A Gift They'll Actually Want (And Use)

Slow-fermented Scottish miso and shoyu, oak-aged for three months by a chef and a fermentation scientist who'd rather get this right than get it out the door fast.

Oat Miso & Shoyu Bundle
Our Favourite Gift

Oat Miso & Shoyu Bundle

Organic Oat Miso (200g) and Oat Shoyu (100mL), oak-aged in Scotland for three months. Everything you need to start cooking with miso and shoyu, in one go.

£17.50
£17.50
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A hand picking up a bottle of Slow Sauce Oat Shoyu next to a jar of Oat Miso, with dried kelp and a jar of peas on a wooden table.

Because “Here's A Candle” Has Been Done To Death

Every jar and bottle is slow-fermented and small-batch, made right here in Banchory, Aberdeenshire, not shipped in from somewhere else and relabelled. The Oat Miso and Oat Shoyu in this bundle are both oak-aged for three months, built the same slow way Japanese miso and shoyu have been made for centuries, just with Scottish oats standing in for soybeans and rice. The miso is organic. Both are soy-free, gluten-free and vegan, which covers most of the tricky guests without you having to interrogate anyone's diet first.

Stir it into gravy, dressings, roast veg, scrambled eggs, whatever's on the hob that week. It gets used up fast, which is exactly the point: a jar still sitting unopened in the cupboard next Christmas isn't much of a gift.

Or Build Your Own Gift

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  • Sheldrake Sauce

    Sheldrake Sauce

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    Sheldrake Sauce - 200mL Sheldrake & Sheldrake is made with koji and chipotle chillies in a double fermentation to...

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  • Organic Pea Miso

    Organic Pea Miso

    Organic Pea Miso

    Organic Pea Miso Deeply savoury, earthy, and warming. This miso is made with heritage British Carlin Fox peas and glu...

    From £12.00
    From £12.00
The Science of Fermentation

Robin Wrote The Book On This. Literally.

Robin Sherriff, the fermentation half of Slow Sauce, spent years turning kitchen curiosity into genuine expertise, then wrote it all down. The Science of Fermentation (DK, 2025) digs into the microbiology and chemistry behind miso, kimchi, kombucha, sourdough and everything else that gets better with time, with a foreword by Dr Johnny Drain and recipes for more than 30 ferments.

Every copy sold here is signed by Robin himself. Pair it with the jars and bottles it's actually about, or send it on its own to the most curious cook you know.

  • “This deserves a slot on the kitchen shelf of every passionate cook.”
    David Zilber
  • “A vital resource for the ferment-curious.”
    James Read
  • “This book will inspire a whole new generation of fermenters.”
    Kenji Morimoto
  • “A rich resource that enlightens and inspires.”
    Mark Diacono
£25.00
£25.00
Sale Sold out

You're £50.00 away from free UK shipping

What To Know Before You Wrap It

  • 12 Months Unopened

    Every jar and bottle is shelf-stable for 12 months from production, so there's no rush to get it under the tree, or wherever it's going.

  • Fridge After Opening

    Unopened, it's happy in a cupboard. Once it's opened, keep it in the fridge, use a clean spoon or pour carefully, and it'll be at its best within about 6 months.

  • Posted With Care

    Ordered online and packed carefully for the journey. Need it to land by a specific date? Get in touch and we'll do our best.

Right, Go Wrap This

The Oat Miso & Shoyu Bundle is sitting right there, ready to wrap. Or shop the full range if you already know exactly what they need.

Get The Bundle