This is a revised edition of the entire book on soy sauce.

A specialist book on soy sauce. It seems like it should exist, but it was hard to find. It's a book that's all about soy sauce, with basic knowledge about soy sauce, introductions to producers, and how to use it in cooking. This is a revised version of the soy sauce book published in 2015, with additions and corrections. 16 pages have been added, and the latest information, such as introductions to soy sauce manufacturers, has been reflected.

Publisher: Genkosha / Author: Mantaro Takahashi and Keiko Kuroshima
A4 modified size / with cover / 144 pages
ISBN:978-4768318294

Shokunin Shoyu No.

Main contents of the revised edition of the soy sauce book

Soy sauce is an indispensable condiment on the Japanese dining table and is one of the most familiar seasonings.
Even though soy sauce has become so deeply integrated into our daily lives, what is not widely known is that there are as many as 1,400 soy sauce breweries across the country, each selling their own unique products.

"I want people to know more and more about soy sauce." "I want people to learn about the appeal of soy sauce breweries all over the country and experience their flavors." "I want people to learn how to enjoy soy sauce and make their cooking even more delicious."

This book is a compilation of the thoughts of two people who are passionate about soy sauce and have traveled to soy sauce breweries all over the country.

01. Things you may think you know about soy sauce but don't

The appeal of soy sauce is its "rich flavor," "full aroma," and "beautiful color." It has five tastes: sweet, salty, sour, bitter, and umami, and when cooked, it gives off a savory aroma that whets the appetite. How is the magic that transforms ingredients to be so delicious that it is called an "all-purpose seasoning" created? The secret is revealed.

02. For those who can choose soy sauce! "Types of soy sauce"

"Specially selected whole soybeans", "reduced salt", "kelp soy sauce". There are various notations on the labels of soy sauce lined up in stores. We will thoroughly dissect the differences and roles of each. Brewing method / grade / whether or not to heat it / special soy sauce / salt countermeasures / allergy countermeasures / preparation containers, etc.

03. The proud Japanese art of "making soy sauce"

The ingredients of soy sauce are soybeans and wheat. Why does the solid, golden yellow ingredient turn into a red liquid when it is placed in a vat? Where does the appetizing aroma and flavor come from? It's all thanks to "bacteria." Learn about the bacteria that are essential to making delicious soy sauce and the dedication of the brewers who work with them.

04. "Soy sauce trivia" for drinking

What is the difference between soy sauce and other fermented foods such as miso, mirin, sake, and vinegar? We will reveal various trivia about soy sauce, such as the ingredients and additives listed on the soy sauce label. Full of useful information.

05. It has to be this soy sauce! "A brewery that touches the heart"

They respect their predecessors and local people, study diligently, and make soy sauce that is loved by many people by accumulating daily experience. We introduce 90 soy sauce breweries across Japan and 2 overseas where such brewers are active.

06. "Exploring Deliciousness" - A thorough examination of the techniques that make food delicious and beautiful

Different soy sauces can make such a big difference in flavor! We'll show you how to choose and use soy sauce to enhance the flavor of your food, which we wish we'd known sooner.