Smokey Soy Sauce - by Suehiro -KAORU-MURASAKI SHOYU - Tatsuno, Japan
Delivery
We ship your pouches frozen via Australia Post - Express - on Mondays-Wednesdays in eco-friendly (paper) insulated packaging.
FAQs
Frequently Asked Questions
What's the difference between Coconut Water Kefir and Coconut Milk Kefir?
Coconut Water Kefir is light, sparkling, and refreshing – think probiotic tonic. Coconut Milk Kefir is creamy and tangy, similar in consistency to dairy kefir, perfect for smoothies or enjoying like yoghurt.
Are these products vegan?
Yes, both are 100% plant-based and suitable for vegans and anyone avoiding dairy.
Do they contain the same probiotics as milk kefir?
Both coconut kefirs are fermented using traditional water kefir grains, creating billions of beneficial bacteria. While the specific probiotic strains differ slightly from milk kefiR, both deliver powerful gut health benefits.
How do I use Coconut Milk Kefir?
Use it anywhere you'd use dairy kefir or yoghurt – blended into smoothies, poured over granola or muesli, mixed into overnight oats, or enjoyed straight from the glass. It's also excellent in salad dressings and dips.
What does Coconut Water Kefir taste like?
Lightly tangy with subtle coconut notes and a gentle effervescence. It's refreshing drunk chilled on its own, or use it as a base for probiotic mocktails and smoothies.
Is separation normal?
Yes! Coconut Milk Kefir may separate slightly – this is completely natural. Simply give it a gentle shake before use.
How should I store these products?
Keep refrigerated at all times. Coconut Water Kefir is best consumed within 4 weeks of receipt. Coconut Milk Kefir within 28 days for optimal freshness and probiotic activity.
Are these products suitable for people with nut allergies?
Coconuts are technically classified as drupes, not tree nuts. However, if you have concerns about coconut allergies, please consult your healthcare provider.
Smoked Shoyu 360ml Smokey Soy Sauce
I've taken to putting this on everything - well OK a lot of things that need salt. Even a fried egg. Because - Smoked Shoyu! We put it on our Natto, rice and butter, noodles -white kimchi cold nooldes, dip our sushi into it - you name it and this beautiful artisan maker - Kaoru-Murasaki Shoyu is our favourite.
Traditional brewing, gently smoked since 1879
Suehiro Shoyu has been brewing in Tatsuno City, Hyogo Prefecture since 1879. Tatsuno is blessed with soft underground water and a mild climate - the perfect conditions for soy sauce making. In fact, Tatsuno is the birthplace of usukuchi (light) soy sauce, brewed here since the 1600s.
Direct Smoke, Natural Methods
Kaoru-Murasaki is extraordinary: made from whole soybeans and wheat grown in Hyogo Prefecture, naturally fermented using traditional methods for one full year, then directly smoked for 8-9 hours over cherry wood. This isn't smoke flavouring - the actual soy sauce is exposed to real wood smoke, creating a gentle, subtle smokiness that enhances rather than dominates.
Originally created at the request of a roast beef restaurant, this smoked shoyu excels as a finishing touch. The smoke is heat-sensitive, so it's best added after cooking - drizzled over grilled meats, eggs, vegetables, or stirred through rice.
The name "Murasaki" (purple) is an old Japanese nickname for premium shoyu, referring to the deep, almost purple colour of excellent soy sauce - the colour associated with emperors and preciousness.
Size | 360ml
Origin | Tatsuno City in Hyogo Prefecture, Japan
Ingredients | Water, soybeans, wheat, salt
Fermentation Time - 1 year +