Soy sauce with kombu seaweed

Japanese-style soy sauce seasoned with kombu seaweed extracts, very, very versatile for traditional dishes of Japanese cuisine in an ideal 200ml format.

For example, we can use it in the following way: reduce it with a little water (to taste), place it in the microwave for a few seconds to heat, sprinkle a few white sesame seeds on top and we already have a perfect sauce. for dipping tempura dishes.

Another example, if we don't feel like creating primary and secondary dashis and we feel like a miso soup, we create it with the miso paste, the dashino-moto, water and some mirin, when it's ready, we just have to put a little of the soy sauce with kombu seaweed to give it the final touch accompanied by wakame seaweed

In salads, ramen, udon, noodles, stir fry, with vegetables...