soba shiro shoyu

Our organic Soba Shiro Shoyu, a white soy sauce, is made from a combination of local buckwheat and white lupins. During its one-year maturation in peaty Laphroaig casks, the amber-coloured soy sauce takes on a slightly smoky flavour. Its flavour is reminiscent of katsuobushi dashi, the Japanese broth made from dried and smoked bonito. Unlike katsuobushi dashi, however, our buckwheat tamari is vegan and, unlike commercially available shiro shoyu, gluten-free.

Soba Shiro Shoyu has a light colour and, like all our soy sauces, a lower salt content than conventional soy sauces. These characteristics make it the perfect choice for subtly and elegantly enhancing light-coloured dishes and ingredients. Our amber-coloured soy sauce brings out the natural flavour of dishes while ensuring a balanced harmony of flavours. That's why you can use organic Soba Shiro Shoyu for kaiseki dishes, for example.

Our Shiro Shoyu is produced using tried-and-tested traditional methods, but we use buckwheat instead of wheat for our Soba Shiro Shoyu. We also replace the soybeans with white lupins from Mecklenburg. Similarly, we use millet instead of wheat for our other Shiro Shoyu, Kibi Shiro Shoyu.

Lupins are an excellent source of plant protein, which is essential for building and regenerating tissue in the body, including muscles, skin and hair. They are also rich in fibre, which can aid digestion and support intestinal health. In addition, they contain a variety of nutrients such as iron, magnesium, calcium, potassium and vitamin B, which are important for various functions in the body, such as energy metabolism, blood formation and bone health.

The seeds of gluten-free buckwheat are rich in essential nutrients such as protein, fibre, B vitamins and minerals such as magnesium, manganese and phosphorus. Consuming buckwheat can have a positive effect on blood sugar levels as it has a low glycaemic index. In addition, the fibre, flavonoids and antioxidants in buckwheat can promote heart health by helping to lower cholesterol levels and supporting overall cardiovascular health.

Spring water (Hameln-Pyrmont), buckwheat* 37% (Erding), lupins* (Mecklenburg Lake District), sea salt (Algarve), A. oryzae

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Our Soba Shiro Shoyu has a best-before date of seven months from bottling, but it usually keeps for much longer. Warm storage temperatures can cause the sauce to darken and change its flavour. We therefore recommend storing Soba Shiro Shoyu in the refrigerator to preserve its quality as much as possible.