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 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. The high nutritional value of Shoyu stimulates the appetite and provides an abundance 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 because they are pre-digested: amino acids, polyunsaturated fatty acids, and slow carbohydrates. Lactic acid develops during fermentation, promoting a healthy gut flora and efficient nutrient absorption. Sea salt adds 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.

Shoyu and Tamari are flavor enhancers and a healthy, liquid version of bouillon cubes. They complement both Western and Eastern dishes. Use them not only as a salt substitute but also to enhance the natural taste of ingredients during cooking and at the table. Shoyu is characterized by its alcoholic note, which it owes to the fermentation of wheat. For this reason, it should not be heated for long and should only be added at the end of the cooking process to preserve its flavor. Shoyu pairs excellently with pickles, stir-fries, rice, pasta, sushi, sashimi, or steamed vegetables. It combines perfectly with Mirin, wasabi, ginger, or grated daikon.