103. Thin egg on top 100ml

Recently, we've been seeing a lot of soy sauce called "soy sauce for raw egg on rice." This is proof that raw egg on rice has become established as a national dish in Japan.

However, in reality, there is no clear definition of "soy sauce specifically for rice with raw egg on top."

Each manufacturer often creates their own recipe based on what they think is the best flavor for eggs, adding dashi and sweetness, and the type of base soy sauce varies, as do the balances of dashi and sweetness added. So what is perfect for one person may be a little too sweet or salty for another.

At our store, we often receive inquiries such as, "I bought soy sauce specifically for rice with raw egg on top, but it wasn't the taste I liked... What is Shokunin Soy Sauce like?"

In fact, the Shokunin Shoyu lineup includes three types of soy sauce with the word "egg" in the name, as well as nine types of dashi soy sauce. There are various types, from concentrated to straight, and the base soy sauce ranges from white soy sauce to tamari soy sauce.

Among them, this light egg on top is a special product jointly developed by Suehiro Soy Sauce, a long-established soy sauce maker in Hyogo Prefecture famous for its light soy sauce, and Shokunin Soy Sauce. It was born from the idea of ​​" making a soy sauce that will make delicious eggs even more delicious ."

The two main differences compared to other dashi soy sauces are:

• Light soy sauce base
• No bonito stock is used. The only stock used is kelp and shiitake mushroom stock.

Light soy sauce base

Suehiro Soy Sauce was founded in 1879 (Meiji 12). The building dates back to the Taisho period and blends seamlessly into the old townscape of Tatsuno City, Hyogo Prefecture. The company still adheres to natural fermentation methods and is proactive in proposing new ways to use light soy sauce. While there are few breweries that focus on light soy sauce as their main product, Suehiro's presence stands out.

Light soy sauce is light in color and has a sharp salty taste due to the short aging period. It is characterized by its understated soy sauce flavor, which brings out the flavor and color of the ingredients. Among them, Suehiro Soy Sauce's light soy sauce has a particularly mild and gentle aroma, which softly complements the overall flavor. This light soy sauce, with its gentle aroma and not too strong soy sauce flavor, is the base of "Light Tamagokake."

Taking customer feedback into consideration, 19 prototypes were made

President Takuya Suehiro and his son Tsutomu interviewed clients about dashi at their restaurants, and through extensive research, they repeatedly created more than 10 different types of prototypes.

Three types of soy sauce were selected from the list and a survey was conducted among customers.

▼Survey results▼

Ver.2 Soy sauce is the main ingredient...36.7%

Ver.4 Shiitake mushrooms are the main ingredient...28.6%

Ver.9 Three types of dashi stock are the main ingredients...34.7%

Shiitake mushroom stock is a flavor that divides people. There are actually people who say, "I absolutely can't stand shiitake mushrooms! I can't stand it if there's even a little bit of it in it!"

Initially, I was worried that Ver. 4, the Shiitake Mushroom Stock Version, would be relatively unpopular, but to my surprise, I received a lot of enthusiastic feedback, with people saying, "This is great!"

Based on the results, and after consulting with Suehiro Soy Sauce, they decided to make minor adjustments to the lines of Ver. 2 and Ver. 4, aiming for the final product. Taking a cue from customer feedback, Tsutomu made repeated improvements, aiming for a flavor that would allow people to enjoy the egg itself, and ultimately produced 19 prototypes. After repeated fine adjustments, they finally completed one that they were satisfied with.

The only dashi stock used is kelp and shiitake mushroom stock.

When you think of dashi soy sauce, the first thing that comes to mind is "bonito dashi." Of course, bonito dashi is also delicious when used with rice topped with raw egg. However, it's a flavor that goes better with "regular eggs."

Tsutomu of Suehiro Soy Sauce, the developer of this soy sauce, noticed that when paired with Oishii Tamago, the aroma and umami of bonito became too prominent.

The dashi stock chosen was made from kelp and shiitake mushrooms, a combination that envelops the egg in a gentle, rich flavor, enhancing it without being too overpowering.

Moreover, rather than simply adding shiitake mushrooms, the cooking method has been carefully considered to fully extract the umami extract from the natural shiitake mushrooms.

The refreshing taste of light soy sauce is blended with the umami flavor of kelp and shiitake mushroom dashi, resulting in a straight-type dashi soy sauce with a salty taste that brings out the flavor of eggs.While eggs are the main ingredient, the refreshing saltiness and subtle flavor of the dashi complement it elegantly.

Also great as a sauce for rolled omelets and natto

Because it's based on light soy sauce, it's perfect for seasoning tamagoyaki (rolled omelet). It combines soy sauce and dashi, so you can easily make rolled omelet with just this one bottle. Because it's based on light-colored light soy sauce, the eggs won't turn brown, and you can fully enjoy the rich umami flavor of the dashi. I like it sweet, so I usually add sugar to it.

The same soy sauce that goes well with raw egg rice is also recommended for natto. It is especially compatible with small, carefully selected natto. Just like raw egg rice, the refreshing saltiness and subtle flavor of the dashi broth complement the small grains of natto elegantly.

There is also a little trick to mixing soy sauce with natto.

First, mix thoroughly before adding the soy sauce. Next, add a little bit of soy sauce and mix lightly. Then, after placing the natto on the rice, add another dollop of soy sauce to finish. This is my favorite way to eat it! It allows you to enjoy the flavor of the thin egg on top even more.