Authentic soy sauce taste comparison set selected by Shokunin Shoyu staff

My Favorite Recommended Traditional Soy Sauce Taste Comparison Set

I thought about which soy sauce would be best to give to someone special, and I put together a set of my favorite soy sauces that I can confidently recommend. Each one is a different type of authentic soy sauce, so you can enjoy comparing the flavors.

I recommend these soy sauces for those new to Shokunin Soy Sauce for home use, or as a gift for a special someone. I hope you'll also find my "favorite points" about each soy sauce useful.

Shokunin Shoyu No.

Soy sauce is divided into six types

Soy sauce can be divided into six types: white soy sauce, light soy sauce, sweet soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce. The color, salt content, and flavor vary depending on the brewing period and fermentation method.

This "Orthodox Soy Sauce Taste Comparison Set" features five basic varieties. You can enjoy using each soy sauce with different ingredients and dishes, depending on its unique characteristics.

Here are the five I chose!

Shiro Tamari / Nitto Brewery (Aichi Prefecture)

If you lick it, you'll know it's not soy sauce! The sweetness and aroma of wheat that you can taste after the salty taste is what makes this soy sauce unique. I also like the simplicity of the ingredients, which are wheat, salt, and shochu, with no soybeans.

The only ingredients are wheat, salt, and shochu

Those who see it for the first time will be amazed by its beautiful amber color.

Shiro Tamari belongs to the white soy sauce category, but because it does not use soybeans as an ingredient, it is technically not soy sauce but a "fermented wheat seasoning." "Soybeans" = umami, and "wheat" = sweetness and aroma, so this seasoning intentionally suppresses the umami components and pursues the sweetness and aroma of wheat.

Its salt content is about 18%, slightly higher than dark soy sauce, and it has a strong salty taste at first, followed by the natural sweetness created by the sugaring of wheat and the richness that comes from fermentation. It is useful not only in dishes where you want to bring out the color of the ingredients, but also as a secret ingredient, as even a small amount can add a strong flavor.

Pale purple/Suehiro Soy Sauce (Hyogo Prefecture)

I love the concept of a "light soy sauce for pouring over food." The rice koji reduces the saltiness while bringing out the full flavor of the ingredients, creating a wonderful balance that makes this a must-have soy sauce in my home.

Special light soy sauce with low salt content

President Takuya Suehiro was thinking about how to get more people to use light soy sauce, and one day he came across the following scene.

"I saw someone at a restaurant sprinkling salt on their food. It's a simple sight, isn't it? But eating it with salt really brings out the flavor of the ingredients. Ah, that's right. Light soy sauce is salty and lacks the umami of Tsu-Yokote. Could this be the soy sauce that best brings out the flavor of the ingredients?"

This is how Usanari was born. Among the light soy sauces that are often used in cooking, this one is a little special and delicious when poured over the food.

Naturally brewed light soy sauce with plenty of rice koji added gives it a soft saltiness, mellow sweetness, and refined umami flavor.The subtle, gentle aroma gently brings out the flavor of the ingredients.

Kimajime/Inoue Main Store (Nara Prefecture)

The first time I tasted this soy sauce, I couldn't help but exclaim, "I love this!" This wooden barrel-brewed soy sauce was carefully crafted as a challenge to continue making soy sauce for years to come, and it has a gorgeous aroma and a light taste. My brothers, who have returned to take over the family business, also love it.

The wooden barrel brewing method is back! First pressing in 2022

Inoue Honten has begun brewing in 2021 using wooden barrels donated by Shodoshima, as a "challenge to continue making soy sauce in the future" due to the deterioration of the concrete vats they had been using up until now. This coincides with the return of their two sons, Shuhei and Ryo. Although production volume will decrease and maintenance work will increase, you can sense their desire to pass on the authentic flavor to the next generation.

The resulting Kinamajime is a clear reddish-orange color and has a lighter flavor than other dark soy sauces. Its gentle taste, with a hint of sweetness, brings out the flavor of the ingredients.

