Soy sauce

Usually naturally produced soy sauce is pasteurized to intensify color, flavor and aroma. This nama soy sauce, however, is not pasteurized; so it is characterized by a sweet scent and taste, and has a rich and light color.

Soy sauce with natural fermentation, always the ideal seasoning, directly to the stove or to flavor the dishes at the table. Try it with your favorite dish, with Italian pasta, with American burgers, with salad or even on dessert.

Premium soy sauce completely based on soy grown under strict pesticide limitations. Product with JAS certified production process.

Soy sauce classic pulled from pure soy paste is recommended as a condiment for raw fish, the fermentation is natural and no preservatives

A large bottle of authentic, light japanese soy sauce. From kikkoman is the largest producer of soy sauce in Japan. This soy sauce light is made with wheat slightly toasted and with added salt which slows the fermentation process. This soy sauce has a lighter color and taste less strong, and is used when these features are desired in the finished dish.

Fundodai produces japanese soy sauce 150 years, but it has to be dark? No, thus was born the soy sauce is transparent! But only because it loses its color does not mean that the soy sauce loses its flavor. This sauce is transparent it keeps the flavor even with its light color and ensures that it does not darken your dishes!

Simmer, steam, roast, sauté and even fry meat, fish and vegetables: all of this is possible in the frying pan, rounded asian. For delicious dishes, prepared delicately and quickly in the wok, the sauce to the wok sweet and aromatic is the ideal companion. Our advice for when you are in a hurry: cut fresh seasonal vegetables, such as peppers, carrots, mushrooms, zucchini or different types of cabbage into bite size pieces and saltali briefly in the pan. Merge then to the sauce wok and your crunchy vegetables are ready to be enjoyed! Who want, can add rice, or chicken strips. A pinch of chilli, ginger, lemongrass, a few peanuts or a bit of coconut milk to complement the culinary experience of asia, according to taste.

Gluten is present in cereals, including the wheat that we use for our soy sauce naturally fermented. But there is good news for lovers of soy sauce that are intolerant to gluten: our range also includes the soy sauce naturally fermented Tamari gluten-free. As our soy sauce the classic, the gluten-free version, it is subjected to a fermentation process is entirely natural and is no less versatile and delicious as the original. A sauce for all. The soy sauce naturally fermented Tamari gluten-free can be used in any recipe as a direct replacement of the original. All appreciate its taste, even those who suffer from celiac disease, and it is not necessary to use two different sauces in the kitchen.

Soy sauce, sweet natural fermentation is perfect as a dressing for salads, cooked vegetables or gratin.

Soy sauce, traditional, suitable for everyday use pair with any dish.

Authentic japanese soy sauce. From kikkoman is the largest producer of soy sauce in Japan. This is the traditional soy sauce that you can use with all types of dishes.

Rich soy sauce with soft flavor, very present umami and soft aroma. Made from aged whole soybeans