Mushroom soy sauce

"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.

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, closer to soy, the same deep umami, everyday usefulness in cooking. 

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.

Ingredients:

Water, Fermented shiitake mushroom, Koji, Salt, Shiitake vinegar, Coconut nectar