Japanese Soy Sauce
Default unit: pcs · Less common product
Description
Japanese soy sauce is a dark, salty condiment made by fermenting soybeans, wheat and salt. It is used as a universal seasoning for sushi, marinades and Asian dishes.
Nutrition
(per 100g)
Calories53
Protein5г
Fat0г
Carbs5г
Vitamins & minerals
Niacin (vitamin B3), vitamin B6, iron – present in trace amounts.
How to choose
Choose a sauce with a uniform amber hue and no sediment; look for labels indicating “fermented” or “no added MSG”, and if needed, “gluten‑free”.
How to store
Store in a cool, dark place; after opening keep refrigerated and use within about 6 months.
Recipes with Japanese Soy Sauce
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