Shoyu / Garum

Soy sauce, also known as shoyu in Japanese, is the most commonly used seasoning in Japan. Classic shoyu contains soybeans, wheat, salt and water. In contrast, dark tamari consists only of soybeans, while white tamari contains only wheat, salt and water. Shoyu's savory flavor adds a tasty refinement to any dish. With the exception of bread tamari, all of our soy sauces are gluten-free and have a significantly lower salt content than regular soy sauces.

The name garum comes from the Roman Empire and refers to a fish sauce. The exact recipe is no longer known, but ‘Colatura di Alici’ from Italy, which is a fish sauce made from anchovies, is still available today. Fish sauces existed and still exist all over the world, including in Japan. Nowadays, the name garum is often used for all kinds of sauces that contain animal ingredients.

We always make our garum from animal leftovers that we obtain from a co-operation with a fish farm, animal farm or restaurant. We utilise shrimp or fish heads, poultry carcasses or pork legs and add our koji and salt to them. Most of our garums are single batches, which means that we often only use one barrel. Therefore, these unique drops are usually limited and only available for a while.