Mamesho
This soy sauce is made from whole soybeans from Kyushu, wheat from Kagawa and Hokkaido prefectures, then fermented and aged in cedar barrels.
It is produced using the double fermentation method.
Perfect for seasoning tofu, sashimi, steak, and more!
Add a small quantity at the end of cooking to enhance the taste of your simmered dishes!
It's also delicious on grilled mochi!!
Soy, wheat, salt.
Nutritional Values per 100 g- ENERGY 102 kcal
- FATS 0.1 g
- INCLUDING SATURATED FATTY ACIDS 0 g
- CARBOHYDRATES 11.1 g
- INCLUDING SUGAR 11.1g
- PROTEINS 10.6 g
- SALT 13.5 g