top of page

Our Pigeon Pea and Toasted Rice Shoyu is made by growing soy sauce koji spores on pigeon peas and a toasted rice flour in house and fermenting for 8 months.

 

Flavor profile: sweet, earthy, nutty and umami.

 

Extremely complex and well balanced.

 

Pairs well with Red Pepper Vinegar.

 

Check out our recipes on:

www.symbioticcultures.com/recipes

Pigeon Pea and Toasted Rice Shoyu - 8.5 oz

$29.50Price
Out of Stock
    bottom of page