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More than Just a CondimentJapan has a love affair with Soy Sauce and it is enjoyed everywhere in Japan today. It is 'THE' seasoning of Japan used in both cooking and at the table. It has been an important part of Japanese cuisine for quite some time.
The traditional method for brewing soy sauce requires multiple steps and requires fermentation for several months.
Five types of soy sauce are currently produced in Japan: Each of these has a different scent and taste, and have various manufacturing methods.
Main raw materials: SOYBEANS, WHEAT, and SALT.
5 TYPES of Soy Sauce:
* KOIKUCHI (Dark-colored and common soy sauce in Japan)
Produced mainly in Japan (80% of domestic production volume) and the most general type, widely used in cooking and at the table.
* USUKUCHI (Light-colored soy sauce)
Originally produced in west Japan and usually used for preserving the color of ingredients beautifully.
A higher salt concentration than KOIKUCHI soy sauce can require a reduction in the amount of usage.
* TAMARI (Sashimi Tamari)
Produced mainly in central Japan. Made with no wheat with a thick and strong taste. Good for cooking with high heat in a sauce such as Teriyaki.
* SAISHIKOMI (Refermented soy sauce)
Produced in San-in and Kyushu regions of Japan. It is blended with other soy sauce and brewed twice 'refermented'. Usually used at the table for Sashimi, Sushi and so on.
* SHIRO (White soy sauce)
Originated in Aichi prefecture.
Lighter than Light-colored soy sauce, and good for soup when finishing with a light color is desired. Also used for Japanese pickles, rice crackers and so on. Often used for an aesthetic purpose to avoid discoloring food.
There are many different types of soy sauce in Japanese markets these days.
Some soy sauces are produced just for specific dishes such as for Sashimi soy sauce and Sushi soy sauce.
Also for the health-conscious, there are soy sauces with less salt.
Most of our Soy Sauces are available for both retail and food service applications.
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