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

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Types of fish soy sauce

• Syotturu
• Ishiru
• Ikanago-syouyu
• Fish sauce

Nutrient content

Syotturu

Nutrient content of 100 g