koikuchi shoyu - A Japanese dark soy sauce

einkorn koikuchi shoyu - organic

100ml

€14,90

einkorn koikuchi shoyu - organic

€14,90 €149,00/L

incl. taxes. Shipping costs are calculated at checkout

1st place in the Tagesspiegel taste test, praised by 2-Michelin-star chef Thomas Imbusch, 2026
Dark soy sauce made from einkorn and soybeans – matured for 3 years in a red wine barrique
Nutty, meaty, long-lasting umami flavour. Laboratory-tested gluten-free
Kiage from Marudaizu, matured in a kioke, Chō-Tokusen – a rarity even in Japan
Ideal for red meat, game and tuna sashimi

What makes our einkorn koikuchi shoyu special

naturally fermented, unfiltered, live, gluten-free, vegan, handcrafted in Berlin

1st place in the taste test of premium soy sauces, Tagesspiegel 2026: “So multi-layered, with such concentrated aromatics, that one is tempted to speak of a Bordeaux among shoyus. Salt and sweetness, fir tips, herbs, wild berries, salted caramel – all the associations are remarkably well integrated” said the MaMi head chef, with admiration in his voice. The meaty, mushroomy intensity seems filled with latent energy.

“A really striking signature of its own,” exclaimed Thomas Imbusch of the 2-Michelin-star restaurant 100/200 Kitchen, right after tasting the first drop. “The scent alone appeals to you immediately. You could lose yourself with your nose in a wine glass of einkorn,” said the jury, which awarded our Einkorn Koikuchi Shoyu 2nd place in the FAZ taste test in 2023.

Our organic Einkorn Koikuchi Shoyu is known for its intense umami and complex aromas. What makes it special is the use of ancient-grain einkorn instead of wheat. This gives our dark organic Einkorn Koikuchi Shoyu a nutty, robust flavour and makes it more nutrient-rich. The mash is fermented for three years in a barrique previously used for red wine, which gives it its dark colour and savoury taste. Thanks to the particularly long fermentation, the gluten in the einkorn is completely broken down and is no longer detectable.

Gluten-free:
We had the gluten content of our sauce tested in a laboratory – no gluten was detectable. Although we use einkorn for our Koikuchi Shoyu, the gluten content after the long maturation was below the detection threshold of 5 ppm.

Under Regulation (EC) No 41/2009, foods with a gluten content of no more than 20 ppm may be described as gluten-free in the European Union, and under FDA rule 78 FR 47154 in the USA.

How to use our einkorn koikuchi shoyu

Organic Einkorn Koikuchi Shoyu is well suited to dishes with bold flavours and brings out the natural taste of red meat or game. Koikuchi shoyu goes particularly well with tuna and sashimi, that is, rich, fatty types of fish. You can also use it in salad dressings or potato stews, not least to give them a dark colour. Koikuchi soy sauce also tastes great in hearty rice and stir-fried dishes made with lots of ingredients.

You’ll find simple and delicious recipes for Nikujaga and Karaage on our recipe page.

The story behind our einkorn koikuchi shoyu

Koikuchi shoyu is the world's best-known and most widely consumed soy sauce from Japan. It originated in the Kantō region on the main island of Japan. It is said to have originated during the Edo period (1603-1868). Traditionally, koikuchi shoyu is made from fermented wheat and soya beans. As a rule, equal parts soya beans and wheat are used. The salt content in traditional Koikuchi soya sauces is around 16-19%. Our Einkorn Koikuchi Shoyu deviates from this and has a reduced salt content of 14.5%.

There are different types of soy sauce, individual recipes and different production methods. The way in which a soy sauce is made can usually be read off the label. For example, ‘Honjozo’ stands for natural fermentation without chemical or artificial additives. ‘Marudaizu’ refers to the use of whole soya beans, as opposed to leftover beans from soya oil production, and ‘Nama’ means that the soya sauce is raw and untreated. All three designations apply to our organic Einkorn Koikuchi Shoyu as well as to all our other soy sauces.

Ingredients

Spring water (Rheinsberg), soybeans* 32% (Erding), einkorn* 15% (Erding), sea salt (Algarve), A. sojae *certified organic DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Shelf life

Our Einkorn Koikuchi Shoyu has a best-before date of 7 months from the date of filling.

Please note, however, that we cannot guarantee that the product is filled immediately before dispatch. As we do not fill every product fresh every day, the remaining shelf life on arrival may be considerably shorter.

Nevertheless, our products are usually edible well beyond the stated date, so please don’t throw them away too quickly. The best-before date refers not only to edibility, but also to sensory qualities such as colour, texture and flavour. Over time, our products usually become somewhat more intense in aroma and darker in colour.

Warm storage temperatures can cause the sauce to darken and its flavour to change. We therefore recommend storing Einkorn Koikuchi Shoyu in the fridge to preserve its quality as well as possible.