Higashimaru soy sauce Kyoto -style cooking white 400ml x 3 bottles

Product introduction Higashimaru soy sauce has been making soy sauce for more than 400 years since Tensho. Our light soy sauce is soy sauce developed to take advantage of the ingredients, and dark soy sauce can be a gentle and gentle taste. In addition, we are particular about raw materials and recommend local production for local consumption with local contract farmers. Domestic bonito and kelp on the bonito and kelp. You can easily cook light dishes that make use of the characteristics of the ingredients. Raw ingredients, ingredients soy sauce (Hon brewing) Salt sugar tan white mushroom debris (katsuobushi walnut Urumabushi Urumabushimurushi Munoda Katsubushi Katsukatsu Katsuyaburi) Katsuobushi Extract Vinegar Mackerel Extra Extract Mirin Fish Soy (Seafood) Yeast Extract Konbu Extract Seasoning ( Amino acids, etc.) Alcohol (including wheat soybeans in part of the raw materials)