Fundodai has transformed Kyushu’s beloved sweet soy sauce (うまくちしょうゆ umakuchi shoyu) into a creamy mousse — a blend of Japanese craftsmanship and modern technique. Using patented technology, the soy sauce is aerated with nitrous oxide gas, creating a smooth, stable foam. The result is a creamy, mousse-like texture that adds both dimension and elegance to any dish. The foam maintains its form for about 30 minutes, far longer than conventional espuma, allowing chefs to easily enhance presentation with layered, three-dimensional plating. Because of its mousse consistency, it blends beautifully with vegetables, herbs, fruits, or proteins, expanding the creative range of your dishes. Perfect for appetizers, sushi, house parties, or banquet dishes, this innovative soy sauce mousse opens up new culinary possibilities. Nutritional information (per 100ml)Energy 162kcal Protein 6.2g Fat 2.6g Carbohydrates 28.7g Salt equivalent 6.4g
