Shibanuma Gluten Free Soy Sauce is a type of soy sauce that is specifically made without any gluten-containing ingredients. This soy sauce is produced using traditional methods of fermentation and ageing, which allows it to develop a complex and rich flavour.
Dark, rich colour with a deep umami flavour and a subtle sweetness. It is often used as a seasoning for a variety of dishes, including marinades, stir-fries, and dipping sauces. It is also a popular ingredient in traditional Japanese cuisine, such as sushi, sashimi, and noodle dishes!
How is it made?
The production process for Shibanuma Gluten Free Soy Sauce begins with a mixture of soybeans, salt, and water. The mixture is then placed into large wooden barrels and left to ferment for up to three years. During this time, naturally occurring enzymes and bacteria break down the ingredients and produce a deep, complex flavour and aroma.
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Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.