Einkorn Koikuchi Shoyu

Mimi Ferments

Koikuchi Shoyu needs little introduction: it’s the classic, universally loved dark soy sauce, made from salted and fermented soy beans. This variety adds an unexpected Bavarian twist with the addition of Einkorn grains from Mittelfranken. Of course, the soy beans aren’t imported either, but grown in Oberbayern. In any case, Markus and his team at mimi ferments are true masters of their craft. This sauce is straight forward, savoury and packs a punch. As indeed any good soy sauce should.

Einkorn Koikuchi Shoyu is gluten free, vegan and unpasteurised.

Best before date: 01.01.2023

100ml bottle


(€109.00 per 1L)


Use it exactly as you’d use soy sauce, in dishes requiring a little extra umami or in your salad dressing. Also be sure to get experimental and add it to chocolate ice cream or darker veggies such as beets or black radish or use it as a marinade for fish or meat.


Dumplings / Chive Oil / Cabbage
by Sissi Chen
Mimi Ferments
Fermentation is a science in its own right. Each product requires specific conditions, a good amount of time, and a keen, knowledgeable eye to guide the process to its umami-packed finale. Markus Shimizu spent 15 years refining his craft and making fans among some of Germany’s most renowned chefs. In 2017, he founded mimi ferments, Berlin’s prime address for miso, soy sauce, mirin and co. Each product is made only from certified organic and ideally regional ingredients, made entirely by hand and achieved through natural fermentation without additives. All of mimi ferments’ products are unpasteurised, meaning they’re alive and full of health benefits.