Chef Myron’s Aged Shoyu soy sauce is all natural, preservative, MSG and GMO free, and is brewed from water, soybeans, wheat and salt. A yeast called koji is added which starts a fermentation and long aging process. During this fermentation the proteins of soybean and wheat, including gluten, are broken down by microbial enzymes into amino acids. (In the case of gluten, primarily glutamic acid). The gluten is sufficiently converted such that trace is less than ten parts per million.
The US FDA and the Codex Alimentarius, which is the organization authorized by the World Health Organization with defining the criteria of gluten free, have both established the Gluten Free threshold to be less than 20 ppm. Chef Myron’s Aged Shoyu falls below less than half that. This allows us to certify that our Aged Shoyu soy sauce is “gluten free”. This testing was done using the currently accepted standard testing methodology by a highly accredited laboratory.
Traditional Soy Sauce. The highest quality Japanese-style, all purpose soy sauce. Star K certified Kosher. Gluten Free.
Flavor: Deep, savory “Umami”, mellow and full-bodied, low salt profile.
Applications: An all purpose soy sauce. Soups, sauces, gravies, meat products, poultry products, salad dressings, etc.
Ingredients: An all purpose naturally brewed soy sauce made from water, soybeans, whole wheat and salt. Preservative & GMO free.
Product Specifications (download PDF)