This is a versatile soy sauce made by adding dashi to genuine brewed soy sauce and using the raw fermentation method (*1).
You can dilute it and use it as mentsuyu or tentsuyu.
You can also use it as it is as soy sauce, or use it on egg-cooked rice or grilled rice cakes.
It can also be used in place of soy sauce in recipes such as stews.
*1: A manufacturing method in which sugar is boiled and dissolved in water, soy sauce is added, and then aged without heating.
Tsuyu Marushima 360ml, 150ml bottle
Expiry date: 1.5 years (546 days) from date of manufacture
Storage conditions: Normal temperature
– Using Japan’s tuna extract, mushroom and kombu
Ingredients: Soy sauce (contains soybeans and wheat) (domestic production) sugar, bonito flakes extract, salt, mirin, fermented rice seasoning, shiitake mushroom extract, kelp extract/seasonings (amino acids, etc.), alcohol
– Diluted with water to a certain extent to make water for Udon noodles, soba noodles, Tempura sauce etc
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