"Umami" you pour on for DHA - the finest umami shoyu koji
A fermented seasoning built on the concept of "bringing DHA closer to everyday life", layering the umami of good ingredients onto Umamo.
Umamo Shoyu Koji layers Umamo, ma-kombu from Hokkaido, shiitake and garlic onto the carefully made koji of a 300-year-old brewery, for a shoyu koji of outstanding umami. It is not only a way to get DHA. It is good poured over meat and fish, and it is an all-purpose sauce that can stand in for shabu-shabu dipping sauce or mentsuyu.
How to enjoy it
Pour it straight over meat or fish. It also stands in for shabu-shabu dipping sauce or mentsuyu. Its umami is strong enough to use in place of soy sauce, while its salt concentration is less than half that of dark soy sauce.
Features
DHA-containing seasoning (50mg) / No added amino-acid seasonings, preservatives or the like / Entirely plant-based
Product specifications
Name
Processed soy sauce product
Net contents
50ml
Ingredients
Soy sauce (made in Japan), rice koji, flavoring ingredients (garlic, ma-kombu (from Hokkaido), dried shiitake), dried algae powder (contains soy and wheat)
Note: Umamo is an algae fermented using awamori lees (scientific name: Aurantiochytrium).
Storage
Store at room temperature, away from direct sunlight.
Precautions for use
Use up promptly after opening.
Nutrition information: per 100g (estimated)
Energy: 142.6kcal
Protein: 5.9g
Fat: 0.9g (of which n-3 fatty acids: 0.1g)
Carbohydrate: 26.4g
Salt equivalent: 6.5g
DHA: 50mg
Notes
Note: Colors may differ from the actual product depending on your monitor.
Note: This product does not contain pork.
