Nutrient content of 100 g
Types of 「soy sauce」
- Light color soy sauce
- Soy sauce
- Full-bodied soy sauce
- Refermented soy sauce
- White soy sauce
- Fish soy sauce
Characteristic
- It is used for sashimi noodle soy sauce, rice crackers etc.
- It is used for coloring sauces and dishes.
- Because it is thick compared to soy sauce, be careful of overuse
- Soy sauce is made with soybeans, wheat, salt and koji, but the “Full-bodied soy sauce” is made with soybean, salt and koji.
- Mainstream production method that kept wheat to emphasize scent.
- Domestic production is about 2% of total soy sauce.
- Soy sauce that is popular in the Chubu region mainly in
- Aichi Prefecture.
- It gets reddish when heated.
- Temari soy sauce is aged for about 3 years (about 1 year for soy sauce)
- Many flavor ingredients obtained from soy protein
Tbsp / teas weight
t (tsp) | 6g |
T (Tbsp, tbsp) | 18g |
*Click here for weight tables for each seasoning
Preservation method
- Avoid direct sunlight and store in cool dark place
- After opening, air contacts, oxidation progresses so refrigerator preservation is preferred
- Let it be used as soon as possible after opening (about a month)
- As time goes by, soy sauce falls in flavor and becomes darker
Nutrient content
Full-bodied soy sauce(たまり醤油)
Nutrient content of 100 g
Energy | 111kcal |
Protein | 11.8g |
Lipid | – |
Carbohydrate | 15.9g |
Vitamin A | – |
Vitamin D | – |
Vitamin E | – |
Vitamin K | – |
Vitamin B1 | 0.07mg |
Vitamin B2 | 0.17mg |
Vitamin B6 | 0.22mg |
Vitamin B12 | 0.1㎍ |
Vitamin C | – |
Niacin | 1.6mg |
Folic acid | 37㎍ |
Pantothenic acid | 0.59mg |
Biotin | – |
Sodium | 5100mg |
Potassium | 810mg |
Calcium | 40mg |
Magnesium | 100mg |
Rin | 260mg |
iron | 2.7mg |
Zinc | 1.0mg |
Copper | 0.02mg |
Manganese | – |
Lodine | – |
Selenium | – |
Chromium | – |
Molybdenum | – |
Dietary fiber | – |