There are many types of soy sauce to choose from in Japan that you’ll be forgiven for getting confused! From lighter, sweeter sauces to dark, rich soy sauces, there is one to compliment any type of dish you can imagine. This soy sauce is perfect for raw fish, such as sashimi and sushi due to its light, mild and balanced taste. Glass bottle.
Water, Soybeans, Wheat, Salt, Mirin, Vinegar, Disodium 5'-Inosinate, Disodium 5'-Guanylate, Alcohol contained
How To Use
There are an endless variety of different ways that soy sauce can be used in Japanese cuisine.
• Base for sauces such as teriyaki.
• Mixed with dashi soup stock to create a rich noodle soup.
• Mix with wasabi to create a dip for sushi and sashimi.
• Energy: 465kJ/111kcal
• Fat: 0g
(of which Saturates: 0g)
• Carbohydrate: 11g
(of which Sugars: 7.4g)
• Protein: 12g
• Salt: 16.9g
|of Which Saturates||N/A|
|of which sugars||N/A|