Eden Reduced Sodium Organic Shoyu continues a craft that began centuries ago. Master brewers, skilled in the art of koji fermentation handed down through generations, produce this fine soy sauce. It is made with organic whole soybeans and organic wheat inoculated with koji (Aspergillus oryzae), spring water and sea salt. Carefully tended and aged in cedar casks through two sets of seasonal cycles.
Until the final step to reduce the sodium content, Eden Reduced Sodium Shoyu is brewed in the same traditional manner as Eden Organic Shoyu, through two years of patient aging. The sodium is reduced through an ion exchange process that uses plus and minus electrodes causing charged sodium ions to be attracted and thus the sodium is removed. The sodium content becomes 50 percent less than that of traditional shoyu. A bit of fermented grain alcohol, made from organic rice, is added to preserve freshness, because of the salt reduction.
Soy sauce should be chosen with care as one would choose a fine wine or olive oil. Our traditional brewing of shoyu and tamari takes two to three years. Today real soy sauce is rare. Most commercial soy sauces are made with sugar, water, salt, carmel color, preservatives, genetically engineered artificially derived enzymes, and often with genetically engineered soy meal that has been defatted using hexane gas.
While tamari imparts its own flavor, shoyu harmonizes, blends, and enhances. It is an excellent soy sauce for everyday cooking. A bit of Eden Reduced Sodium Organic Shoyu is a healthful and flavorful alternative to table salt for cooked grain, pasta and vegetables.