Black Garlic Shoyu koji products - Live cultures

- Live cultures

the ingredients are transformed

The finished shoyu koji is then combined with sea salt

Our Lentil Shoyu is made by hand in Southern California

Harvested from our aged Miso made from grilled Maitake mushrooms(Grifola Frandosa)

Black Garlic Shoyu koji products - Live culturesWest 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,