Provides protein enrichment to food
Shangrila Soy Sauce is traditionally prepared from the natural fermentation process of water, soybeans, wheat and salt. For centuries, soy sauce has been an indispensable ingredient in Japanese and Chinese cuisines but these days this versatile seasoning is widely considered essential in the health-conscious Eastern and Western Kitchens. Today soy sauce is used as an essential taste enhancer in just about everything, from soups to stews. It is an ideal marinade for meat, poultry and fish and can be added in almost any dish on your menu to obtain rich flavor, color and punchy aroma.