Smoked soy sauce

Its making is complex and its secret lies into dosing and timing of smoking.
In order to guarantee lightness and subtleness in mouth, part of the soybeans are defatted before making.
Mouth is subtle, soft and nice.
This sauce offers many nice possibilities for marinades with a ratio of 1 to 2 table spoons for 1 liter or stock or water...

Our perfect combination : it can be used straight for marinating fish and poultries.
Another way is to damp a cooking sheet with which foiling meat or vegetables or fish then let them stand in a fridge 2 to 6 hours depending upon the desired smoky flavor.
You may also incorporate this sauce to your ingredients (0.2 up to 0.5%for thin paste or fish, 0.4% up to 0.8% for ground meats and 0.3 up to 1.5% for other products).