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Sauce

【Gluten-Free】Rijhao - Brown Rice White Soy Sauce (400ml)

Name: 【無麩質】日照 - 糙米白醬油 (400ml)
SKU: RI_03
Availability: InStock

HK$138.00

VEGAN + KETO + GLUTEN FREE + ALL NATURAL

Locally sourced unpolished rice from Caotun Nantou TAIWAN

Free from any additives other than salt and water

Ideal for both vegetarians and meat-eaters. Offers a natural sweetness without added cane sugar or artificial sweeteners, making it particularly suitable for those avoiding sugar substitutes, free from soy allergens

Similar to GuangDong light soy sauce

1 in stock (can be backordered)

GUARANTEED SAFE CHECKOUT

Code: RI_03 Categories: ECFood, Vegan, Gluten-Free, Keto, Sauce

Brown Rice White Soy Sauce (400ml)

Ingredients:

Taiwanese brown rice (from Caotun), water, salt

Shelf Life: 3 years

Note: A small amount of sediment at the bottom of the bottle is a normal byproduct of fermentation and is safe to consume.

Storage:Please store in a refrigerator at 4 degrees Celsius or below. Consume promptly after opening.

Made in Taiwan

Taiwanese Local Low-Sodium Brown Rice Light Soy Sauce is used similarly to Cantonese light soy sauce. It is light-bodied and low in salt, leaning towards the Japanese soy sauce style. Clear, sweet, and aromatic, with a hint of wine fragrance, it is perfect for pairing with fresh seafood like shrimp, offering a unique flavor profile.

In the market, there are few soy sauces made entirely from 100% pure rice.

Breaking away from the traditional bean brewing method, this soy sauce is brewed using brown rice sourced from Caotun, Nantou, Taiwan. Produced naturally with a unique technique, it contains no additives other than water and salt. Every drop originates from the original vat, is lightly salted without added sugar, and is undiluted with water, allowing the soy sauce's flavor to be naturally sweet.

Compared to soy sauces made from beans and barley, which excel in aroma, pure rice soy sauce triumphs in sweetness. Adding a small amount during cooking can replace salt, MSG, and sugar, making it suitable for dipping sauce recipes. During the brewing process, neither wheat nor soy is added, making it ideal for individuals allergic to legumes and gluten.

Uses: Stir-fried mushrooms, stir-fried seafood, steamed fish, steamed shrimp, marinated meats, braised vegetarian dishes, and pan-fried tofu.

Adding garlic paste, ginger paste, or mustard creates a delicious dipping sauce.

【Recipes】Steamed White Shrimp

Ingredients:

1 box of white shrimp (about 10-15 pieces), ginger slices, 3 tbsp of rice soy sauce

Instructions:

Clean the white shrimp, remove the legs, and arrange on a plate.

Add ginger slices, drizzle with unpolished rice soy sauce, and steam in an electric cooker for 10 minutes.

Rijhao's story

Due to the high salt content in traditionally brewed soy sauce, we have researched and improved upon the brewing method passed down from our father. By steaming and fermenting brown rice together with black beans, and using salt only as a supplementary ingredient, we allow it to mature slowly under the sun in barrels. This not only reduces the sodium content in the soy sauce (thus decreasing its saltiness) but also enhances the flavor, making it more natural, sweet, and aromatic.

Products Feature:

- does not contain gluten allergens such as wheat and soy

- sodium content is lower than the soy sauce base oil on the market

- no sugar but naturally sweet

- no artificial colors, flavors, preservatives, sucrose, sugar substitutes, etc.