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Naturally brewed koikuchi soy sauce made in Japan
Kikkoman soy sauce, a popular seasoning in Japan for over 300 years, is like the great vintages, made and fermented using a natural process.
This classic soy sauce, also known as koikuchi shoyu is made with defatted soybeans and a small proportion of wheat.
Soy sauce Kikkoman Shôyu キッコーマンしょうゆ is versatile, with a rich, floral flavour, rich in umami.
It is suitable for all types of dishes, both Western and Japanese: it can be used as an accompaniment to sushi, as a marinade or dressing, and it can also be used as a substitute for salt in soups and sauces.
Data sheet
Energy kcal | 58 Kcal |
245 | |
Fat | 0.0 g |
Saturates | 0.0 g |
Carbohydrate | 5.9 g |
Sugars | 2.3 g |
Protein | 8.5 g |
15.6 g |
Water, defatted soya beans, wheat, salt, ethyl alcohol, soya beans.
Contains a small amount of alcohol for the manufacture of the product.