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The real original Japanese soy sauce is delicious as a seasoning in Eastern dishes. Indispensable in the macrobiotic kitchen as an addition to stir-fries, dips, soups and marinades. It is made without wheat, making it gluten-free and very concentrated in taste. Suitable for people with celiac disease (gluten allergy) or hypersensitivity to wheat. Less sweet than Ketjap manis. The savoury, salty ...