Shoyu / Garum

Soya sauce - shoyu in Japanese - is the most commonly used condiment in Japan. Classic shoyu contains soya beans, wheat, salt and water.

Garum, on the other hand, comes from the Roman Empire and refers to a fish sauce. Today, the term garum is often used for various sauces with animal ingredients. The benefits of our sauces:

• Gives dishes more flavour, depth and a fine finish.
• Significantly lower salt content than standard soya sauces and fish sauces.
• All our soya sauces - except bread tamari - are gluten-free.
• We only use carcasses for our garums, i.e. parts that would otherwise be lost - for sustainable utilisation.
• Most of our garums are single batches - unique drops in limited editions.