Salsa K2 ( flavoured shoyu)
A peak of aromas
Salsa K2 is a very special "soy sauce" (soy-free)! It is a Lentis Sauce in which we infused garlic, pepper and fennel. It recalls the aromas of porchetta and salami, and not knowing how to call it, we kept its "battle" name, the one it carried for the whole period in which it was being processed, in the experimental phase, so to speak. Like the Marisa Sauce, this too can be considered a Mediterranean shoyu, rich in familiar and delicious aromas. We could say a lot about Salsa K2, but we prefer to let its interwoven aromas speak for her.
Salsa K2
can be used to season and flavour both raw and cooked foods. You can emulsify it with oil and the only limit is imagination!
DO NOT COOK! The live ferments contained in the unpasteurised sauce are killed by very high temperatures, so it should be added, preferably, at the end of cooking or cold..
If you like, take a look at the recipes section, curated by Giulia Pieri, to get inspired.
Store in a cool place.
Ingredients: Salsa Lentis (emmer, black lentils, whole sea salt, water, spores of Aspergillus oryzae), garlic, black pepper, fennel
Nutritional information per 100 g (in grams):
val. energy: 58 kcal; fats: 1,7; saturated fats: 0,1; carbohydrated: 9; sugars: 4; proteins: 9,2; salt: 15,3.
Le analisi di laboratorio della salsa rivelano che il processo di produzione permette di denaturare naturalmente il glutine attraverso la fermentazione. Le suddette analisi indicano che la Salsa Lentis (e di conseguenza la K2) si può considerare SENZA GLUTINE.
Produced by:
Nesler società semplice agricola
strada Sterpaio snc
Viterbo (VT)
Shoyu (also called "soy sauce") is a flavouring of Asian origin. In the Eastern tradition it is more frequently made with soy and wheat. Traditionally the natural maturation would last at least a year. At Nesler the ripening takes place without any intervention on the seasonal variations of temperatures, as tradition teaches. Shoyu is one of the richest foods in the world of "UMAMI" , the so-called fifth taste. The other basic flavours are sweet, salty, bitter and sour.
The production process involves the inoculation of the legume and cereal with spores of Aspergillus oryzae for the production of Koji. This first fermentation lasts about two days and must be monitored constantly whilst maintaining a controlled temperature, stirring and periodically airing. The Koji is then mixed with a strong brine and left to ferment.
We only use local, selected and controlled raw food materials. We do not use soy, products containing GMOs or synthetic chemicals. All the ingredients used are indicated in the sheets and on the label, with no exclusion.
Our understanding of "local" takes into account the climate and the real movements we make. Furthermore, we try to work with the most conscientious farmers in the area. What we absolutely prefer is to produce raw food materials ourselves.
What is most important to us is a high level of respect for Earth and Man and high levels of quality.
We prefer quality to the abstract concept of "local", we prefer to know suppliers, we prefer to strive for quality, rather than passively accept labels. We prefer the small to the big producer and... We are realistic. The compromise is sometimes to go further, rather than to lower the quality level. Our "local" is a "relative local" that makes us use whole Sicilian salt, Tuscan peas, cereals grown in Tuscia, organic hazelnuts grown a few kilometers away, and so on.