Biocop's Shoyu Soy Sauce with mild and Mediterranean flavor, ideal for cooking.
Helps enhance flavors Traditional Japanese liquid fermentation method. In open vats, at room temperature. Not filtered, but decanted, to preserve its characteristics (flavor, odor, color). Certification: CCPAE
Instructions:
Recommended for cooking with vegetables, soups, stews, making sauces, and dressing salads, seaweed, cereals, fried vegetables, meats, and fish.