soy sauce seasoning is a fermented soy obtained in the traditional way through a fermentation process particularly lactea which lasts about 2 years. is then filtered, pasteurized and bottled, does not contain artificial preservatives. its taste is softer than tamari and is an excellent substitute for salt in all types of cooking.
ingredients: water, soy (20.6%), wheat, sea salt, koji (aspergillus oryzae)
contains wheat and soybeans.
recommended use: it can be used as a condiment in legumes in protein preparations (tofu, seitan, thempê, fish or meat), soups, seaweed, vegetables, cereals, spreads and sauces

keep in a dry and cool place

nutritional analysis 100g
energy value - 61kcal / 260 kj
proteins - 7.3 g
carbohydrates - 8.0g
lipids - 0g
sodium - 5.7g