{"title":"Genusskoarl","description":"\u003ch2\u003eGenusskoarl: Organic seasoning sauces and miso from the Weinviertel\u003c\/h2\u003e\n\u003cp\u003eGenusskoarl is a seasoning manufacturer based in Wolkersdorf in the Weinviertel region, north of Vienna. It was founded in October 2016 by Karl Severin Traugott with one idea in mind: an Austrian alternative to soy sauce. Over the course of a year, he worked with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna, to develop \"WienerWürze\" – a fermented seasoning sauce made from lupine, oats, water, and salt. Since 2019, fermentation, brewing, bottling, and packaging have taken place in their own facility in Wolkersdorf. According to the manufacturer, all agricultural raw materials are sourced from organic farming in Austria, with no additives.\u003c\/p\u003e\n\u003ch2\u003eWienerWürze, TirolerWürze, Schoarfe Würze, and SalatWürze\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze\u003c\/a\u003e is the classic choice for cooking and seasoning, available in 100 ml and \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003e250 ml\u003c\/a\u003e. The \u003ca href=\"\/en\/products\/tirolerwuerze-250ml-bio\"\u003eTirolerWürze\u003c\/a\u003e has the same base, but with salt smoked over beech wood – a smoky seasoning for goulash, lentils, and vegetables that should taste like bacon. The \u003ca href=\"\/en\/products\/schoarfe-wuerze-100ml-bio\"\u003eSchoarfe Würze\u003c\/a\u003e incorporates Carolina Reaper chili from the Mühlviertel region, while the \u003ca href=\"\/en\/products\/salatwuerze-100ml-bio\"\u003eSalatWürze\u003c\/a\u003e combines the seasoning base with organic sour cherry vinegar for dressings.\u003c\/p\u003e\n\u003ch2\u003eSoy sauce, fish sauce, and three types of miso\u003c\/h2\u003e\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/bio-sojasauce\"\u003eOrganic Soy Sauce\u003c\/a\u003e is brewed in the Shoyu style using soy and wheat from his in-laws' organic farm, and the \u003ca href=\"\/en\/products\/fischsauce-100ml-bio\"\u003efish sauce\u003c\/a\u003e consists only of organic trout and char from the Mariazellerland region along with salt. In addition, there are three misos produced through their own koji fermentation process: \u003ca href=\"\/en\/products\/bio-shiro-miso\"\u003eShiro Miso\u003c\/a\u003e made with broken rice from ÖsterReis, \u003ca href=\"\/en\/products\/bio-mugi-miso\"\u003eMugi Miso\u003c\/a\u003e with rolled barley, and the soy-free \u003ca href=\"\/en\/products\/bio-kichererbsen-miso\"\u003eChickpea Miso\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eOrder Genusskoarl online\u003c\/h2\u003e\n\u003cp\u003eAt Leni \u0026amp; Hans, you can have Genusskoarl delivered to your door in 1–3 days. You can find more seasoning sauces in the \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eSeasoning Sauces\u003c\/a\u003e category, and more for seasoning and refining in the \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning \u0026amp; Refining\u003c\/a\u003e category.\u003c\/p\u003e","products":[{"product_id":"wienerwuerze-100ml-bio","title":"WienerWürze - 100ml Organic","description":"\u003ch2\u003eGenusskoarl WienerWürze, 100 ml. Fermented organic seasoning sauce made from lupin and oats – savory, vegan, the small bottle to get to know it.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl WienerWürze, 100 ml\u003c\/strong\u003e is a fermented organic seasoning sauce made from water, 23 percent lupins, 11 percent oats, and non-iodized salt, brewed and bottled at the manufactory in Wolkersdorf in the Weinviertel region. Savory, salty, with a delicate umami depth, vegan. Four ingredients from Austrian organic farming, with no additives and no soy.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWienerWürze by Genusskoarl\u003c\/strong\u003e is a lupin seasoning sauce: a liquid condiment that you use just like soy sauce, but which is created from local legumes and grains. The lupins and oats are mixed with salt and water and fermented. During this process, microorganisms and enzymes gradually break down the lupin proteins into their building blocks. Over several months, the light-colored mixture turns into a dark, savory liquid. Genusskoarl spent a year developing this process with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna. The idea behind it: an Austrian alternative to classic soy sauce, made from raw materials that grow on our doorstep. The 100 ml bottle is the perfect size for getting to know the product, small enough for the dining table and large enough for many soups, sauces, and dressings.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: savory, salty, with a delicate umami depth\u003c\/h3\u003e\n\n\u003cp\u003eThe seasoning is savory and salty, with a spicy depth that the manufacturer describes as delicate. It is thin and dark brown and serves to season rather than sweeten or thicken. On the palate, a mild, rounded spice remains after the saltiness, lingering for a while.\u003c\/p\u003e\n\n\u003cp\u003eWhat makes it special is how it works. A few drops make a soup or sauce fuller and rounder, yet you can hardly taste the seasoning itself. Genusskoarl calls this the finishing touch: for dishes that are good but still missing something. This depth comes solely from the fermentation, from the lupin, oats, salt, and time.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a classic soy sauce made from soy and wheat, it tastes more delicate and clearer, while serving the same purpose in the kitchen. Those expecting a strong, sweet sauce for dipping will find it restrained. This restraint is intentional: the seasoning is intended to support the dish while remaining in the background.\u003c\/p\u003e\n\n\u003cp\u003eBecause it is salty, it takes care of some of the seasoning. Therefore, season your dish with the sauce first before adding any extra salt, otherwise it will quickly become too salty.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: a few drops in soup, sauce, dressing, and dough\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl recommends the seasoning for meat and vegetable dishes, sauces, soups, stews, marinades, salad dressings, and rice dishes. It works hot or cold, for cooking with or for seasoning on the plate. It is dosed drop by drop: often a few drops are enough, and you only add more after tasting.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday life, it looks like this: a few splashes in the vegetable soup before serving. A teaspoon in the Sunday roast gravy when it lacks depth. A few drops in vinegar and oil, and the dressing for a green salad suddenly has backbone.\u003c\/p\u003e\n\n\u003cp\u003eRice dishes and stews also absorb the seasoning well. A few drops go into the cooking water for the rice, a teaspoon in the lentil stew, a dash in the marinade for tofu or chicken. The same rule applies everywhere: start with a little, taste, then add more.\u003c\/p\u003e\n\n\u003cp\u003eIt also has its place in doughs. The manufacturer adds a tablespoon to bread dough or uses it to season savory pastries. Pâtés, lentil dishes, and marinades for grilled vegetables also benefit from a dash. The small bottle is best kept right on the table next to the salt and pepper, where everyone can season to their own taste.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly closed. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Try the seasoning pure first, a drop on the back of your hand or a slice of cucumber. This way, you will know within seconds how salty and savory it is and can dose it correctly the first time you cook with it.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: lupins and oats from Lower Austria, brewed in Wolkersdorf\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl is a seasoning manufactory in Wolkersdorf in the Weinviertel, Lower Austria. It was founded by Karl Severin Traugott, a qualified engineer, in October 2016 in Vienna. This seasoning sauce was his first product, and it remains the most versatile in the range today. Since 2019, fermentation, brewing, bottling, and packaging have been carried out in their own manufactory in Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eThe raw materials all come from Austrian organic farming, monitored by Austria Bio Garantie under the number AT-BIO-301. The lupins are grown in Lower Austria, and the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The salt comes from the salt works in Ebensee and is non-iodized; the water is from the Wolkersdorf municipal network. That is the entire ingredient list.\u003c\/p\u003e\n\n\u003cp\u003eThe mixture matures for several months, after which it is pressed and bottled. What remains after pressing is processed into spice blends with a partner company. Genusskoarl works without additives: color and flavor come solely from lupin, oats, salt, and time. This applies to every bottle from Wolkersdorf, from the small bottle to the 5-liter canister.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: beginners, table seasoning fans, and anyone looking for regional soy sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe 100 ml bottle is suitable for anyone trying the seasoning for the first time, and for households where it is used primarily at the table. It is handy, sits well next to the salt shaker, and lasts for weeks with drop-by-drop dosing. It also works as a souvenir for friends who like to cook; the content is self-explanatory on the label. The size is also practical for small kitchens where every bottle needs its place.