Tempura Rice Bowl Sauce
- Liquid Seasoning
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Target Sector
Supermarket, Restaurant, Distributor, Importer
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Usage Scenes(Usage/Recipies)
tempura, beef bowls, natto
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Specialities,Sales point
This tempura bowl sauce is made with a base of naturally brewed soy sauce and mirin, combined with multiple dashi ingredients such as scallop extract, kelp, bonito, and dried sardines. It offers a rich aroma and deep umami that enhance the flavor of tempura. The sauce coats the batter well and brings out the natural taste of the ingredients with a refined, well-balanced profile. In addition to tempura bowls, it can also be used for beef bowls, pork cutlet bowls, and chicken‑and‑egg bowls, making it a versatile seasoning for a wide range of Japanese dishes.
- Countries of Trade
JAPAN ： Both direct and indirect transactions are acceptable
Others ： Indirect transactions only
| Size / capacity | 49mm×49mm×143m 175g |
|---|---|
| Manufacturer's Suggested Retail Price | 400 yen (Before Tax) |
| Ingredients | SUGAR, SOY SAUCE (WHEAT, SOYBEANS), SALT, SWEET COOKING WINE, SCALLOP EXTRACT, YEAST EXTRACT, VINEGAR, KELP EXTRACT, BLENDED DASHI (DRIED SARDINE, DRIED MACKEREL FLAKES, DRIED BONITO FLAKES), KELP, BONITO EXTRACT, DRIED SARDINE |
| Expiration date | Best before: 12 months from the date of manufacture |
SUIGYU SHOKUHIN
https://www.suigyu.co.jp/- Japan exhibitors
- Exportable
- Co-exhibitor
- Organizer : The Tokyo Chamber of Commerce and Industry
- FOODEX JAPAN 2026 / 2026 Japan Meat Industry Fair 50th
- Exports from Japan
- Booth number S2-J36-01
| Exhibited products | Shari Powder Curry Roux,Rock salt & sesame oil sauce,Tempura Rice Bowl Tare,Yuzu Grated Radish Steak Sauce |
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