{"title":"Ferments","description":"\u003cp\u003eLooking to add deep umami flavour to your cooking? Try our live Fava Bean Umami Paste, fermented in Wales from British-grown beans. We're thrilled to now offer ferments from Slow Sauce, Scotland's first miso and shoyu brewery, fermenting our naked oats and carlin peas.\u003cbr\u003e\u003c\/p\u003e","products":[{"product_id":"fava-umami-paste","title":"Fava Bean Umami Paste","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border: 0px;\"\u003e\n\u003ctd style=\"color: #000000; border: 0px;\" bgcolor=\"#d6fbed\"\u003e\n\u003cp\u003e\u003cstrong\u003eA purée of fermented beans full of rich umami flavour.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOur Fava Bean Umami Paste is unpasteurised and will continue to naturally ferment. On occasion, especially in warm conditions, it can get quite lively and bubble out of its jar. This doesn’t affect the quality of the product \u003c\/span\u003e\u003cspan\u003ebut we recommend storing in the fridge to slow down the fermentation and avoid any spillage.\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eSimilar to a Japanese miso but made with British-grown fava beans, our fermented Fava Bean Umami Paste is packed with deep rich umami flavour with subtle notes of sherry.\u003c\/p\u003e\n\u003cp\u003eAwarded two stars in the 2018 and 2019 Great Taste Awards, here are a few of the judges' comments:\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cem\u003e\"We love the umami depth of flavour, its complexity and persistence.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Deep, satisfying umami flavours that burst with fizzy fermentation, complex soy like flavour with a natural sweetness that is really harmonious and delicious.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"A fabulously aromatic miso paste, how brilliant that this is made from British-grown fava beans.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Brilliant in a variety of dishes and genuinely versatile.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"A brilliant fridge staple.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca title=\"What are fava beans? Aren't they just broad beans?\" href=\"\/blogs\/news\/what-are-fava-beans-are-they-just-broad-beans\"\u003eWhat are fava beans? Find out here...\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Hodmedod's Whole Foods","offers":[{"title":"175g jar","offer_id":41767383248,"sku":"A-NMFU\/175G","price":3.99,"currency_code":"GBP","in_stock":true},{"title":"1kg tub - SAVE over 20%","offer_id":41767383440,"sku":"A-NMFU\/1K","price":17.45,"currency_code":"GBP","in_stock":true},{"title":"20kg tub - SAVE over 50%","offer_id":41767383504,"sku":"W-NMFU\/20K","price":195.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/9925\/products\/Fava-Bean-Umami-Paste-Spoon-1800x1200-_1.jpg?v=1566211403"},{"product_id":"oat-miso-organic","title":"Oat Miso, Organic","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border: 0px; height: 58.7812px;\"\u003e\n\u003ctd bgcolor=\"#d6fbed\" style=\"color: rgb(0, 0, 0); border: 0px; height: 58.7812px;\"\u003e\u003cstrong\u003eRich, savoury, and gently sweet - this oat miso has been slowly and lovingly barrel-aged in Scottish oak casks for 3 months. Slow Sauce ferment slowly, seasonally, and seriously. No short-cuts. No imported soy. Just well-grown ingredients, wild weather, barrels, time, and care.\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eScottish miso, slowly made.\u003c\/p\u003e\n\u003cp\u003eSlow Sauce is a fermentation project that began rooted in tradition, adapted to place. They make small-batch miso and shoyu using Scottish-grown gluten free oats and British peas, aged in oak barrels in the hills of Aberdeenshire.\u003c\/p\u003e\n\u003cp\u003eFounded by fermentation obsessives Robin Sherriff and Jonathan Hope, Slow Sauce is part kitchen experiment, part agricultural rethink. They take the classic Japanese method of koji fermentation and reimagine it with the ingredients that they have here - creating something new that’s still deeply respectful of where it came from.\u003c\/p\u003e\n\u003cp\u003eIt’s miso, but not as you know it. It’s sweet, savoury, punchy stuff. Slather it on toast. Stir it through porridge. Sip it hot in the morning. Dress your salad. Glaze your veg.\u003c\/p\u003e\n\u003ch4\u003eWhy is this miso pasteurised?\u003c\/h4\u003e\n\u003cp\u003eThis oat miso is pasteurised at 63C to arrest the very active natural fermentation and avoid over-fermentation resulting in off flavours and possible leakage, but without destroying the enzymes, prebiotics and postbiotics produced by the fermentation. \u003c\/p\u003e\n\u003cp\u003eLike any cooking process, pasteurisation stops the microbial activity but it doesn't undo the results of the fermentation. Postbiotic amino acids, organic acids, peptides, enzymes and other metabolites produced during fermentation remain after heating. Along with prebiotic fibres and other substrates these feed beneficial microbes living in your gut.