\u003c\/p\u003e\n\n\u003cp\u003eThose who already know it and cook with it regularly will opt for the \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003eWienerWürze in the 250 ml bottle\u003c\/a\u003e for the kitchen. Those who prefer it smoky will find the same base with smoked salt in the \u003ca href=\"\/en\/products\/tirolerwuerze-100ml-bio\"\u003eTirolerWürze\u003c\/a\u003e. All seasonings and misos from Wolkersdorf can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other varieties from different manufacturers in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupin and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupin or gluten, and for those looking for a thick, sweet sauce for dipping.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce made from lupin and oats from the Weinviertel region – in a 100 ml bottle to get to know it and for the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548104401228,"sku":"049GEK0001","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wienerwuerze-100ml-bio-woo-eigen.png?v=1790954717"},{"product_id":"wienerwuerze-250ml-bio","title":"WienerWürze - 250ml Organic","description":"\u003ch2\u003eGenusskoarl WienerWürze, 250 ml. Fermented organic seasoning sauce made from lupin and oats – the kitchen bottle for those who cook with it regularly.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl WienerWürze, 250 ml\u003c\/strong\u003e is a fermented lupin seasoning sauce in organic quality: water, lupin, oats, and non-iodized salt, aged for several months and bottled in Wolkersdorf in the Weinviertel region. Vegan, dark, savory, and salty, with the depth of a soy sauce. 250 ml for the kitchen – no soy, no sugar, no additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWienerWürze by Genusskoarl\u003c\/strong\u003e is a seasoning sauce brewed according to the principle of soy sauce, but using only ingredients from Austria. Instead of soy and wheat, lupin and oats are used in the base. The mixture ferments with salt and water over several months. During this process, microorganisms break down the protein in the lupin, creating the savory flavor known in the kitchen as umami. Genusskoarl spent a year working on this with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna, before the first bottle was filled. The 250 ml bottle is the right size for those who reach for it regularly while cooking: for the soup on Monday, the sauce on Sunday, and bread dough in between.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: dark, salty, spicy, with a rounded finish\u003c\/h3\u003e\n\n\u003cp\u003eYou can best notice what this seasoning can do by tasting a vegetable soup before and after adding a few drops. It tastes good before, but afterwards it tastes like more: fuller, rounder, heartier, yet still made from the same ingredients. This is exactly the effect Genusskoarl describes as the finishing touch.\u003c\/p\u003e\n\n\u003cp\u003eOn its own, the seasoning is dark brown, thin, and distinctly salty, with a delicate, savory depth that the manufacturer describes as umami. It adds flavor rather than sweetness or thickness, and it leaves a round, mild finish on the palate. Straight off the spoon, it tastes saltier than it does in a dish. In a dish, the salt disperses while the savory flavor remains.\u003c\/p\u003e\n\n\u003cp\u003eCompared to a classic soy sauce made from soy and wheat, it seems more delicate and clearer, though its purpose in the kitchen is the same. Those expecting a strong, sweet, and thick sauce may find it subtle. This restraint is intentional: the seasoning is meant to make the dish rounder while staying in the background itself.\u003c\/p\u003e\n\n\u003cp\u003eAccount for it when seasoning with salt. It brings its own saltiness, so it is best to season with the sauce first and then add salt if necessary. This applies doubly to sauces that are still reducing.\u003c\/p\u003e\n\n\u003ch3\u003eUse: cooking, seasoning, marinating – from bread dough to Sunday roasts\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl is dosed by the drop, and small amounts are often enough. For a pot of soup or a sauce for four people, start with a few splashes and adjust to taste. The seasoning withstands heat, so you can add it at the beginning of cooking or use it at the end to adjust the flavor.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer recommends it for meat and vegetable dishes, sauces, soups, stews, marinades, salad dressings, rice dishes, and pâtés. It gives the Sunday roast a darker, deeper sauce. Lentils and beans in a stew taste heartier, and a risotto needs less Parmesan to become well-rounded.\u003c\/p\u003e\n\n\u003cp\u003eIt works just as well cold: a few drops in vinegar and oil for dressing, or a dash in a marinade for tofu or grilled vegetables. It is a secret ingredient from Wolkersdorf for savory doughs: a tablespoon in bread dough or savory biscuits.\u003c\/p\u003e\n\n\u003cp\u003eThose who cook in larger quantities, preserve soups, or prepare meals for the week will have plenty of leeway with this kitchen bottle. Mathematically, 250 ml contains about 50 teaspoons, and when dosed by the drop, it lasts for dozens of dishes.\u003c\/p\u003e\n\n\u003cp\u003eOnce opened, keep the bottle tightly sealed; the best-before date is on the label. When dosed by the drop, the kitchen bottle will last for many weeks, even with daily cooking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Add a tablespoon to your next bread dough; this is how the manufacturer does it themselves. The crumb develops a savory note that no one at the table can identify, and the rest of the recipe remains unchanged.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: one year of development with BOKU, brewed in the Weinviertel\u003c\/h3\u003e\n\n\u003cp\u003eThe lupin for this seasoning grows in Lower Austria, and the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The non-iodized salt comes from the salt works in Ebensee, and the water from the municipal supply of Wolkersdorf. All agricultural raw materials are from Austrian organic farming, controlled by Austria Bio Garantie, AT-BIO-301.\u003c\/p\u003e\n\n\u003cp\u003eBehind it is Karl Severin Traugott, a graduate engineer who founded Genusskoarl in Vienna in October 2016. The lupin seasoning sauce was his first product and the beginning of today's fermentation factory. The process was developed during a year of collaborative work with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna.\u003c\/p\u003e\n\n\u003cp\u003eSince 2019, the factory has been based in Wolkersdorf in the Weinviertel. Fermentation, brewing, pressing, bottling, and packaging all take place under one roof. The aging process lasts several months, and Genusskoarl works without additives: color, salt, and flavor come solely from the four ingredients and time. The press residue goes to a partner company that turns it into spice blends.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: frequent cooks, family kitchens, and anyone looking to replace soy sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is intended for kitchens where cooking happens daily and the seasoning is a staple next to the stove. Families, hobby chefs with guests, and anyone who enjoys vegan or vegetarian cooking reach for this size most often. For hosts, it is also an answer to the question of vegan seasoning at the table, as it is naturally plant-based. Those who have never tried the seasoning before should start with the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze in the 100 ml bottle\u003c\/a\u003e; the content is the same, only the quantity is smaller.\u003c\/p\u003e\n\n\u003cp\u003eThose who also want a genuine soy sauce from Austria in their pantry will find the \u003ca href=\"\/en\/products\/bio-sojasauce\"\u003eOrganic Soy Sauce\u003c\/a\u003e made from soy and wheat from the same farm in the Weinviertel at Genusskoarl. All seasonings and misos can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and further products for seasoning and refining can be found in our category \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupin and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupin or gluten. And for those who only occasionally add seasoning at the table, the small bottle is the better choice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce made from lupin and oats from the Weinviertel – in a 250 ml bottle for the kitchen and pantry.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"250 ml","offer_id":57548104499532,"sku":"049GEK0002","price":8.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/wienerwuerze-250ml-bio-woo-eigen.png?v=1790954725"},{"product_id":"tirolerwuerze-100ml-bio","title":"TirolerWürze - 100ml Organic","description":"\u003ch2\u003eGenusskoarl TirolerWürze, 100 ml. Fermented organic seasoning sauce with beechwood smoked salt – spicy, smoky, vegan, the perfect introduction.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl TirolerWürze, 100 ml\u003c\/strong\u003e is a fermented organic seasoning sauce made from water, 23 percent lupines, 11 percent oats, and salt smoked over beechwood, brewed in Wolkersdorf in the Weinviertel region. Spicy, smoky, full-bodied, vegan, 100 ml. The smoke comes entirely from the salt: the sauce itself is not smoked, and it contains neither bacon nor additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTirolerWürze by Genusskoarl\u003c\/strong\u003e is a smoked seasoning: a fermented lupine sauce that tastes of bacon, campfires, and Alpine cuisine thanks to smoked salt. The base is the same as the WienerWürze from the same producer. Lupines and oats are combined with salt and water and fermented for several months until a dark, savory seasoning emerges. This seasoning sauce is then refined with salt smoked over beechwood. This way, the smoke is already in the bottle, and the grill can stay cold. Genusskoarl calls it liquid vegan bacon and an organic alternative to liquid smoke. The 100 ml bottle is the perfect introductory size: for your first lentil stew, your first marinade, and a permanent spot next to the salt shaker.