{"title":"Home page- SoyOry Soy Sauce","description":"\u003ch1 class=\"accordion__title inline-richtext h4\"\u003eSoyOry Soy Sauce\u003c\/h1\u003e\n\u003cp class=\"accordion__title inline-richtext h4\"\u003eSoy sauce is made of simple ingredients. Soybeans, water and salt form the base, with Koji and other invisible spores enabling a seemingly alchemical transformation into the prime example of our fifth basic taste- umami. \u003c\/p\u003e\n\u003ch2 class=\"accordion__title inline-richtext h4\"\u003eWhat makes SoyOry soy sauce different from the store-bought kind?\u003c\/h2\u003e\n\u003cp class=\"accordion__title inline-richtext h4\"\u003eMy soy sauces are unpasteurized, with the occasional introduction of other ingredients to expand the traditional flavor and versatility beyond just rice and ramen. Fermented through the seasons and made in the shadows of volcanoes in Sisters, Oregon, where natural temperature swings make each small batch unique. If you want to experience soy sauce in new yet familiar way, give SoyOry a try. \u003c\/p\u003e","products":[{"product_id":"two-sauce-sample-pack","title":"Three Flavor Soy Sauce Sample Pack","description":"\u003ch2\u003eHave soy sauce, will travel.\u003c\/h2\u003e\n\u003cp\u003eThis Three Flavor Soy Sauce sample pack includes three 2 oz squeeze bottles- one each of my three current soy sauces: Original, Green Chile Cedar and Cara Cara Chile. This is a great way to try each soy sauce and find your favorite. They also double as convenient TSA-compliant, refillable travel bottles. I've been carrying at least one flavor on trips for years now, and it makes a big difference in making edible things eatable.\u003c\/p\u003e","brand":"SoyOry","offers":[{"title":"Default Title","offer_id":49648559456540,"sku":"","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3781\/3788\/files\/IMG_8724.png?v=1763857227"},{"product_id":"green-chile-cedar-finishing-soy-sauce-2024-copy","title":"Cara Cara Chile Finishing Soy Sauce - 2025","description":"\u003cp\u003eAnother favorite flavor combination of mine is orange and chile. There is something about these flavors that adds a punch of sunshine to anything savory. In this iteration, I steep a concoction of fresh and dried orange peels, dried New Mexico Red Chile Peppers, and Sichuan Peppercorns in my Original Finishing Soy Sauce to make a vibrant, citrus-forward, slightly red-tinged liquid burst of deliciousness. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* The red chile microparticles in this sauce may settle when not in use. Just swirl the bottle to mix before using.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout The Finishing Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is an unpasteurized traditional soy sauce that is lighter in color than store-bought soy sauces and noticeably less salty, made with only four ingredients. It is aged for a minimum of six months in a water and kosher salt brine, allowing the combination of organic soybeans and hand-toasted wheat inoculated with a strain of \u003cem\u003eAspergillis Oryzae\u003c\/em\u003e from Japan to develop an umami flavor that is unlike any commercial soy sauce.\u003c\/p\u003e\n\u003cp\u003eThis batch of 2024-2025 sauce goes back to a fermentation method I first used in 2023. I had moved to a less-oxygenated environment in 2024, which added some fruity notes but reduced the overall umami goodness. My lead fermenting vessel Roy lovingly massaged the moromi (soybeans, ground toasted wheat, koji and salt water) in his belly (a semi-closed environment) for 6 months. Pressing was done by hand utilizing the pressure of a 3-ton hand operated cider press. This becomes my Original Finishing Sauce, which is used as the base for my infused varieties.\u003c\/p\u003e","brand":"soyory","offers":[{"title":"6 oz Pouch and empty Dribbler bottle","offer_id":51272557822236,"sku":"","price":17.0,"currency_code":"USD","in_stock":true},{"title":"6 oz Pouch Only (no Dribbler bottle)","offer_id":51272557855004,"sku":"","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3781\/3788\/files\/IMG_5787_1.png?v=1764039661"},{"product_id":"green-chile-cedar-finishing-soy-sauce-2024-copy-1","title":"Green Chile Cedar Finishing Soy Sauce - 2025","description":"\u003cp\u003eThis flavored variation of the Finishing Sauce combines two long-held loves of mine: roasted green chiles from Hatch, New Mexico, and the earthy twang of the Cedar tree. What does it taste like? Imagine soaking a cedar plank in salt water, using it to roast a Bristol Bay sockeye salmon, marinated in our Finishing Soy Sauce and topped with a roasted green chile salsa. That, my friends, it the essence of this release (but without the salmon!). The smell is green chile forward, with the cedar riding in the backseat. Made for fish, fantastic in ramen...do yourself a favor and use it to dress a fried egg on toast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e* The green chile microparticles in this sauce may settle when not in use. Just swirl the bottle to mix before using.