Japanese soy sauce, 18 months fermented in cedarwood barrels - 250 ml
Shoyu is a mild Japanese soy sauce. Made from soya beans, wheat and koji (a unique Japanese fungi). Prepared according to a centuries-old recipe in Japan. Fermentation time: 18 months.
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Benefits
VeganYeast FreeGluten freeWithout added sugarWithout added salt
Good to know
Mild Japanese soy sauce
Contains all 5 flavours (salt, sour, sweet, bitter and umami)
Made according to ancient Japanese recipe
Ferments in 100-year-old cedar barrels for at least 18 months
Delicious in (miso) soup, noodle dishes, (seaweed) salads and as a dip with sushi