Beluga Lentil Shoyu umami make pickles

make pickles

Purified Water

This soy sauce is made by inoculating a base of black caviar lentils (beluga lentil) and hard red wheat grains with koji spores sourced directly from Japan

From soups and sauces

West Coast Koji Shoyu is a small batch artisanal shoyu made by traditional fermentation methods and slowly aged for 1 year

Beluga Lentil Shoyu umami make picklesWest Coast Koji Lentil Shoyu is a small batch artisanal shoyu made by traditional fermentation methods and slowly aged for over one year. This soy sauce is made by inoculating a base of black caviar lentils (beluga lentil) and hard red wheat grains with koji spores sourced directly from Japan. The finished shoyu koji is then combined with sea salt, purified water, and gracefully aged to develop a complex, balanced sauce that is full of umami,