Giving an underrated mushroom another lease of life! Anyone familiar with picking Pheasantback mushrooms (A.K.A. Dryad's Saddle) will know that the central parts tend to be far too tough for cooking normally, so we've koji-fermented them to create a nearly-but-not-quite soy sauce made entirely from the mushrooms, salt, koji rice and good old nature. It's actually known as a 'shoyu' - a fancy name that covers all those lovely, tangy, salty sauces used so effectively in Asian cuisine, and so frequently neglected in Western culture. Not anymore! It is very simple to use and will elevate any dish to new gastronomical heights with just a few drops. Use this glorious liquid to enhance any broth, stir fry or sauce. Alternatively, make it the star of the show as a dipping sauce for dim sum.

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