Soy Sauce

Kikkoman International Inc.rewed "shoyu" soy sauce is produced by the action of special strains of microorganisms on soybeans and wheat during fermentation. The soy sauce, which has a clear, dark reddish-brown color, features a tart, sweet, salty flavor with beefy, brewed notes and a distinctive fermented bouquet. Applications include prepared entrées, including meat, poultry, vegetables and seafood; Asian and other ethnic applications; and sauces, condiments, dressings and gravies. It also has applications in cured meats, soups and marinades.

Features:

Versatile flavoring and coloring agent

Natural flavor enhancer

Salt replacer

Precursor for reaction flavors

Ingredients:

Water, wheat, soybeans, salt and less than 0.10% sodium benzoate as a preservative

Contains no chemically hydrolyzed proteins or carbohydrates and no added caramel color

<%=company%>, P.O. Box 420784, San Francisco, CA 94142-0784. Tel: 415-956-7750; Fax: 415-391-1842.