18 in stock
Usukuchi Shoyu or light-colored soy sauce is higher in salt content than regular soy sauce. The reason is additional salt is used in the production process to suppress the fermentation process. It is used for cooking dishes such as Takikomi Gohan (seasoned rice) and simmered dishes. The light color of the soy sauce blends well with the other ingredients which result in an appetizing appearance of the final dish. Compared to regular soy sauce it has less umami flavor. The salt content is 18-19%.
Product Exp. 09/05/2022