Soy Sauce Book [Revised Edition]

This is a revised edition of the entire book on soy sauce.

A specialist book on soy sauce. It seems like it should exist, but it was hard to find. It's a book that's all about soy sauce, with basic knowledge about soy sauce, introductions to producers, and how to use it in cooking. This is a revised version of the soy sauce book published in 2015, with additions and corrections. 16 pages have been added, and the latest information, such as introductions to soy sauce manufacturers, has been reflected.

Publisher: Genkosha / Author: Mantaro Takahashi and Keiko Kuroshima
A4 modified size / with cover / 144 pages
ISBN:978-4768318294

Shokunin Shoyu No.

Main contents of the revised edition of the soy sauce book

Soy sauce is an essential condiment on the Japanese dining table and is one of the most familiar seasonings. Despite being such an integral part of our daily lives, it is not widely known that there are as many as 1,400 soy sauce breweries across the country, each selling their own unique products.

"I want people to learn more about soy sauce," "I want people to learn about the charms of soy sauce breweries all over the country and experience their flavors," and "I want people to learn how to enjoy soy sauce and make their cooking even more delicious."

This book is a compilation of the thoughts of two people who are in love with soy sauce and continue to visit soy sauce breweries all over the country.

01. Things you may think you know about soy sauce but don't
The appeal of soy sauce is its rich flavor, full-bodied aroma, and beautiful color. It combines the five tastes of sweet, salty, sour, bitter, and umami, and when cooked, it releases a fragrant aroma that stimulates the appetite. How is this magic created that transforms ingredients into something so delicious that it is called a "universal seasoning"? The secret is revealed.

02. For those who can choose soy sauce! "Types of soy sauce"
"Specially Selected Whole Soybeans," "Reduced Sodium," "Kelp Soy Sauce." Soy sauce labels in stores are full of all sorts of names. We'll take a closer look at the differences and roles of each. We'll cover brewing methods, grades, whether or not they're heated, special soy sauce, salt management, allergy prevention, brewing containers, and more.

03. The proud Japanese art of "making soy sauce"
Soy sauce is made from soybeans and wheat. Why does a solid, golden yellow ingredient turn into a red liquid when placed in a vat? Where does the appetizing aroma and flavor come from? It's all thanks to bacteria. This book introduces the bacteria essential for making delicious soy sauce and the dedication of the brewers who work with them.

04. "Soy sauce trivia" for a fun conversation topic at a drinking party
What is the difference between soy sauce and other fermented foods like miso, mirin, sake, and vinegar? We'll reveal all sorts of trivia about soy sauce, including the ingredients and additives listed on the soy sauce label. Packed with useful information.

05. This is the soy sauce you need! "A brewery that touches your heart"
This book introduces 90 soy sauce breweries across Japan and two overseas where brewers are active, respecting their predecessors and local people, studying diligently, and building on their daily experiences to produce soy sauce that is loved by many.

06. "Exploring Deliciousness" - A thorough examination of the techniques that make food delicious and beautiful
Different soy sauces can make such a big difference in flavor! We'll show you how to choose and use soy sauce to enhance the flavor of your food, something we wish we'd known sooner.