Buy Lima Shoyu (1lt)

For centuries in Japan, two fermented soy sauces, shoyu and tamari, were hailed as the queens of condiments. Today, these delightful ebony-colored sauces are highly prized in kitchens around the world. Shoyu differs from tamari in its composition: shoyu consists of soy and wheat, while tamari is a pure soy sauce. The high nutritional value of shoyu stimulates the appetite and provides particularly high levels of minerals, proteins and essential vitamins. During the long fermentation process, natural enzymes convert the starch, proteins and fats of raw soybeans and wheat into nutrients that are well assimilated by the body because they are predigested: Amino acids, polyunsaturated fatty acids, slow carbohydrates. During fermentation, lactic acid develops, which promotes healthy intestinal flora and efficient absorption of nutrients. The sea salt provides minerals and trace elements. By using Lima sauces as a substitute for salt, you enhance the natural flavor of your dishes while adding less salt to them.

Use

Shoyu and tamari are flavor enhancers, the healthy, liquid version of stock cubes. They go well with both Western and Middle Eastern 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 alcohol note, which it owes to the fermentation of wheat. For this reason, it must not be heated for a long time and it should be added only at the end of the preparation process, so that it does not lose its flavor. Shoyu is excellent with pickles, stir-fries, rice, pasta, sushi, sashimi or steamed Gemvegetables. It combines perfectly with mirin (rice wine), wasabi, ginger or grated daikon.