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.
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.
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