32. Lightly brewed soy sauce 100ml

A light sake with an emphasis on umami, made by a self-proclaimed "foodie"

"I want to show my customers that I use these beans," says Hiroyuki Katagami. He is particular about using soybeans grown locally in Nara Prefecture, and produces his soy sauce in large cedar barrels that is naturally fermented with no additives or seasonings.

Generally, light soy sauce is made in a short time with a high salt concentration to keep the color as light as possible. However, Katagami's light soy sauce aims to have as high a flavor as possible while still maintaining the color just within the definition. Therefore, it is a light soy sauce that can be used not only in cooking but also as a pouring sauce.

When you come across some good tofu

Please try pouring it on delicious silken tofu made by a tofu maker that is particular about soybeans. The refreshing saltiness brings out the sweetness of the tofu itself, allowing you to fully enjoy the umami of the tofu itself. Just like how salt brings out the sweetness of watermelon, soy sauce is salty when licked as is, but it really brings out the sweetness of the tofu.

A dressing that brings out the sweetness of vegetables

Just mix soy sauce, oil, and vinegar in a 1:1:1 ratio. If you make a dressing with light soy sauce, the light soy sauce flavor will bring out the sweetness of the vegetables. It is especially recommended for cabbage and onions.

Lightly brewed soy sauce is one of the lighter soy sauces, but it has a strong soy sauce flavor and is not oily, making it a refreshing dressing. It also goes well with wasabi, so you can add a little twist to it and make a wasabi dressing!

For gyoza and shumai sauce

The standard sauce for gyoza is vinegar and soy sauce, but you can make a lighter sauce by adding vinegar, pepper, and a little light soy sauce. I recommend using a 2:1 ratio of vinegar to soy sauce and adding plenty of pepper. Lightly brewed soy sauce reduces the sourness of the vinegar with just the right amount of soy sauce. Not only is it light to eat, but you can also fully enjoy the umami of the gyoza filling.

Pour it straight onto the shumai. The juiciness of the shumai will spread directly into your mouth, and you will be able to taste the sweetness of the meat.