How to Enjoy Soy-Free Sushi

I’ve been soy-free for about a year now. I check labels and always talk with a manager when I order out at a restaurant. Over time, it became manageable, but Asian cuisine was one of the hardest transitions for me because I enjoy soy sauce.

Then I discovered coconut aminos. They were a game changer.

They look and taste just like their soy counterpart, but they’re completely soy-free. They’re coconut derived, or more specifically, fermented sap from the coconut tree. If you haven’t tried them out yet, I highly recommend you give them a try.

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