Sign in
SOY SAUCE

SOY SAUCE

14016
€2.88
Presentation:
  • 1 Litre
  • 500 cc
  • 250 cc
  • 125 cc

 

With the same nutritional properties as the organic tamari-shoyu from mimasa, we offer soy sauce at a cheaper price.

Soja Mimasa

Soy sauce is offered as a cheaper alternative to MIMASA's organic tamari-shoyu. This product is made with the same quality ingredients of MIMASA's organic tamari-shoyu (non-GMO organic soy, wheat, water, sea salt and koji seed), but its fermentation process has been accelerated with controlled heat, so that the product is ready in a week. The end result is a soy sauce with the same aroma and texture as MIMASA's organic tamari-shoyu at a more affordable price.

Quality guarantee

MIMASA only sells natural soy sauce, traditionally made through a process that results in a product of exceptional quality and aromas. Only the highest quality ingredients are used in its production, without chemical products.

Natural soy sauce is obtained through a fermentation process, starting from whole soybeans and whole wheat, to which water and salt are added. Hence the great qualities of MIMASA soy sauce: it contains the 9 essential amino acids and acetic acid, which inhibits pollution and helps overcome fatigue in the body.

On the other hand, non-natural soy sauce, in addition to being made from chopped soy beans or soy flour that alter its intrinsic quality, has a high content of oxalic, formic and levulinic acids. These acids precipitate minerals in the blood and internal organs, causing acidity and dilation of the stomach and liver, which inhibits the digestive process and acidifies the blood.

  • Energy-Kj 300
  • Energy (kcal) 71
  • Fat (g) 0,3
  • Carbohydrate (g) 8,7
  • - Sugars (g) 2
  • Protein (g) 8,3
  • Fibre (g) 0,0
  • Sodium (g) 5,5
  • Sal 13,75

Water 54.2%, soybean 15.4%, wheat 15.4%, sea salt 14%, alcohol 1%, koji seed <0.01

The chemistry of soy sauce is as complex as the organic processes that take place during the fermentation process. Various microorganisms are generated from these organic processes and can positively influence human metabolism. Soy sauce helps our digestive system, sterilizes us against organisms that are harmful to our health, and can help acidify other foods.

The same enzymes that work on wheat and soybeans during fermentation become important and active digestive agents when they enter the human body. In addition to its inherent digestive properties, soy sauce also serves to stimulate the secretion of gastric juices in the stomach. Since the enzymes in soy sauce are organic substances resulting directly from natural and traditional fermentation processes, they are not present in commercially produced soy sauce.

Soy sauce also prevents the spread of bacteria. This antibacterial quality is created from the three elements in soy sauce: salt, acid from lactic bacteria, and alcohol from yeast. Dishes cooked with soy sauce are not only tasty, but they also stay fresher longer, because natural tamari-shoyu helps preserve food.

The first step is to prepare the soybeans and wheat to make koji. The soybeans are steamed until soft enough to be easily squashed between the thumb and middle finger, but firm enough to hold its shape. The wheat is roasted on hot sand until it achieves a brownish-brown color and a very characteristic aroma. It is then roughly ground, like cracked wheat. Soy and wheat are mixed and koji seed is added.

The role of the koji seed is to activate fermentation. During its growth, the koji seed produces proteolytic, lipolytic and amylolytic enzymes that convert proteins, fats and starches into simpler and more easily fermentable substances.

Fermentation is a complex process that involves molds, yeasts, and lactic acid bacteria. The enzymes released by koji convert starches into simple sugars. Natural yeast, including Saccharomyces rouxii, converts these sugars into alcohol and esters, which give soy sauce its distinctive aroma. Other enzymes, particularly diastase, break proteins down into amino acids. The lactic acid bacteria then spread, producing lactic acid.

Bottle of 1 litre, 500ml, 250ml, 125ml

Related products

This store asks you to accept cookies for performance, social media and advertising purposes. Social media and advertising cookies of third parties are used to offer you social media functionalities and personalized ads. Do you accept these cookies and the processing of personal data involved?

Necessary cookies
Necessary cookies help make a website usable by enabling basic functions like page navigation and access to secure areas of the website. The website cannot function properly without these cookies.
Cookie name Provider Purpose Expiry
PHP_SESSID mimasaifigen.com This cookie is native to PHP and enables websites to store serialised state data. It is used to establish a user session and to pass state data via a temporary cookie, which is commonly referred to as a session cookie. Session
PrestaShop-# mimasaifigen.com This cookie helps keep user sessions open while they are visiting a website, and help them make orders and many more operations such as: cookie add date, selected language, used currency, last product category visited, last seen products, client identification, name, first name, encrypted password, email linked to the account, shopping cart identification. 480 hours
SERVERID Mimasa Ifigen Specifies the server front-end from which the user receives data. Session
Statistic cookies
Statistic cookies help website owners to understand how visitors interact with websites by collecting and reporting information anonymously.
Cookie name Provider Purpose Expiry
_ga Google Registers a unique ID that is used to generate statistical data on how the visitor uses the website. 2 years
_gat Google Used by Google Analytics to throttle request rate 1 day
_gid Google Registers a unique ID that is used to generate statistical data on how the visitor uses the website. 1 day
Content not available