Uzukuchi soy sauce, 1L

The fermentation takes a shorter time, the flavours are milder and the salt content is slightly higher. This soy sauce is made from a 15 to 18 month old Moromi and is mainly preferred by Japanese chefs who do not want to discolour food.

Our recommended combination: This soy sauce goes particularly well with white fish, vegetables and white meat.

Origin: Kagawa, Japan  

Brewery: KAMEBISHI YA type vintage Weight 1 L net 

Ingredients: Water, soybeans, wheat, salt  

Storage: Light and Protected from heat, refrigerate after opening  

Allergen(s): Soy Wheat  

Nutritional values: per 100 g : energy 80 kcal (341 kJ) ; fat < 0.5 g, of which saturated < 0.1 g ; carbohydrates 15 g, of which sugar 9.2 g ; protein 4.9g ; salt 13.6g.  

Recommended use: cooking