Soy sauce with wheat with a mild and Mediterranean flavor, ideal in the kitchen. Helps to enhance flavors Traditional Japanese method of liquid fermentation. In open vats, at room temperature. Not filtered, but decanted, to preserve its characteristics (taste, smell, color).Ingredients: Water, SOYBEAN*, WHOLE WHEAT*, sea salt, Aspergillus oryzae (koji). *How to use: helps to enhance flavors. Ideal for cooking with vegetables, vegetables, soups and stews, to make sauces and salad dressings, seaweed, cereals, fried vegetables, meats and fish.Conservation: Preserve from sunlight. Store in a cool, dry place. Nutritional analysis per 100g of productEnergy value: 240 kJ/57,32 kcalFat: 10 gSaturated fatty acids: 10 gCarbohydrates: 6,10 gSugars: 0,60 gFood fiber: 0,5 gProteins: 8,03 gSalt: 17 g