Description
🥢 UMAMO Soy Koji Sauce 150ml
Effortless Umami • 40% Less Salt • Plant-Based Japanese Fermentation
Designed to make great flavor effortless.
This premium Japanese soy koji sauce layers traditional fermentation with fermented algae, kelp, shiitake mushrooms, and garlic to create deep, balanced umami. The result is a smooth, rounded flavor that enhances ingredients without overpowering them.
With 40% less salt than regular dark soy sauce, it delivers rich satisfaction while remaining light and refined — perfect for health-conscious cooking in Singapore.
Trusted by luxury hotels and renowned restaurants, this versatile seasoning brings professional-level depth to everyday meals.
✨ Why It’s Different
✔ Soy Koji Fermentation for Natural Umami
✔ Infused with Kelp & Shiitake for Depth
✔ Garlic for Subtle Complexity
✔ Contains DHA from Fermented Algae
✔ 40% Less Sodium
✔ No Added Amino Acid Seasonings
✔ No Preservatives
✔ 100% Plant-Based
A modern evolution of soy sauce — cleaner, smoother, and more layered.
🍽️ How to Enjoy
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Pour directly over grilled meat or seafood
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Use as a dipping sauce for hot pot
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Substitute for soy sauce or noodle dipping sauce
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Add depth to stir-fries, tofu, or rice bowls
From Japanese cuisine to fusion dishes, it adapts beautifully.
Contemporary Japanese Craftsmanship
Rooted in centuries of fermentation tradition yet crafted for modern kitchens, UMAMO Soy Koji Sauce transforms simple ingredients into something memorable.
Pure umami. Less salt. More possibility.
Processed in:
Hyogo
Spec:
150g
Ingredients:
soy sauce (soy, wheat, salt), rice koji malt, flavor ingredients (garlic, kelp, dried shiitake mushcroom), dried microalgae aurantiochytrium powder
Recommeded
Air-Flown Fresh Vegetables
