Soy sauce is obtained with the fermentation of wheat and soy.
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Soy sauce is obtained with the fermentation of wheat and soy. After a few days soybean and wheat seeds, attacked by the mold (shoyu koji phase) are added with water and salt to give way to the actual fermentation that will result a solution called moromas.
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Save soy sauce can be added to salads, meat dishes, fish etc.
The new product was thought for consumers attentive to their diet.
Its name means “regina di fragranza” and is cultivated in the best lands of India and Pakistan.
Riso Principe Arborio is particularly suitable for creamy risotto, dry rice and mantle.
TheRiceRoyal Mongkut idealforthesushiis the Japanese variety to small grain
The new product was thought for consumers attentive to their diet.
Riso Principe Arborio is particularly suitable for creamy risotto, dry rice and mantle.
To prepare thesushiyou use aRicefrom small and round bean: the most suitable variety is Japonica, native to Asia but also produced in Italy
Nerone rice has large grains of black color, it always keeps to the tooth and perfectly matches recipes based on fish.
