New Traditionally Fermented
Japanese Shoyu Soy Sauces

Clinton, Michigan – Eden Foods, a pioneer of organic and non-GMO food, introduces two new artisan-crafted shoyu soy sauces to its premium lineup: a one year aged shoyu and two year aged kosher shoyu available in 10 oz and 20 oz glass bottles. These soy sauces, fermented in century-old cypress wood barrels, embody the time-honored traditions of Japanese brewing, where craftsmanship and nature’s rhythms converge to create a decadent umami sensory experience.

Traditional shoyu is a testament to the art of slow fermentation that takes advantage of microbes in the barrels and microclimates of the brew location. The process uses organic soybeans wheat and Koji Aspergillus oryzae. One year aged shoyu matures over twelve months at ambient temperatures, that allows the Koji Aspergillus oryzae to breakdown protein and carbs into amino acids and sugars and develop its rich, umami-laden taste. The two year aged kosher shoyu takes this process even further, with an extended fermentation period that deepens its complexity. Crafted with organic, Japan-grown ingredients and mountain spring water, this pareve soy sauce delivers a robust and refined taste, that makes it an essential addition to any kitchen.

Both shoyu varieties are organic, non-GMO, and free from chemical additives that reflects Eden Foods’ commitment to quality and authenticity. These shoyu sauces are not just condiments but a celebration of tradition that can impart any dish with the unique, artisanal umami taste of pure shoyu. Whether used in marinades, drizzled over vegetables, or incorporated into your favorite recipes, Eden Foods' new shoyu soy sauces offer a taste experience that is both rich in heritage and unparalleled in quality. [ ]