We've found a great tasting margarine that is dairy free - something very difficult to source in Japan. It's made by fermenting soy milk with vegetable-based bacteria which removes the beany smell and flavour. The soy beans are non-GMO, there's no artificial colouring or flavouring and it's low in trans fats! Use it just like regular margarine or butter. It's great in baking and pastry too. It seems to have a slightly lower melting point than margarine so don't leave it out of the fridge too long!
Country of Origin: Japan
safflower oil, palm oil, fermented soy milk, salt, soy lecithin, tocotrienol
Serving Size: Calories: Protein: Total Fat: Total Carbohydrate: Sodium: