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Some of our clients have raised a concern regarding our non-pasteurised shoyu during pregnancy.
Soy sauce has shown to possesses antimicrobial activity against bacteria such as Staphylococcus aureus, Shigella flexneri, Vibrio cholera, Salmonella enteritidis, nonpathogenic Escherichia coli and pathogenic E. coli O157:H7.
Development of bacterias in soy sauce is also hampered by the fact that it contains high salt content ranging between 16 and 17%.
However, please consult your personal doctor for advice.
Studies have shown that, in case of soy sauce, all elements responsible for soy and wheat allergies are transformed during fermentation. Read more about it here. Nevertheless, there are those who are completely intolerant to these ingredients. For such sensitive individual, we recommend our gluten free shoyu made with lentils and quinoa.
Please note that our store will be temporarily closed from 9 December to 26 January. We apologize for any inconvenience this may cause and appreciate your understanding.