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Smoke and bacon up front, umami beneath\u003c\/h3\u003e\n\n\n\u003cp\u003eWhen opened, the seasoning smells of cold smoke, like a piece of bacon from a smokehouse. On the palate, the salt hits first, followed by the beechwood smoke, with the savory depth of the fermented lupines lying underneath. The producer describes it as spicy, smoky, and full-bodied. \"Full-bodied\" here means: the seasoning fills the mouth and has body, even though it has a thin consistency.\u003c\/p\u003e\n\n\u003cp\u003eThe comparison to bacon is meant seriously. The seasoning provides exactly the notes that are missing from a dish if you leave out the bacon: smoke, salt, and a depth that lingers. You are, of course, missing the bacon fat, which you can replace with oil or butter.\u003c\/p\u003e\n\n\u003cp\u003eCompared to the milder sister sauce from the same maker, this is the bolder one. If you want to subtly round off a dish, it is better to reach for the smoke-free version. However, if you are looking for the taste of traditional tavern cuisine, campfires, and alpine pastures, you have come to the right place.\u003c\/p\u003e\n\n\u003cp\u003eSmoke is a strong aroma, so it pays to start small. A dash too much, and the dish will taste only of smoke. A dash dosed correctly, and everyone will ask where the bacon is hidden.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Replacing bacon, marinating, seasoning at the table\u003c\/h3\u003e\n\n\n\u003cp\u003eGenusskoarl recommends the seasoning wherever bacon would otherwise be used: in soups, sauces, stews, cabbage dishes, and spreads. The producer's recipe examples include pumpkin goulash, \"Krautfleckerl\" (cabbage pasta), and lentils that taste like bacon while remaining purely plant-based. A dash when seasoning is enough; add more only after tasting.\u003c\/p\u003e\n\n\u003cp\u003eIn soups and sauces, a dash at the end is sufficient: potato soup, bean soup, goulash sauce, cream sauce for dumplings. Even pan-fried Krautfleckerl get that characteristic note that usually comes from rendered bacon. The producer mentions tavern classics and vegan dishes in the same breath, and that is exactly the point.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade or rub, it makes grilled vegetables, tofu, and mushrooms smoky. Simply stir it with oil, a little pepper, and garlic, and let the vegetables marinate for half an hour. Grilled meat also takes it well if you brush it on beforehand.\u003c\/p\u003e\n\n\u003cp\u003eAt the table, the small bottle replaces bacon bits: a few drops over potato salad, coleslaw, or a slice of buttered bread with chives. It gives soups at the table the flavor of a traditional roux with bacon, even if they are prepared vegan.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly closed. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir a few drops into quark or cream cheese, add chives, pepper, and a little onion. This creates a spread that tastes like bacon, is ready in two minutes, and fits any snack.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Lupine seasoning from Wolkersdorf, smoke from beechwood\u003c\/h3\u003e\n\n\n\u003cp\u003eGenusskoarl is a seasoning manufacturer in Wolkersdorf in the Weinviertel region of Lower Austria. Karl Severin Traugott, a graduate engineer, founded the company in Vienna in October 2016; since 2019, they have been fermenting, brewing, bottling, and packaging in their own facility in Wolkersdorf. The smoked seasoning was launched in 2020 as the second seasoning sauce after WienerWürze.\u003c\/p\u003e\n\n\u003cp\u003eThe lupines are grown in Lower Austria, the oats come from the organic Lust-Sauberer farm in Schalladorf in the Weinviertel, and the water comes from the Wolkersdorf municipal network. All agricultural raw materials originate from Austrian organic farming, controlled by Austria Bio Garantie under the number AT-BIO-301. The salt is uniodized and smoked over beechwood. Beechwood provides a mild, slightly sweet smoke, just as is customary when smoking ham and bacon.\u003c\/p\u003e\n\n\u003cp\u003eThe base matures for several months before being pressed. The smoked salt takes over the work usually done by the smokehouse. Genusskoarl works without additives, even with the smoke: color, salt, and the smoky note come from lupine, oats, beechwood, and time. The press residues are given to a partner company that uses them to produce spice blends.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: vegan cuisine, barbecue fans, and anyone who misses bacon\u003c\/h3\u003e\n\n\n\u003cp\u003eThe 100 ml bottle is suitable for anyone trying the smoked seasoning for the first time and for households where it is primarily used at the table. It is particularly popular with those who cook vegan or vegetarian and miss the bacon flavor in Krautfleckerl or lentils. It also makes a great gift for barbecue enthusiasts. And if you want to gauge the flavor of the smoked seasoning before adding it to a goulash for six people, the 100 ml bottle is the right choice.\u003c\/p\u003e\n\n\u003cp\u003eThose who already know it and cook with it regularly should opt for the \u003ca href=\"\/en\/products\/tirolerwuerze-250ml-bio\"\u003eTirolerWürze in the 250 ml bottle\u003c\/a\u003e for the kitchen. For the smoke-free version, there is the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze\u003c\/a\u003e in the same size, with the same base of lupine and oats. You can find all seasonings and misos from Wolkersdorf on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other varieties from different producers in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupine and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupine or gluten, and for dishes where a smoke flavor would overpower delicate ingredients, such as fine fish dishes or light cream soups.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce with beechwood smoked salt from the Weinviertel – in a 100 ml bottle for tasting and for the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548104532300,"sku":"049GEK0003","price":4.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tirolerwuerze-100ml-bio-freisteller.png?v=1790867515"},{"product_id":"tirolerwuerze-250ml-bio","title":"TirolerWürze - 250ml Organic","description":"\u003ch2\u003eGenusskoarl TirolerWürze (Tyrolean Seasoning), 250 ml. Fermented organic seasoning sauce with beechwood smoked salt – the kitchen bottle for stews, grilling, and classic tavern dishes.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl TirolerWürze, 250 ml\u003c\/strong\u003e is a fermented lupin seasoning sauce of organic quality, refined with salt smoked over beechwood: water, lupins, oats, smoked salt – that’s all that's on the label. Brewed in Wolkersdorf in the Weinviertel region, vegan, savory, smoky, and full-bodied. 250 ml for the kitchen – no bacon, no additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl's TirolerWürze\u003c\/strong\u003e is a smoky seasoning, meaning a sauce that brings the flavor of smoked bacon into your kitchen in liquid form. The foundation is a fermented seasoning sauce made from lupins and oats. Both are combined with salt and water, and over several months, microorganisms break down the lupin protein. What remains is a dark, hearty seasoning. To this, salt smoked over beechwood is added. The manufacturer calls the result liquid vegan bacon and sees it as an organic alternative to liquid smoke. The 250 ml bottle is intended for kitchens where this smoky seasoning is a staple: for pumpkin goulash in the fall, grilled vegetables in the summer, and cabbage pasta in between.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Beechwood smoke, salt, and the depth of fermented lupins\u003c\/h3\u003e\n\n\u003cp\u003eStraight, the seasoning tastes salty at first, then smoky, with a hearty depth from the fermentation lying underneath. Genusskoarl describes it as savory, smoky, and full-bodied, with an umami note reminiscent of campfires, Alpine cuisine, and bacon. Full-bodied means it has body and fills the mouth, even though it is as thin as soy sauce.\u003c\/p\u003e\n\n\u003cp\u003eIn a dish, it provides exactly what bacon bits usually would: smoke and salt, plus a depth that lingers on the palate. A lentil stew or cabbage dish will taste like tavern-style cooking, even if it is prepared entirely plant-based. The fat from the bacon is missing, which you can supplement with oil or butter.\u003c\/p\u003e\n\n\u003cp\u003eThe smoke comes from the salt, so it is clear and consistent, with the same intensity in every bottle. Those looking for a subtle seasoning for understated rounding-off will find the smoke too dominant. For that, there is a smoke-free version from the same producer.\u003c\/p\u003e\n\n\u003cp\u003eSmoke is unforgiving. Start cooking with a small splash, taste it, and then add more if needed. Properly dosed, everyone at the table will ask about the bacon and look for it in vain.