Salsa di soia Shoyu Bio

Water is a neutral ingredient used as a solvent and base in many food products. It does not contribute any calories or nutrients but is essential for the consistency of the product. In this context, it serves as a medium for fermentation and mixing of other ingredients.

Organic whole soybeans are a good source of plant-based protein and essential amino acids. Being organic, they are free from synthetic pesticides and GMOs, which enhances their nutritional profile. They also provide isoflavones, which may have health benefits such as reducing cholesterol levels.

Organic wheat is a source of carbohydrates and provides dietary fiber, vitamins, and minerals. The organic certification ensures it is grown without synthetic pesticides or fertilizers, which can be beneficial for health. It contributes to the fermentation process in soy sauce production.

Unrefined sea salt — a minimally processed, natural source of sodium and essential trace minerals, and a legitimate whole-food seasoning. Treated as a positive ingredient.

Koji is a beneficial mold used in the fermentation process of soy sauce, contributing to its umami flavor and nutritional profile. It helps break down proteins and starches into amino acids and sugars, enhancing the taste and digestibility of the product. The use of Aspergillus oryzae is traditional and adds depth to the flavor profile of soy sauce.