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 taste is comparable to this sauce.