Kikkoman Naturally Brewed Soy Sauce 1.6L
Kikkoman Naturally Brewed Soy Sauce (1.6 litre) is a premium, traditionally crafted Japanese soy sauce made through natural fermentation of soybeans, wheat, water, and salt. Brewed for several months, it delivers a deep umami taste, balanced saltiness, and a rich aroma—ideal for enhancing the flavour of both Asian and Western dishes.
Origin: Japan
Key Features of Kikkoman Naturally Brewed Soy Sauce 1.6L
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Brand: Kikkoman
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Quantity: 1.6 Litre
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Type: Naturally brewed soy sauce
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Ingredients: Water, soybeans, wheat, salt
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Brewing Method: Slow natural fermentation for months
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Rich Umami: Deep, complex flavour that enhances any dish
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Versatile Use: Perfect for cooking, marinating, dipping, stir-fry, soups, salads
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Low Preservatives: Naturally brewed; no artificial colours or flavours
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Imported: Authentic Japanese product
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Ideal For: Homes, restaurants, catering use
How to Use and Care for Kikkoman Naturally Brewed Soy Sauce 1.6L
Use it as a seasoning in stir-fries, fried rice, noodles, soups, marinades, and dressings. Add a few drops while cooking to enhance umami, or use directly as a dipping sauce for sushi, dumplings, and grilled meats. After opening, keep the bottle tightly sealed and store in a cool, dry place. Refrigeration is recommended to maintain flavour and freshness for longer.
Why Buy Kikkoman Soy Sauce 1.6L from DCC Bazar?
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100% authentic Japan-imported Kikkoman
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Rich, naturally brewed umami flavour
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Value-size 1.6L bottle ideal for regular use
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Best price online in Bangladesh
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Suitable for home cooks, restaurants, and food businesses
FAQs about Kikkoman Naturally Brewed Soy Sauce 1.6L
Q: Is this the original Japanese Kikkoman?
A: Yes, it is 100% authentic and imported.
Q: Does it contain artificial flavours or colours?
A: No, it is naturally brewed with simple ingredients.
Q: How long does it stay fresh?
A: Up to 2–3 years unopened; once opened, refrigerate to retain best quality.
Q: Can I use it as a dipping sauce?
A: Absolutely! It is perfect for sushi, dumplings, grilled dishes, and more.
