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SOS SHOYU CLASIC BIO 250ml LIMA BIOSENS

-Sos natural din soia fermentata si grau

-in Japonia, doua sosuri de soia fermentate, Shoyu si Tamari, au fost cele mai preferate condimente timp de mai multe secole.

-Astazi, aceste delicioase sosuri de culoarea abanosului sunt apreciate in intreaga lume.

-Diferenta dintre Shoyu si Tamari consta in compozitia lor. Shoyu este facut din soia si grau, in timp ce Tamari este un sos de soia pur.

-Valoarea nutritionala a Shoyu stimuleaza apetitul si contine mai multe minerale, proteine si vitamine indispensabile. in timpul lungului proces de fermentare, enzimele naturale transforma amidonul, proteinele si lipidele continute in forma bruta a soiei si a graului, in nutrienti care sunt usor absorbiti, fiind predigerati: amino-acizi, acizi grasi poli-nesaturati, carbohidrati lenti...in timpul procesului de fermentare, se dezvolta un acid lactic care are un efect benefic asupra florei intestinale si asupra efectului de absorbtie a nutrientilor. Sarea de mare este o sursa de alimentare cu minerale si microelemente. Prin utilizarea sosurilor Lima in loc de sare, reduceti cantitatea de sare in timp ce pastrati gustul natural al produselor.

-Ingrediente:
-apa, boabe de soia, grau, koji (grau, A. oryzae), sare de mare= cultivat organic

-Informatie nutritionala:
-100 g contin in medie:
-Energie 261 kJ (62 kcal)
-Proteine 9.60 g
-Carbohidrati 5.80 g
-Grasimi 0.10 g

-Sfaturi pentru consumatori:
-Shoyu si Tamari sunt intensificatori de gust, sanatosi, potriviti atat pentru diversele feluri de mancare din Est, cat si penru cele din Vest.
-Nu le folositi doar in loc de sare, ci si pentru a intensifica gustul natural al ingredientelor in timpul gatitului si in timpul mesei.
-Gustul de Shoyu este caracterizat de o usoara atingere a alcoolului rezultat in urma fermentarii graului.
-De aceea nu se recomanda incalzirea prelungita si trebuie adaugat la sfarsitul procesului de preparare, pentru a nu isi pierde aroma.
-Shoyu este perfect pentru muraturi in wok cu orez, taitei, sushi, sashimi sau legume fierte.
-Este delicios in combinatie cu mirin (vin din orez), ghimbir wasabik sau daikon ras.

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English:

SOS SHOYU CLASSIC 250ml BIO-LIMA biosensor-Shoyu Sauce Classic naturally fermented soy and wheat, in Japan, two fermented soy sauce, Shoyu and Tamara were most favorite spice for centuries.-Today, these delicious sauces ebony color are appreciated worldwide. Shoyu and Tamara-The difference between them lies in composition. Shoyu is madeUT soy and wheat, while Tamara is a pure soy sauce.-nutritional value of Shoyu stimulates appetite and contains several minerals, protein and essential vitamins. During the long fermentation process, natural enzymes convert starch, proteins and lipids contained in the raw form of soy and wheat, which are easily absorbed nutrients, is predigerati: aminoacids, poly-unsaturated fatty acids, carbohydrates slower ... during the fermentation process, develop a lactic acid has a beneficial effect on intestinal flora and the effect of absorption of nutrients. Sea salt is a source of food with minerals and microelements. Lima sauces instead of using salt, reduce the amount of salt while nature preserve tastel products.-Ingredients:-water, soybeans, wheat, koji (wheat, A. oryzae), sea salt = organic-grown nutritional information: -100 g contains on average: Energy 261-kJ (62 kcal) Carbohydrate-Protein 9.60 g, 5.80 g, 0.10 g fat, tips for consumers:-Shoyu and Tamara are enhanced taste, healthy, suited for various dishes of Est, and file for the Western. I do not just use them instead of salt, but also to enhance the natural taste of the ingredients during cooking and food. Shoyu taste is characterized by a slight touch of alcohol resulting in the fermented wheat.-The prolonged heating is not recommended and should be added to the end of the cooking process, not itslose flavor.-Shoyu is the perfect pick in the wok with rice, noodles, sushi, sashimi or boiled vegetables.-It is delicious when combined with mirin (rice wine), ginger wasabik or grated daikon.