Naturally fermented soy sauce umasyou genen - 125 ml - Muroji

"Umasho" contains a lot of natural umami essence, 25% more umami and 50% less sodium.
By reducing the salt content by 50% without diluting it with water and increasing the umami by 25% without adding any artificial flavouring, "Umasho" is a revolutionary low-sodium soy sauce.

This product is a mixture of 'Bakumatsu soy sauce', naturally fermented soy sauce and salt-free, odourless mackerel fish sauce, which contains natural umami and essential amino acids. The amount of salt per 100 g of common dark soy sauce is 17.5 g, while that of 'Umasho' is 8.75 g.

Consequently, the average salt consumption is 1.4 g per day, about the same amount of salt consumed in Ponzu sauce and vinegar dressing. "Umasho' also contains mackerel-derived peptides that help reduce blood pressure and prevent an acute rise in blood pressure after meals.

This product is ideal for those who need to reduce their salt intake. It has an incredibly intense flavour, despite containing only 50 per cent less salt.
The strong umami of this sauce enhances the flavour of fish, meat and egg dishes to the maximum. A pinch of this sauce will magically transform the most ordinary dishes into superior gourmet dishes.

Made in Japan.