Shoyu Cream

The Japanese Cenovis.

Our Shoyu Cream is born from the encounter between an ancient Japanese tradition and Swiss raw materials.

Made from Swiss soybeans, buckwheat, and salt, then fermented for an extended period, it develops a remarkable depth: intense umami, toasted, slightly caramelised notes, with a dense and creamy texture that envelops food.

Just a few drops are enough to transform a bowl of rice, roasted vegetables, tofu, a marinade, or a sauce. It can also be enjoyed simply as a dip, where its full aromatic complexity can be expressed.

A dark, deep, and generous sauce, shaped by time.