The main ingredient is fresh Suji Aonori seaweed, the most aromatic and highest quality variety of Suji Aonori, which is fermented with mineral-rich natural salt from seawater, high-quality natural underground soft water and rice koji made from naturally grown rice that is free from pesticides and chemical fertilisers, creating an unprecedented seasoning without soy.
The flavour, which is the result of more than two years of trial and error, from the selection of raw materials to the fermentation process, has a light but subtle aroma of Aonori seaweed and a sweetness that comes from rice koji, and is also somewhat similar to soy sauce, which is why we have named it ‘Aonori soy sauce’.
Why not try using Aonori soy sauce instead of your usual soy sauce? By simply adding it to your usual ingredients and dishes, you will discover new flavours.
However, the original flavour of aonori shoyu disappears when heated, so it is advisable to use it as a condiment only at the end of the cooking process or at the table.
Try using it in the same way as fine olive oil.

Energy: 142 KJ / 48 kcal
Fat: 0.1 gr
Carbohydrates: 11.2 gr
Protein; 0.9 gr
Salt: 13.2 gr

Sea water seaweed Aonori, rice koji fermented, salt

Iodine-rich food, seaweed is naturally rich in iodine. Therefore, a maximum daily intake of no more than 3.7 grams is recommended

- Seasoning dishes
- dressings
- salads
- Soya sauce substitute product