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Chickpea miso is a special take on the classic miso paste. Instead of soya, it is made using organic chickpeas, which develop a particularly aromatic flavour as they ripen in a warm, dry climate. Traditional fermentation result in a mild, slightly nutty umami depth that wonderfully complements soups, sauces, vegetable dishes, bowls and dressings...

Carefully fermented from organic char and trout. Enjoy a fine drop of wine that brings an exquisite umami flavour to regional dishes, as well as Far Eastern specialities such as Pad Thai, Pho soup, green curry and summer rolls...

The chunky Tsubu texture reveals at first glance that this has been made by hand. The result is a hearty, grainy seasoning paste with natural depth, both in appearance and flavour. In the kitchen, Mugi Miso proves to be a true all-rounder. Whether as a base for classic miso soup, as a marinade for meat or tofu, to enhance stews, in vegetable stir-fries or in ...

Experience a perfectly balanced interplay of flavours. This salad dressing is produced through traditional fermentation using lupins and oats. It combines the robust Viennese seasoning with the fruity notes of organic sour cherry vinegar to create an extraordinary taste experience. Whether it’s crisp Chinese cabbage in winter, delicate lamb’s lettuce in ...

The fermentation process results in a light, subtle flavour with a delicate umami note, ideal for a wide range of applications. As a base for miso soups and vegan stocks, in dressings, spreads and sauces, for vegetable dishes, wok dishes, bowls or marinades or to naturally enhance flavours Its smooth texture and mild aroma make this miso particularly versatil...

Brewed from soya beans from Austria, wheat, salt and water - that’s all this soy sauce needs. Whole beans and whole wheat grains ferment to produce a smooth, spicy flavour with a fruity finish. It adds a delicious umami flavour to Asian dishes, soups, stews and dressings...

The Wiener Würze is made from lupins through a traditional brewing process and months of maturing. Salt smoked over beech wood turns it into Tiroler Würze - a strong smoky seasoning sauce. It is suitable for cooking and refining fish and meat dishes, as well as soups, sauces and salads...

The seasoning sauce is made from lupins through a traditional brewing process and months of maturation. This is how it develops a unique aroma and why it is well suited for cooking and refining fish and meat dishes, as well as soups, sauces and salads...