Our raw materials

We pay close attention to the quality and origin of our raw materials. That is why we prefer to source directly from organic farmers in the region, and all ingredients except rice and sea salt come from Germany. We have always used organic products wherever possible, and since the end of 2020, almost all of our products have been certified organic. However, in some cases, special ingredients of the desired quality are only available from small producers who do not have official organic certification. You can find out more about our raw materials here:

 

Buckwheat

Although its name suggests that buckwheat belongs to the sweet grass family, buckwheat is not a type of grain, but rather belongs to the knotweed family. Buckwheat originally comes from Central and East Asia, but was also widespread in Europe for a long time, as it thrives even on sandy, nutrient-poor soils and is an excellent bee pasture. Unlike all other types of grain, buckwheat is alkaline-forming, gluten-free and has a high biological value. Buckwheat is called soba in Japanese and is the namesake for both the well-known soba noodles and our Soba Shiro Tamari. Our Demeter buckwheat comes from Middle Franconia. It gives our products a particularly complex flavour with floral aromas but also hearty, peaty notes reminiscent of truffles.

 

Einkorn

Einkorn is an ancient grain that, along with emmer, is one of the oldest types of grain. It was cultivated in the Middle East as early as 10,000 years ago. As the name suggests, each spike of einkorn has only one grain instead of two, as is usually the case with wheat. The einkorn grain itself is significantly smaller than that of wheat, which makes processing it somewhat more difficult. The yield per hectare is also significantly lower than that of wheat, but einkorn is less demanding and more resistant. Einkorn has a higher mineral content than wheat, is rich in protein and has a nutty flavour. As the name suggests, we use our einkorn from Upper Bavaria in our Einkorn Koikuchi Shoyu instead of wheat.

 

Black Emmer

Like einkorn, emmer is one of humanity's oldest cultivated plants. Emmer is also known as two-grain wheat because it has two grains per spikelet. Emmer was cultivated in Babylon and ancient Egypt and has been found in most Neolithic villages. Emmer is the ancestor of durum wheat and kamut. As with einkorn, the yield per hectare is significantly lower than that of wheat. However, it is also much less demanding and thrives even on poor and dry soils, making it more resistant. Our black emmer from Upper Franconia is particularly flavourful and rich in nutrients and protein.

 

White Lupins

According to historical records, white lupins were cultivated in the Mediterranean region as early as 3,000 years ago. In addition to all essential amino acids, they are high in fibre and low in carbohydrates. Their high value for soil, animals and humans was recognised even before the remarkable ability of legumes to fix atmospheric nitrogen with the help of bacteria in their root nodules was researched. It therefore supplies itself with the most important plant nutrients and provides nitrogen for the subsequent crop. The taproot of the lupine can penetrate deep into the lower soil layers and thus survive longer dry periods. However, white lupine is not a niche crop without reason. Its cultivation is not a sure-fire success and requires competent farmers in suitable locations. We use lupine from Mecklenburg in our white soy sauces. There, it gives the shoyu a mild, hearty flavour and leaves the colour golden yellow.

 

Soybeans

The soybean originally comes from East Asia. In Japan, its cultivation has been documented for 5,000 years. Due to its high protein and oil content, it is now a globally valued crop of high economic importance. Soy has come under criticism because of its cultivation in the tropics and the associated destruction of the rainforest. In addition, like all legumes and some vegetables, the beans contain isoflavones, which are similar to human oestrogens and are therefore also called phytoestrogens. The scientific evidence as to whether isoflavones are harmful or particularly healthy is controversial at best. However, Japan, where soybeans are consumed in particularly large quantities, enjoys one of the highest life expectancies. In any case, we have always sourced our soybeans from Upper Bavaria – rainforest-friendly and GMO-free. Due to the sometimes very long fermentation times, the isoflavones in our products are largely broken down.

 

Chilis

Chillies enrich cuisine with heat, aroma and depth – from subtle fruitiness to intense spiciness. They originate from Central and South America, where they have been cultivated for thousands of years. Today, they are found worldwide, with hundreds of varieties and a wide range of flavours.

Our Gochu chilli, well known in Korean cuisine, has a mild to medium heat with a fruity, warm aroma – ideal for fermentation and finely balanced spice pastes. We have sourced the seeds specially from Korea – a laborious but worthwhile step in order to be able to cultivate this variety in Germany.

Equally exclusive is the yellow Turuncu spiral chilli, a rare, medium-hot Turkish variety with distinctive floral notes. It is also grown especially for us – by the same Demeter-certified farmer in Mecklenburg-Western Pomerania, who works with great care and sustainable practices.

 

Yuzu

Yuzu is a very special citrus fruit that originates from East Asia. It has been cultivated and appreciated for centuries, particularly in Japan, Korea and China – not only for its unique aroma, but also for its cultural significance. In Japan, it is an integral part of haute cuisine – whether in fine sauces, desserts or as an aromatic accent in savoury skewers.

Visually, yuzu resembles a small, irregularly shaped grapefruit with a thick, often slightly wrinkled skin. Depending on its degree of ripeness, it can be green or bright yellow to orange in colour. But what really makes yuzu special is its taste: an intense combination of lemon, mandarin and a hint of lime – fresh, complex and with a floral note that makes it unmistakable.

For our products, we use only organic yuzu from Corsica, where it is grown under ideal climatic conditions. The soil there and the mild Mediterranean climate give the fruit a particularly balanced aroma. Yuzu gives our products a fresh, elegant note that you can taste – and feel.

 

Salt

Salt is probably one of the oldest and most widely used ingredients that humans have ever utilised. Salt has a strong influence on taste and is indispensable for fermentation and preservation. We use hand-harvested, unrefined sea salt from the Salinas d'Es Trenc. The salt flats are located in a nature reserve in Mallorca, where the salt is certified as sustainably dried naturally by the sun and wind. This process allows the salt to retain a certain amount of residual moisture, making it particularly flavourful and vibrant. This natural product is, of course, free from iodine, fluoride and anti-caking agents.

 

Water

When it comes to water – the elixir of life par excellence – we have relied exclusively on regional, ice age spring water from the Rheinsberger Preußenquelle since the very beginning. It is certified organic water that is subject to significantly stricter quality standards than commercially available types of water. The supplier is also committed to sustainability, which makes the collaboration even more appealing to us. Its taste is very smooth and soothing, lending our soy sauces in particular a pleasant elegance and refinement.

 

Time

Time has a significant influence on the taste and consistency of ferments, making it much like an ingredient. We allow ferments ample time to develop their flavour naturally. We mature our products in wooden or ceramic barrels for months or even years to ensure they develop the right flavour.