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Pumpkin goulash, cabbage pasta, BBQ marinade, and bacon-style lentils\u003c\/h3\u003e\n\n\u003cp\u003eThe manufacturer's recipe examples include pumpkin goulash, cabbage pasta, and bacon-style lentils that remain strictly plant-based. In addition, there are soups, sauces, vegetable dishes, grilled dishes, salads, and spreads. The seasoning is dosed with a splash when seasoning to taste; add more after tasting.\u003c\/p\u003e\n\n\u003cp\u003eAs a marinade or rub, it works best with a little oil: for grilled vegetables, mushrooms, tofu, or meat that can soak for half an hour before grilling. When cooking, you can let it simmer from the start or add it at the end for the smoky note.\u003c\/p\u003e\n\n\u003cp\u003eIn soups and sauces, add a splash at the end: in potato soup, bean soup, goulash gravy, or cream sauce for dumplings. A spoonful in mayonnaise or potato salad replaces the bacon bits often found in these dishes in Austria. Tavern classics and vegan cuisine are the same theme here.\u003c\/p\u003e\n\n\u003cp\u003eThe kitchen bottle makes it worthwhile to stock up: a smoky spread made from quark or cream cheese for a snack, a BBQ sauce for the season, a cabbage salad for the weekend. At the table, it replaces bacon bits on potato salad or buttered bread.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly sealed; the best-before date is on the label. With splash-wise dosing, it will last for many weeks.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook a pumpkin goulash with onions, paprika powder, and caraway seeds, and only add the seasoning at the end. The smoke gives the pumpkin the depth that bacon would otherwise provide, and the goulash remains vegan.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Lupins from Lower Austria, oats from the Weinviertel, smoke from beechwood\u003c\/h3\u003e\n\n\u003cp\u003eThe lupins grow in Lower Austria, the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel, and the water comes from the Wolkersdorf municipal supply. All agricultural raw materials originate from Austrian organic farming and are monitored by Austria Bio Garantie, control number AT-BIO-301. The salt is non-iodized and smoked over beechwood. Beechwood is the classic wood for ham and bacon; its smoke is mild and slightly sweet.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is the seasoning manufactory of Karl Severin Traugott, a graduate engineer who founded the company in October 2016 in Vienna. Since 2019, the manufactory has been based in Wolkersdorf in the Weinviertel, where every bottle is fermented, brewed, pressed, bottled, and packaged. The smoky seasoning was released in 2020 as the second variety after the WienerWürze, along with the current bottle design.\u003c\/p\u003e\n\n\u003cp\u003eThe base matures for several months. The smoked salt then takes over the work of the smokehouse: the sauce itself remains away from the fire, and Genusskoarl works without additives here as well. Whatever remains after pressing is sent to a partner company that produces spice blends from it.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: vegan cuisine, BBQ season, and everyone who cooks with it regularly\u003c\/h3\u003e\n\n\u003cp\u003eThe 250 ml bottle is for everyone who already knows the smoky seasoning and cooks with it regularly. This includes families who eat vegetarian or vegan and miss the bacon flavor in stews and cabbage, and grill enthusiasts who mix their own marinades. Even those who cook for many, for example at a club party or on a long barbecue evening, will reach for the kitchen bottle; mathematically, it contains about 50 teaspoons. Those trying it for the first time should better take the \u003ca href=\"\/en\/products\/tirolerwuerze-100ml-bio\"\u003eTirolerWürze in the 100 ml bottle\u003c\/a\u003e; the content is the same.\u003c\/p\u003e\n\n\u003cp\u003eFor dishes that need depth without smoke, the \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003eWienerWürze in 250 ml\u003c\/a\u003e, which uses the same base, is suitable. All seasonings and misos from Wolkersdorf can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e; further products for seasoning are in our category \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupins and oats, i.e., gluten-containing grains. It is not suitable for those who react to lupins or gluten, and for delicate, light dishes where smoke would overpower everything else.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic seasoning sauce with beechwood smoked salt from the Weinviertel – in a 250 ml bottle for stews, grilling, and vegan cuisine.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"250 ml","offer_id":57548104630604,"sku":"049GEK0004","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tirolerwuerze-250ml-bio-woo-eigen.png?v=1790954732"},{"product_id":"schoarfe-wuerze-100ml-bio","title":"Spicy Seasoning – 100ml Organic","description":"\u003ch2\u003eGenusskoarl Spicy Seasoning, 100 ml. Fermented organic chili seasoning sauce with Carolina Reaper chili – fruity, medium-hot, vegan.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Spicy Seasoning, 100 ml\u003c\/strong\u003e is a fermented organic seasoning sauce made from water, lupins, oats, non-iodized salt, and 1 percent Carolina Reaper chili, brewed in Wolkersdorf in the Weinviertel region. Fruity and spicy, well-rounded, with umami depth, vegan, 100 ml. A chili sauce without vinegar and without additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSpicy Seasoning by Genusskoarl\u003c\/strong\u003e is a chili seasoning sauce: a fermented lupin seasoning sauce spiced up with organic chili. The base is the same as the WienerWürze from the same producer. Lupins and oats are mixed with salt and water and left to ferment for several months until a dark, savory seasoning is created. One percent Carolina Reaper chili, considered one of the hottest varieties of all, is added. This small portion turns the seasoning into a medium-hot sauce: according to the manufacturer, it is around 1,000 Scoville, roughly the level of classic chili sauces. The difference lies in the base. Instead of vinegar and chili, it is based on a fermented seasoning that provides salt and depth. The sauce was created in collaboration with JULIBERG from the Mühlviertel, where the chilies are grown.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: fruity heat on a savory foundation\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce first tastes savory and salty like the lupin seasoning, then the heat follows: fruity, rounded, and, according to the manufacturer, pleasantly balanced. It builds up slowly and lingers for a while without burning. Genusskoarl themselves call it \"mittelschoarf,\" using the local dialect.\u003c\/p\u003e\n\n\u003cp\u003eCarolina Reaper has a fruity aroma in addition to its heat, and that is exactly what comes through with one percent. The chili therefore seasons the dish rather than just providing heat. Beneath it lies the umami depth of the fermented lupins, which carries the heat and makes it well-rounded.\u003c\/p\u003e\n\n\u003cp\u003eThe biggest difference to common chili sauces is the lack of vinegar. You get heat and spice, but no acidity, which makes the sauce taste fuller and warmer. If you are expecting the sharp, acidic heat of a vinegar-based chili sauce, you will find something different here.\u003c\/p\u003e\n\n\u003cp\u003eConversely, those looking for the heat of a pure Reaper extract will find the sauce too mild. It is made for people who want to eat spicy food and still taste what is on their plate.\u003c\/p\u003e\n\n\u003ch3\u003eUse: Chili con and sin carne, salsa, barbecue marinade, and a dash at the table\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl recommends the sauce for barbecue marinades, Bloody Marys, chili con carne and chili sin carne, salsa, soups, sauces, marinades, and dips, as well as for seasoning at the table. Because it provides salt and heat at the same time, it often replaces chili and salt together. The manufacturer advises caution when seasoning: better to add a little bit twice than a lot once.\u003c\/p\u003e\n\n\u003cp\u003eIn everyday life, this means: a few dashes in the tomato sauce for pasta, a teaspoon in lentil stew, a splash in the marinade for chicken or grilled vegetables. In a yogurt or sour cream dip, it provides heat and flavor at the same time. For chili, it is added at the end so the fruity note is preserved.\u003c\/p\u003e\n\n\u003cp\u003eFor a Bloody Mary, it replaces the usual chili sauce and salt: a few dashes into the glass with tomato juice, plus pepper, celery, and lemon. As a Virgin Mary, i.e., with tomato juice alone, it works just as well. A dip made from sour cream, chives, and a few drops of the seasoning goes well with baked potatoes and vegetable sticks.\u003c\/p\u003e\n\n\u003cp\u003eAt the table, the small bottle sits next to the salt and pepper. A few drops over scrambled eggs, fried potatoes, soup, or a cheese sandwich, and everyone decides for themselves how spicy it gets.\u003c\/p\u003e\n\n\u003cp\u003eAfter opening, keep the bottle tightly closed. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Stir the sauce into a chili sin carne made of beans, corn, and tomatoes, only at the end and a spoonful at a time. It brings heat and salt in one, and the fermented base gives the pot the depth that usually only comes from long simmering.