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Soy Sauce with Kombu & Dashi 500ml


10,40 € tax incl.

Description : This sauce combines soy sauce and dashi (Japanese broth).

Flavor :  It has a nice salty and smoky taste rich in umami. 

Use : This sauce can be used to accompany raw fish, flavor stews and in sauces. 

Ingredients : Soy sauce, fermented rice syrup seasoning, modi ed starch, dried bonito extract, bonito extract, kombu extract, dried auxis, protein hydroly- zate, vinegar, alcohol, flavor enhancer (monosodium glutamate), acidifying, liquid smoke.

Preservation : Store in a cool, dry place, away from light. 

Origin : Japan

Shelf life : 1 year

Container : Plastic bottle

The Shibanuma company has a long history in the production of soy sauces. Indeed, Shibanuma was founded in 1688 (Edo period) in the department of Ibaraki (north of Tokyo). Its current president, Mr. Shibanuma, is the 18th generation of Shibanuma since the establishment of the company in the 17th century.

Shibanuma maintains traditional methods for the production of its soy sauce. In particular, it continues to use wooden barrels, some of which date back to the Meiji era (end of the 19th century): these allow the obtaining of exceptional quality sauces.
Besides, Shibanuma produces other types of sauces such as ponzu or grill sauces to discover. 

!Événement :

Availability : En stock

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