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naturally fermented, bio, handmade in Berlin Umami butter combines the full-bodied flavour of butter with the deep, savoury aromas of soy sauce mash- shoyu kasu in Japanese. Refined with shoyu kasu, this seasoned butter develops a complex, nutty umami flavour reminiscent of brown butter and mature pecorino. How to useThis butter gives your sandwich a distinctive flavour. Try it on bread with radish, cucumber or tomato slices. But it can do even more: as a seasoning butter, it takes grilled vegetables, fish or meat to a new level of flavour and always ensures a full-bodied, spicy aroma. BackgroundIn the production of soy sauce, a mash of soya beans, grain, salt and water is fermented over a long maturing period and then pressed. While the liquid that is pressed out becomes soy sauce, solid components remain - this nutrient-rich mash is called shoyu kasu in Japan. In our umami butter, we combine shoyu kasu with melted butter to give it a particularly deep, savoury flavour. At the same time, we use our precious ferments and organic raw materials sustainably and completely. Ingredients
Butter* 78.5% (Mecklenburg-Vorpommern), shoyu kasu (soya beans*, cereals either einkorn*, emmer* or spelt*, salt, A. oryzae), sea salt (Mallorca). *certified organic DE-ÖKO-070 (organic control body) You can find out more about our raw materials here. |