Organic Ariete Sauce 200ml

Salsa Ariete (organic chickpea and wheat shoyu)

Ingredients: water, chickpeas* (18%), wheat* (18%), whole sea salt, Aspergillus oryzae spores.
*from organic farming
IT-BIO-007
Agriculture Italy

Shoyu Sauces (shoyu is the Japanese term for “soy sauce”) Nesler - Cibo Vivo are produced using selected legumes and cereals, whole Sicilian sea salt and water. We do not use soy , preferring legumes that are more suited to our environment (chickpeas, peas, lentils, broad beans), which are more digestible for us and sustainable for our environment. All the processing is artisanal and carried out with great care. The sauces all mature for at least a full year or more depending on the need. 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 fruity.

The Aries Sauce It can be used to season and flavor both raw and cooked foods. It can be emulsified with oil and the only limit is your imagination!

DO NOT COOK! The live cultures contained in unpasteurized sauce are killed by very high temperatures, so it should preferably be added at the end of cooking or when cold.

Keep in a cool place.

Nutritional information per 100 g (in grams):
energy value: 95 kcal; fat: 1.5; saturated fat: 0.2; carbohydrates: 14; sugars: 2; proteins: 5.4; salt: 10.

Soy free. GLUTEN FREE.

Produced by:
Nesler simple agricultural company
Sterpaio snc road
Viterbo (VT)

Shoyu (also called “soy sauce”) is a condiment of Asian origin. In the Eastern tradition it is most frequently made with soy and wheat. Traditionally, natural maturation lasted at least a year. At Nesler, maturation occurs without intervening on seasonal variations in temperature, as tradition dictates. Shoyu is one of the foods in the world richest in “UMAMI”, the so-called fifth taste (in Italian often also indicated as “savory”). The other basic tastes are sweet, salty, bitter and sour.

The production process involves inoculating the legume and cereal with spores of Aspergillus oryzae for the production of koji . This first fermentation lasts about two days and must be followed constantly by maintaining a controlled temperature and stirring and aerating periodically. The koji is then mixed with a strong brine and left to ferment.