Usukuchi shukuu is a mild, light-colored soy sauce popular in Japan’s Kansai region. It is made by fermenting soybeans with salt, lightly roasted wheat, and mirin. Usukuchi is saltier than other soy sauces and should be added to food gradually. It is sometimes labeled as “light” soy sauce, but this refers to color, not fat […]
Shoyu is the Japanese word for soy sauce, which comes in different forms depending on ingredients and fermentation techniques. Soy sauce is complex, with different flavors and qualities, and can be compared to wine. Shoyu is actually the Japanese word for “soy sauce.” In Japan there are different forms of shoyu, which differ according to […]