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Chili from the Mühlviertel, seasoning from the Weinviertel\u003c\/h3\u003e\n\n\u003cp\u003eThe chilies grow at JULIBERG in the Mühlviertel in Upper Austria, cultivated by Thomas Schauer in organic quality. According to Genusskoarl, the idea for the sauce came about in 2019 at the Bio Österreich trade fair in conversation with JULIBERG; the first bottle went on sale in the spring of 2021.\u003c\/p\u003e\n\n\u003cp\u003eThe seasoning underneath comes from Wolkersdorf in the Weinviertel, where Genusskoarl has been fermenting, brewing, bottling, and packaging since 2019. The company was founded by Karl Severin Traugott, a graduate engineer, in October 2016 in Vienna. The lupins grow in Lower Austria, the oats come from the organic farm Lust-Sauberer in Schalladorf in the Weinviertel. The non-iodized salt comes from the salt works in Ebensee, and the water from the Wolkersdorf municipal network.\u003c\/p\u003e\n\n\u003cp\u003eAll agricultural raw materials come from Austrian organic farming, controlled by Austria Bio Garantie under number AT-BIO-301. The base matures for several months and is pressed, then 1 percent chili is added. Genusskoarl works without additives: color, heat, and flavor come from lupin, oats, salt, chili, and time.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: Spicy food lovers, grill enthusiasts, and anyone bothered by vinegar in chili sauce\u003c\/h3\u003e\n\n\u003cp\u003eThe sauce is for anyone who enjoys spicy food and values flavor. It is perfect for a chili night with friends, for the barbecue season, and for the table where one person prefers spicier food than the others. The 100 ml bottle is handy, fits well next to the salt shaker, and lasts for weeks when dosed by the drop. It is a safe bet as a gift for chili fans. For those who collect hot sauces, this one is special as it is created from fermentation instead of vinegar, which is a rarity on the shelf.\u003c\/p\u003e\n\n\u003cp\u003eIf you prefer the same seasoning but mild, choose the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze 100 ml\u003c\/a\u003e, the base of this sauce. If you prefer it smoky rather than spicy, go for the \u003ca href=\"\/en\/products\/tirolerwuerze-100ml-bio\"\u003eTirolerWürze\u003c\/a\u003e with beechwood smoked salt. You can find all seasonings and misos from Wolkersdorf on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other varieties from other manufacturers in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category.\u003c\/p\u003e\n\n\u003cp\u003eNote: The sauce contains lupin and oats, which means gluten-containing cereals. It is not suitable for those who react to lupin or gluten, and for children or guests who avoid spicy food.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fermented organic chili seasoning sauce with Carolina Reaper chili from Austria – in a 100 ml bottle for chili, grilling, and the table.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548130517324,"sku":"049GEK0005","price":4.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/schoarfe-wuerze-100ml-bio-woo-eigen.png?v=1790954737"},{"product_id":"salatwuerze-100ml-bio","title":"Salad Seasoning – 100ml Organic","description":"\u003ch2\u003eGenusskoarl Salad Seasoning, 100 ml. Organic vinegar seasoning made from sour cherry vinegar and fermented lupin seasoning – fruity, savory, the basis for dressing.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Salad Seasoning, 100 ml\u003c\/strong\u003e is a vinegar seasoning made from 75 percent organic sour cherry vinegar and 25 percent fermented liquid seasoning made from lupins, oats, salt, and water, bottled in Wolkersdorf in the Weinviertel region. Fruity-tart and savory at the same time, vegan, 100 ml. A dressing base that only needs oil – no oil in the bottle, no added sugar, no additives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eSalad Seasoning from Genusskoarl\u003c\/strong\u003e is a vinegar seasoning, meaning a pre-blended mixture of fruit vinegar and seasoning sauce that you stir with oil to make a dressing. Three-quarters of the bottle is sour cherry vinegar: juice from Austrian sour cherries that is fermented in two stages, first into fruit wine and then into vinegar. The last quarter is the fermented lupin seasoning sauce that Genusskoarl sells as WienerWürze, which provides the salt and umami here. Together, this creates an acidity with fruitiness and a seasoning with depth, all in one bottle. It is the only vinegar-based product in the producer's range and has been on the market since spring 2021. The 100 ml bottle sits in the kitchen next to the oil and is enough for many bowls of salad.\u003c\/p\u003e\n\n\u003ch3\u003eTaste: Sour cherry up front, umami at the end, fine acidity in between\u003c\/h3\u003e\n\n\u003cp\u003eThe seasoning smells of sour cherry and tastes fruity and finely tart at first. Behind that comes the savory quality of the lupin seasoning: salt, depth, and a rounded finish, which Genusskoarl describes as a combination of umami and fruity acidity.\u003c\/p\u003e\n\n\u003cp\u003eThe sour cherry vinegar contributes the fruitiness of the cherry but remains a vinegar: finely tart and barely sweet. The seasoning sauce takes the edge off the acidity and gives the dressing what mustard, broth, or a piece of cheese would otherwise provide: backbone.\u003c\/p\u003e\n\n\u003cp\u003eYou will notice this most clearly on leaf lettuce. When stirred with oil, it tastes fruity and savory at the same time, and you hardly need any extra salt. The cherry note goes particularly well with beetroot and lentils because both bring a slight natural sweetness. Beetroot with wine vinegar tastes earthy and sour; with this seasoning, it tastes earthy, fruity, and round.\u003c\/p\u003e\n\n\u003cp\u003eAnyone expecting a creamy pre-made dressing or a classic herb vinegar will find something different here: a clear, dark liquid that can do more than vinegar alone but requires oil and some effort.\u003c\/p\u003e\n\n\u003ch3\u003eUsage: Stir 1:2 with oil, then use for leaf lettuce, beetroot, cabbage, or lentils\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl's basic rule: stir one part Salad Seasoning with two parts oil, and the dressing is ready. Feel free to refine it with honey, mustard, yogurt, pepper, or fresh herbs. You usually don't need much salt; the seasoning sauce provides it.\u003c\/p\u003e\n\n\u003cp\u003eThe manufacturer recommends it for leaf salads, beetroot, coleslaw, and lentil salad. One tablespoon of seasoning and two tablespoons of oil are enough for a salad bowl for two. Using yogurt instead of oil turns it into a light, creamy dressing for cucumber and cabbage.\u003c\/p\u003e\n\n\u003cp\u003eFor coleslaw, slice white cabbage finely, salt it lightly, and knead it until it becomes soft. Then add the seasoning, oil, and a little caraway, and it is ready after an hour in the fridge. The sour cherry note suits the cabbage better than you might expect.\u003c\/p\u003e\n\n\u003cp\u003eFurthermore, it is a base for dips and marinades: as a dip for summer rolls, or with oil and garlic as a marinade for grilled vegetables. For Pad Thai, Genusskoarl uses it together with their own fish sauce as a substitute for tamarind; the acidity and fruitiness go well with rice noodles.\u003c\/p\u003e\n\n\u003cp\u003eKeep the bottle tightly closed after opening. The best-before date is on the label.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cook lentils until al dente, pour the seasoning and oil over them while still warm, and let them marinate until lukewarm. Add onion, parsley, and a little mustard. The lentil salad keeps in the fridge for two days and tastes even better on the second day.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin: Sour cherries from Burgenland, seasoning from Wolkersdorf\u003c\/h3\u003e\n\n\u003cp\u003eAccording to Genusskoarl, the sour cherries for the vinegar grow in Burgenland, and the vinegar is a pure fruit vinegar made from organic sour cherries. First, yeast converts the sugar in the juice into alcohol, then acetic acid bacteria turn the fruit wine into vinegar. The process is the same as for apple or wine vinegar, just with cherries. The seasoning sauce inside comes from the workshop in Wolkersdorf in the Weinviertel. The lupins for it grow in Lower Austria, and the oats come from the organic farm Lust-Sauberer in Schalladorf. The non-iodized salt comes from the salt works in Ebensee, and the water from the municipal supply of Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is the seasoning manufactory of Karl Severin Traugott, a qualified engineer who founded the company in Vienna in October 2016. Since 2019, fermentation, brewing, bottling, and packaging have taken place in Wolkersdorf. The lupin seasoning matures there for several months before it is pressed and mixed with the sour cherry vinegar.\u003c\/p\u003e\n\n\u003cp\u003eAll agricultural raw materials come from Austrian organic farming, controlled by Austria Bio Garantie under the number AT-BIO-301. There are fundamentally no additives at Genusskoarl: color, acidity, and flavor come from sour cherries, lupins, oats, salt, and time.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom: Salad chefs who make their own dressing and fans of fruit vinegar\u003c\/h3\u003e\n\n\u003cp\u003eThis seasoning is for everyone who mixes their own dressing and wants a reliable, ready-to-use base for it: families with daily salads, office lunches, hobby chefs with guests. It is also a good gift for anyone who likes fruit vinegar but has never tried lupin seasoning. One tablespoon per salad makes the 100 ml bottle last for many meals. Anyone who enjoys fruit vinegars and already has raspberry or apple vinegar in the cupboard will find this to be a savory addition.