Organic & Sustainable Fermentation for True Taste
The Kenshô commitment is as real and natural as the ingredients we use. Our miso and soy sauce is vegan, organic, sustainably farmed and has natural umami flavor thanks to our natural fermentation process, without preservatives nor added sugars.
Organic Product
Sustainable Agriculture
Natural Fermentation
Natural Umami
Buy Miso & Soy Sauce by Kenshô
Miso & Soy Sauce of Ture Tastes
Miso means “the source of flavor” and is much more than a soup. It is a very tasty and healthy fermenting condiment that is used to flavor countless sauces and soups. It is made by fermenting koji with legumes, cereals and salt, so when it is unpasteurized it helps digestion and is a great probiotic, mainly from Lactobacillus.
There are many types of soy sauce. Traditionally, Chinese soy sauce was made by fermenting soy beans with koji, but with evolution, the Japanese added wheat to make it sweeter. Tamari is a type of soy sauce that is lighter and finer than 100% soy sauces. At Kenshô we have replaced wheat with rice, this way we get even more sweetness, but with the advantage that it is gluten-free.
Harvest Rice
Purify Rice
Develop Koji (Fungus / Oryzae)
Kome koji
rice + koji spores
Brown rice koji
brown rice + koji spores
Mame koji
soy + koji spores
Fermentación:
Miso:
Shio koji
rice koji + rice + salt fermented for 10 days
Shiro miso
rice koji + soy + salt fermented for 3 months
Aka miso
rice koji + soy + salt fermented for 6 months
Genmai miso
brown rice koji + soy + salt fermented for 6 months
Mame miso
mame koji + salt fermented for 1 year
Soy sauce:
Tamari
mame koji + salt + water fermented for 6 months
Shoyu – Soy sauce
mame koji + salt + water + wheat fermented for 6 months