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Soy Sauce
Season your homemade sushi with our naturally brewed Japanese soy sauce or shoyu as it’s known in Japan. We offer regular (red cap), low salt (green cap), and sashimi varieties. Our special sashimi soy sauce has less salt content, is darker due to its increased thickness, and milder as to not overpower the fish. This helps the sauce stick to fish better, and is therefore best suited for sashimi. For those restricting dietary sodium, our low-salt soy sauce gives the robust flavor you love with 45% less salt. You’ll want to have one of each on hand for sushi parties!
Nutritional Soy Sauce
Fermented foods are naturally good for you, but did you know that soy sauce rivals red wine in antioxidant content? Add this to the fact that one tablespoon brings only 10 calories to your diet while adding 2 grams of protein and no fat, and the choice is clear. Mix with a touch of Sushinut wasabi for a dynamite dipping sauce, and use to enhance your Asian sauces. Salt is essential to human health, and soy sauce is a great resource for dietary salt. Remember to use sparingly. Soy sauce is potent and too much may overpower your Japanese dishes, masking the subtle flavors of your fish.
Our Source
The Yamasa company has been brewing shoyu since 1645 using the same traditional method. Yamasa still uses select soybeans, wheat and sea salt, fermenting for six months to create their distinctive shoyu product.
Demand for shoyu in the U.S. has grown tremendously over the past 130 years. For this reason, Yamasa built a production facility in Salem, Oregon in 1992, decreasing the company’s carbon footprint and creating jobs for hundreds of Americans. Just think, your purchase helps the environment as well as the US economy!
Fun Fact: Soy Sauce is known as the ‘Ketchup of the Orient.’ Look for the film with this same title!
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