Organic Oat Shoyu

Complex, savoury, and packed with umami. Our oat shoyu is carefully barrel-aged in oak casks for 3 months, blending Scottish oats with Carlin fox peas for a long umami finish. Use it generously in stir-fries, dressings, or drizzle over steamed vegetables or rice to unlock layers of deep flavour.

Shoyu 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.

Contains: Gluten-free Scottish oats (50%), organic Carlin fox peas, sea salt, koji culture.

Allergen Info: Free from all major allergens. Gluten-free, soy-free, vegan.

Shelf Life: Store in a cool dry place then keep refrigerated and use within 6 months after opening. Shelf stable for 12 months after production.

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 we have here - creating something new that’s still deeply respectful of where it came from.

Fermented slowly, seasonally, and seriously. No short-cuts. No imported soy. Just well-grown ingredients, wild weather, barrels, time, and care.