Soy sauce people made granola

Granola tends to land in one of two camps: sweet enough to pass for dessert, or so virtuous it tastes like penance in a bowl.

This one comes from San-J, the folks best known for Tamari soy sauce. It’s their first move into snacks, which is a bold leap from the condiment aisle to the breakfast table. (Yes, a soy sauce company made a granola with no soy ingredients. Life is full of surprises.)

The sweetness comes from rice koji, which is steamed rice fermented with a traditional koji culture. You get light sweetness with savory umami notes and no added sugar. The whole recipe is rolled oats, rice flour, rice, koji rice, and rice bran oil. It’s vegan, with no gluten or dairy either.

The prebiotic fiber from the oats and the resistant protein from the koji are there to support digestion, so your gut gets a say too.

Eat it for breakfast, snack on it by the handful, bake with it, or scatter it over whatever you’re eating. Six 10oz bags means plenty of time to decide where it fits in your routine.