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