Lima Soja Sauce Shoyu Organic - Sauce made with naturally fermented soya and wheat

In Japan, two fermented soya sauces, Shoyu and Tamari, have been favourite seasonings for several centuries. Today, these delicious, ebony-coloured sauces are appreciated all over the world.

The difference between Shoyu and Tamari lies in their composition. Shoyu is made of soya and wheat whereas Tamari is a pure soya sauce. Shoyu contains several minerals, proteins and indispensable vitamins. During the long fermentation process, natural enzymes transform the starch, the proteins and the lipids contained in raw soya and wheat into nutrients that are easily absorbed, as they are predigested : amino acids, poly-unsaturated fatty acids, slow carbohydrates. During the fermentation process, a lactic acid is developed that has a beneficial effect on the intestinal flora and on the efficient absorption of nutrients. Sea salt supplies minerals and trace elements. By using the Lima sauces instead of salt, you reduce the amount of salt in your dishes while enhancing their natural taste.

Lima SHOYU Usage: Shoyu and Tamari are taste enhancers, healthy and liquid versions of stock cubes. They are suitable for western as well as oriental dishes. Do not simply use them to salt, but also to intensify the natural taste of ingredients during cooking and at the table. The taste of Shoyu is characterised by a slight touch of alcohol resulting from the fermentation of wheat. That is why it is not very suitable for prolonged heating and should be added at the end of the preparation process, so that it does not lose its flavour. Shoyu is perfect for in the wok, with rice, with noodles or steamed vegetables. It is delicious in combination with mirin (rice wine), wasabik ginger or grated daikon.