Oat Miso, Organic
Oat Miso, Organic
Rich, savoury, and gently sweet -...
From £10.00 GBP
| Complex, 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. Slow Sauce ferment slowly, seasonally, and seriously. No short-cuts. No imported soy. Just well-grown ingredients, wild weather, barrels, time, and care. |
Scottish shoyu, slowly made.
Slow 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.
Founded 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.
It’s shoyu, 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.
Please note that this shoyu is pasteurised.
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Use generously in stir-fries, dressings, or drizzle over steamed vegetables or rice to unlock layers of deep flavour.
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Ingredients
Gluten-free Organic Oats (91%), Organic Red Fox Carlin Peas, Sea Salt, Koji Culture
Allergy information
For allergens see ingredients in bold
Gluten-free, soy-free
Storage
Store in a cool dry place then keep refrigerated and use within 6 months after opening.
This product is pasteurised.
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Typical values Per 100g Energy 309kJ (73kcal) Fat 0g of which saturates 0g Carbohydrate 14g of which sugars 3.6g Fibre 0g Protein 3.9g Salt 9.8g
