Algae-based tsuyu sauce called Kombu. Perfect for seasoning soups, the meat has a strong Umami flavor. Thanks to it, you can create many Japanese dishes without the need to cook dashi broth.
Ingredients: soy sauce (honjozo), glucose fructose sugar. Sugar, salt, seaweed extract, kombu seaweed, bonito extract, protein hydrolyzate, yeast extract, shiitake extract, seaweed and shellfish extract, kushidashi soda, cooked extract, mirin, spices (amino acids etc.), sake, acidifying agent , ((Some ingredients are soybeans, wheat, mackerel)