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

• Approximately 80% of Japan’s production is ” soy sauce”
• Salt content is about 16%
• Common soy sauce
• Use soy sauce for cooking, tabletop use
• By combining various soy sauces you can create new deliciousness
• Because there is a lot of salt, moisture is drawn out by the action of osmotic pressure
• Extract the sweetness of the material
• Eliminate the fish smell of fish and meat
• It has antiseptic effect

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)
• In recent years, it has been sold using a container that does not touch the air
• Over time the flavor falls, the color gets darker

Nutrient content

Soy sauce　（濃口醤油）

Nutrient content of 100 g