Let's start with this! Steak Introduction

Steak sauce is of course delicious, but there are probably many people who would prefer to simply enjoy high-quality meat with soy sauce!
Want to fully enjoy the umami of lean meat? Want to feel the sweetness of the melting Wagyu beef fat? Want to enjoy it fragrantly with butter and garlic? Choosing the right soy sauce for the occasion will greatly enhance the flavor of your steak.

This time, we have selected five soy sauces that will allow you to enjoy the perfect match of steak and soy sauce. Why not enjoy your steak to the fullest with soy sauce that brings out the flavor of the meat and leaves a lingering aftertaste?

Shokunin Shoyu No.

Do you know the basics of soy sauce?

Soy sauce is classified into six types: white soy sauce, light soy sauce, sweet soy sauce, dark soy sauce, re-brewed soy sauce, and tamari soy sauce. The differences between these types are due to the brewing period, fermentation method, and ingredients used. This is why each type has a different color, salt content, and flavor, making it fun to use them differently.
Koikuchi soy sauce accounts for approximately 80% of the soy sauce produced in Japan. It has an exquisite balance of umami, sweetness, and aroma, making it a versatile type that goes well with any dish.
◆White soy sauce and light soy sauce are brewed for a short period of time, so they are light in color and have a light taste.
◆ Saishikomi soy sauce and tamari soy sauce are brewed for a long time and contain many ingredients. They are dark in color and have a strong umami flavor.
◆Sweetened soy sauce with a sweet soy sauce base. A flavor that has taken root in Kyushu, Hokuriku, and other regions.

This time, we have selected five soy sauces: light soy sauce, dark soy sauce, re-brewed soy sauce, tamari soy sauce, and a slightly unusual soy sauce.

I want to fully enjoy the umami of lean meat.

The rich, powerful flavor of lean steak spreads the more you chew it. Owari Tamari perfectly complements that richness. Its thick, rich texture is evident even from its appearance. Made solely from whole soybeans and salt from Aichi Prefecture, this gluten-free soy sauce contains no wheat and is carefully aged for three years in cedar barrels. Its distinctive features are its concentrated richness and the mellowness that comes from long-term aging. Rather than being salty, the deep umami flavor derived from the soybeans is more apparent in this flavor.

When heated, it releases a subtle aroma, so add some black pepper and this soy sauce to your freshly grilled steak. With just that, you'll have a simple yet luxurious steak for adults. This is a must-try for anyone who wants to fully enjoy red meat.

I want to taste the sweetness of the melting fat of Wagyu beef.

Wagyu sirloin boasts a moist texture and the sweetness of its melting fat. The marbling, which is finely embedded in the meat's fibers, melts away when cooked, making it so tender that the umami spreads without even chewing. Because it's such a fatty cut, I think the most luxurious way to enjoy it is simply with soy sauce. I particularly recommend the Kyotanba Rokuemon Black Soybean Miso Tamari. This is a slightly unusual product, blending naturally brewed dark soy sauce with over 30% miso tamari, made from Tanba black soybean miso. The mellow, salty taste of the soy sauce is complemented by the richness and aroma of the miso, creating an exquisite balance of sweetness, aroma, and umami.

This mellow soy sauce blends with the melting fat to bring out the sweetness of the sirloin even more. The unique way the soy sauce seems to envelop the meat is a unique experience. This soy sauce is truly made to create a blissful dish.

The balance of wasabi and soy sauce is amazing

Wasabi soy sauce with steak. It's a classic, but plain soy sauce seems like a waste. When you've got some quality meat that really brings out the umami of the lean meat. While salt is fine, when you're not sure, Kikusho is the way to go. Made with Tanba black beans, which are particularly large and flavorful. Kagawa Prefecture's Sanuki no Yume 2009 wheat is used, and the dark soy sauce is carefully aged for two years in a 32-koku cedar barrel. This time and effort create Kikusho's deep flavor and aroma. Its light, crisp umami flavor is complemented by a subtle, natural sweetness. Its clear, beautiful color and fragrant aroma are sure to delight. Its sharpness enhances the refreshing spiciness of the wasabi, allowing you to enjoy it to the very last bite.

At the first bite, the umami of soy sauce hits you right away. Then the umami of the meat slowly follows. The delicious balance, right down to the lingering aftertaste, is irresistible. This wasabi soy sauce steak, enjoyed with "Kikusho," is a sophisticated treat. Please give it a try. The combination is overwhelming.

The ultimate in richness - Re-brewed soy sauce + garlic and butter

For those days when you want to eat a hearty meal, chomp down on some meat and shovel down some rice, try our rich, full-bodied soy sauce, paired with fragrant garlic and butter for a rich, intense flavor. This steak will have you coming back for more rice, and you'll be guiltily captivated. Our recommendation is the "Kasane Shikomi Soy Sauce." It boasts one of the richest flavors among all the kasane shoyu, boasting a robust body, a distinctive acidity and aroma, and a thick texture. Its presence is more like a sauce than soy sauce. Its flavor is far more appealing with lean or fatty meats than fish. What's more, this "Kasane Shikomi Soy Sauce" is a raw soy sauce that hasn't been heat-sterilized. So the moment you pour it over a piping hot steak, a sizzling sound erupts, instantly stimulating your appetite.

Aroma, sound, and taste. This triple combination creates a feast that's just like a dish from a teppan restaurant. ・Soy sauce and butter create a rich feast. ・Soy sauce and garlic pack a punch! You'll enjoy your steak right to the last bite.

Elegant steak with light soy sauce

While something hearty is good, today I want something light and delicate. There are days like that, aren't there? When you want to directly experience the umami of the meat, it may be surprising, but light soy sauce is the perfect match. Among light soy sauces, "Awamurasaki" is made with rice koji, so it has a more subdued saltiness than dark soy sauce, a lighter color, and a very mellow taste. It's a great supporting actor that gently brings out the umami of the ingredients. It tightens the flavor with a refreshing saltiness, but still has a strong umami flavor, so even if the soy sauce is light, you can enjoy the deep aftertaste of the steak.

- Light and refreshing with wasabi soy sauce.
- Enjoy the sour taste by combining it with citrus fruits such as lemon.
- Paired with grated daikon radish, it has a refreshing aftertaste.

The "Japanese Refreshing Steak" is served with a mild, light soy sauce, allowing you to enjoy the delicious flavor of the meat in a relaxed atmosphere.

Text: Mori (Shokunin Soy Sauce)