Made in Japan
|Dimensions||10 x 20 x 2 cm|
soy beans, wheat, milk
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Produced in a traditional recipe containing fresh anchovies and pure sea salt and fermented for two years. This is especially great for making Southeastern style food. No MSG and gluten free.
Soy sauce free of gluten and wheat, allowing you to enjoy the sweet, umami-rich fermented soy bean taste in its purest form. A by-product of miso paste, Tamari is darker, thicker and less salty than soy sauce made from soy beans and grain.
A sauce that works easily into the noodles, creating the yakisoba flavor with sauce alone. Characterized by a slightly sharp flavor, yet with a mild flavor and rich aroma amid the piquant taste. 2.2 kg contains enough for 50-60 servings of yakisoba
A bulk type of classic and Japan’s favourite sauce for cutlets. This sauce is dark, thick, and has a complex sweet/savoury flavour derived from a combination of fruits and vegetables, vinegar, saccharides and spices.
Arajio is a fine-screened, white, crystalline solid, sun dried sea salt. Mild in taste, it contains no anticaking or freeflowing additives or conditioners.