Lima Shoyu sauce has a slight alcoholic aftertaste, the result of NISU fermentation. It is therefore also suitable for prolonged cooking. It is best to add it at the end of the baking process,
so that the sauce does not lose its characteristic aroma.
Shoyu soy sauce goes well with pickles, wok dishes, rice, noodles, sushi,
sashimi and stewed vegetables.
Pasteurised product.
