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Best Before Date: 31-12-2020

Shoda Nidan Jukusei, Soy sauce premium quality, GMO Free, 300ml

(0)

Best Before Date: 31-12-2020

Shoda Nidan Jukusei, Soy sauce premium quality, GMO Free, 300ml

(0)
Best Brand from Japan & Korea Best Brand from Japan & Korea

What makes Shoda Nidan Jukusei, Soy sauce premium quality, GMO Free, 300ml different

In general, although re-charged soy sauce has a strong umami, the color tone is dark, and the finished color such as simmered dish will become dark eyes. Despite being a re-charged soy sauce, the two-stage maturation is suppressed to about the soy sauce so that the color tone is kept to the same level as soy sauce, so you can use it for all dishes as well as dense mouth soy sauce.
Regular soy sauce is made of soy sauce and wheat with soybean and wheat, it is fermented and aged for more than half a year after it is charged with salt water, but in the case of two step ripening, in place of salt water, instead of salt water, raw ripened from moromi fermented and aged Make fermentation ripening further using soy sauce. This process is called reprocessing recipe, it is a traditional recipe that can obtain soy sauce with deep richness and mellow flavor.


Volumen
300ml

Energie
96kcal

MHD
31.12.20

Brand
Shoda
ITEM ID: NN-342
Food » Cooking Essentials » Soy Sauce
Nikan Bestseller-Ranking: Nr. 839 in Food (Sehen Top 100 in Food)
Nr. 232 in Cooking Essentials > Soy Sauce
Pro 100ml:
Energy Fat Carbohydrate Sodium (Salt) Protein
96kcal 0,5g 8,5g 15,6g 11,8
Imfortant Information

Product packaging, specifications and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.

Item Details
Nutrition
Pro 100ml:
  • Energy: 96kcal
  • Fat: 0,5g
  • Carbohydrate: 8,5g
  • Sodium (Salt): 15,6g
  • Protein: 11,8
Item Popularity
Imfortant Information

Product packaging, specifications and price are subject to change without notice. All information about the products on our website is provided for information purposes only. Please always read labels, warnings and directions provided with the product before use.

6 71€
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FREE Delivery on orders over 50€. Details
300ml = 6,71 €
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Only 6 left in stock - order soon.
You will receive it on approx. Sat, 15 - Mon, 17 August if order within 5 hrs 28 mins.

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Best Brand from Japan & Korea Best Brand from Japan & Korea

Soy Sauce in Korea und Japan

Soy sauce has a history of about 3000 years. Its departure is known as China, but a variety of soy sauces have been developed in Japan and South Korea. Soy sauce is a typical basic seasoning of Korea and Japan.

It is widely known as a universal seasoning with three cooking staples - flavor, aroma and color. Soy sauce, is widely used in many different kind of meals in Korea but soy sauce in Japan is one of most important seasoning that most of the dishes contain soy sauce.

Many people think of soy sauce as just one type of soy sauce, but in fact, there are very different types of soy sauce. Soy sauce that is mainly used for stir-frying, and deep-fried, and Tamari soy sauce is used for sushi and teriyaki.

Start enjoying a variety of Japanese and Korean soy sauces at NikanKitchen!

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Shoda Nidan Jukusei, Soy sauce premium quality, GMO Free, 300ml

Shoda Nidan Jukusei, Soy sauce premium quality, GMO Free, 300ml

In general, although re-charged soy sauce has a strong umami, the color tone is dark, and the finished color such as simmered dish will become dark eyes. Despite being a re-charged soy sauce, the two-stage maturation is suppressed to about the soy sauce so that the color tone is kept to the same level as soy sauce, so you can use it for all dishes as well as dense mouth soy sauce. Regular soy sauce is made of soy sauce and wheat with soybean and wheat, it is fermented and aged for more than half a year after it is charged with salt water, but in the case of two step ripening, in place of salt water, instead of salt water, raw ripened from moromi fermented and aged Make fermentation ripening further using soy sauce. This process is called reprocessing recipe, it is a traditional recipe that can obtain soy sauce with deep richness and mellow flavor.

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