5 soy sauces recommended for tofu

There are many different kinds of tofu, including silken tofu, firm tofu, and yosedoufu, and they range from luxurious tofu with a strong taste that brings out the gentle sweetness of soybeans to bargains at supermarkets.

In particular, white soy sauce or light soy sauce is recommended for tofu that you want to eat with salt.

Shokunin Shoyu No.

Understand the general characteristics of different types of soy sauce!

The white soy sauce and light soy sauce on the left are light-looking and salty soy sauces that bring out the flavor of the ingredients. On the other hand , the re-brewed soy sauce and tamari soy sauce on the right are rich soy sauces that have been aged for a long time and add umami flavor.

To help you enjoy tofu, we recommend these five varieties, each with its own unique characteristics.

Soy sauce that enhances the appeal of tofu itself

Tofu that you can eat with salt would probably be described as having a strong soy flavor or a slightly sweet taste .

If you pour thick soy sauce on tofu like this, the whole thing will taste soy sauce, which is a waste. We recommend pouring white soy sauce or light soy sauce on it to enjoy the flavor of the ingredients .

Just a few drops will suffice.

This white soy sauce is made primarily from organic wheat. If you try it as is, you'll notice a hint of sweetness beneath the saltiness. Try adding a little to tofu or yuba instead of salt .

Special light soy sauce with low salt content

The light soy sauce's distinctive saltiness is mellowed out with the addition of rice malt. This soy sauce brings out the flavor of the tofu itself, so it's especially recommended for cold tofu .

The rich flavor of the soy sauce and tofu are an irresistible combination.

Saishikomi soy sauce and Tamari soy sauce are rich types. They can be used as a substitute for a sauce and go well with steak and red meat sashimi.

The umami of soy sauce covers up any areas where you might want a little extra flavor, such as relatively inexpensive tofu . It also goes well with firm tofu, such as firm tofu.

Rich and mellow after four years of aging

First, try it as is . You'll be able to taste the aromatic aroma and deep richness of the long-term aging. When you pour it over tofu and let it soak in, it takes on a completely different flavor.

Tamari: Tamari made from soybean miso brewed for three years

The only ingredients are soybeans and salt. It is made by squeezing miso that has been aged in a large barrel for three years. It is characterized by its unique aroma and lingering umami flavor. When grilled, it has a glossy shine, and when poured over, it spreads a rich flavor.

Odorless fish sauce enhances the appeal of condiments

Adding seasonings such as spring onions and bonito flakes will broaden the flavor. Regular soy sauce is good, but I'd like to suggest something a little different: fish sauce.

Regular fish sauce tends to have a fishy smell, but this isn't the case with "Eso Fish Sauce." It goes extremely well with condiments such as ginger and green onions .

A long-established fish chikuwa shop tries its hand at creating a fish sauce that doesn't have a strong smell.

A fish sauce that doesn't have a strong smell, created by a long-established chikuwa maker. Chikuwa is made from "eso", a raw material for chikuwa. A new type of fish sauce jointly developed with Ichibiki, a long-established soy sauce maker.