Five West Japan light soy sauces, mainly light soy sauce

Five West Japan light soy sauces, mainly light soy sauce

Western Japan is known for its light soy sauce, but they also produce dark soy sauce and re-brewed soy sauce. This five-bottle set includes three unique light soy sauces: Suehiro Soy Sauce from Tatsuno City, Hyogo Prefecture, known as the birthplace of light soy sauce; Miyako Usukuchi, used in Kyoto cuisine; and Katagami Soy Sauce, which has been made to maximize umami.

Shokunin Shoyu No.

Founded in 1879, it is a favorite of Kyoto's long-established restaurants.

The umami and sweetness are skillfully adjusted, and it is not too salty among light soy sauces. It has a beautiful color like brandy, and is easy to use in general cooking. For chawanmushi and clear soups.

A traditional light sake made with domestic soybeans and wheat.

This light soy sauce will never fail you no matter what you use it for. A small amount is enough for a good saltiness and beautiful color. It will make for a refined dish that makes the most of the stock and ingredients themselves. If you have never used light soy sauce before, give it a try.

Also great as a dipping sauce with a strong flavor

This is a unique product made by Katagami, a self-proclaimed "foodie." It pursues the strength of umami to the limit while maintaining the balance of the color and aroma of light soy sauce. It looks strong. It can also be used as a soy sauce for pouring.

Brewed with the refreshing spring water of Okuizumo

Made from domestically produced soybeans, wheat, and sun-dried salt. It can be stored at room temperature because it is precisely filtered to remove yeast and other impurities. It is characterized by its clear color and refreshing taste, as it is not pasteurized. It can be used with soy sauce for pouring or dipping.

Recommended as an introduction to re-brewed soy sauce

Osakikamijima in Hiroshima Prefecture can only be reached by ferry. This is a rare brewery where all of the soy sauce is brewed in wooden barrels. It is aged for three years, but has no particular flavor and is easy to use, so it can be used as a sauce for sashimi, pork cutlets, and fries.

A catalogue of Shokunin Soy Sauce is included.

This is a booklet (A5 size, 20 pages) that contains not only product information, but also explanations of the different types of soy sauce and recommended ways to use them. It will be included with the product, so please take a look and try using different soy sauces accordingly.