Shoyu is the Japanese name for soy sauce, which identifies a category of sauces produced with Koji from legumes and toasted grains fermented in brine. Kekoji Lab's Lentil and Buckwheat Shoyu is a vegetable sauce to use instead of salt or traditional soy sauce. The combination of grains and legumes gives this condiment a distinctive and unique taste. The main characteristic of shoyu, besides its saltiness, is its concentration of umami, naturally extracted from the enzymes present in Koji. This reinterpretation of traditional shoyu, using lentils instead of soy and toasted buckwheat instead of wheat, is a valid alternative to traditional soy sauce. With a unique aromatic and taste profile, it is made with local and sustainable ingredients from our Emilia region. You can use it instead of salt in all your dishes for an extra boost of flavor. In a practical bottle with a 250ml dosing spout. INGREDIENTS: water, koji (lentils 24%, buckwheat 12%, aspergillus oryzae), salt. May contain traces of nuts, gluten, and fava beans. NUTRITIONAL VALUES: average values per 100 g of product Energy 272 Kj – Energy 65 Kcal – fats 0.5 g – of which saturated 0.2 g – carbohydrates 12.5 g – of which sugars 0.3 g – fibers n.d. g – proteins 3.3 g – salt 12.2 g SHELF-LIFE: unopened: 12 months store in a dry place away from light at room temperature, opened: after opening store in the fridge for up to 60 days. Country of production: Italy INGREDIENTS: garlic. May contain traces of nuts, gluten, and fava beans. NUTRITIONAL VALUES: average values per 100 g of product Energy 912 Kj – Energy 218 Kcal – fats 0.6 g – of which saturated 0 g – carbohydrates 8.4 g – of which sugars 8.4 g – fibers 3.1 g – proteins 0.9 g – salt 0. SHELF-LIFE: unopened: 12 months store in a dry place away from light at room temperature, opened: after opening store in the fridge for up to 60 days. Country of production: Italy
Price VAT included
Shoyu is the Japanese name for soy sauce, which identifies a category of sauces produced with Koji from legumes and toasted grains fermented in brine. Kekoji Lab's Lentil and Buckwheat Shoyu is a vegetable sauce to use instead of salt or traditional soy sauce. The combination of grains and legumes gives this condiment a distinctive and unique taste. The main characteristic of shoyu, besides its saltiness, is its concentration of umami, naturally extracted from the enzymes present in Koji. This reinterpretation of traditional shoyu, using lentils instead of soy and toasted buckwheat instead of wheat, is a valid alternative to traditional soy sauce. With a unique aromatic and taste profile, it is made with local and sustainable ingredients from our Emilia region. You can use it instead of salt in all your dishes for an extra boost of flavor. In a practical bottle with a 250ml dosing spout. INGREDIENTS: water, koji (lentils 24%, buckwheat 12%, aspergillus oryzae), salt. May contain traces of nuts, gluten, and fava beans. NUTRITIONAL VALUES: average values per 100 g of product Energy 272 Kj – Energy 65 Kcal – fats 0.5 g – of which saturated 0.2 g – carbohydrates 12.5 g – of which sugars 0.3 g – fibers n.d. g – proteins 3.3 g – salt 12.2 g SHELF-LIFE: unopened: 12 months store in a dry place away from light at room temperature, opened: after opening store in the fridge for up to 60 days. Country of production: Italy INGREDIENTS: garlic. May contain traces of nuts, gluten, and fava beans. NUTRITIONAL VALUES: average values per 100 g of product Energy 912 Kj – Energy 218 Kcal – fats 0.6 g – of which saturated 0 g – carbohydrates 8.4 g – of which sugars 8.4 g – fibers 3.1 g – proteins 0.9 g – salt 0. SHELF-LIFE: unopened: 12 months store in a dry place away from light at room temperature, opened: after opening store in the fridge for up to 60 days. Country of production: Italy
| Energy (kcal) | 65 |
| Carbohydrates (g) | 12.5 |
| of which Sugars (g) | 0.3 |
| Fat (g) | 0.5 |
| of which Saturates (g) | 0.2 |
| Protein (g) | 3.3 |
| Sale (g) | 12.2 |