\u003c\/p\u003e\n\u003cp\u003eThe microbial activity of most miso products is limited to prevent over-fermentation, often by washing with alcochol. Slow Sauce prefer to use simple pasteurisation at the minimum necessary temperature.\u003cbr\u003e\u003c\/p\u003e","brand":"Slow Sauce","offers":[{"title":"200g jar","offer_id":57376524108150,"sku":"D-GSHOAM\/20K0G","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/9925\/files\/OatMisoOrganic300g3x2.jpg?v=1772148232"},{"product_id":"pea-miso-organic","title":"Pea Miso, Organic","description":"\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border: 0px;\"\u003e\n\u003ctd style=\"color: rgb(0, 0, 0); border: 0px;\" bgcolor=\"#d6fbed\"\u003e\u003cstrong\u003eDeeply savoury, earthy, and warming. This miso is made with British Red Fox carlin peas and gluten-free oats, then left to do its thing in oak casks for 12 months for a rich, rounded finish. Slow Sauce ferment slowly, seasonally, and seriously. No short-cuts. No imported soy. Just well-grown ingredients, wild weather, barrels, time, and care.\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eScottish miso, slowly made.\u003c\/p\u003e\n\u003cp\u003eSlow Sauce is a fermentation project that began rooted in tradition, adapted to place. We make small-batch miso and shoyu using Scottish-grown gluten free oats and British peas, aged in oak barrels in the hills of Aberdeenshire.\u003c\/p\u003e\n\u003cp\u003eFounded by fermentation obsessives Robin Sherriff and Jonathan Hope, Slow Sauce is part kitchen experiment, part agricultural rethink. They take the classic Japanese method of koji fermentation and reimagine it with the ingredients that they have here - creating something new that’s still deeply respectful of where it came from.\u003c\/p\u003e\n\u003cp\u003eIt’s miso, but not as you know it. It’s sweet, savoury, punchy stuff. Slather it on toast. Stir it through porridge. Sip it hot in the morning. Dress your salad. Glaze your veg.\u003c\/p\u003e\n\u003ch4\u003eWhy is this miso pasteurised?\u003c\/h4\u003e\n\u003cp\u003eThis pea miso is pasteurised at 63C to arrest the very active natural fermentation and avoid over-fermentation resulting in off flavours and possible leakage, but without destroying the enzymes, prebiotics and postbiotics produced by the fermentation. \u003c\/p\u003e\n\u003cp\u003eLike any cooking process, pasteurisation stops the microbial activity but it doesn't undo the results of the fermentation. Postbiotic amino acids, organic acids, peptides, enzymes and other metabolites produced during fermentation remain after heating. Along with prebiotic fibres and other substrates these feed beneficial microbes living in your gut.\u003c\/p\u003e\n\u003cp\u003eThe microbial activity of most miso products is limited to prevent over-fermentation, often by washing with alcochol. Slow Sauce prefer to use simple pasteurisation at the minimum necessary temperature.\u003c\/p\u003e","brand":"Slow Sauce","offers":[{"title":"200g jar","offer_id":57376713048438,"sku":"D-GSHCPM\/20K0G","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/9925\/files\/PeaMisoOrganic300g3x2.jpg?v=1772148956"},{"product_id":"oat-shoyu-organic","title":"Oat Shoyu, Organic","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border: 0px; height: 58.7812px;\"\u003e\n\u003ctd style=\"color: rgb(0, 0, 0); border: 0px; height: 58.7812px;\" bgcolor=\"#d6fbed\"\u003e\u003cstrong\u003e\u003cspan\u003eComplex, savoury, and packed with umami - this oat shoyu is carefully barrel-aged in oak casks for 3 months, blending Scottish oats with Carlin fox peas for a long umami finish. \u003c\/span\u003eSlow Sauce ferment slowly, seasonally, and seriously. No short-cuts. No imported soy. Just well-grown ingredients, wild weather, barrels, time, and care.\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eScottish shoyu, slowly made.\u003c\/p\u003e\n\u003cp\u003eSlow Sauce is a fermentation project that began rooted in tradition, adapted to place. We make small-batch miso and shoyu using Scottish-grown gluten free oats and British peas, aged in oak barrels in the hills of Aberdeenshire.\u003c\/p\u003e\n\u003cp\u003eFounded by fermentation obsessives Robin Sherriff and Jonathan Hope, Slow Sauce is part kitchen experiment, part agricultural rethink. They take the classic Japanese method of koji fermentation and reimagine it with the ingredients that they have here - creating something new that’s still deeply respectful of where it came from.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUse it generously in stir-fries, dressings, or drizzle over steamed vegetables or rice to unlock layers of deep flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShoyu is the traditional Japanese term for soy sauce, typically made from fermented soybeans and wheat, and we use the word because we follow the same fermentation process using Scottish oats and Carlin peas instead.