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- 風味原料56.3%—
- Katsuobushi28.8%—
- 鯖節粉末13.8%—
- Kombu6.9%—›
- そうだ鰹節粉末3.4%—
- Shiitake1.7%—
- 鰹エキス0.9%—
- Kombu0.4%—›
- 鯖節粉末0.2%—
- うるめ鰯粉末0.1%—
- かたくち鰯粉末0.1%—
- Salt20.3%—›
- Sugar11.7%—›
- 鰹だし顆粒5.9%—
- 味付鰹節粉末2.9%—
- Soy sauce1.5%—›
- Yeast extract0.7%—›
- Condiment0.7%—
- Amino acids0.7%—›
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風味原料(鰹節粉末、鯖節粉末、昆布粉末、 そうだ鰹節粉末、椎茸粉末、鰹エキス、昆布エキス、鯖節粉末、うるめ鰯粉末、かたくち鰯粉末)、食塩、砂糖、鰹だし顆粒、 味付鰹節粉末、粉末醤油、酵母エキス／調味料(アミノ酸等)
Food health
Nutrition profile and additives of concern
Per-ingredient concern · chemical identity, not food safety
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