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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:

Pigeon Pea and Toasted Rice Shoyu - 8.5 oz

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