Shoyu

Shoyu is a traditional Japanese soy sauce derived from fermented soy beans and wheat. It is an essential ingredient in Japanese cooking, prized for its savoriness. Shoyu's popularity comes from its ability to complement natural flavors without overpowering them. It is also incredibly versatile, working in marinades, salad dressings, dipping sauces, and a condiment.

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As for its health benefits, scientists have given particular attention to the brown pigment in shoyu, which is thought to have anti-cancer and lofty antioxidant properties. It is believed to aid in digestion of grains and vegetables, as is also a great source of antioxidants such as lechitin {increasing metabolism and assisting in weight loss} and vitamin E, which can help prevent heart disease by lowering cholesterol. Shoyu, a fermented soy food, may even have the ability to ward off cancer.

When buying shoyu and other soy products, always look for non-GMO soybeans and buy organic, when possible, for best quality. Keep in mind that it is high in sodium, so a little goes a long way.