- Out-of-Stock
€3.90
Naturaly fermented light soy sauce made with whole soy beans
Mostly used in western Japan, light soy sauce, usukuchi shoyu in Japanese, is produced by fermenting more hearty than the usual soy sauces produced (koikuchi shoyu). Some amazake (produced from fermented rice) is added at the end of the preparation.
Enjoy thisselected soy sauce usukuchi Shôyu.
Data sheet
Energy kcal | 55 Kcal |
230 | |
Fat | 0 g |
Saturates | 0 g |
Carbohydrate | 8 g |
Sugars | 8 g |
Protein | 5.7 g |
Salt | 6.48 g |