Aromatic amino acids Content of Seasonings and Spices
(Initial S)
76 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
80 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
58 mg
(per 18 g edible portion)
Shoyu, Soy sauce (usukuchi-shoyu)
270 mg
(per 18 g edible portion)
Soybean-koji miso
