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Multi-purpose soup base with soy sauce, shiitake and kombu, produced in Aichi
This soup base popular in Japan will allow you to quickly prepare dashi to accompany broths and soups for your udon noodles, ramen soba or side sauces for dipping fondues, vegetable or tofu tempura. It wonderfully enhances all dressings and even marinades.
Since 1665, Morita 森田 has been producing a full range of traditional soy sauces in Aichi, on the Chita peninsula, based on centuries of local know-how that is appreciated and renowned throughout Japan.
His artisans bring you this Version Vegan multipurpose Banno Tsuyu 万能つゆ which combines their delicious slowly fermented soy sauce, with shiitake and kombu.
Their subtle mushroom and seaweed aromas bring the deep, intense taste of Umami flavours right to your home!
1L bottle
Data sheet
| Energy kcal | 93 Kcal |
| 388 | |
| Fat | 0.0 g |
| Saturates | 0.0 g |
| Carbohydrate | 21 g |
| Sugars | 18.6 g |
| Protein | 2.2 g |
| Salt | 11.3 g |
Water 56.3%, soy sauce ( defatted soybeans, wheat, salt, soybeans, water), sugar, salt, alcohol, yeast extract, shiitake mushroom extract (contains hydrolysed wheat protein),kombu seaweed extract (kombu seaweed, salt), flavour enhancer E635, acidulants E270 and E260.
