Shoyu is a mild Japanese soy sauce, which is made from soybeans, wheat and koji (a unique Japanese fungus). Soy sauce is by far the most important ingredient in Japanese cuisine. Once you have tried this seasoning, you are sold. The aroma is powerful but sophisticated. What you taste is authentic and thoroughly Japanese. The most special? In Shoyu you will find all five flavor components at once: sweet, salty, sour, bitter and umami! Shoyu is delicious with (miso) soups, with soba and udon noodles, stir-fried dishes, or as a mild dipping sauce with sushi.
Water, SOYBEANS*, WHEAT*, seasalt, Koji-ferment, * = Organic
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