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From scraps to shoyu: Tallinn chefs make soy sauce from Estonian black bread

Summary by Eesti Rahvusringhääling
In a small fermentation lab in Tallinn, two chefs with roots stretching across continents have quietly launched something Estonia has never seen before: Its first locally produced and sold shoyu.

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Eesti RahvusringhäälingEesti Rahvusringhääling
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From scraps to shoyu: Tallinn chefs make soy sauce from Estonian black bread

In a small fermentation lab in Tallinn, two chefs with roots stretching across continents have quietly launched something Estonia has never seen before: Its first locally produced and sold shoyu.

·Estonia
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Eesti Rahvusringhääling broke the news in Estonia on Friday, January 23, 2026.
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