Yamasa tempura sauce. Soy sauce contains various tastes such as saltiness sweetness sourness bitterness and umami. Yamasa tempura senka tempura sauce professional tempura sauce made with katsuo ichiban dashi for use with tempura or to make oyakodon 330ml per bottle made in japan how to use. Yamasa soy sauce is simply the result of fermentation of these raw materials owing a great deal to the action of yamasa aspergillus.
We produce the very best soy sauce in our state of the art plant but brewing processes remain the same as in 1645. Well known and chosen among professional chefs of japanese cuisine because of its unique aroma flavor and color. And the sauce uses soy sauce with gm free soy beans.
If you dip sashimi raw fish into soy sauce it removes the fishy smell and brings out its tastiness. Serve in small bowls at each setting. As tempura sauce.
The traditional japanese dipping sauce for shrimp or vegetable tempura. Optionally provide grated fresh ginger and grated daikon to mix into sauce. Mix 200ml sauce with 24 teaspoons of sugar.
Truly original flavour for expertised chefs. Naturally brewed soy sauce is made from soybeans wheat and salt. Authentic japanese soy sauce with its unique aroma translucent reddish brown colour and rich flavour.
Oden set family pack. This is the full flavored version unlike the thinner watery less robust sauce being served in some restaurants. Nothing really fancy about the packaging.
The yamasa tempura dipping sauce we got came in a 330ml plastic bottle for around php140 which is roughly as much as a can of soda. As tendon tempura don sauce. Theres a picture of tempura shrimps on the label which helps if you cant read japanese characters because there are a lot other yamasa sauces which come in similar looking bottles.
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