Shoyu is the Japanese name for soy sauce, which identifies a category of sauces made with Koji from legumes and toasted grains, fermented in brine. Kekoji Lab's smoked lentil and smoked barley malt shoyu is a reinterpretation of classic soy sauce, made with smoked barley malt and lentils from our Apennines. Its smoky and sweet taste will win you over, 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. Practical bottle with dosing spout, 125 ml. Country of production: Italy.
Price VAT included
Shoyu is the Japanese name for soy sauce, which identifies a category of sauces made with Koji from legumes and toasted grains, fermented in brine. Kekoji Lab's smoked lentil and smoked barley malt shoyu is a reinterpretation of classic soy sauce, made with smoked barley malt and lentils from our Apennines. Its smoky and sweet taste will win you over, 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. Practical bottle with dosing spout, 125 ml. 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 |
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