Pumpkin seed press cake and wheat from the Leitner organic farm in Regau and some of the pumpkin seed press cake from the Fandler company in Styria are used for this shoyu. The production process is very similar to that of soya sauce, except that instead of soya beans, pumpkin seed press cake is used. Pumpkin seed press cake is used. Normally, the press cake is either fed to animals or spread on the field again after the oil has been pressed. However, the press cake has a very high protein content, which is why it is ideal for this type of fermentation. The result is a nutty soya sauce without soya.<\/p>\n
Ingredients:\u00a0<\/strong>Water, pumpkin seed flour (partially de-oiled), WHEAT, salt, A. Oryzae.<\/p>\n Contents: <\/strong>100ml or 250ml.<\/p>\n Made in Austria.<\/p>\n \u2714\ufe0f aus \u00d6sterreich<\/p>\n \u2714\ufe0f ohne Soja<\/p>\n \u2714\ufe0f aus regionalen Zutaten<\/p>\n \u2714\ufe0f kreative Shoyu aus K\u00fcrbiskernen<\/p>\n \u2714\ufe0f voller Umami<\/p>\n