Description

STORY
The fermented soy sauce, originating over 2,000 years ago in China, is
an alternative to meat-based condiments. Buddhist monks popularized this “liquid sauce” by fermenting soybeans with salt and water. The secret lies in Koji (Aspergillus oryzae), a microorganism that breaks down the protein in soybeans into beneficial amino acids. In the traditional brewing method, this process takes place in vats for several months to two years, creating complex caramel and salt flavors, while the taste can change in just a few days. Fermented soy sauce remains a patient craft, requiring a combination of nature, time, and microbiological artistry.

Ingredients:
Water, naturally fermented soybean extract (150 g/liter) (soybeans, wheat flour, salt, water), salt, monosodium glutamate, disodium inosinate and disodium guanylate, caramel color, acesulfame potassium, citric acid, potassium sorbate (preservative), artificial soy sauce flavor.

Contain: Soy, Wheat flour.

Directions for Use: Soy sauce is used directly or for food preparation.

Storage Instructions:
Store in a dry, cool place away from direct sunlight. Close the cap tightly after use.

Warnings:
Do not use the product after the expiry date.
Do not use if you are sensitive to any of the product ingredients.

Note: The formation of salt crystals (flakes, fine powder, or granules) and protein sediments during storage and use is a natural phenomenon and does not affect product quality.

Shelf-life: 12 months