Jozo 101

Let us introduce you to our favorite sauce with a little Q&A.

Why Jozo, You Ask?

The process starts over two years before the bottle gets filled. Premium soybeans are picked and turned into a mash called Moromi. Moromi is mixed with koji, a fermentation culture. Artisan brewers fill the mash into massive cedar barrels called Kioke, and place river rocks on top to weigh down the soybeans. Over the course of 18 months, the tamari is brewed and aged in the Kioke, allowing fermentation, bacteria, wood, and quality ingredients to do their magic.

The resulting flavor is a burst of umami with a softer finish and nuanced salt profile. The complex flavor profile is akin to flakey sea salt versus traditional table salt.

Kioke brewing is a lost art that has not remained in many modern soy sauce productions. We are so excited to share this with customers. We love the product as a base for many recipes, and culinary minded consumers will love it. 

How Should You Use it?

We are not joking, when we say we put it on EVERYTHING. If you need salt, tamari is your friendly addition.

If you need some inspiration, here are some of our favorites:

• Dip your favorite sushi roll
• Sizzle up fried rice
• Marinade skirt steak for the grill
• Dress up your go-to salad dressing
• Heck, we even put it on Ice cream!