Using different soy sauces makes eating more enjoyable
We often use soy sauce without really thinking about it. It is true that one of the great features of soy sauce is that it is versatile. However, I think there are some ingredients that taste better with salt, and some that taste better with sauce.
I feel like there are some dishes that go well with red wine and some that go well with white wine. With that in mind, I think that if you use different soy sauces depending on their characteristics, your meals will be more enjoyable and delicious.
At Shokunin Shoyu, we categorize our soy sauce into six types.
You may have heard of dark soy sauce and light soy sauce. There are six types based on this classification. It is easy to understand if you think about it in terms of the aging period, from pale amber soy sauce to tamari soy sauce, which is aged for a long time and has a strong umami flavor.
It can be broadly divided into three genres.
The six types of soy sauce can be broadly divided into three categories. The soy sauce on the left is the type that brings out the best in ingredients, with the all-purpose type at the center. It has a light appearance, a subtle umami flavor, and a salty taste, so it goes well with ingredients that you want to add salt or lemon to.
On the other hand, the one on the right has been aged for a long time and has a richer appearance. It has a strong umami flavor and the soy sauce comes to the forefront. You can enjoy the unity of the soy sauce with ingredients that you would like to eat with sauce.
White soy sauce and light soy sauce
It is a light-tasting soy sauce with a strong salty taste. When used in cooking, it brings out the colors of the ingredients beautifully, making it perfect for rolled omelets and clear soups.
We also recommend using it instead of salt or lemon, allowing you to enjoy the flavor of the ingredients themselves, such as white fish sashimi and cold tofu.
Sweet soy sauce and dark soy sauce
Dark soy sauce is versatile and can be used in cooking or as a topping. This type is generally considered to be regular soy sauce. Sweet soy sauce from Kyushu and other areas is called sweet soy sauce. Some people like it and others dislike it because it contains sweeteners.
One of the important elements of the deliciousness of soy sauce is its aroma. Once opened, it will oxidize rapidly as it comes into contact with air. It is best to use it up as soon as possible. The recommended time is one month after opening.
Re-brewed soy sauce and tamari soy sauce
This soy sauce has a deep color and a strong flavor due to the long maturation period. It is recommended for use with sauces and spices.
You can enjoy the harmony of red fish or fatty meat with soy sauce and other ingredients. It is recommended to use it with dishes that go well with red wine.
In addition to these six types, there are also processed soy sauce products.
Soy sauces such as the special soy sauce for raw egg rice and ponzu sauce are called "soy sauce processed products." They are made by adding something to a soy sauce base to create a unique flavor, so there are many different types.
I think it will be easier to organize your soy sauce if you remember that there are a total of seven categories: six basic types of soy sauce and processed soy sauce products.
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