This soy sauce has been officiallylicenced to carry the V-Label throughout Europe by the independent European Vegetarian Union (EVU) after a stringent testing and selection process.

Soy Sauce Sachets 8g | Pack of 1 Total 1000 Sachets | Jolion Soy Sauce Sachets 8g | Pack of 1 Total 1000 Sachets | Jolion

From a thin fluid concoction to a thick sticky sauce—soy sauce is the most commonly used Malaysian cooking ingredient and condiment next to salt. Rather than a substitute to salt, soy sauce acts more as a flavouring agent, although using only it in your dish can aid in sodium control.Dark soy is the product having been aged longer, and has had more caramel added to results of richer flavour with a darker colour. The fish-shaped soy sauce containers are designed to resemble Tai, a popular fish in Japanese cuisine. Trade and travel brought it to the world, and other regions soon incorporated it into their own cuisine.

Kikkoman Soy Sauce Packets - Naturally Brewed SOYA Sauces

It is used for meat-centric dishes, as it enhances the taste and appearance of dishes such as fried noodles and braised pork, chicken, and beef with a hint of sweetness. While every care has been taken to ensure product information is correct and updated, food products are often being reformulated, so ingredients, nutrition content, dietary and allergens may change.

These sauces often give off a more salty end-product, consisting of more artificial added flavourings, colouring, and corn syrup.

Soy Sauce Sachets 500 x 3ml - SushiSushi Shibanuma Fish Shaped Soy Sauce Sachets 500 x 3ml - SushiSushi

Look for dishes like steamed fish, steamed egg, or dumpling dressing, where the sauce is often served with slices of ginger on the side. Our classic product – Naturally Brewed Soy Sauce – is the perfect sauce for cooking or as a table-top seasoning. Try Kikkoman Naturally Brewed Soy Sauce with your favourites – Italian pizza, American burgers, salads and even desserts. Light soy sauce, known for its thinner consistency and saltier profile, is commonly used as a dip or marinade in Chinese cuisine. Koikuchi shoyu, developed in the east of Japan is dark coloured with a slightly fruity flavour that reduces fishy and meaty smells in cooking.

Usukuchi shoyu, originally favoured in the west of Japan, has a lighter colour and saltier taste than koikuchi. Our sachets of sauces and seasonings are great for packing with your camping kit when you go away, or throw a few in the glove box for that soggy sandwich you picked up when you're on the road.