Shoyu garbanzo bean amino sauce

amino sauce

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

such as chicken

and Lipase (which breaks down fats into fatty acids)

and sauces

Shoyu garbanzo bean amino sauceWest Coast Koji Shoyu is a small batch artisanal shoyu made by traditional fermentation methods and slowly aged for 1 year. This soy sauce is made by inoculating a base of organic soybean and khorasan wheat grains with koji spores sourced directly from Japan. The finished shoyu koji is then combined with a sea salt brine and gracefully aged to develop a complex, balanced sauce that is full of umami, caramelized notes, and depth of flavor. Our shoyu is