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eWhy is this shoyu pasteurised?\u003c\/h4\u003e\n\u003cp\u003eThis oat shoyu is pasteurised at 63C to arrest the very active natural fermentation and avoid over-fermentation resulting in off flavours and possible leakage, but without destroying the enzymes, prebiotics and postbiotics produced by the fermentation. \u003c\/p\u003e\n\u003cp\u003eLike any cooking process, pasteurisation stops the microbial activity but it doesn't undo the results of the fermentation. Postbiotic amino acids, organic acids, peptides, enzymes and other metabolites produced during fermentation remain after heating. Along with prebiotic fibres and other substrates these feed beneficial microbes living in your gut.\u003c\/p\u003e\n\u003cp\u003eThe microbial activity of most shoyu products is limited to prevent over-fermentation, often by washing with alcochol. Slow Sauce prefer to use simple pasteurisation at the minimum necessary temperature.\u003c\/p\u003e","brand":"Slow Sauce","offers":[{"title":"100ml bottle","offer_id":57380933337462,"sku":"D-GSHOAS\/100ML","price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/9925\/files\/OatShoyuOrganic100ml3x2.jpg?v=1772209208"},{"product_id":"the-science-of-fermentation","title":"The Science of Fermentation","description":"\u003ctable width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr style=\"border: 0px;\"\u003e\n\u003ctd bgcolor=\"#d6fbed\" style=\"color: #000000; border: 0px;\"\u003e\n\u003cp\u003e\u003cstrong\u003eExplore the marvellous microbial world of fermented foods, from miso and shoyu to sourdough, sauerkraut and kimchi in this comprehensive guide curated by Robin Sherriff of The Fermenters Guild and Slow Sauce.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrder now\u003cspan style=\"color: #000000;\"\u003e and we'll throw in a free £5 gift voucher.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca title=\"Fermented products from Slow Sauce and Hodmedod\" href=\"\/collections\/ferments\"\u003e\u003cb\u003eTry miso and shoyu produced by Robin Sherriff at Slow Sauce...\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv itemprop=\"description\" id=\"scope_book_description\"\u003e\n\u003cblockquote\u003e\n\u003cp\u003e'A rich resource that enlightens and inspires' \u003cbr\u003eMark Diacono\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eEvery culture has a long history of fermentation, from kimchi to beer, kombucha to kefir, and sourdough to soy sauce, but rarely do we contemplate the complex science behind these everyday treats.\u003c\/p\u003e\n\u003cp\u003eIn The Science of Fermentation, author and CEO of the Fermenters Guild, Robin Sherriff dives into the complex microbiology and chemistry behind essential ferments, revealing the invisible ecosystems that shape flavour, preserve food, and enrich our diets.\u003c\/p\u003e\n\u003cp\u003eLearn how fermented food and drinks have changed our palates and health forever, explore scientific processes behind your favourite pickles, and discover how to recreate them in your own kitchen.\u003c\/p\u003e\n\u003cp\u003eWith recipes for more than 30 ferments, step-by-step photography, tips and troubleshooting advice, plus a foreword by Dr Johnny Drain and contributions from experts from around the world, including James Read, Kenji Morimoto, Kirsten K. Shockey, Mark Dredge, and Olia Hercules. This book provides everything you need to understand and explore the alchemy of fermentation.\u003c\/p\u003e\n\u003cp\u003eShortlisted for the André Simon Food Book Awards 2025 and featured on BBC Radio 4's Food Programme in January 2026.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pdp-spec\"\u003e\n\u003ch3\u003eBook details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePublisher: Dorling Kindersley\u003c\/li\u003e\n\u003cli\u003eISBN: 9780241727287\u003c\/li\u003e\n\u003cli\u003eNumber of pages: \u003cspan itemprop=\"numberOfPages\"\u003e224\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003eDimensions: 221 x 263mm\u003c\/li\u003e\n\u003cli\u003eLanguage: \u003cspan itemprop=\"inLanguage\"\u003eEnglish\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Robin Sherriff","offers":[{"title":"Hardback","offer_id":57861343150454,"sku":"X-BSOF\/HB","price":25.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/9925\/files\/The_Science_of_Fermentation_by_Robin_Sherriff_3x2_bd4ee779-9c55-473b-91f2-fa96fae72708.png?v=1778624207"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0719\/9925\/collections\/Fava-Bean-Umami-Paste-1800x1200_74966c8f-4f30-4c08-a748-ffdb777d4acd.jpg?v=1621456251","url":"https:\/\/hodmedods.co.uk\/collections\/ferments\/shoyu.oembed","provider":"Hodmedod's Wholefoods","version":"1.0","type":"link"}