Unlike traditional soy sauce, Bonji does not contain soybeans but is made from fermented hearty grains. Taking cues from whiskey distillers, we ferment single-variety, single-origin grains from farms in the Northeast United States. After fermentation, the grains are pressed to produce an umami-filled sauce rich in amino acids, sugars, and active enzymes.

The name Bonji derives from the Korean word for “essence” and alludes to the distinctive and unique flavors extracted from each type of grain.

Rye Bonji
Sweet, light, herbaceous, and spiced, rye grains provide the Bonji with more depth and nuance than a traditional soy sauce. Rye Bonji is perfect for dipping sushi, marinating meats and fish, flavoring soups and stews, adding depth to salads and stir-frys, finishing crudo dishes, and as a soy sauce substitute.

All Bonji are vegan, unpasteurized, unfiltered, less salty than traditional soy sauce, and made by hand in small batches in Brooklyn, NY.

Additional seasonal varieties of Bonji are produced in limited batches.

 

Rye Kasu
As part of our goal for full utilization, we take the leftover dry grains from our Bonji pressings as sell them as Rye Kasu, our version of Sake Kasu. We also use the grains as a base for our vegan XO sauce, but the Rye Kasu allows for more manipulation by our chefs. The tender grains are full of tangy and savory fermented flavor. They are great as a mix-in for bread because of their texture and complex flavor. 

WHOLESALE BUYING ONLY