Organic soy sauce

FOR FOOD PEOPLE WHO WANT TO ENJOY REGIONAL AND INTERNATIONAL

Our soy sauce not only tastes good, it also does something for the environment. Brewed from the best Austrian organic soybeans and organic wheat, this traditional seasoning sauce does not have to be transported long distances to us to impress with its taste. The result is a spicy soy sauce with a soft taste and a wonderful, fruity finish that leaves you wanting more.

With this seasoning all-rounder, it's not just Asian dishes that become a poem. It gives meat dishes, soups, stews and dressings a wonderfully spicy aroma without the addition of flavor enhancers.

The soy sauce is brewed according to our purity laws and only contains four ingredients: soybeans, wheat, salt and water.

The soybeans and wheat, like all of our raw materials, are grown in Lower Austria according to the strict Bio Austria standards. Of course, this also means that the soybeans are GMO-free.

Finally, some good news for people with gluten intolerance: our soy sauce is gluten-free .
We have had all previous batches tested by an accredited laboratory and no gluten could be detected. Of course, we will also have all future batches tested.

Soy sauce has been brewed for thousands of years from the ingredients soybeans, wheat, salt and water. We rely on the traditional methods of the great Japanese master brewers and their perfection. The manufacturing process consists of three steps.

1. KOJI FERMENTATION

In this first step of fermentation, soaked soybeans are cooked and, after cooling, mixed with roasted and crushed wheat. This mixture is then inoculated with spores of the noble mold Aspergillus flavus var. oryzae . The mold grows through the entire mixture within 48 hours and produces enzymes that are needed in the second step.

2. MOROMI FERMENTATION

The finished koji is now mixed with water and salt to form a mash. This mash is called Moromi and is now aged in tanks for several months. The growth of the noble mold is prevented, but the enzymes are still active. These now break down the existing protein into free amino acids, which are responsible for the umami taste. A more detailed description of the brewing process can be found here on Wikipedia .

3. PRESSING & FILLING

After several months, the soy sauce is ready and the Moromi mash is pumped into fabric bags and gently pressed overnight. The now raw soy sauce is pasteurized and stored for further short maturation. After this storage, the soy sauce is filleted and bottled.

Organic soybeans from the Hollabrunn district, Lower Austria

Organic wheat from the Hollabrunn district, Lower Austria

Salt uniodized from the Salzkammergut, Upper Austria

Water

Available in 250ml glass bottles and 5l canisters.

Average content per 100 ml

Energy 271 kJ / 64 kcal

Fat 1.3g

of which saturated fatty acids 0.3 g

Carbohydrates 6.6g

of which sugar 0.5 g

Protein 4.5 g

Salt 14.0 g