Shoyu – Japansk soja (18 månader) Osaltad This is the reason why

This is the reason why we prefer liquid form of live bacterial culture instead of capsule

fish or vegetarian

Try sprinkling the top of a raw food biscuit with mashed avocado and a slice of tomato

take as a shot or mix with warm water as tea

but believe in selected organic vegetables

Shoyu – Japansk soja (18 månader) Osaltad This is the reason whyOur shoyu is traditionally produced in Japan and the taste is the result of great care in raw materials, preparation and storage. Production starts in the fall when the soybeans are freshly harvested and the conditions for fermentation are perfect. After the beans have been steamed and mixed with yeast, pressing and bottling takes place in open cedar barrels for fermentation and storage for at least eighteen months. The enzymes that give our shoyu its