Origin Iwate, Japan
Container Plastic bottle
Usage This artisanal sauce is specially designed to accompany raw fish in sashimi, maki, or sushi. Its unique feature is that instead of adding salt water during production, the artisan adds soy sauce to the ingredients. This sauce is much more intense and deep on the palate than traditional soy sauce. A few drops on your fish are enough to bring out its flavor.
Broth Sauce Marinades and sauces

Soy Sauces

Yagisawa less salty soy sauce

Yagisawa less salty soy sauce
8,50 €
8,50 €
17,00 € l

Ref. 173

Size

In stock

Description

This artisanal and natural soy sauce is produced with a reduced amount of salt in order to suit a diet lower in salt. Its balanced taste will allow daily use both during cooking and as a seasoning (simmered dishes, roast chickens, salad dressing, raw vegetables, etc.)
This soy sauce has been fermented for one year.

Conservation

Store in a cool, dry place away from light. Refrigerate after opening and consume within 3 months.

Ingredients & Allergens
Soy sauce (Defatted soybeans, Wheat, Salt, Soybeans, Water) (75.58%), Water (16.74%), Salt (3.43%), Glucose-fructose syrup (2.97%), Alcohol (1.28%)

Allergenes : Wheat, Soy
Nutritional Values

Per 100 ml: Energy 431 kJ / 103 kcal, Fat 0.1 g (of which saturates 0 g), Carbohydrate 12.5 g (of which sugars 3.74 g), Protein 8.3 g, Salt 10.69 g.

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Origin Iwate, Japan
Container Plastic bottle
Usage This artisanal sauce is specially designed to accompany raw fish in sashimi, maki, or sushi. Its unique feature is that instead of adding salt water during production, the artisan adds soy sauce to the ingredients. This sauce is much more intense and deep on the palate than traditional soy sauce. A few drops on your fish are enough to bring out its flavor.
Broth Sauce Marinades and sauces
Yagisawa
The producer

Yagisawa

Founded in 1807 in the Rikuzentakata village, in Iwate Prefecture, Yagisawa Shoten has been producing soy sauces, miso, dashi and other condiments according to artisanal methods. The house places particular importance on fermentation time, the quality of raw materials and the purity of the water, thus offering products rich in umami and faithful to traditional Japanese flavors. The March 11, 2011, the tsunami almost completely destroyed Rikuzentakata and took away all of Yagisawa's facilities. Determined to continue its business, the company temporarily produced using other manufacturers' facilities. Reconstruction of its site began in May 2012, and production resumed at its premises in February 2013. Today, Yagisawa continues to showcase its heritage, while innovating to offer exceptional condiments that find their place in Japanese kitchens as well as on tables around the world.