Japanese soy sauce, fermented for 12 months in cedar barrels.
Shoyu is a mild Japanese soy sauce made from soybeans, wheat and koji (a unique Japanese mushroom). Our shoyu is brewed using ultra-traditional methods by Japanese people who have been making shoyu for generations. Shoyu is fermented for at least 12 months and you can taste it! Delicious (miso) in soups, with soba and udon noodles, or as a dip for sushi.
Use as a salt substitute, sushi sauce or as a sauce base.
Ingredients: Water, SOY BEANS* (China), WHEAT* (Turkey), Sea Salt (Australia), Koji Enzyme (Japan)
*-biologically controlled cultivation
Average nutritional value per 100g
Energy value 264kJ / 62kcal
Fat 0.1g
saturated fatty acids 0.0g
Carbohydrates 6.2g
of which sugar 0.0g
Fiber 0.7g
Protein 8.8g
Salt 12g
Sodium 4800mg
After opening, store in the refrigerator until the expiration date.
Made in Japan