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