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

• High price and expensive
• It is used for tabletop rather than cooking
• Often used for sashimi, sushi, tofu etc.
• The onset is Yamaguchi prefecture and it is now made all over the country
• Salt content is about 16%
• As the name implies, put the koji in sauce once finished once again and charge it twice
• Both color, taste and scent become rich, but it takes time and raw materials.
• Domestic distribution is about 1%

Tbsp / teas weight

＊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

Restock soy sauce(再仕込み醤油）

Nutrient content of 100 g