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.
Use
This 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.
Background
In 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.
Shelf life
Our Umami Butter has a best-before date of 6 months from bottling, but usually has a much longer shelf life. Although it can also be stored at room temperature, we recommend keeping it in the fridge - especially if you want to store it for a longer period of time. This preserves the quality as much as possible.
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.
Verwendung
This 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.
Hintergrund
In 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.
Zutaten
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.
Haltbarkeit
Our Umami Butter has a best-before date of 6 months from bottling, but usually has a much longer shelf life. Although it can also be stored at room temperature, we recommend keeping it in the fridge - especially if you want to store it for a longer period of time. This preserves the quality as much as possible.
