FERMENTED SOYA SAUCE – LIGHT
This light soya sauce is all purpose condiment which is a little saltier that the dark sauce. It is commonly found in Chinese cooking and used as a light seasoning.
Ingredients:
- Water
- Soybeans
- Wheat
- Sugar
- Edible Common Salt
- Sorbate
Ingredient benefits:
Soybeans–They have the most complex and best protein mix of all available legumes. Hachi is made by using the best quality NON-GMO defatted soybeans.
Wheat-Wheat flour is blended with the soybeans to enrich fermentation. The non-brewed variety does not generally use wheat. Wheat ensures diet rich nutrients.
Water– Distilled water is used to ensure the perfect blend of all ingredients.
Sugar – To bring out the umami flavour, sugar is added in the blend.
Salt– Salt or sodium chloride is added at the beginning of fermentation. It is not just added for flavour but helps to establish the proper microbial culture to ferment exactly. The salt concentration is also used as a natural preservative to reduce the spoilage.
Potassium Sorbate– (INS 202) -It is a preservative and added within the permissible limits for enabling longer bottling.
Storage:
Soya sauce will retain taste a long time unopened. We limit ourselves to 12 months from the date of manufacture just to keep the taste of sauce intact. Once opened, keep it in a cool and dry place. It’s not necessary to refrigerate soy sauce, but doing so will keep up its flavour and freshness.
Usage: Suggested use for marinades, dressing, simply can be used as a dipping sauce for momos.
Speciality: Alcohol free and dairy free
Allergen: Soy, wheat.
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