Tsurusho / Yamaroku Soy Sauce (Kagawa Prefecture)

This soy sauce is a well-known and popular product from a soy sauce brewery that is an essential part of Shodoshima tourism. It has a strong umami flavor and is simply delicious. I use it on sashimi and meat, so I rarely use it in cooking.

This is the classic re-brewing!

Mr. Yamamoto of Yamaroku Soy Sauce, a long-established soy sauce brewery on Shodoshima, also makes wooden barrels. He is the initiator of the "Kioke Craftsman Revival Project," which began out of a sense of crisis that "kioke will disappear!" He is so enthusiastic that he is even learning how to make barrels himself, and is working to connect the wooden barrel culture to the next generation.

Tsurusho is Yamaroku Soy Sauce's signature re-brewed soy sauce, visited by many people from all over Japan and the world. It is a four-year aged product, consisting of two years of aging of dark soy sauce, followed by the addition of mash and another two years of aging. It is characterized by its rich, deep flavor and mellow taste, and a rich aroma that fills the mouth. Some people say that once they try it, they can't use any other soy sauce.

Tsuresoi / Minamizo Shoten (Aichi Prefecture)

It's full of umami, but it has a slightly poppier feel compared to other tamari soy sauces, and I like how easy it is to use. It's also fun to discover unexpected ways to use it, like with cheese or carbonara.

Not only is it rich, but it also has a beautiful taste.

When you hear the term "tamari" soy sauce, many people probably imagine a thick, dark soy sauce, but Tsuresoi is a little different.

Nanzo Shoten's Tsuresoi is made from soybeans and sun-dried salt from Aichi Prefecture, and is carefully aged for three years in wooden barrels. It is brewed using the "five-minute brewing" method, which uses only half the amount of water compared to the amount of soybeans used, resulting in a rich, umami-filled finish, but also a reddish-brown color with a crisp, fruity aroma. It is not too heavy, and has a rather light mouthfeel. It is also recommended for those new to tamari soy sauce.

Enjoy comparing the flavors!

Have you ever tried comparing different soy sauces? I think most people haven't. But actually, comparing different soy sauces is a fun experience full of new discoveries. The trick to comparing different soy sauces is to first try the soy sauce itself. After that, it's recommended to check how it pairs with your favorite ingredients.

It may be difficult to compare all five types at once, so we recommend choosing two or three types to start with. First, try comparing them with the following staple foods for which soy sauce is essential.

sashimi

Sashimi is a typical dish where the characteristics of soy sauce are clearly apparent. Light soy sauce goes well with white fish, while rich soy sauce goes well with red fish.

cold tofu

Tofu is a food ingredient that lets you really taste the difference in the flavor of soy sauce. Silken tofu and firm tofu give a different impression. You can also enjoy the difference in flavor between regular tofu and high-quality tofu.

Raw egg on rice

Even the well-known dish of raw egg on rice can be a new discovery when choosing the right soy sauce. The possibilities for variations are endless, with different types of eggs, differences between hot and cold rice, and combinations of condiments.

I also made this soy sauce dish.

This soy sauce dish is great for enjoying comparing different flavors. In my house, it appears on the dinner table every time we use it as dipping sauce. It's also a must-have for hand-rolled sushi parties with friends!

The design makes it easy to use with a small amount of soy sauce, and allows you to adjust the amount you add, so you should be able to minimize the amount of soy sauce you throw away after eating.

My food preferences are as follows:

・I love to eat and cook. ・I'll eat anything except for things I'm allergic to (walnuts and yams). ・I like stylish cafe food, but Japanese food is the most relaxing. ・When I eat something delicious at a restaurant, I always check the ingredients and how it was made. ・I don't really like sweet side dishes. ・But I need something sweet after a meal. ・I prefer light soy sauce.
・Favorite foods are broccoli, asparagus, katsudon, and jelly

Text: Miho Matano (Shokunin Soy Sauce)