Organic Pumpkinseed Shoyu
We are particularly proud of this shoyu.
This is a shoyu that is made like regular shoyu, but instead of soybeans we used pumpkinseed-presscake from a local organic farmer. Pumpkinseed-presscake is what is left after pressing the seeds to extract the oil. The presscake has a very high content of protein (higher than soy) which makes it a wonderful ingredient for a shoyu.
This sauce has a stronger, nuttier taste compared to our Shiro Shoyu.
We guarantee a best-before of 6 months minimum. In all likelihood it will probably be closer to 10 months.
water, pumpkinseed-flour (partially deoiled), WHEAT, salt
May contain traces of NUTS and SOY
In the fridge between 4 – 8 °C