Chicken stock TKG Seasoning

  • Dry
Sample Price $0.00 Free Sample +Shipping

* This is a sample product and may differ from the regular product and price.

[Sample weight] 150.0 ml
[Target country] Australia France Hong Kong Singapore Thailand United States Vietnam
[Available season] Year-Round
  • Products information
  • Detail
Product No. 604
Target buyer Retail & Wholesale
Package for wholesale
Category Seasoning & Spices / Soy sauce
Perfecture of origin Kagoshima
Best before date 180 days
Storage temperature range keep refrigerated after opening
Certifications
Ingredients
  • Soy sauce
  • Chicken bone broth
  • Fermented seasoning
  • Kelp extract
  • Vitamin B1
  • Mackerel clause
  • dried sardine
  • Condiment (Amino acid and others),
  • Extract of dried bonito
  • Main ingredients
  • Soy sauce
  • Allergy components
  • wheat
  • soy
  • chicken
  • Trading Information

    Reference price in Japan ---

    Net weight 150.0  ml
    Unit / CTN
    Bundle 1 bundle
    Net weight / CTN
    Gross weight / CTN
    CTN size
    Minimum Order Quantity(CTN)
    Transport conditions
    [Producer / Wholesaler] Fujimoto-jozo &Co.,Ltd
    [Location] Kagoshima

    Feature
    A soy sauce exclusive for Tamago Kake Gohan (rice with raw egg), made by repeatedly tried its combination of chicken stock in order to go well with a local gourmet, "Izumi Oyako Steak Rice", of Izumi-shi in Kagoshima prefecture. It is a deep and rich dish with condensed chicken broth.

    Use scene
    As well as Tamago Kake Gohan, it is also great for Nimono (such as vegetables cooked with soy, sugar, and other condiments) and Domburi (rice served in a bowl with chicken and egg on it) with plenty of chicken broth.

    Producer's comment
    Our shop, founded in 1800, is located close to a Japanese heritage of a group of Buke-Yashiki (Samurai residences). The building of the factory was used as a hangar for zero battles during the war, and the Koji (a kind of yeast) room made of stone in the whole room handles temperature and humidity control to master and make a good koji which is a decisive factor of taste. It is an unparalleled facility of historical value, and place that has lived with history and is still active and used brewing.