BLACK BEAN SAUCE – Rich, Funky, Deep Umami Cooking Sauce

Made from fermented black soybeans and rice koji, this spreadable sauce is all about intense, earthy umami and salinity. It’s pungent, powerful, and deeply layered.

Why It Rocks:

Fermented to Funky Perfection

Spreadable Umami Punch

Great in Asian & Desi Cooking

Suggested Uses:

Mix into noodles, rice, or congee

Add to glazes or sauces

Stir into stir-fries or dals

Layer onto sandwiches or wraps

Ingredients: Black Soybeans, Rice, Koji Culture (Aspergillus Oryzae), Soy Sauce, Douchi, Bhavnagiri Mirch, Garlic, Onion Powder, Salt, Sunflower Oil.     

roduct Details:

Fermented in Goa

Weight: 235g per bottle

Shelf Life: Best before 6 months from packaging

Storage: Refrigerate and keep sealed. Contains live cultures.

Care Instructions: ***Please open lid carefully in case of any pressure build up***   

Our best-by date is only an indicator to inform you that our miso's will be at peak quality for at least that given amount of time or a couple of months past that. 

Past that time our ferments dont go bad, but they might degrade slightly in terms of quality, color and taste (less, sweet, more funky) due to it's live nature. 

We have generally found our ferments to be good for upto a year (store in freezer to maintain best quality)