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naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin "It's a really unique signature," said Thomas Imbusch from the 2-star restaurant 100/200 Kitchen , immediately after he tasted the first drop. "The smell alone appeals to you immediately. You could lose your nose in a glass of Einkorn wine," said the jury, which awarded our Einkorn Koikuchi Shoyu second place in the FAS taste test. Our Einkorn Koikuchi Shoyu is known for its intense umami and complex flavors. What makes it special is the use of ancient grain einkorn instead of wheat. This gives our dark einkorn koikuchi shoyu a nutty and strong flavour and makes it more nutritious. The mash is fermented for over three years in barriques pre-coated with red wine, which gives it its dark colour and hearty flavour. Due to the particularly long fermentation time, the gluten in the einkorn is completely broken down and can no longer be detected. Therefore, our Einkorn Koikuchi Shoyu is gluten-free. How to useEinkorn Koikuchi Shoyu is suitable for intensely flavoured dishes and brings out the flavour of red meat or wild meat. Koikuchi shoyu goes particularly well with tuna and sashimi, i.e. strong and fatty types of fish. You can also use it in salad dressings or potato stews, providing a dark colour. Koikuchi soy sauce also tastes good in savoury rice and stir-fry dishes that are prepared with many ingredients. BackgroundKoikuchi Shoyu is the world's best known and most widely consumed soy sauce from Japan. It originates from the Kantō region on the main island of Japan. It is said to have been created during the Edo period (1603-1868). Traditionally, Koikuchi Shoyu is made from fermented wheat and soybeans. Equal parts of soybeans and wheat are usually used. The salt content in traditional Koikuchi soy 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 a soy sauce is made can usually be seen on the label. For example, "Honjozo" stands for natural fermentation without chemical or artificial additives. "Marudaizu" refers to the use of whole soybeans, as opposed to leftover beans from soy oil production, and "Nama" means that the soy sauce is raw and untreated. All three terms apply to our Einkorn Koikuchi Shoyu as well as 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. |