Shoyu is the Japanese name for soy sauce, identifying a category of sauces made with koji from legumes and roasted grains fermented in brine. The smoked shoyu of lentils and smoked barley malt from Kekoji Lab is a reimagining of the classic soy sauce, produced with smoked barley malt and lentils from our Apennines. Its smoky and sweet flavor will captivate you, as will its concentration of umami, naturally extracted from the enzymes present in koji. You can use it instead of salt to season grilled dishes or tasty meatballs with a smoky aftertaste. It comes in a practical 125ml bottle with a dosing spout. SHELF-LIFE: unopened: 12 months, store in a dry place and 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, identifying a category of sauces made with koji from legumes and roasted grains fermented in brine. The smoked shoyu of lentils and smoked barley malt from Kekoji Lab is a reimagining of the classic soy sauce, produced with smoked barley malt and lentils from our Apennines. Its smoky and sweet flavor will captivate you, as will its concentration of umami, naturally extracted from the enzymes present in koji. You can use it instead of salt to season grilled dishes or tasty meatballs with a smoky aftertaste. It comes in a practical 125ml bottle with a dosing spout. SHELF-LIFE: unopened: 12 months, store in a dry place and away from light at room temperature, opened: after opening, store in the fridge for up to 60 days. Country of production: Italy.
| Energy (kcal) | 80 |
| Carbohydrates (g) | 13 |
| of which Sugars (g) | 3 |
| Fat (g) | 0.6 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 6.2 |
| Sale (g) | 12.1 |
