Lima Organic Soy Sauces

Where do pants with built-in fans exist? Or umbrellas, which one can also wear as a tie? In the same country where also chocolate bars with cough syrup flavor are offered; namely in Japan. In the shadow of the Fujiyama, countless curious products are invented every year. For example, there is a helmet that can be applied to the train window with the help of a suction cup. If the commuter wants to take a nap during the ride, he still ends up sitting upright after all. At breakfast, the Japanese are also very creative. Those who are too lazy to spread the butter on their toast with a knife can also distribute it with a kind of glue stick. You don’t feel like crying when cutting onions? Glasses with screwed-on propellers blow the onion fumes away from the face. And so that the fingers stay healthy in any case, you can also hold the vegetables in place with a hand-shaped holder when cutting them on the cutting board. That these kinds of inventions catch on in this country, however, is unlikely. Nevertheless, Japan and the Western world have been influencing each other for many decades in everyday life.

Even in the first half of the 20th century there were no beds in Japanese houses yet. They slept on futons, which were stowed in the closet the next morning. Not only did they sleep on the floor, but they also ate on it, because high chairs were also unusual. By now, Western beds and seating accommodations are also found in many Japanese apartments. Provided, of course, that there is a separate bedroom, since Japanese apartments are rather small because of the limited living space. While the Japanese stocked up on European style furniture and fashion, the demand for Japanese technology rose in the Europe of the 1980s and 90s. Nowadays, the cultural exchange is above all a culinary one.

For the Mediterranean as well as for the Oriental or the Asian kitchen one needs some typical ingredients. Around the Mediterranean there is no way around olive oil. In Japan, on the other hand, no chef would voluntarily give up on soy sauce. On average, a Japanese consumes more than 10 liters of the dark sauce per year. In the past, it used to be even more. The reason for the decline in the consumption of soy sauce is pizza, schnitzel, kebab and the like. More and more Japanese are hungry for European dishes. In the meantime, some of them even drink coffee instead of tea. At the same time, more and more Europeans are getting enthusiastic about the Asian cuisine. If you want to prepare the exotic rice and pasta dishes by yourself, you will need some basic ingredients. A good soy sauce should be at the top of the shopping list.

The unmanageable amount of soy sauces can be confusing at first. Because the ”one“ soy sauce does not exist. Most of the countries of East Asia have developed their own variants over the centuries, which differ in taste from those of their neighboring countries. But you do not have to be intimidated by that, because for the beginning it is enough to know two different varieties: shoyu and tamari. Shoyu (Japanese for soy sauce) is made of soybeans, water, wheat and sea salt. This variant is probably the best known outside of Asia. Shoyu intensifies the natural flavor of the dishes and is ideal for the preparation of salads, rice, vegetable and wok dishes but also serves as a dipping sauce for example for sushi. Tamari is traditionally made without wheat. It can be applied like shoyu but has a stronger taste.

If you like the Asian cuisine, you will love the Organic Soy Sauces by Lima. Shoyu mild by Lima is a naturally fermented organic soy-wheat sauce. The subtle aroma of shoyu unfolds best when it is added to the dishes at the end of the cooking time. It is also ideal for seasoning at the table. Lima Shoyu is also available in a version with less salt. Even more surprising for the taste buds is the Organic Ginger Thai Shoyu Soy Sauce, a liquid spice with fresh ginger, garlic, barley syrup, rice syrup and rice wine. Lima Tamari strong is a naturally fermented organic soy sauce. Tamari is a good flavor enhancer and is applicable as a liquid version of the bouillon cube. It suits both Western and Oriental dishes. You can not only use tamari as a salt substitute, but also to enhance the natural taste of the ingredients during cooking and at the table. Lima Tamari is offered as a version with less salt as well. With Lima you can discover the countless uses of Shoyu and Tamari.