The amount of Seasonings and Spices that contain 0.3 g of Salt equivalents (21 - 30)

• 

  2 g

  (per 15 g edible portion)

  Shoyu, Soy sauce (tamari-shoyu)
  × 0.2
• 

  2.2 g

  (per 18 g edible portion)

  Rice-koji miso (light yellow type)
  × 0.1
• 

  2.2 g

  (per 18 g edible portion)

  Shoyu, Soy sauce (saishikomi-shoyu)
  × 0.1
• 

  0.7 g

  (per 6 g edible portion)

  Oyster sauce extract
  × 0.4
• 

  2 g

  (per 18 g edible portion)

  Soybean-koji miso
  × 0.2
• 

  17.1 g

  (per 160 g edible portion)

  Hash roux
  × 0.02
• 

  26.8 g

  (per 250 g edible portion)

  Curry roux
  × 0.01
• 

  1.9 g

  (per 18 g edible portion)

  Barley-koji miso
  × 0.2
• 

  14.9 g

  (per 150 g edible portion)

  Mentsuyu (triple strength)
  × 0.02
• 

  1.5 g

  (per 18 g edible portion)

  Worcester sauce (common type)
  × 0.2