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout The Finishing Sauce\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is an unpasteurized traditional soy sauce that is lighter in color than store-bought soy sauces and noticeably less salty, made with only four ingredients. It is aged for a minimum of six months in a water and kosher salt brine, allowing the combination of organic soybeans and hand-toasted wheat inoculated with a strain of \u003cem\u003eAspergillis Oryzae\u003c\/em\u003e from Japan to develop an umami flavor that is unlike any commercial soy sauce.\u003c\/p\u003e\n\u003cp\u003eThis batch of 2024-2025 sauce goes back to a fermentation method I first used in 2023. I had moved to a less-oxygenated environment in 2024, which added some fruity notes but reduced the overall umami goodness. My lead fermenting vessel Roy lovingly massaged the moromi (soybeans, ground toasted wheat, koji and salt water) in his belly (a semi-closed environment) for 6 months. Pressing was done by hand utilizing the pressure of a 3-ton hand operated cider press. This becomes my Original Finishing Sauce, which is used as the base for my infused varieties.\u003c\/p\u003e","brand":"soyory","offers":[{"title":"6 oz Pouch and empty Dribbler bottle","offer_id":51272536326428,"sku":"","price":17.0,"currency_code":"USD","in_stock":true},{"title":"6 oz Pouch Only (no Dribbler bottle)","offer_id":51272536359196,"sku":"","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3781\/3788\/files\/IMG_5783.png?v=1763856814"},{"product_id":"finishing-soy-sauce-2024-copy","title":"Original Finishing Soy Sauce - 2025","description":"\u003cp\u003eOriginal and Finishing? When it comes to soy sauce, these two terms might be new to you. To me, they describe the foundation of SoyOry. I've cooked and seasoned with soy sauce- using the same store-bought bottle for both purposes, occasionally mixing it up with some Tamari. I thought of it as more of a base, something to combine with other ingredients, and something that had to be applied \u003cem\u003ecarefully\u003c\/em\u003e to a finished dish, always a little wary of the result being too far on the salty side. It wasn't until I started experimenting with making my own soy sauce that I saw the real potential- just like olive oil and wine, some are for cooking, and some you want to just drink straight from the bottle. So, the word \"Finishing\" for how best to use it. There is a delicacy, a 'nose' and complexity that heat will either mute or downright destroy. It should be the last thing between your food and your mouth. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy \"Original\"?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is an unpasteurized traditional soy sauce that is lighter in color than store-bought soy sauces and noticeably less salty, made with only four ingredients. It is aged for a minimum of six months in a water and kosher salt brine, allowing the combination of organic soybeans and hand-toasted wheat inoculated with a strain of \u003cem\u003eAspergillis Oryzae\u003c\/em\u003e from Japan to develop an umami flavor that is unlike any commercial soy sauce. The combination of aging and ingredients is where the delicate flavors and layers of aromas are developed. This complex brew becomes the base, the prime, the 'mother' soy sauce. It is what all other SoyOry sauce varieties are built on.\u003c\/p\u003e\n\u003cp\u003eThis batch of 2024-2025 sauce goes back to a fermentation method I first used in 2023. I had moved to a less-oxygenated environment in 2024, which added some fruity notes but reduced the overall umami goodness. My lead fermenting vessel Roy lovingly massaged the moromi (soybeans, ground toasted wheat, koji and salt water) in his belly (a semi-closed environment) for 6 months. Pressing was done by hand utilizing the pressure of a 3-ton hand operated cider press. This becomes my Original Finishing Sauce, which is used as the base for my infused varieties.\u003c\/p\u003e","brand":"soyory","offers":[{"title":"6 oz Pouch and empty Dribbler bottle","offer_id":51272462565660,"sku":null,"price":16.0,"currency_code":"USD","in_stock":true},{"title":"6 oz Pouch Only (no Dribbler bottle)","offer_id":51272458109212,"sku":"","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3781\/3788\/files\/IMG_5786_1.png?v=1764039754"}],"url":"https:\/\/soyory.com\/collections\/soy-sauce-frontpage.oembed","provider":"SoyOry","version":"1.0","type":"link"}