Wild Rice Mushroom Soy Sauce
Wild London Mushroom Soy Sauce – Fermented Shiitake Umami Sauce. Wild London Mushroom Soy Sauce is made from fermented shiitake mushrooms, traditionally slow-brewed in small batches in Bangkok. There’s no soy, no wheat and no animal products – just mushrooms, koji, time and patience More
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About Wild Rice Mushroom Soy Sauce
Wild London Mushroom Soy Sauce – Fermented Shiitake Umami Sauce. Wild London Mushroom Soy Sauce is made from fermented shiitake mushrooms, traditionally slow-brewed in small batches in Bangkok. There’s no soy, no wheat and no animal products – just mushrooms, koji, time and patience
The result is a deeply savoury, umami-rich sauce with the complexity and everyday usefulness you’d expect from classic soy sauce, but made from something entirely different
So why call it Mushroom Soy Sauce? Because that’s the flavour world it belongs to. It sits somewhere between fish sauce and soy sauce, but closer to soy – the same deep umami and the same pourable, everyday usefulness in cooking
We source it from a small specialist producer in Bangkok who has been perfecting this fermentation for years. It’s the kind of ingredient you find because someone who knows Thai food inside out puts it in your hands and says, try this
Why You’ll Love It. Big on umami – fermented shiitake gives it a deep, savoury flavour
Use it like soy sauce – an easy swap for seasoning, cooking, dipping and drizzling
Naturally soy-free – all the savoury usefulness, without soy
Wheat-free and vegan – made without wheat or animal products
Traditionally fermented – slow-brewed in small batches in Bangkok
A proper kitchen staple – not just for Thai food; it works anywhere you want more savoury depth
What Can You Use Mushroom Soy Sauce For?. Use it anywhere you’d normally reach for soy sauce or a savoury seasoning. Try it:. Splashed into stir-fries and fried rice. Tossed through noodles. Added to soups, broths and ramen. Mixed into marinades and dipping sauces. Drizzled over rice, vegetables and tofu. Added to mushrooms to intensify their savoury flavour. Stirred into dressings and sauces. Used to season Thai and Asian-inspired dishes. Added a splash at a time to dishes that need an extra hit of umami. Vegan • Soy-free • Wheat-free
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