Soy sauce is a liquid condiment invented in China around 2,500 years ago, during the Western Han Dynasty and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Soy sauce is traditionally made from a fermented paste of soybeans, roasted grain (usually wheat), brine (salted water), and mold cultures/yeast.

Love Earth’s Organic Light Soy Sauce is traditionally made by boiling and fermenting organic grade soybeans, which are then covered with brine for more than 6 months, resulting in a thin, reddish-brown liquid with a pleasant natural fermentation flavor and aroma.

This savory sauce has a very rich umami flavor that pairs beautifully with meat and fish dishes as well as adds zing to your soups, salads, and dressings. No additives. No preservatives. No artificial coloring. No Genetically Modified Ingredients. No MSG. NO acid-hydrolyzed vegetable protein. No Heavy Metals. Just premium quality ingredients, carefully selected and processed to achieve that old-world taste. Less salt than conventional brands – yet bursting with flavor. The right product for those who love the well-balanced flavor and healthy low-salt products.

Ingredients

Organic soy sauce 58% (brine water, organic soybeans, organic wheat flour, koji), water, salt, organic sugar & acidity regulator (lactic acid)

Benefits

• Contains isoflavones from soybeans
• Salt Reduction (replace salt that is high in sodium)
• Help prevent clot formation
• Anti-inflammation
• High antioxidant potency

Nutrition Facts

Size per serving / Saiz hidangan: 15ml

Serving per packs / Hidangan setiap pek: 14

Certificates

HALAL, HACCP, BRC Certified, Organic (Myorganic, EU & NOP certificate)

Recommended Serving Size

1 tablespoon (15ml)

What Nutritionist Says

Soy sauce is a salty, brown liquid made of fermented soybeans, water, wheat (which is why most soy sauce is not gluten-free), and salt. and that is used in cooking or as a condiment in East Asian cuisine. Originated in China more than 2,000 years ago, it’s naturally brewed or fermented over the course of months or even years, depending on the grade of the final intended product.

Naturally brewed soy sauce contains about 1-1.6% nitrogen, 17% -19% simple sugars, and 1% -2% organic acids. Free amino acids, especially glutamic acid, makeup about 45% of the nitrogen, and are responsible for the umami flavor. However, many soy sauces in the market are chemically produced using acid-hydrolyzed soy or vegetable protein and adjusted using caramel coloring, corn syrup, salt, flavor enhancer, and preservatives. This type of soy sauce is harsher in taste, is darker, and has less complexity in composition as protein and peptides (lacking natural umami flavor). Researches show that long-term usage of chemical additives and preservatives can cause serious health hazards such as hypersensitivity, allergy, asthma, hyperactivity, neurological damage, and cancer.

Naturally brewed soy sauce may provide several health benefits such as anti-inflammation and antioxidants, but it is still important to limit the use of soy sauce to 1 tablespoon a day due to its salt content. The Ministry of Health urges to reduce salt intake among the Malaysian population, aiming to use less than 5g (1 teaspoon) of salt a day, which is equivalent to 2,000mg sodium per day. Having too much sodium in the diet can lead to high blood pressure, heart disease, and stroke. It can also cause calcium losses, some of which may be pulled from the bone.

Suggested ways to serve

• Use as marinades, condiments & dipping sauce
• Add to soups, salads, and dressings for umami flavor
• Suitable for all savory dishes

Storage

Keep refrigerated after opening

Shelf Life

15 Months