Soy sauce made from wild rye by "Wiener Miso"

A clear recommendation: the soy sauce aged for 15 months, made with Demeter-certified wild rye from grain farmer Martin Allram in the beautiful Waldviertel region. Balanced and harmonious, with a delicately savory flavor. Produced by our partner "Wiener Miso".

In his book Vegetarian, Paul uses this soy sauce not only in Asian-inspired recipes, but also in dishes like potato goulash, melting potatoes, or vegetable essence.

Why do we love "Wiener Miso"?
The ingredients are 100% sourced from Austria and Northern Italy, and are 100% organic and Demeter-certified. Many ancient grain and heirloom legume varieties are used, supporting local farmers in doing what’s right for our soils and preserving biodiversity. Thanks to short transport routes, "Wiener Miso" products have almost no carbon footprint, and the company operates with 99% waste-free production.

Still curious?
You’ll find many more products at wienermiso.at