{"title":"淡口醤油（木桶仕込み）","description":"","products":[{"product_id":"sy006","title":"06. Shokin Light Soy Sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_1.jpg?v=1722586660\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Shodoshima, the home of soy sauce, has 120 wooden barrels\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eShodoshima Island in Kagawa Prefecture is famous for its soy sauce production, with 17 soy sauce breweries lined up in a row. Shokin Soy Sauce has 120 cedar wooden barrels lined up, one of the largest in Japan. When you enter the brewery, you will be greeted by the soft, gentle, and pleasant aroma of soy sauce.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e One thing that is particularly noteworthy about Shokin Shoyu is how the barrels are managed. When the various flavors of soy sauce are stirred, some of the flavors inevitably splash back, but at Shokin Shoyu, this is wiped away thoroughly. The floors and edges of the barrels are extraordinarily clean. \"Cleaning is hard work, but we do it because we want to make something that smells good,\" Fujii Yasuto says simply. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_2.jpg?v=1722586660\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A taste supported by passionate fans\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eShokin Shoyu's light soy sauce has a total nitrogen content, an indicator of umami, of over 1.5%, which is a high value by general standards. Shokin Shoyu does not brew light soy sauce and dark soy sauce separately, but instead separates the same batch of moromi into light and dark soy sauce based on the finish and brewing period. Therefore, even though it is a light soy sauce, it has a strong umami flavor, but it is not too overpowering and brings out the flavor of the ingredients. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_3.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Udon soup that brings out the flavor of the dashi\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003eThe first thing you should try with Usukuchi Soy Sauce is udon soup. You can easily make udon soup by diluting noodle soup, but if you make it from scratch, you might like udon even more. Just put dashi, soy sauce, mirin and a little salt in a pot and bring it to a boil. If you use light soy sauce, you can make Kansai-style udon that makes the most of the flavor of the dashi. With simple ingredients, you'll want to drink up every last drop of udon soup. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_4.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e Colorful Nikujaga (beef and potatoes)\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e We are often consulted by customers who say, \"My stews always taste the same.\" For those who usually make Nikujaga with dark soy sauce, we recommend trying a stew that makes the most of the colors and dashi stock of the ingredients using a light soy sauce base.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eThis is especially recommended when you buy some good quality beef. The soy sauce flavor is subtle, and the umami of the beef stands out, and you can also taste the sweetness of the vegetables. If you use light soy sauce, the color will be light, but it will add a solid depth and umami like dark soy sauce. This is an easy-to-use bottle even for beginners to light soy sauce. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006_5.jpg?v=1722586661\" alt=\"\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e The classic scallop butter is also light in flavor.\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e Fry scallops in butter and add a splash of soy sauce in the frying pan. This is a classic way to eat scallops, and you can imagine what it tastes like, but by using light soy sauce, you can bring out the sweetness of the scallops themselves while still being able to enjoy the richness of the butter. Light soy sauce is subtle but still has a strong umami flavor, so you won't even notice the fishy smell of the scallops. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"正金醤油","offers":[{"title":"Default Title","offer_id":47767483252941,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy006.jpg?v=1748670040"},{"product_id":"sy032","title":"32. Lightly brewed soy sauce 100ml ","description":"\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_1.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A light sake with an emphasis on umami, made by a self-proclaimed \"foodie\"\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003e\"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.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e 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. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_2.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e When you come across some good tofu\u003c\/h2\u003e\n\n \u003cp class=\"ku_text\"\u003ePlease 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. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_3.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e A dressing that brings out the sweetness of vegetables\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e 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.\u003c\/p\u003e\n\n \u003cp class=\"ku_text\"\u003eLightly 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! \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"ku_box\"\u003e\n\n\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032_4.jpg?v=1722587523\"\u003e\u003cbr\u003e\n\u003ch2 class=\"ku_title\"\u003e For gyoza and shumai sauce\u003c\/h2\u003e\n\n\u003cp class=\"ku_text\"\u003e 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.