CibOfficina's shoyu sauces (shoyu is the Japanese term for 'soy sauce') are produced using selected pulses and cereals, whole sea salt from Sicily, and water. We no longer use soya, preferring legumes that are better suited to our environment (chickpeas, peas, lentils, broad beans), which are more digestible for us and sustainable for our environment. All processing is done in special steel vats with the craftsmanship and great care. The sauces all mature for at least a whole year or more as required. The fermentation of the sauces is complex: anaerobic in-depth and aerobic on the surface. This process gives a broader spectrum of flavors, a more intense umami, and aromas that tend towards fruitiness.
Salsa Lentis can be used to season and flavor both raw and cooked food. It can be emulsified with oil and the only limit is the imagination!
(possibly) DO NOT COOK! The live cultures in unpasteurized sauce are killed by very high temperatures, so it should preferably be added at the end of cooking or cold.
Store cool and refrigerate after opening.
Ingredients: spelt, black lentils, whole sea salt, water, Aspergillus oryzae spores
Nutrition statement per 100 g
| Energy value | 60 kcal |
| Fat | 0.7 g |
| of which saturated fat | 0 g |
| Carbohydrates | 14 g |
| Sugars | 4 g |
| Protein | 7.6 g |
| Salt |
16 g |