Lima Shoyu mild soya sauce organic

In Japan, for centuries, two fermented soy sauces, Shoyu and Tamari, have been hailed as the queens of seasoning. Today, these magnificent, 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. The high nutritional value of Shoyu stimulates the appetite and provides particularly high amounts of minerals, proteins, and essential vitamins. During the long fermentation process, natural enzymes convert the starches, proteins, and fats of the raw soybeans and wheat into nutrients that are easily assimilated by the body, as they are pre-digested: amino acids, polyunsaturated fatty acids, and slow carbohydrates. Lactic acid develops during fermentation, promoting a healthy gut flora and the efficient absorption of nutrients. Sea salt provides minerals and trace elements. When you use these sauces as a substitute for salt, you enhance the natural flavor of your dishes while needing to add less salt.