The Shiro Shoyu by Kekoji Lab is an alternative to classic soy sauce (shoyu, in Japanese) made only with ancient grains grown in the Alta Val d'Enza, in the Tuscan-Emilian Apennines, by the agricultural company Atelier Selvatico. With its simultaneously strong and delicate flavor, it is perfect to use as a seasoning for vegetables and grains, but also to achieve fragrant and tasty marinades. It comes in a 250g bottle.
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The Shiro Shoyu by Kekoji Lab is an alternative to classic soy sauce (shoyu, in Japanese) made only with ancient grains grown in the Alta Val d'Enza, in the Tuscan-Emilian Apennines, by the agricultural company Atelier Selvatico. With its simultaneously strong and delicate flavor, it is perfect to use as a seasoning for vegetables and grains, but also to achieve fragrant and tasty marinades. It comes in a 250g bottle.
| Energy (kcal) | 120 |
| Carbohydrates (g) | 20 |
| of which Sugars (g) | 2 |
| Fat (g) | 1.2 |
| of which Saturates (g) | 0.2 |
| Protein (g) | 4.4 |
| Sale (g) | 12 |
