As a fried chicken lover, I recommend these three soy sauces for marinating chicken.

My favorite chicken dish is fried chicken. The flavor of fried chicken changes completely depending on how you season it. That's what's so appealing about it; you never get bored of it if you change the seasoning, so I end up eating too much.

All five soy sauces in this set are recommended for fried chicken. Each has its own unique character, and it's fun to compare the different flavors. Among them, I would especially recommend these three!!

▼ Deep-fried chicken with a rich flavor

Traditional soy sauce / Kaneiwa Soy Sauce (Wakayama Prefecture)

Made with whole soybeans from Hokkaido, wheat from Shiga Prefecture, and sun-dried salt from Nagasaki Prefecture, the soy sauce is carefully aged for two years in large cedar barrels. Kaneiwa Soy Sauce's warehouses and barrels are home to yeast and microorganisms that have been passed down through generations for nearly a century, creating a unique ecosystem. The mashed flavors that mature there have a well-rounded umami taste, and the soy sauce extracted from them is truly "authentic." It is characterized by a strong, full-bodied flavor with a tangy soy sauce taste, a deep black color, and a rich aroma.

If you use it to season fried chicken, it will turn out to be "izakaya-style fried chicken" that goes well with beer. The key is to add ginger so that it has a strong flavor but a refreshing aftertaste.

▼Punchy garlic flavor

Garlic soy sauce/Takatori soy sauce (Okayama Prefecture)

This incredibly fragrant garlic soy sauce is made simply with soy sauce and raw garlic from Takko Town, Aomori Prefecture. Even without the use of extracts, the aroma and richness are strong, yet not overpowering. That's why it's the kind of flavor you'll want to use again and again. The reason you can really taste the garlic flavor, yet there's no unpleasant lingering odor, is due to the pickling method. Instead of cutting or crushing, the raw garlic is pickled whole in authentic brewed soy sauce for two months.

Just marinate the chicken in garlic soy sauce for 30 minutes to create delicious, juicy fried chicken that goes perfectly with rice! The garlic aroma and umami flavor fill your mouth. It's mild, so it's also great for lunch boxes.

Mild and mild fried chicken

Miso Tamari / Ishimagoto Honten (Akita Prefecture)

"Miso Tamari" is the umami component of naturally fermented amber-colored miso. Made from soybeans and rice from Akita Prefecture, it is further fermented by adding rice koji and Shima Mars from Okinawa. It has a refined taste with a subdued sweetness, umami, richness, and a pleasant saltiness. The method of squeezing is also unique; squeezing with too much force would cause the miso to become cloudy, so it is squeezed in a "hanging bag" without any pressure, and only the natural drips are bottled. This results in a clear amber color.

Just a little rubbing will make your fried chicken tender, like it's been marinated. It's lighter than soy sauce, with a mellow and gentle flavor. The flavors blend well, making it an easy way to create authentic seasonings!