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Wanjashan – Bonito Soy Sauce 450ml – Box of 12
£54.05
Wan Ja Shan Bonito Soy Sauce is a premium Japanese soy sauce crafted using the finest traditional methods. Drawing on thousands of years of natural brewing expertise, Wan Ja Shan creates a rich, aromatic soy sauce infused with the savoury essence of bonito fish. Use it to enhance all kinds of cooking, especially Japanese dishes like udon noodles or steamed eggs.
- Each bottle is 450ml
- Comes in a box of 12 bottles
- Manufactured in Taiwan
- Use as a dipping sauce or in cooking
In stock
Description
Ready to use
Specifications
Ingredients
SOY sauce (water, salt, SOYBEAN, WHEAT) (71%), sucrose, rice vinegar, bonito (FISH) (3%), alcohol, yeast extract, vitamin E.
Allergens
| Contains Cereals Containing Gluten | Yes |
| Contains Milk | No |
| Contains Eggs | No |
| Contains Peanuts | No |
| Contains Nuts | No |
| Contains Crustaceans | No |
| Contains Mustard | No |
| Contains Fish | Yes |
| Contains Lupin | No |
| Contains Sesame | No |
| Contains Celery | No |
| Contains Soya | Yes |
| Contains Molluscs | No |
| Contains Sulphur Dioxide | No |
Other Dietary Information
| Suitable for Vegetarians | No |
| Suitable for Vegans | No |
Handling & Preparation
Directions for Use
Ready for use. Once opened, refrigerate and use within 3 years.
Storage Instructions
Store in a cool, dry place out of direct sunlight.
Nutritional Information
| Typical Values Per 100g/ml | |
|---|---|
| Energy |
468 kJ / 112 kcal |
| Fat | 0.5 g |
| - of which saturates | 0.1 g |
| Carbohydrate | 26 g |
| - of which sugars | 23 g |
| Protein | 2 g |
| Salt | 7.1 g |
Inner Component Details
| Weight/Volume: | |
| Inner Component GTIN: | 074261045506 |
| Packaging Type: | Not Provided |
Product Packaging
| Product Name | Bonito Soy Sauce |
| Product Description | Bonito Soy Sauce, 450ml |
| Product Case Label Name | Bonito Soy Sauce, 450ml |
| Wholesale Traded Unit GTIN: | 10074261045503 |
Product Specification Last Updated (YYYY-MM-DD): 2025-08-14
Best Before Date
Best Before (DD/MM/YYYY): 20/10/2028




