Black Garlic Shoyu koji products The finished shoyu koji is

The finished shoyu koji is then combined with sea salt

Soyzuki Miso is a blend of soybean and adzuki beans

- Live cultures

Try it in soups

this Tamari is made with locally grown California sunchokes from Weiser Farms

Black Garlic Shoyu koji products The finished shoyu koji isWest Coast Koji Black Garlic Shoyu is a small batch artisanal shoyu made by traditional fermentation methods and slowly aged for one year. This soy sauce is made by inoculating a base of organic soybean and hard red wheat grains with koji spores sourced directly from Japan. The finished shoyu koji is then combined with whole blackened garlic, sea salt, purified water, and gracefully aged to develop a complex, balanced sauce that is full of umami,