Shoyu / Garum
Soy sauce, known as Shōyu in Japanese, is one of the most important seasonings in Japanese cuisine. Garum, on the other hand, originated in the Roman Empire and refers to a type of fish sauce. Both types of sauce add flavour, depth and umami to dishes.
At mimi ferments, our exceptionally meticulous approach to production results in soy sauces that go far beyond even Japan’s highest quality classifications.
