Container Glass bottle
Usage This sauce will replace your traditional soy sauce and will integrate perfectly into your marinades, sauces and stews like a glazed pork belly with shiitake and honey soy sauce but also with grilled fish. It can be used to create a broth or soup base like for an udon noodle broth or to accompany your fried rice and pasta.

Soy Sauces

Shiitake Soy Sauce 150 ml

Shiitake Soy Sauce 150 ml
4,80 €
4,80 €

Ref. 243

In stock

Description

This sauce is made from light soy sauce blended with shiitake and kombu seaweed broth. It's also vegetarian-friendly and made with rare sugar, which is lower in calories. This amakuchi soy sauce is ideal for seasoning your dishes, adding a touch of sweetness combined with the umami flavor of soy sauce and shiitake broth.
This soy sauce has been fermented for 6 months.

Flavor

Light and sweet, it combines the deep, rich aroma of shiitake mushrooms with the umami of soy sauce, all lightly softened by sugar.

Conservation

Store in a cool, dry place away from light.

Ingredients & Allergens
Water (41.07%), Soy sauce (Defatted soybeans, Wheat, Salt) (18.04%), Sugar (14.42%), Salt (7.15%), Glucose-fructose syrup (6.44%), Soy protein hydrolysate (4.12%), Alcohol (3.55%), Shiitake extract (Shiitake extract, Starch hydrolysate, Salt, Sugar) (2.06%), Shiitake extract powder (Dextrin, Shiitake extract) (1.44%), Mushroom extract (Mushroom, Salt, Antioxidant (E300)) (1.14%), Kombu extract (Kombu extract, Reduced starch syrup, Salt, Yeast extract, Alcohol, Thickener (E415)) (0.5%), Enoki mushroom powder (0.07%)

Allergenes : Soy, Wheat
Nutritional Values

View full details
Container Glass bottle
Usage This sauce will replace your traditional soy sauce and will integrate perfectly into your marinades, sauces and stews like a glazed pork belly with shiitake and honey soy sauce but also with grilled fish. It can be used to create a broth or soup base like for an udon noodle broth or to accompany your fried rice and pasta.
Yamagen Jozo
The producer

Yamagen Jozo

Yamagen Jozo was founded almost 3 centuries ago in 1772 in Toyama Prefecture, in Takaoka, more precisely in the Yokota district. The company's activity began with the koji production, an ingredient used in the many fermented products that make up Japanese cuisine and whose consumption has greatly increased in the West in recent years. Fermented foods are considered the secret to the longevity of the Japanese people and koji, which is used for fermentation, requires special climatic conditions that are met in Toyama Prefecture. Thanks to the melting snow, the region is abundant in groundwater and the humidity remains stable throughout the year, making it a region that produces very high quality rice. In addition, with over 240 years of operation, Yamagen is proud of its ancestral know-how which is passed down from generation to generation. Today, the company offers a wide variety of products from fermentation using koji like shiitake soy sauce to spread its benefits around the world and keep this Japanese culinary tradition alive.