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Tomoe Hidaka Konbu Soy Sauce 450ml

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£8.99

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Delivery Information

  • All orders are dispatched on a next working day service (Mon - Fri UK mainland only).
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  1. Orders that do not contain frozen items will be delivered the following Monday.
  2. Orders that contain frozen items will be delivered the following Tuesday.

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SKU : S0874

Information

Tomoe Hidaka Konbu Soy Sauce 450ml
トモエ 道民の醤油 日高昆布釜茹だし入り 450ML

Soy sauce from Hokkaido. Soy sauce with masterfully added hidaka kombu dashi.

The sauce has also been enriched with a distinctly natural umami flavour. Its added appeal being the fact that it contains 30% less salt than regular koikuchi soy sauce.

The soy sauce is made by blending traditional Japanese soy sauce with Hidaka kombu seaweed extract. This process creates a rich and savoury soy sauce with a unique umami flavour that is characteristic of kombu seaweed.

Described as earthy, slightly sweet, and full-bodied, adds an extra layer of flavour to dishes without the need to separately prepare kombu dashi or other kombu-based ingredients. Additionally, the soy sauce can be used as a condiment or seasoning, making it a practical and versatile ingredient to have in the kitchen.

Spec

  • Origin: Japan
  • Size: 450ml
  • Units Per Case: 
  • Packaging Material: Plastic
  • Manufacturer: Tomoe
  • Cuisine: Japanese

Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.

Ingredients

  • SOY sauce (SOY, WHEAT, salt)
  • sugar
  • kelp extract
  • kelp
  • yeast extract
  • vinegar
  • alcohol
  • water

Nutrition

  Per 100g
Energy 407.4kj/97kcal
Fat 0g
- of which saturates g
Carbohydrate 14.9g
- of which sugar g
Protein 7g
Salt 11.7g

Allergens

  • Soya
  • Gluten (Wheat)


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Further Reading

Soy Sauce
Soy Sauce

Soy sauce is a traditional condiment and cooking ingredient common in East Asian cooking.

What is Kombu?
What is Kombu?

Kombu is a form of edible kelp or seaweed, commonly used in East Asian cooking. It refers to a wide variety of kelp, most of which are from the laminariaceae family.