Shoyu and Tamari are flavor enhancers, the healthy, liquid version of bouillon cubes. They complement both Western and Oriental dishes. Use them not only as a salt substitute but also to enhance the natural flavors of ingredients during cooking and at the table. Shoyu is characterized by its slight alcoholic note, which comes from the fermentation of wheat. For this reason, it should not be heated for long and should be added at the end of the cooking time 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.
Sauces Type | Soy sauce |
Origin | Belgium |
Flavour | Soy |
Diet | Gluten free |
Weight | 1668 g |
Allergens contained | Soybeans |
Item number | 11222739 |
Manufacturer | Lima |
Category | Cold sauces + dips |
Manufacturer no. | 300183072 |
Release date | 9.6.2019 |
Sales rank in Category Cold sauces + dips | 86 of 1013 |
External links |
Sauces Type | Soy sauce |
Flavour | Soy |
Description | Soy sauce |
Diet | Gluten free |
Allergens contained | Soybeans |
Energy in kcal | 82 kcal |
Energy in kJ | 346 kJ |
Fat | 0 g |
thereof saturated fatty acids | 0 g |
Carbohydrates | 5.80 g |
thereof sugar | 1.70 g |
Fiber | 0 g |
Protein | 10 g |
Salt | 13 g |
Origin | Belgium |
Sustainability | Organic production |
Sustainability label | Agriculture Biologique AB |
CO₂-Emission | |
Climate contribution |
Packaging type | Plastic bottle |
Content | 1000 ml |
Weight | 1668 g |
Address | Digitec Galaxus AG, Pfingstweidstrasse 60b, CH‑8005 Zurich |
Length | 26.80 cm |
Width | 9.10 cm |
Height | 7.70 cm |
Weight | 1.68 kg |
Ingredients | Water, SOYbeans*, sea salt, alcohol*, A. Oryzae. * from certified organic farming. |
Instructions for use | Tamari is a flavour enhancer. A healthy, liquid version of the stock cube that suits both Western and Eastern cuisine. Use it not only for salting, but also to intensify the natural flavour of ingredients during cooking and at the table. Thanks to its higher protein content, the concentrated flavour of tamari is more resistant to heating. It also softens the flavour of the ingredients with which it is combined. Tamari is traditionally used to flavour stews, noodle soups, soups, roasted vegetables, salad dressings, marinades or in woks.... Tamari goes particularly well with vinegar or rice wine, ginger, garlic, mustard, pepper or ume su (Japanese vinegar). |
