms, 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.

So why call it soy sauce at all? Because that’s the flavour world it belongs to. It sits somewhere between fish sauce and soy sauce, but closer to soy, the same deep umami, the same pourable, everyday usefulness in cooking. We use the name because it tells you exactly how to use it. 

We worked with a small, specialist producer in Bangkok who has been perfecting this fermentation for years, long before we ever tasted it. It’s the kind of product you don’t stumble across on a supermarket shelf, the kind you find because someone who knows Thai food inside out puts it in your hands and says, try this.