The broth of the fish soup and soy sauce
Country of production:
Get the right amount of "umami" in your kitchen can be difficult. But we have the answer to this problem thanks to this wonderful soup tsuyu. Rich in flavor, is made with four different types of fish, dry fish, as well as the kelp used, and kelp, to make a broth great for all uses, which is the ideal base for any type of japanese dish.
Water,soy sauce (water, soybean, wheat,salt), fructose syrup-glucose, salt, alcohol, sugar, dried fish, flavor enhancer: E621, vinegar, fermented extract, fish extract, fish, salt, hydrolyzed protein (corn, fish, salt), yeast extract), fish protein hydrogenated extract, kombu seaweed, flavour enhancer: E631, yeast extract, extract of dried fish, flavor, mushroom extract Shiitake (lentinus edodes).
May contain traces of shellfish, nuts, celery, mustard, lupin and molluscs.
Mode of storage:
A cool, dry place away from direct light