\u003c\/p\u003e\n\n\u003cp\u003eIf you want to experience the seasoning sauce inside on its own, try the \u003ca href=\"\/en\/products\/wienerwuerze-100ml-bio\"\u003eWienerWürze in 100 ml\u003c\/a\u003e. For Pad Thai and other East Asian dishes, the \u003ca href=\"\/en\/products\/fischsauce-100ml-bio\"\u003efish sauce\u003c\/a\u003e from the same producer is a great match. All seasonings and misos from Wolkersdorf can be found on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other products for seasoning in our category \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003cp\u003eNote: The seasoning contains lupins and oats, i.e., gluten-containing cereals. It is not suitable for those who are sensitive to lupins or gluten, or for those who expect a ready-made dressing with oil straight from the bottle.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eAn organic vinegar seasoning made from sour cherry vinegar and fermented lupin seasoning from the Weinviertel – in a 100 ml bottle for dressing, dip, and marinade.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548130550092,"sku":"049GEK0006","price":4.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/salatwuerze-100ml-bio-freisteller.png?v=1790867759"},{"product_id":"bio-kichererbsen-miso","title":"Organic Chickpea Miso","description":"\u003ch2\u003eGenusskoarl Organic Chickpea Miso. Soy-free miso made from organic chickpeas and organic pearl barley from the Weinviertel region – mild, slightly nutty, 190 g jar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Organic Chickpea Miso\u003c\/strong\u003e is a miso paste made from water, organic pearl barley from Saatbau Linz, organic chickpeas from the Wiesinger organic farm in Spannberg, and non-iodized salt from Ebensee. It is aged for several months at the manufactory in Wolkersdorf in the Weinviertel, where it is also pasteurized and bottled. 190 g, vegan, chunky texture. No soy, no added flavorings, no preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Chickpea Miso by Genusskoarl\u003c\/strong\u003e is a miso, a fermented seasoning paste modeled after the Japanese tradition, using a legume from the Weinviertel instead of soybeans. Every miso begins with koji: grain upon which a noble mold culture grows, using its enzymes to break down starch and protein into sugar and amino acids. In this case, the koji is grown on pearl barley. Cooked chickpeas and salt are added, and the mixture is aged for several months. The producer calls the result a Lower Austrian interpretation of the classic miso paste. It was the manufactory's first miso in 2021.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe Chickpea Miso tastes mild and slightly nutty, with a pleasant umami depth. The chickpea contributes its round, earthy character, the barley a fine malty note, and the salt brings both together. It provides distinct seasoning while remaining approachable.\u003c\/p\u003e\n\n\u003cp\u003eThe paste comes in the jar with a chunky texture, in what is known as \u003ci\u003etsubu\u003c\/i\u003e quality, where you can still identify the barley and chickpeas. Those expecting a dark, robust, and salty miso will find the Mugi Miso from the same producer a more suitable all-rounder. The Chickpea Miso is the milder, nuttier variety.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends the Chickpea Miso for soups, sauces, vegetable dishes, bowls, and dressings. It fits well in stir-fry dishes and meat marinades, and for recipe ideas, Genusskoarl suggests miso cookies, chicken skewers with miso carrots, and miso butter. A spoonful in hummus is a natural choice since it already contains chickpeas.\u003c\/p\u003e\n\n\u003cp\u003eFor warm dishes, stir the miso into a little warm liquid first before adding it to the dish; this makes the sauce creamy. Add it as late as possible to preserve the flavor of the fermentation. One teaspoon to one tablespoon is usually enough for two servings.\u003c\/p\u003e\n\n\u003cp\u003eNote: The Chickpea Miso contains barley, which is a gluten-containing grain. Unopened, store the jar at room temperature; once opened, it belongs in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Cut carrots into wedges, toss with oil and a tablespoon of diluted Chickpea Miso, and roast in the oven. The miso caramelizes at the edges, turning the side dish into the main event.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe chickpeas are grown at the Wiesinger organic farm owned by Helmuth Wiesinger in Spannberg in the Gänserndorf district, Weinviertel. The farm has been operating organically for over two decades, and according to the producer, the warm, dry climate of the Weinviertel makes the chickpeas particularly aromatic. The pearl barley comes from Saatbau Linz, a farming cooperative; the salt from the Saline Austria in Ebensee; and the water from Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is a fermentation manufactory in Wolkersdorf in the Weinviertel, Lower Austria. Karl Severin Traugott, a qualified engineer, founded the company in Vienna in 2016; fermentation and bottling have taken place in Wolkersdorf since 2019. The first jars of Chickpea Miso left the manufactory in the summer of 2021, followed later by Mugi Miso and Shiro Miso. After fermentation, the miso is pasteurized, which is why it remains shelf-stable for many months unopened. All raw materials come from Austrian organic farming, certified by Austria Bio Garantie (AT-BIO-301).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe Chickpea Miso is for everyone who avoids soy but still wants to cook with miso. It fits into kitchens where vegetables, bowls, and stews are the focus. And for those who like to know exactly which farm their legumes were grown on. As a small gift, it is a jar that is sure to spark conversation.\u003c\/p\u003e\n\n\u003cp\u003eFor a more robust flavor, try the \u003ca href=\"\/en\/products\/bio-mugi-miso\"\u003eOrganic Mugi Miso\u003c\/a\u003e made from pearl barley and soy; for a lighter and sweeter version, choose the \u003ca href=\"\/en\/products\/bio-shiro-miso\"\u003eOrganic Shiro Miso\u003c\/a\u003e made from broken rice. You can find all misos and seasonings on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and further products in our \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e category. The Chickpea Miso is not suitable for those who must avoid gluten.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA soy-free, mild miso made from Weinviertel chickpeas and pearl barley, fermented in Wolkersdorf – for soups, bowls, dressings, and roasted vegetables.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"190 g","offer_id":57548158697804,"sku":"047GEK0003","price":6.99,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-kichererbsen-miso-freisteller.png?v=1790867827"},{"product_id":"bio-sojasauce","title":"Organic soy sauce","description":"\u003ch2\u003eGenusskoarl Organic Soy Sauce. Shoyu-style soy sauce made from Austrian organic soy and organic wheat – traditionally brewed in Wolkersdorf, 250 ml.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Organic Soy Sauce\u003c\/strong\u003e is a Shoyu-style soy sauce made from water, organic soybeans, organic wheat, and non-iodized salt. It is brewed in a facility in Wolkersdorf in the Weinviertel region, where it matures for several months. The soy and wheat are grown at the Lust-Sauberer organic farm in the Weinviertel, and the salt comes from Ebensee. 250 ml, vegan. No coloring, no added flavoring, no flavor enhancers – four ingredients and time.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Soy Sauce by Genusskoarl\u003c\/strong\u003e is a soy sauce brewed just like Japanese Shoyu. Soybeans and wheat are combined with salt water and fermented for months with the help of microorganisms. During this process, protein and starch are broken down, creating a deep, savory umami flavor and a slight sweetness characteristic of the wheat. Genusskoarl began in 2016 with the idea of creating an Austrian alternative to soy sauce. Since 2022, the facility has been brewing the original itself, true to the motto “grown, brewed, and bottled in Austria.”\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe soy sauce tastes balanced and deep, with full-bodied umami. The producer describes it as savory, well-rounded, and having a fruity finish. The wheat adds a subtle sweetness, while the salt keeps everything clear and seasoned.\u003c\/p\u003e\n\n\u003cp\u003eIt is thin and dark, like a classic Shoyu. Those expecting a sweet, thick sauce like a teriyaki sauce will find something different here: a refined seasoning sauce that rounds out dishes instead of overpowering them.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThis soy sauce belongs in the wok, with sushi, and in all Asian dishes that call for it. The producer also recommends it for soups, sauces, vegetables, and marinades. You can use it during cooking or directly at the table, for example over fried rice, steamed broccoli, or in a marinade for tofu and chicken.\u003c\/p\u003e\n\n\u003cp\u003eUse sparingly. A teaspoon in the pan or a few dashes on the plate are usually enough, and you can always add more. For a marinade, mix two tablespoons of soy sauce with a little oil, garlic, and ginger, and let meat or tofu soak for half an hour.\u003c\/p\u003e\n\n\u003cp\u003eNote: The soy sauce contains soy and wheat. According to the producer, it is lab-tested gluten-free (under 20 ppm) because the long fermentation process breaks down the wheat protein; however, wheat is still listed in the ingredients. Keep the bottle tightly closed after opening.