UMAMI TRIO - x 3 pack

Hemp Shoyu Koji - 200ml - essentially a pimped soy sauce! This is my two year old shoyu where I’ve introduced toasted hemp seeds replacing the traditional cracked wheat in the mash. It’s been slowly aged in a ceramic crock and then has just had a fresh round of jasmine koji reintroduced for extra kokumj, umami and sweetness. Use as you would a special soy sauce; particularly good w sashimi. Store in the cupboard out of direct sunlight. 

Chickpea Miso Emulsion - 350ml - a delicious vinaigrette made from a two year old chickpea + cumin miso emulsified with ume vinegar and hemp oil. No other ingredients. Use to dress fresh green leaves, tomatoes and cucumbers (or any other kind of salad)! Shake well and keep in the cupboard. 

Umami Picante - 200ml - organic blonde rocoto chillies fermented for 10 months then blended with koji, local shiitake, wakame and kelp then emulsified with hemp oil and acv. Umami at the front and party at the back. Makes an excellent spicy / savoury dressing for brassicas and is wonderfull with mushrooms of all persuasions. Shake well and store in the cupboard.