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organic
soy sauce
48-hour
kombu steep
rounder,
richer flavor
braised meats, marinades, and all the classics
WHERE WE ARE
Twenty years ago, people weren’t buying extra-virgin olive oil. Now, they’re choosing from a wall of different varieties. A choice of milk or dark chocolate has become an endless variety of cacao percentages and producers. Coffee has more stats than Major League Baseball. We believe American grocery stores should have just as many varieties of soy sauce.
WHERE WE ARE
Twenty years ago, people weren’t buying extra-virgin olive oil. Now, they’re choosing from a wall of different varieties. A choice of milk or dark chocolate has become an endless variety of cacao percentages and producers. Coffee has more stats than Major League Baseball. We believe American grocery stores should have just as many varieties of soy sauce.
WHERE WE'RE GOING
Great small-scale soy sauce and tamari production is happening, especially outside the US. We want to make that depth and flavor more widely available. It’s the same quality we’ve come to expect in our olive oil, chocolate, and our coffee. For a decade, we’ve been working on it in our Momofuku Culinary Lab for our restaurants. Starting now, we’re making the results available to home cooks.
WHERE WE'RE GOING
Great small-scale soy sauce and tamari production is happening, especially outside the US. We want to make that depth and flavor more widely available. It’s the same quality we’ve come to expect in our olive oil, chocolate, and our coffee. For a decade, we’ve been working on it in our Momofuku Culinary Lab for our restaurants. Starting now, we’re making the results available to home cooks.
HOW WE GET THERE
Kombu is the key. Core to East Asian food, it’s a crucial ingredient at Momofuku—forming the backbone of our ramen since day 1. Kombu is loaded with glutamic acid that deepens and enriches the natural flavors of soy sauce. Think of it like a great backup singer. Soy sauce is the star but it truly shines because the kombu is there to enhance it.
HOW WE GET THERE
Kombu is the key. Core to East Asian food, it’s a crucial ingredient at Momofuku—forming the backbone of our ramen since day 1. Kombu is loaded with glutamic acid that deepens and enriches the natural flavors of soy sauce. Think of it like a great backup singer. Soy sauce is the star but it truly shines because the kombu is there to enhance it.