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e A splash of soy sauce in gravy or goulash adds depth without any Asian flair. And a spoonful in a salad dressing replaces the salt.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eGenusskoarl is a seasoning manufacturer in Wolkersdorf in the Weinviertel, Lower Austria. Karl Severin Traugott, a graduate engineer, founded the company in Vienna in October 2016. It started with \"WienerWürze\" made from lupins and oats, developed over a year with Prof. Henry Jäger from the University of Natural Resources and Life Sciences, Vienna. Since 2019, fermentation, brewing, bottling, and packaging have taken place in Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eFor the organic soy sauce, the Lust-Sauberer organic farm in Schalladorf in the Weinviertel supplies the soybeans and wheat; the farm is owned by the founder's in-laws. The salt comes from Saline Austria in Ebensee, and the water comes from the Wolkersdorf municipal supply. All ingredients are from Austrian organic farming, controlled by Austria Bio Garantie (AT-BIO-301); the soy is additionally certified by Donau Soja.\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThis organic soy sauce is for everyone who cooks Asian cuisine and wants to know where their beans come from. It fits perfectly in kitchens where the wok is frequently used, and on the tables of families who roll their own sushi at home. As a gift, it's a great conversation starter: soy sauce from the Weinviertel.\u003c\/p\u003e\n\n\u003cp\u003eThose avoiding soy should reach for the \u003ca href=\"\/en\/products\/wienerwuerze-250ml-bio\"\u003eWienerWürze in 250 ml\u003c\/a\u003e, the seasoning sauce made from lupins and oats from the same producer. For Pad Thai, Pho, and curry, the \u003ca href=\"\/en\/products\/fischsauce-100ml-bio\"\u003efish sauce\u003c\/a\u003e is a great addition. You can find all seasonings and misos on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and more sauces in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eSeasoning Sauces\u003c\/a\u003e category. The soy sauce is not suitable for anyone with a soy allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA Shoyu-style soy sauce made from organic Weinviertel soy and organic wheat, brewed in Wolkersdorf – for wok dishes, sushi, and your Sunday gravy.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"250 ml","offer_id":57548193071436,"sku":"049GEK0007","price":5.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-sojasauce-freisteller.png?v=1790867883"},{"product_id":"fischsauce-100ml-bio","title":"Fish sauce - 100ml organic","description":"\u003ch2\u003eGenusskoarl Fish Sauce, 100 ml. Organic fish sauce made from Austrian trout and char and salt – fermented for several months in Wolkersdorf.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Fish Sauce, 100 ml\u003c\/strong\u003e is a fish sauce made from two ingredients: 74 percent organic fish from Decleva's Alpenfisch in the Mariazell region and non-iodized salt from Ebensee. The trimmings from filleting the trout and char are fermented for several months at the manufactory in Wolkersdorf in the Weinviertel region, then pressed, filtered, and bottled. Clear, salty, with deep umami. No sugar, no added flavorings, no preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eFish sauce from Genusskoarl\u003c\/strong\u003e is a fish sauce of the type used as a staple seasoning in almost every pot in Thailand and Vietnam. The principle is old and simple: fish is cured with plenty of salt, and enzymes and microorganisms break down the protein over several months. What remains is a clear, amber-colored liquid full of umami. Genusskoarl applies this principle to local fish. The trimmings that result from filleting organic trout and organic char, from head to tail, are processed. The manufacturer calls this \"glocal\": a global product, produced locally.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThe fish sauce tastes clear and salty, with an intense depth of umami. The manufacturer describes it as being very flavor-intensive, and that is how it should be used: as a seasoning that rounds out a dish from within.\u003c\/p\u003e\n\n\u003cp\u003eIn a finished dish, the fish sauce is rarely at the forefront. It makes a soup fuller, a sauce deeper, and a vegetable dish heartier, leaving guests guessing as to what is inside. If you are expecting a mild sauce to eat by the spoonful, you have the wrong bottle in your hand: fish sauce is a concentrate.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe fish sauce belongs everywhere that salt and umami are missing. The manufacturer recommends it for soups, sauces, vegetable dishes, and marinades. Its classic place is in Far Eastern dishes: Pad Thai, Pho, green curry, summer rolls, and ramen. It serves just as well as a replacement for anchovy paste, for instance in beef tartare or Liptauer cheese spread.\u003c\/p\u003e\n\n\u003cp\u003eStart with a small amount and add more gradually. Often, a few drops are enough to round out a vegetable soup or a tomato sauce. For a green curry, the manufacturer suggests two tablespoons as a guideline. It is better to wait until after the fish sauce has been added before adding extra salt.\u003c\/p\u003e\n\n\u003cp\u003eNote: The fish sauce contains fish. It is neither vegan nor vegetarian. After opening, keep the bottle tightly sealed.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e For a Pad Thai made with Weinviertel ingredients, combine the fish sauce with the \u003ca href=\"\/en\/products\/salatwuerze-100ml-bio\"\u003eSalad Seasoning\u003c\/a\u003e from the same producer. Its sour cherry vinegar takes on the role of tamarind.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe fish comes from Decleva's Alpenfisch in the Mariazell region of Styria. There, brown trout, lake trout, rainbow trout, salmon trout, as well as lake and brook char grow for three years in spring water on organic feed. When filleting, trimmings remain that were previously of little value. Genusskoarl ferments them with rock salt from the Salzkammergut, presses and filters the sauce, and bottles it.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is a fermentation manufactory in Wolkersdorf in the Weinviertel region, Lower Austria. Karl Severin Traugott, a graduate engineer, founded the company in Vienna in 2016; production has taken place in Wolkersdorf since 2019. He started with \"WienerWürze\" made from lupins and oats, an Austrian answer to soy sauce. Today, soy sauce, misos, and this fish sauce have been added. All agricultural raw materials come from Austrian organic farming, controlled by Austria Bio Garantie (AT-BIO-301).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eThe fish sauce is for everyone who cooks Asian cuisine and likes to source their ingredients from nearby. It fits in kitchens where curry and Pho are served regularly. And for everyone who appreciates anchovies for the depth they add to a pasta sauce. The 100 ml bottle lasts a long time because you use it drop by drop.\u003c\/p\u003e\n\n\u003cp\u003eThe fish sauce is accompanied by the \u003ca href=\"\/en\/products\/bio-sojasauce\"\u003eorganic soy sauce\u003c\/a\u003e made from Weinviertel soy and wheat for woks and sushi. You can find all the manufactory's seasonings and misos on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other sauces in our \u003ca href=\"\/en\/collections\/kategorie-wuerzsaucen\"\u003eseasoning sauces\u003c\/a\u003e category. The fish sauce is not suitable for those who eat vegetarian or vegan or have a fish allergy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA fish sauce made from two ingredients, Styrian organic fish and salt, fermented in the Weinviertel – for curry, Pho, and depth in tomato sauce.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"100 ml","offer_id":57548313755980,"sku":"049GEK0008","price":9.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/fischsauce-100ml-bio-woo-eigen.png?v=1790954743"},{"product_id":"bio-shiro-miso","title":"Organic Shiro Miso","description":"\u003ch2\u003eGenusskoarl Organic Shiro Miso. Light miso made from Austrian organic broken rice and organic soy – mild, delicately sweet, 190 g in a jar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Organic Shiro Miso\u003c\/strong\u003e is a light miso paste made from water, organic broken rice from ÖsterReis near Gerasdorf, organic soybeans from the Weinviertel region, and non-iodized salt from Ebensee. It is fermented and bottled at the workshop in Wolkersdorf in the Weinviertel. 190 g, vegan, the mildest variety in the Genusskoarl miso range. No colorings, no added flavorings, no preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Shiro Miso from Genusskoarl\u003c\/strong\u003e is a miso, a fermented seasoning paste based on a Japanese model. Its base is koji: grain on which a noble mold culture grows. The enzymes of this culture break down starch and protein into sugar and amino acids, creating sweetness and umami. For a Shiro Miso, literally \"white miso,\" the koji is grown on rice. The high rice content makes the paste light, mild, and slightly sweet. For this, Genusskoarl uses broken rice from dry rice cultivation by ÖsterReis, ten kilometers from the workshop.