Soy sauce that is obtained from fermented soybeans along with roasted wheat kernels, water and salt. It has a softer flavor than the rest of soy sauces because it has less soy and salt, therefore it can be taken more often than the tamari. It can be used both to season vegetables and vegetable proteins and to prepare soups and other sauces with lemon, natural mustard, ginger, cereal molasses or olive oil of first cold pressure. Nutritionally contains more protein and more calcium.
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