White soy sauce(白醤油)

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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 said that Aichi prefecture Hekinan city originated
  • Salt content is about 18%
  • It is thinner than “light color soy sauce”
  • Most of the main ingredients are wheat
  • There is strong sweetness and a unique scent
  • Ideal for taking advantage of the taste and color of materials
  • Use when you do not want to add color to the dish itself
  • Be careful as there is more salt than it looks
  • For baked eggs, soup, oden, bowl, noodles etc

 

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

White soy sauce(白醤油)

Nutrient content of 100 g

Energy87kcal
Protein2.5g
Lipid
Carbohydrate19.2g
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin B10.14mg
Vitamin B20.06mg
Vitamin B60.08mg
Vitamin B120.2㎍
Vitamin C
Niacin0.9mg
Folic acid14㎍
Pantothenic acid0.28mg
Biotin
Sodium5600mg
Potassium95mg
Calcium13mg
Magnesium34mg
Rin76mg
iron0.7mg
Zinc0.3mg
Copper0.01mg
Manganese
Lodine
Selenium
Chromium
Molybdenum
Dietary fiber