Lima Tamari [500ml]

In Japan, two fermented soya sauces, Shoyu and Tamari, have been favourite seasonings for several centuries. Today, these delicious, ebonycoloured sauces are appreciated all over the world. The difference between Shoyu and Tamari lies in their composition. Shoyu is made of soya and wheat whereas Tamari is a pure soya sauce. The nutritional value of Shoyu Shoyu stimulates the appetite and contains several pinerals, proteins and indispensable vitamins. During the long fermentation process, natural enzymes transform the starch, the proteins and the lipids contained in raw soya and wheat into nutrients that are easily absorbed, as they are predigested : amino acids, polyunsaturated fatty acids, slow carbohydrates... … During the fermentation process, a lactic acid is developed that has a beneficial effect on the intestinal flora and on the efficient absorption of nutrients. Sea salt supplies minerals and trace elements. By using the Lima sauces instead of salt, you reduce the amount of salt in your dishes while enhancing their natural taste.

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