A long-selling product beloved by many customers for nearly 30 years has now been further reduced in salt content equivalent. By blending bonito flakes, dried sardines, and kelp broth, it is crafted into a mild and richly flavorful seasoning. The dashi flavor compensates for the light taste, making it easier to continue a low-sodium diet. Compared to regular dark soy sauce, it reduces salt by over 50%, phosphorus by over 60%, and potassium by over 90%. (*1) (*1) Comparison based on the 2015 Japanese Food Standard Composition Table (dark soy sauce) ◆ Key Points ◆ ■ Per 100g: Protein 3.1g, Sodium 2303mg, Potassium 22.4mg, Phosphorus 37.9mg, Salt equivalent 5.9g ■ Salt reduced by over 50%, phosphorus by over 60%, potassium by over 90% ■ Made without genetically modified soybeans
