Made from freeze-dried soy sauce from Japan’s Naogen Brewery, this unique Crystallized Shoyu contains one-sixth the amount of sodium of table salt, while still adding a kick of salinity to anything. The flaky crystals melt on the tongue, leaving behind a lovely tasting shoyu: rich, not too salty and a little sweet and earthy, like chocolate. The shoyu is brewed from buttery Enrei soy beans, sea salt and Hakusan Mountain spring water; once freeze-dried into airy flakes, the aromatic crystals add a pleasant kick of saltiness to sushi, grilled meat, soups and stews, toast, tempura, eggs, pasta and vegetables. And because the flakes have a mild sweetness behind their savory flavor, they pair beautifully with dessert: Use a pinch to finish blondies, cookies and ice cream, or anywhere you would use a hit of flaky sea salt. The crystallized shoyu adds extra dimension beyond the salinity of plain salt.

[/description-break] Ingredients [/title] Ingredients: Soybeans, Wheat, Sea Salt, Xanthan Gum
Allergens: Soy, Gluten[/accordion] Specifications [/title] Net Weight: 0.7
Place of Origin: Japan [/accordions-break] Try a sprinkle of this on steak, eggs, sushi or sashimi, tempura, vegetables, grilled meat, rice, soups and stews, pasta, pizza, eggs, popcorn, avocado toast and vegetables. We particularly like it on dessert; it pairs well with blondies, brownies, cookies and ice cream, or as a garnish on top of peanut butter cookies. The flaky crystals are easily pinched and sprinkled, like a coarse or flaky sea salt; just right for adding saltiness without flooding rice or fish with excessive soy sauce.[/how-to-use-break]