Many conscious gourmets find that maintaining a vital lifestyle and preparing tasty meals can sometimes be difficult to combine. Ready-made flavourings often contain unnecessary additives that do not fit within your conscious routine. VitAdvice understands this challenge and offers a responsible alternative with the organic Shoyu soy sauce from Lima. This traditionally fermented sauce supports your daily routine by enriching dishes in a natural way, so that you and your family can continue to enjoy pure, vital nutrition.

Key benefits

• Organic quality: Carefully composed with organically grown ingredients for a pure and reliable flavour experience.
• Natural flavour enhancer: Serves as a liquid alternative to the traditional stock cube and enhances the natural flavours of your ingredients.
• Rich aroma: The fermentation process provides characteristic aromatic components that subtly refine your meals.
• Versatile in use: Excellent to combine with both Western and Eastern dishes, from stir-fry dishes to steamed vegetables.

How it works

Lima Shoyu is a traditional Japanese soy sauce that owes its deep, complex aroma to a carefully controlled fermentation process with the noble mould Aspergillus oryzae. Unlike chemically produced alternatives, the proteins and carbohydrates are slowly broken down into aromatic components during natural fermentation. Because these fine aromas are sensitive to heat, it is advisable to add this organic flavour enhancer only at the end of the cooking process to optimally preserve the flavour.

Composition

Ingredients

Water, SOYbeans*, WHEAT*, sea salt, alcohol*, A. Oryzae. * from organic farming

Usage & Dosage

Shoyu and Tamari are flavour enhancers, the healthy and liquid counterparts to the stock cube. They fit just as well in Western as in Eastern cuisine. Use them not only to salt dishes, but also to enhance the natural flavour of the ingredients, during cooking and at the table. The typical flavour of Shoyu is the result of aromatic components present that are formed during fermentation. These are temperature-sensitive. Therefore, Shoyu cannot withstand prolonged heating, and should only be added at the end of the cooking process so that the flavour is not lost. Shoyu combines perfectly with pickles, stir-fry dishes, rice, noodles, veggie sushi, sashimi or steamed vegetables, with mirin (rice wine), wasabi, ginger or grated daikon.

Safety & Disclaimer

Produced by Lima NV / Hain Europe, Eedverbondkaai 242, 9000 Ghent, Belgium. Country of origin: Non-EU. Contains soy and wheat (gluten). Keep cool and dry.