Basic Soy Sauce 12 Bottles A
Enjoy tasting soy sauce with 12 different types of soy sauce
Shokunin Shoyu No.
Enjoy soy sauce tasting at the dinner table.
"Aren't they all the same?" - if you think so, you'll be surprised. Enjoy the differences in color, aroma, and taste and find the one that suits you best.
If you line up six bottles and taste them, it will create the atmosphere of a wine tasting. It will be a great way to have fun with your family and friends.
The six basic categories of soy sauce
In fact, the six colors in the background of the photo above are all photographs of the actual colors of soy sauce. There are clear visual differences depending on the production method and aging period.
The dark soy sauce in the center is the most widely distributed and is common in the Kanto region. The soy sauce on the left is light in appearance and brings out the flavor of the ingredients, while the soy sauce on the right is a richer type that is aged for a longer period of time.
The left type is recommended when you want to add salt or lemon to bring out the flavor of the ingredients themselves, and the right type is recommended for ingredients that you want to eat with sauce.
Using different soy sauces can make eating more enjoyable.
| classification | color | Taste | Recommended dishes |
|---|---|---|---|
| White soy sauce | amber color | The aroma and taste are both subtle, with a subtle sweetness. | Rolled omelet, clear soup, dressing made with olive oil, cooked rice |
| Light soy sauce | golden color | It brings out the flavor of the ingredients and can be sprinkled instead of salt. | Cold tofu, white fish sashimi, and seasoned rice |
| sweet soy sauce | reddish brown | Sweet soy sauce from Kyushu and other areas. A flavor deeply rooted in the region. | Kyushu-style seasoning, simmered dishes, rice with raw egg, grilled rice balls |
| Dark soy sauce | reddish brown | A versatile and classic flavor made all over the country. | Natto, grilled fish, fried egg, shumai |
| Re-brewed soy sauce | Jet black | Well-balanced and rich. Try it instead of a sauce. | Red meat sashimi, steak, vanilla ice cream, gyoza |
| Tamari soy sauce | Jet black | Made primarily from soybeans, it's rich and full of flavor. | Teriyaki, meat dishes, lean fish, sukiyaki |
The only ingredients are wheat, salt, and shochu
The only ingredients are wheat, salt, and shochu. In pursuit of the taste and flavor of white soy sauce, soybeans were removed and the amount of water used was reduced by half. Since it does not contain soybeans, it cannot be defined as soy sauce and is instead described as a wheat-brewed seasoning.
Raw type that has not been pasteurized
This light soy sauce is made from domestically grown soybeans and wheat in wooden barrels. It's also a raw type that hasn't been pasteurized. The saltiness comes later, making it feel a little gentler. The balance of saltiness and umami is excellent!
A sweet Kagoshima staple that can also be used in simmered dishes
Yoshimura Brewery's masterpiece. This classic sweet soy sauce from Kagoshima offers a perfect balance of rich umami and deep sweetness. It's popular among people in the Kanto region as it's easy to season dishes and can be used to make simmered dishes delicious.
A versatile type recommended for beginners
This versatile soy sauce is made with domestically grown soybeans and is recommended as an introductory product. The fact that it doesn't leave a salty taste on the tongue is proof that it has been properly aged. It is easy to use, from dipping sauce to cooking, and is a reliable choice.
This is the classic re-brewing!
After aging for about two years, the soy sauce is returned to the barrel and brewed again for another two years. This soy sauce has been perfected to achieve the ultimate in rich, mellow flavor. It also goes well with vanilla ice cream, sashimi, and meat as a wasabi soy sauce.
There are many passionate fans of the rich taste
The ingredients of this soy sauce are listed as soybeans and salt only. It is popular overseas, including in Europe, as a gluten-free soy sauce. Well-used wooden barrels and stones stand at the brewery where the soy sauce is diligently made.
Smoked soy sauce made by directly smoking soy sauce
Soy sauce is spread on a large stainless steel plate and smoked directly. Classics include roast beef and cheese. You can also drizzle it over stir-fried bean sprouts in sesame oil or crispy bacon. It can also be used as a dressing.
Soy sauce made with natural ingredients with a pleasant plum flavor
This soy sauce uses Ryujin plums from Wakayama Prefecture, giving it a rich plum flavor. Its beautiful, clear red color is also a distinctive feature, and when poured over hot rice, the plum aroma is released softly. It is also recommended as a salad dressing or for use with bonito flakes.
Sparks the imagination of food lovers
The amber-colored clear liquid of miso is a luxurious extract packed with natural umami, giving you the feeling of discovering a new seasoning. You can use it to marinate meat or combine it with mayonnaise, expanding the range of your cooking options.
A blend of the clear top layer of black bean miso and soy sauce
A luxurious blend of the clear top layer of Tanba black soybean miso. It gives the impression of being a slightly rich soy sauce packed with umami. It is great for dipping, and when used with meat dishes, it brings out the richness of the miso that cannot be achieved with soy sauce alone.
Premium white dashi in both taste and quality
This 16x concentrated dashi soy sauce is made with organic white soy sauce and plenty of dashi made with carefully selected ingredients. It's perfect for bringing out the flavor and color of dishes like tamagoyaki (rolled omelet) and chawanmushi (steamed egg custard). For clear soups, dilute it 1:15.
Garlic pickled in a jar
Fresh garlic from Tago, Aomori Prefecture, is marinated whole in soy sauce for two months. It is then cut into small pieces and bottled. It can be used in a wide range of applications, such as marinating meat or stir-frying, and you can easily enjoy the garlic flavor.
A catalogue of Shokunin Soy Sauce is included.
This booklet (A5 size, 20 pages) contains not only product information, but also explanations of each type of soy sauce and recommended ways to use it. It will be included with the product, so please take a look and try using different soy sauces accordingly.
We can also send you a set of "Soy Sauce Books"
If you wish, we can also send you a "Soy Sauce Book" that provides a more detailed explanation of soy sauce. This is a specialized book on soy sauce that you've never seen before. It's all about soy sauce, including basic knowledge about soy sauce, introductions to producers, and how to use soy sauce in cooking.
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