18. Tatsuno Honzukuri Usukuchi 100ml

A classic recommended for first-timers

We often get asked in stores, "I've never used light soy sauce before, which one do you recommend?" Light soy sauce is probably familiar to people from the Kansai region, but for those who don't use it regularly, it can be hard to know what it tastes like and difficult to try. For those people, we recommend Tatsuno Honzukuri Light Soy Sauce.

This is the orthodox light Kansai soy sauce, with a beautiful pale color and a refreshing saltiness.It does not overpower but rather brings out the flavor of the ingredients, so it can be paired with anything to perfectly fulfill its role as a light soy sauce.

Soy sauce made in Tatsuno, a castle town surrounded by history and nature

Tatsuno, located at the northernmost part of the Harima Plain, is blessed with the mild climate unique to the Seto Inland Sea and is a town with a rich natural landscape with plenty of greenery remaining.The Ibo River, which flows through the center of the town, is known as a clear stream where many ayu fish swim up in the summer.

This underground water is "soft water" with little iron, making it ideal for making soy sauce. The light soy sauce made using this water retains the vivid colors of the ingredients, making it an essential ingredient in Japanese cuisine.

The history and techniques of soy sauce production in Tatsuno have been passed down from brewery to brewery by the skills of artisans, and Suehiro Soy Sauce continues to produce soy sauce every day by incorporating new techniques and knowledge while preserving the methods passed down from its many predecessors, and working with the "brewery-living yeast" that has lived in the brewery for many years and helps create the brewery's unique flavor and aroma.

First, the rolled omelet

Light soy sauce, which brings out the flavor of the dashi and makes it look delicious, is essential for rolled omelets. The refreshing, traditional Tatsuno Honzukuri Usukuchi soy sauce brings out the delicate flavor of the dashi and eggs, giving them a beautiful yellow color. Light soy sauce has a slightly higher salt concentration and is quite salty if you taste it as is, but a small amount is enough to bring out the saltiness. Light soy sauce is essential for dishes where color is important.

Also great for simmered dishes and stews

Nibitashi, where the broth is absorbed into the soft, melt-in-your-mouth eggplant, is a quick and convenient dish to make when you want one more dish. When made with Tatsuno Honzukuri Usukuchi Soy Sauce, it creates a nibitashi dish that has a refreshing soy sauce flavor, brings out the umami of the dashi stock, and also has the sweetness of sugar. It's also useful for simmered dishes where you want to make the most of the color of the vegetables and the flavor of the dashi stock. The elegant finish will make you feel like a skilled cook.