Ne Kombu Shoyu soy sauce - Short date
Ne Kombu Shoyu soy sauce - Short date
Ne kombu is the part of kombu that is very close to the root, the most nutritious. When the kombu is young, this part is extremely nutritious because the cells divide and develop. It contains a large amount of fiber, iodine, calcium, iron, potassium, etc. This part is very limited, only a few centimeters for each kombu seaweed, which makes it a very precious food.
Natural extract of Ne kombu is added to this soy sauce.
This extract is made according to a very particular technique. After 3 days of cooking, the kombu is melted and transformed into broth. The richness, umami, and all the components and nutrients of kombu are preserved. The flavor of kombu is intact. Hidaka kombu is selected as the main ingredient because of its rich and delicious flavor.
This soy sauce is a concentrate of umami with typical iodine flavors.
Our perfect combination : sômen, udon, ramen, raw vegetables, sauteed rice, sashimi, sushi
| Gewicht | 300 ml net |
|---|---|
| Herkunft | Hokkaido, Japan |
| Verpackung | glass flask |
| Ingredients | soy sauce (soy beans, wheat, salt, alcohol, aspergillus oryzae), natural hidaka ne kombu (Laminaria Angustata), mirin, ferment (alcohol, salt, fermented rice, hydrolyzed corn protein, plum vinegar (plum, salt ) |
| Storage | refrigerate after opening |
| Nutritional values | Per 100 g : energy 44 kcal (188 kJ) ; fat <0,3g, of which saturates <0,01g ; carbohydrate 5,8g, of which sugars 1,6g ; protein 5,2g ; salt 9,906g. |
| best before : | 12/06/2022 |
| Allergenic(s) | soya wheat |
| Grösse | 30g |
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