Suehiro Usukuchi Light Shoyu

The "light" description is not to denote a reduced calorie or sodium content, but more in terms of color and usage. This is not the shoyu one uses as a condiment, but more suitable as an umami-rich salt substitute. Applications include: marinades, braises, stocks, soups, etc. Crafted by hand in Tatsuno, Japan since 1879. Water, soybean, wheat, salt, alcohol; 500mL.