- Smoky smoke taste
- Rare variety of soy sauce
- Prepared by Craftsmen in one Traditional company, which was founded in 1880
- Without the addition of flavors, flavor enhancers, colorings and preservatives
What is smoked soy sauce?
The smoked soy sauce is a dark soy sauce. The soy sauce itself was made Matured for a year and then Naturally (without the use of liquid flavors) smoked.
It is very strong in taste. The smoke notes intensify the taste again.
Originally, the idea was developed by a roast beef supplier who offered the Combination of umami and smoke notes found particularly suitable for his roast beef.
The smoked soy sauce has a salt content of 16%. In Japan, soy sauces are not seen as a sauce, but as a spice.
What is smoked soy sauce used for?
This soy sauce shouldn't be used for cooking, but as a Finishing sauce e.g. for:
- roast beef
- instead of bacon in salads, with potatoes ...
ABOUT THE MANUFACTURER
The manufacturer was founded in Hyogo Prefecture, Japan, in the twelfth year of the Meiji era (1880). He's still working with the yeasts naturally found in the brewery.
You can find more interesting information about soy sauces in general, such as the umami content here.
Delivery within 3-5 days
Ingredients: SOYBeans, WHEAT, salt
Allergens: SOY, WHEAT
|Nutritional values||per 100 ml|
|energy||335 kJ / 80 kcal|
|saturated with it||0 g|
|of which sugars||0 g|
Responsible entrepreneur: FoodConnection GmbH, Siemensstrasse 2, 21465 Reinbek