Fish soy sauce(魚醤油)

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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 fermented and aged with salted fish.
  • It is used as a seasoning since the Kamakura period.
  • It is abundant in taste of amino acids etc. by decomposition melting of fish ingredients
  • Because it has a strong umami, it becomes a rich flavor just by adding a little bit
  • Use it when you want to suppress fish odor and meat odor
  • Since it is effective in a small amount, use it while watching the state

 

Tbsp / teas weight

t (tsp)6g
T (Tbsp, tbsp)18g

Click here for weight tables for each seasoning

Types of fish soy sauce

  • Syotturu
  • Ishiru
  • Ikanago-syouyu
  • Fish sauce

Nutrient content

Syotturu

Nutrient content of 100 g

Energy29kcal
Protein6.1g
Lipid
Carbohydrate1.1g
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin B10.03mg
Vitamin B20.06mg
Vitamin B60.03mg
Vitamin B121.9㎍
Vitamin C
Niacin1.0mg
Folic acid5㎍
Pantothenic acid0.31mg
Biotin3.0㎍
Sodium9600mg
Potassium190mg
Calcium6mg
Magnesium14mg
Rin70mg
iron0.2mg
Zinc0.2mg
Copper0.01mg
Manganese
Lodine29㎍
Selenium11㎍
Chromium11㎍
Molybdenum1㎍
Dietary fiber0.1g