Artichoke shoyu

In September and October, we receive artichokes from the Stechaubauer farm and from the Marchfeld region; the hearts are preserved for the winter and used in our kitchen. Everything else that’s left over is collected and forms the basis for our shoyu.

When the artichoke season ends, the next step begins: The collected artichoke scraps are simmered in Grünem Veltliner from the Müller Winery. This creates an aromatic, slightly tart base with delicate acidity and great depth.

At the same time, we produce koji using Aspergillus soy from spelt grown by the Ziefer farmers. Combined with natural salt, everything is mixed together and fermented at a constant 30 degrees for twelve months.

During this long maturation period, the actual transformation takes place: the natural bitter compounds in the artichokes are broken down enzymatically. What often comes across as harsh and overpowering when raw develops into an elegant, harmonious bitter note with a complex umami profile.

This is precisely where the power of fermentation lies, it transforms, rounds out, and refines.

After the aging period, the mixture is filtered and cold-clarified. It is then bottled in special jars and processed in an autoclave at the University of Wieselburg under controlled pressure and temperature.

This process intensifies the aroma and, in terms of flavor, is equivalent to several years of aging. As a result, the artichoke shoyu gains depth, stability, and an exceptionally well-rounded aroma.

This batch was also microbiologically analyzed and tested at the Hygienikum Graz.