\u003c\/p\u003e\n\n\u003ch3\u003eTaste\u003c\/h3\u003e\n\n\u003cp\u003eThe Shiro Miso is cream-colored and tastes mild, with a fine sweetness and a gentle umami depth. The producer describes it as wonderfully savory with a fruity note. It adds saltiness, rounds out flavors, and allows the dish to retain its own character.\u003c\/p\u003e\n\n\u003cp\u003eIt is the mildest variety in the range. The Mugi Miso made from barley is stronger and malty, while the chickpea miso is nutty. Those expecting a dark, long-matured miso with a strong savory profile are better off choosing Mugi Miso; Shiro Miso is intended for light, delicate cuisine.\u003c\/p\u003e\n\n\u003ch3\u003eUse\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends Shiro Miso for light soups, dressings, and delicate sauces. It goes well in vegetable and wok dishes, meat marinades, and salad dressings, and it makes a mild miso butter for fish, corn, or bread. A classic miso soup can be prepared by adding a spoonful of paste to hot vegetable broth, along with spring onions and tofu.\u003c\/p\u003e\n\n\u003cp\u003eFor warm dishes, stir the miso into a little warm liquid first before adding it to the dish. This makes the sauce creamy without lumps. Add it only at the end so that the flavor of the fermentation is preserved. One teaspoon to one tablespoon is usually enough for two portions.\u003c\/p\u003e\n\n\u003cp\u003eNote: Shiro Miso contains soy. Store the jar at room temperature while unopened; keep it in the refrigerator once opened.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Whisk one teaspoon of Shiro Miso with two tablespoons of olive oil and one tablespoon of lemon juice. This creates a dressing for leafy salads or fennel that adds both saltiness and a fine sweetness.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe rice used for this grows near Gerasdorf, just outside Vienna. ÖsterReis by Gregor Neumeyer grows dry rice there, which is Austria's first organic rice project. During processing, broken rice remains—broken grains that would otherwise end up as animal feed. Genusskoarl uses this to make the koji for the Shiro Miso. The soybeans come from the organic farm Lust-Sauberer in the Weinviertel, the salt from the Saline Austria in Ebensee, and the water from Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is a fermentation workshop in Wolkersdorf in the Weinviertel, Lower Austria, founded in 2016 in Vienna by Karl Severin Traugott. After the chickpea miso and the Mugi Miso, the Shiro Miso is the third miso from the workshop. After fermentation, it is pasteurized, which is why it keeps at room temperature when unopened and remains stable for many months. All raw materials come from Austrian organic farming, controlled by Austria Bio Garantie (AT-BIO-301).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eShiro Miso is for everyone who wants to get started with miso. It is mild and hides well in many things: dressings, soups, and butter. It fits well in kitchens where plenty of vegetables are served, and suits anyone who likes to trace ingredients back to the field.\u003c\/p\u003e\n\n\u003cp\u003eFor a stronger flavor, try \u003ca href=\"\/en\/products\/bio-mugi-miso\"\u003eOrganic Mugi Miso\u003c\/a\u003e made from pot barley; for soy-free options, try \u003ca href=\"\/en\/products\/bio-kichererbsen-miso\"\u003eOrganic Chickpea Miso\u003c\/a\u003e. You can find all misos and seasonings on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and further products in our category \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e. Shiro Miso is not suitable for those who are allergic to soy or who are looking for a raw miso with living cultures.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA light, mild miso made from Weinviertel broken rice and soy, fermented in Wolkersdorf – for dressings, light soups, and miso butter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"190 g","offer_id":57548313788748,"sku":"047GEK0001","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-shiro-miso-freisteller.png?v=1790868117"},{"product_id":"bio-mugi-miso","title":"Organic Mugi Miso","description":"\u003ch2\u003eGenusskoarl Organic Mugi Miso. Barley miso made from Austrian organic pot barley and organic soy – full-bodied, malty-savory, coarse-textured, 190 g jar.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eGenusskoarl Organic Mugi Miso\u003c\/strong\u003e is a miso paste made from water, organic pot barley from Saatbau Linz, organic soybeans from the organic farm Lust-Sauberer in the Weinviertel region, and non-iodized salt from Ebensee. It is fermented, pasteurized, and bottled at the manufactory in Wolkersdorf in the Weinviertel. 190 g, vegan, coarse-textured; the all-rounder in the Genusskoarl miso range. No dyes, no added flavorings, no preservatives.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eOrganic Mugi Miso by Genusskoarl\u003c\/strong\u003e is a miso, a fermented seasoning paste based on the Japanese model. Every miso begins with koji: grain on which a noble mold culture grows, using its enzymes to break down starch and protein into sugar and amino acids. Mugi means barley, and that is exactly what the koji is grown on here. Together with soybeans and salt, the mixture ages for a long time until a balanced, full-bodied umami note emerges. The paste is placed in the jar in a coarse-textured, so-called tsubu quality, where you can still recognize the barley and beans.\u003c\/p\u003e\n\n\u003ch3\u003eFlavor\u003c\/h3\u003e\n\n\u003cp\u003eThis Mugi Miso tastes balanced, full-bodied, and savory. The producer describes a malty-savory umami depth that adds depth to almost any dish without overpowering it. The barley provides the malty note, the soybean the richness, and the salt the structure.\u003c\/p\u003e\n\n\u003cp\u003eIt sits in the middle of the assortment: stronger than the light Shiro Miso made from rice, rounder than the nutty chickpea miso. Anyone expecting a smooth, fine paste will be surprised by the coarse structure; it still dissolves well when stirred in.\u003c\/p\u003e\n\n\u003ch3\u003eUsage\u003c\/h3\u003e\n\n\u003cp\u003eThe producer recommends Mugi Miso for miso soup, meat marinades, stews, sauces, stir-frys, and dressings. It makes a miso butter for steak, corn, or bread, seasons tarte flambée, and the producer even uses it in gingerbread. A spoonful of miso in a lentil stew or gravy provides the depth that usually requires long braising.\u003c\/p\u003e\n\n\u003cp\u003eA spoonful is enough. For warm dishes, stir the miso into a little warm liquid first before adding it to the dish; this makes the sauce creamy. Add it as late as possible so that the flavor of the fermentation is preserved.\u003c\/p\u003e\n\n\u003cp\u003eNote: Mugi Miso contains barley, i.e., gluten-containing grain, and soy. Store the jar in a cool, dry place unopened; once opened, it belongs in the refrigerator.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Knead soft butter with a tablespoon of Mugi Miso and a little lemon zest. This miso butter melts beautifully on grilled corn, baked potatoes, or a piece of fish from the pan.\u003c\/p\u003e\n\n\u003ch3\u003eOrigin\u003c\/h3\u003e\n\n\u003cp\u003eThe pot barley comes from Saatbau Linz, a farming cooperative in Austria. The soybeans grow on the organic farm Lust-Sauberer in Schalladorf in the Weinviertel, the farm of the founder's parents-in-law. The salt is supplied by Saline Austria in Ebensee, and the water comes from the municipal supply of Wolkersdorf.\u003c\/p\u003e\n\n\u003cp\u003eGenusskoarl is a fermentation manufactory in Wolkersdorf in the Weinviertel, Lower Austria. Karl Severin Traugott, a qualified engineer, founded the company in Vienna in 2016; fermentation and bottling have taken place in Wolkersdorf since 2019. Mugi Miso was added in the autumn of 2022 as the second miso, following the chickpea miso. After fermentation, it is pasteurized, which is why it remains shelf-stable unopened and stays stable for many months. All raw materials come from Austrian organic farming, controlled by Austria Bio Garantie (AT-BIO-301).\u003c\/p\u003e\n\n\u003ch3\u003eFor whom\u003c\/h3\u003e\n\n\u003cp\u003eMugi Miso is for everyone who wants one miso for everything. It fits in soup, marinade, and stew. It belongs in kitchens where hearty meals are cooked, and on the tables of families who want umami from a jar instead of from a bouillon cube.\u003c\/p\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/en\/products\/bio-shiro-miso\"\u003eOrganic Shiro Miso\u003c\/a\u003e made from broken rice is milder and lighter, while the \u003ca href=\"\/en\/products\/bio-kichererbsen-miso\"\u003eOrganic Chickpea Miso\u003c\/a\u003e is soy-free. You can find all misos and seasonings on the \u003ca href=\"\/en\/collections\/hersteller-genusskoarl\"\u003eGenusskoarl page\u003c\/a\u003e, and other products in our \u003ca href=\"\/en\/collections\/kategorie-wuerzen-verfeinern\"\u003eSeasoning and Refining\u003c\/a\u003e category. Mugi Miso is not suitable for those who must avoid gluten or soy.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA coarse-textured barley miso made from Austrian pot barley and Weinviertel soy, fermented in Wolkersdorf – for soup, stew, marinade, and miso butter.\u003c\/em\u003e\u003c\/p\u003e","brand":"Genusskoarl","offers":[{"title":"190 g","offer_id":57548314313036,"sku":"047GEK0002","price":6.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/bio-mugi-miso-freisteller.png?v=1790868123"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/collections\/collection-hersteller-genusskoarl.jpg?v=1790847849","url":"https:\/\/leniundhans.at\/en\/collections\/genusskoarl.oembed","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}