Wheat & Chickpea Shoyu

$25.00 USD

Wheat & Chickpea Shoyu

Slow-fermented in small batches, from organic Tuscan ingredients.

$25.00 USD

Slow, natural fermentation over time
Naturally rich, umami and complex
Single barrel, small batch production

100ml (3.4 fl oz) - AGED SIX MONTHS

This is a naturally fermented shoyu meant to be used with care and intention. Not an everyday soy sauce to splash freely, but a refined seasoning that brings depth, balance, and umami with just a few drops.

Rooted in centuries-old Asian fermentation traditions, our Wheat & Chickpea Shoyu is crafted in Tuscany using local heirloom ingredients and time-honored techniques. It is aged slowly in single barrels, allowing flavor to develop naturally and without shortcuts.

No industrial fermentation. No accelerators. Just a classic seasoning, reimagined with Tuscan ingredients and intention.

"There’s a clarity of flavor in these ferments that’s hard to find. Everything feels clean, layered, and intentional — not overly salty or aggressive. You can tell the fermentation is slow and well handled."

- Rachel G., NY

"This miso is incredibly well balanced — rich and deeply savory, but also surprisingly delicate. It adds depth without overpowering, and even a small spoonful transforms soups, vegetables, and grains. It tastes alive."

- Matt Johnson, TX

"The shoyu has a depth that really stands out. It’s round, complex, and much more nuanced than anything I’ve used before. I use it sparingly, mostly as a finishing touch, because it elevates everything."

- Kevin W., CO

Small Batch

Artisanal, small-batch production in limited quantities

Organic

Heirloom Tuscan varieties farmed with regenerative practices focused on soil health and biodiversity

Natural Packaging

Each bottle is wrapped in elegant, recyclable and sustainable packaging

Hand holding a bottle labeled 'Shoyu' with a stone wall and persimmon fruit in the background

Why our Wheat & Chickpea Shoyu is different:

Shoyu, often known as soy sauce, was developed over centuries in Asia by culturing legumes and grains with koji spores. Our approach follows the same fundamental principles, adapted to our land and ingredients.
We begin by growing and harvesting whole chickpeas and wheat, which are then cooked and inoculated with koji. The mixture is later on combined with a simple brine of water and Mediterranean sea salt and left to ferment slowly. Over time, complexity builds naturally before the shoyu is pressed, gently pasteurized, and bottled.
The result is a balanced, aromatic seasoning with depth and clarity — shaped by fermentation rather than force.

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Tasting notes

On the nose, our Wheat & Chickpea Shoyu is warm and inviting, with notes of toasted grain, malt, and gentle fermentation.
On the palate, it is savory and rounded, with a clean umami core, subtle sweetness from the wheat, and a soft salinity that lingers without overpowering. Elegant and precise, it enhances rather than dominates.

How to use it

This is a finishing seasoning, designed for thoughtful use.
Use it:
-to season vegetables, grains, and rice bowls
-in soups, broths, and light sauces
-over eggs, tofu, or roasted vegetables
-to add umami to vegan and vegetarian dishes
-as a refined alternative to anchovies or aged cheeses in plant-based cooking

A few drops are enough to bring depth and structure to a dish.

Health benefits

Miso, Tamari, and Shoyu are traditional fermented foods known for their depth of flavor and their role in supporting gut health and digestive health. Through slow, natural fermentation, beneficial microorganisms help transform raw ingredients into more bioavailable nutrients.

When incorporated into a daily diet, fermented foods like miso, tamari, and shoyu can support digestion and help the body better absorb nutrients from other foods, contributing to overall well-being.

Naturally rich in enzymes and beneficial compounds, these ferments have long been part of traditional diets and are valued for their connection to a balanced, gut-friendly lifestyle.

At Maraviglia, our ferments are crafted in small batches using organic Tuscan chickpeas and grains, following a slow process that preserves both nutritional integrity and flavor.

Discover more about fermented foods and gut health in our Journal

Ingredients

Filtered water, Organic wheat, Organic chickpeas, Mediterranean sea salt, Koji culture (Aspergillus oryzae)

Storage

Store in a cool, dark place. Refrigerate after opening.

Shipping

Free shipping on orders over $160
Fast paid shipping available at checkout
Orders ship within 24h from order
Carefully packaged with natural materials to protect quality

Natural Variation

Natural variations in color and sediment may occur over time. This is a natural sign of a living product that continues to evolve.

Unlike highly processed foods with a uniform appearance, Maraviglia remains true to its natural state.

Why you'll love it

-Handcrafted in Tuscany
-Single barrel · Aged six months
-Heirloom varieties: Cece Fiorentino & Senatore Cappelli
-Naturally fermented with koji
-Small-batch production
-Vegan
-No preservatives · No MSG
-Pressed, pasteurized, and bottled on site

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Frequently Asked Questions About Wheat & Chickpea Shoyu

Shoyu is a traditional Japanese fermented soy sauce, made by fermenting legumes and grains with salt and koji over time. The result is a balanced, aromatic liquid seasoning with deep umami flavor.

Artisanal shoyu is naturally fermented over time in small batches, developing greater depth, complexity, and connection to the ingredients. Industrial soy sauces are often produced more quickly, sometimes relying on added flavorings or higher salt levels, resulting in a more uniform and less layered flavor.

Shoyu is typically made with both legumes and grains, giving it a lighter, more aromatic and slightly more delicate profile compared to tamari. It works beautifully as an everyday seasoning, adding depth without overpowering other ingredients.

Once opened, shoyu should be stored in the refrigerator to preserve its flavor and quality. Thanks to natural fermentation and salt content, it keeps well over time.

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