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 content. Usukuchi should be stored away from light and extreme temperatures and poured into a dish before adding to food.
Usukuchi shukuu is a variety of soy sauce that has a light golden color and mild flavor. In Japan, usukuchi is especially popular in the Kansai region; it is also used in recipes from other parts of Japan. This milder soy sauce is good for delicate sauces, especially those designed to be pale in color, and some people like it because the rich layered flavors of darker soy sauces are a little too intense for them. Many Asian markets stock usukuchi shoyu, and it can also be found in the Asian foods aisle at your local grocery store if you live in a large enough area.
Like other forms of soy sauce, known in Japan as shoyu, usukuchi shoyu is made by fermenting soybeans with salt. In addition to soybeans, usukuchi also calls for lightly roasted wheat, which helps retain the delicate flavor, and mirin, a sweet liquid made from fermented rice. Usukuchi shukuu is typically fermented for a relatively short period of time, which prevents it from developing an overwhelming flavor.
Although usukuchi is less fermented, it tends to be more salty than other types of soy sauce. This feature can make usukuchi shoyu a bit challenging for cooks; as a general rule, cooks should add soy sauce to food, let the food sit, and then see how salty it is. Salty flavors can develop or soften after soy sauce has been mixed with food for a few minutes, and it’s better to be patient than bitterly salty.
Sometimes you may see usukuchi labeled as “light” soy sauce. In Western terms, “light” typically conveys the idea of a healthier product, but in Asia, “light” is simply a reference to color, not fat content. Good usukucki shoyu varies in tone, but tends to be pale yellow with amber color. There may also be a small amount of sediment at the bottom of the bottle, which isn’t a cause for concern.
Like other soy sauces, usukuchi keeps best when kept away from bright light and extreme temperatures. Some people like to refrigerate their shoyu, and while this isn’t strictly necessary, it can be a good way to keep it stable. When using shoyu in cooking, pour a small amount into a dish and pour it from the dish into the pan; you don’t want steam getting into the soy sauce bottle as you sprinkle it over it to cook your food, as that can contaminate it.
Protect your devices with Threat Protection by NordVPN
