Lima Shoyu (250ml)

Buy Lima Shoyu (250ml)

For centuries in Japan, two fermented soy sauces, Shoyu and Tamari, were praised as the queens of seasoning. Today, these wonderful ebony-colored sauces are highly valued in kitchens around the world. Shoyu differs from Tamari in its composition: Shoyu is made from soybeans and wheat, while Tamari is a pure soy sauce. Shoyu’s high nutritional value stimulates the appetite and provides particularly large amounts of minerals, proteins, and essential vitamins. During the long fermentation process, natural enzymes convert the starches, proteins, and fats in raw soybeans and wheat into nutrients that the body can easily assimilate because they have been predigested: amino acids, polyunsaturated fatty acids, and slow-release carbohydrates. Lactic acid develops during fermentation, promoting healthy intestinal flora and the efficient absorption of nutrients. Sea salt provides minerals and trace elements. When you use Lima sauces as a substitute for salt, you enhance the natural flavor of your dishes while needing to add less salt to them.

Uses

Shoyu and Tamari are flavor enhancers—the healthy, liquid version of a stock cube. They go well with both Western and Oriental dishes. Use them not only as a salt substitute, but also to enhance the natural flavor of ingredients during cooking and at the table. Shoyu is characterized by its alcoholic note, which it owes to the fermentation of the wheat. For this reason, it should not be heated for long and should only be added at the end of the preparation process so that it does not lose its flavor. Shoyu goes perfectly with pickles, wok dishes, rice, pasta, sushi, sashimi, or steamed vegetables. It combines perfectly with mirin (rice wine), wasabi, ginger, or grated daikon.

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