Innovation often begins with a simple question: why throw away the best part? In traditional shoyu production, the fermented mass is pressed after months of ageing and only the liquid is kept; the solids are often set aside. At Fermentierra, we grind everything together instead. The result is an unfiltered Shoyu Cream that retains the components of the whole seed.
The child of soya and buckwheat
- Base: soya beans and buckwheat – our local, rustic touch.
- Texture: a thick, coating, dark-brown cream.
- Flavour: deep, salty umami with the nuttiness of buckwheat.
The technical advantage: proteases
Shoyu Cream contains proteases, enzymes that break down proteins. A thin coating left on meat or tofu for 24 to 48 hours in the fridge can change and tenderise its texture. This makes the cream an active marinade, not merely a flavouring. Its natural sugars brown quickly in the pan, so wipe off the excess first and cook foods thoroughly where required.
Three simple uses
- As a marinade: Coat meat or tofu, refrigerate for 24 hours, wipe off roughly and sear in a pan.
- Instead of salt: Use sparingly in soups, sautéed mushrooms or vinaigrettes – it seasons and adds aroma at once.
- As a finishing touch: Add a knife-tip to a fried egg or blend it into softened butter to serve with radishes.
Its high salt content supports stability. Nevertheless, always store it as directed on the label and use clean utensils.