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The perfect complement to FANYA spring rolls and any self-respecting oriental food. And not only oriental! It is the perfect condiment for rice dishes, salads, stews, sushis,...
Salsa sauce
Salsa soya
GLUTEN FREE soy sauce obtained from soybeans, not genetically modified, and rice flour with a 100% natural fermentation process
This GLUTEN FREE soy sauce can replace any of our other sauces on any occasion because it is so versatile and rich that it can be used to accompany any dish.
Sauce is produced using a natural Japanese fermentation process known as "honjozo", which uses the natural force of fermentation
Soy sauce is produced using a natural Japanese fermentation process known as "honjozo", which uses the natural force of fermentation and is made with four basic ingredients, so it is very important to select them carefully.
Soya sauce is produced using a natural Japanese fermentation process known as "honjozo", which uses the natural force of fermentation and is made with four basic ingredients, so it is very important to select them carefully
The soy sauce is kept cold, between 2ºC and 10ºC and once opened, it can last up to 15 months.
INGREDIENTS: Water, salt, NMG SOYBEAN (not genetically modified) and rice flour.
Sauce is made of soy sauce
NUTRITIONAL INFORMATION: Average values per 100 g.
Energy value
130 kJ/ 31 kcal
Fats
0.0 g
Of which saturated
0.0 g
carbohydrates
1.86 g
Of which sugars
1.10 g
Proteins
5.99 g
Salt
7.90 g
The perfect complement to FANYA spring rolls and any self-respecting oriental food. And not only oriental! It is the perfect condiment for rice dishes, salads, stews, sushis,...
Salsa sauce
Salsa soya
GLUTEN FREE soy sauce obtained from soybeans, not genetically modified, and rice flour with a 100% natural fermentation process
This GLUTEN FREE soy sauce can replace any of our other sauces on any occasion because it is so versatile and rich that it can be used to accompany any dish.
Sauce is produced using a natural Japanese fermentation process known as "honjozo", which uses the natural force of fermentation
Soy sauce is produced using a natural Japanese fermentation process known as "honjozo", which uses the natural force of fermentation and is made with four basic ingredients, so it is very important to select them carefully.
Soya sauce is produced using a natural Japanese fermentation process known as "honjozo", which uses the natural force of fermentation and is made with four basic ingredients, so it is very important to select them carefully
The soy sauce is kept cold, between 2ºC and 10ºC and once opened, it can last up to 15 months.
INGREDIENTS: Water, salt, NMG SOYBEAN (not genetically modified) and rice flour.
Sauce is made of soy sauce
NUTRITIONAL INFORMATION: Average values per 100 g.
Energy value
130 kJ/ 31 kcal
Fats
0.0 g
Of which saturated
0.0 g
carbohydrates
1.86 g
Of which sugars
1.10 g
Proteins
5.99 g
Salt
7.90 g
