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Sempio Soy Sauce for Soup and Dashi 860m
- Soy sauce specially crafted for soups, broths, and dashi in an 860ml bottle
- Provides a clear and mild umami flavor without overpowering dishes
- Versatile seasoning for Korean, Japanese, and fusion cuisine
- Convenient large bottle size for frequent cooking
Unleash the flavor of Japan & Korea: Sempio Soy Sauce for Soup and Dashi 860m!
The Essential Soy Sauce for Broths and Seasoning
This Sempio Soy Sauce for Soup and Dashi (Guk Ganjang) in an 860ml bottle is a lighter, saltier variety of soy sauce specifically crafted for Korean soups (Guk) and broths. Unlike regular soy sauce used for dipping or general cooking, this product is designed to add a deep, savoury umami flavour without significantly altering the colour of the liquid. Made with a traditional brewing process, it provides a clean, well-rounded saltiness that is fundamental to authentic Korean soup bases. This soy sauce is a traditional seasoning essential in Korean cooking.Enhances Flavour While Maintaining Clarity
Traditional Korean soups and clear broths require seasoning that enhances the natural flavour of the main ingredients without making the liquid look dark or muddy. This Guk Ganjang achieves this balance perfectly. Its unique composition and lighter colour make it ideal for seasoning light-coloured dishes like Tteokguk (rice cake soup), Kongnamul Guk (bean sprout soup), and various vegetable or seafood broths. A small amount adds significant depth, making it an indispensable pantry item for those exploring Korean cuisine.How to Enjoy
Use this soy sauce primarily for seasoning your soups, stews, and clear broths. Start by adding a small amount—a teaspoon or two per litre of broth—towards the end of the cooking process to adjust the saltiness and umami depth. It is also excellent for seasoning stir-fried vegetables where a lighter colour is preferred, or for marinating light-coloured meats and fish. This product is intended for flavouring the body of a dish, not for use as a dipping sauce. Always taste as you go to achieve your preferred level of seasoning.Best Before, Important Information
MHD: 03.09.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 257KJ / 60Kcal |
| Fat - of which saturated |
0.0g 0.0g |
| Corbohydrate - of which sugar |
7.3g 3.0g |
| Protein | 7.8g |
| Natrium (Salt) | 19.0g |
Water, defatted SOYBEANS (18%), salt, glucose-fructose syrup, WHEAT, preservative: E211; yeast extract.
Details & Importer
Manufacturer: Sempio
Panasia DE Handels GmbHRobert-Koch-Str. 1a 63128DietzenbachDeutschland
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Frequently asked questions
What is the recommended standard dilution ratio for making a basic clear soup base with this soy sauce?
The standard ratio is typically one part Sempio Soy Sauce for Soup and Dashi to nine parts water (1:9). This creates a balanced, savory base for most broths.
Can this soy sauce be used directly as a dipping sauce, or is it exclusively for broth preparation?
While primarily formulated for soup and broth, it is highly concentrated. It should be slightly diluted or used sparingly if employed as a dipping sauce for items like tempura or jeon (pancakes).
How can I adjust the flavor intensity if my soup broth tastes too salty after using the recommended ratio?
To reduce perceived saltiness, increase the amount of water or unsalted liquid in the broth. Alternatively, incorporating a small amount of sweetness, such as mirin or sugar, can help balance the flavor profile.
When preparing a quick noodle dish, should I use Udon or Somen noodles if I want the dashi flavor of the soy sauce to stand out the most?
Somen noodles, being thinner and having a more neutral flavor, will allow the delicate dashi base of the soy sauce to be the prominent flavor. Udon noodles tend to absorb more liquid and have a heavier texture.
If I am making a Kimchi Jjigae (stew), how does using this soy sauce differ from seasoning with traditional salted fermented shrimp (saeu-jeot)?
This soy sauce provides the necessary saltiness and a deep, clean dashi umami flavor, enhancing the broth complexity. Saeu-jeot, while also providing salt, introduces a distinctly different pungent, fermented seafood profile and texture.