\u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e 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. \u003c\/p\u003e\n\n\u003cp class=\"ku_text\"\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\u003c!----\u003e","brand":"片上醤油","offers":[{"title":"Default Title","offer_id":47767484498125,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy032.jpg?v=1748670217"},{"product_id":"sy106","title":"106. Sakae soy sauce light 100ml","description":"\u003ch2\u003e \u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106_1.png?v=1744957297\" alt=\"\"\u003e\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eContinuing to evolve the techniques cultivated since the Edo period\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e Sakae Soy Sauce was founded in the 7th year of the Kansei era during the Edo period. Located in the castle town of Yokosuka in Kakegawa City, Shizuoka Prefecture, the brewery has over 30 wooden barrels, each measuring 30 koku.\u003c\/p\u003e\n\n\u003cp\u003e Masuhiro Fukaya, the seventh generation owner, says, \"We've been particular about using domestically produced soybeans, wheat, and salt, and we've continued to use the traditional wooden barrel brewing method, and as a result, I feel like we've finally gained recognition from the public, albeit a little late.\"\u003c\/p\u003e\n\n \u003cp\u003eI believe that the soy sauce produced at Sakae Soy Sauce Brewery is supported by a balance of precision backed by data, such as constantly entering numerical values ​​into a computer, and the intuition of a craftsman. \u003c\/p\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: ac9706e0-f4fb-4b14-bc73-9fc78c5cf3d3 --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106_2.png?v=1744957297\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003ePut the moromi into the bag and squeeze it out\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n\u003cp\u003e In recent years, the mainstream method has been to pour the moromi into a furoshiki cloth, place it on a cushion, and apply pressure from above, but Sakae Soy Sauce uses the traditional method of squeezing the moromi into a bag. Although this method requires more effort to dispose of the lees, it is said to produce a delicious soy sauce with less cloudiness. \u003c\/p\u003e\n\n\u003ch2\u003e\u003c!-- notionvc: 342faacb-6295-459f-997c-e36daff2f036 --\u003e\u003c\/h2\u003e\n\n\u003ch2\u003e\n\n\u003c!-- notionvc: a45ee253-14a2-4678-bd1a-727bb845828a --\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106_3.png?v=1744957297\" alt=\"\"\u003e\u003cbr\u003e\n\n\u003c\/h2\u003e\n\n\u003ch2\u003e \u003cstrong\u003eTo preserve it for 50 or 100 years to come\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003e\"It was something that was a part of my life since I was a child, so I never really thought about it that much, but I started to realize the true value of wooden barrel-brewed soy sauce,\" says the eighth-generation owner, Masaru Fukaya. He believes that the wooden barrels that have been used for generations are home to microorganisms that have taken up residence there over the years, and that many things are happening inside them that are invisible to the human eye.\u003c\/p\u003e\n\n\u003cp\u003e \"It may sound like an exaggeration, but if Sakae Soy Sauce were to disappear, one of our happinesses would be gone. That's why we must continue making soy sauce.\"\u003c\/p\u003e\n\n \u003cp\u003eFurthermore, in order to preserve the wood for the next 50 or 100 years, we have begun an initiative to build a new wooden barrel storehouse and cultivate wooden barrels. If we can reach 100 barrels, we will be able to pass it on to our children, their grandchildren, and their grandchildren as well. We are looking at the present from this long-term perspective. \u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106_4.png?v=1744957297\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eIt was a perfect match with cheese\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eActually, I personally prefer light soy sauce that isn't brewed in wooden barrels, but the distinctive aroma of Sakae Usukuchi Soy Sauce, brewed in wooden barrels, is strangely pleasant. And with just the right amount of salt, it brings out the flavor of the ingredients. The first thing I tried was rice with a raw egg, made with plenty of Parmigiano-Reggiano. Thanks to Sakae Usukuchi Soy Sauce, I was able to fully enjoy the rich flavor of the cheese, while still enjoying a refreshing taste. Another great way to enjoy it is to mix Camembert cheese and bonito flakes with rice, pour soy sauce over it, and then add chopped seaweed and green onions. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: 6207225a-8572-495f-875d-48dd04d5a064 --\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106_5.png?v=1744957297\" alt=\"\"\u003e\u003c\/p\u003e\n\n\u003ch2\u003e \u003cstrong\u003eHow to use lightly seasoned sake\u003c\/strong\u003e\n\u003c\/h2\u003e\n\n \u003cp\u003eLight soy sauce goes well with vegetables and white fish. When I use soy sauce in addition to sesame oil and garlic in the namul I often make, it tastes even better than namul made with just salt. Sakae Light Soy Sauce has a gentle umami and sweetness that enhances the flavor and color of the ingredients. \u003c\/p\u003e\n\n\u003cp\u003e\u003c!-- notionvc: bfe99c0c-6d28-44cc-be39-4a3ae45b9842 --\u003e\u003c\/p\u003e","brand":"栄醤油醸造","offers":[{"title":"Default Title","offer_id":47767488430285,"sku":null,"price":540.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0639\/0317\/0765\/files\/sy106.jpg?v=1748670410"}],"url":"https:\/\/store.s-shoyu.com\/en\/collections\/kioke-usukuchi.oembed","provider":"職人醤油│Shokunin Shoyu","version":"1.0","type":"link"}