Ingredients: Springwater, Buckwheat, Lupins, Seasalt, A. Sojae
Maturation: fermented in a Laphroaig Whiskey casket
Fermentation period: 12 months
Properties: glutenfree, vegan, unfiltered, not pasteurized
Shelf life: Refrigerated for 6 months
Weight: 200 g
This soy sauce is suitable for marinating light dishes such as cauliflower and asparagus as it refines the taste of these dishes without staining it dark.
It is made by Mimi Ferments, an independent Berlin-based producer of hand fermented soy sauce and miso, using only the finest organic soybeans. Due to the different fermentation times, these products not only develop different colours, but also a variety of unique flavour tones. They are loved and used by many Michelin star chefs and can now become a magic ingredient in your own culinary creations.
Rezeptidee: Cucumber Salad
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