Mushroom Shoyu

Deep mushroom complexity meets clean shoyu.

Mushroom Shoyu is brewed from oyster mushrooms and koji, creating a shoyu with distinct mushroom character and deep savory umami. It is a quiet upgrade for everyday cooking, rounding out sauces, dressings, broths, and vegetable forward dishes with a more earthy aromatic depth than classic soy. Use it anywhere you want umami without meat, or as the secret upgrade to noodles, rice bowls, and even takeout sushi. Premium and specialty add, especially strong in plant forward cooking as a chef level umami boost without tasting soy heavy.