Ki Joushu soy sauce
SKU
NISMKJ1
Ki Joushu soy sauce
Maturing is done exclusively in traditional seven-shaku cedar barrels made in 1869.
Moromi (fermented wheat and soybean mash) is aged for a minimum of two years to bring out all ingredients flavor.
The particle "KI" of ki joushu refers to the fact that no additional ingredients are added, so it is a pure soy sauce made from soy, wheat and salt.
Our perfect pairings : this soy sauce, mixed with first cold pressed olive oil, is a perfect seasoning for red meat (beef, duck). Combined with a good quality olive oil and spices, it makes an original vinaigrette.
It is also recommended for sashimi, sushi, grilled fish or tofu.
| Gewicht | 720 ml net |
|---|---|
| Herkunft | Nagano, Japan |
| Verpackung | glass flask |
| Ingredients | soya, wheat, salt |
| Storage | protected from light and heat |
| Recommanded use | Cooking |
| Nutritional values | Per 100 g : energy 66 kcal (279 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 9g, of which sugars 1,1g ; protein 7,4g ; salt 14,53g. |
| Allergenic(s) | soya wheat |
| Grösse | 30g |
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