I want to eat sashimi with sweet soy sauce! 5 pieces

When I first started serving customers at the store, I was surprised by how many customers said, "Sashimi is definitely sweet soy sauce!" You might imagine sweet soy sauce being associated with Kyushu, but in fact it is a flavor that has taken root in coastal regions all over Japan. Surprisingly, there are many people who normally use dark soy sauce, but feel that sashimi needs to be sweet in order to be satisfying.

At Shokunin Shoyu, we carry a wide variety of unique sweet soy sauces from all over Japan, from Hokuriku to Kyushu. This time, we've put together a set of five carefully selected soy sauces that can be used to pair with different sashimi. Even if you've only ever used your local sweet soy sauce, why not take a step into the new world of sweet soy sauce?

Shokunin Shoyu No.

About sweet soy sauce

In fact, the Japanese Agricultural Standards (JAS) do not define "sweet soy sauce." However, in areas such as Kyushu and Hokuriku, soy sauce with a strong sweetness has been popular for sashimi. At Shokunin Shoyu, we refer to soy sauce with added amino acid liquid and sweeteners as "sweet soy sauce."

Divided by manufacturing method,
There are three types of soy sauce: Honjozo, Mixed Brewing, and Mixed. The "mixed" and "mixed brewing" types, which use amino acid liquid, are considered "sweet soy sauce." While the amino acid liquid itself is not sweet, it is often used in combination with a sweetener, resulting in a soy sauce with a strong sweetness. These additives are permitted for use under the JAS standards for soy sauce. I don't think that just because soy sauce contains additives can be used to judge its quality. It is often thought that "additives are used to make it cheaper," but in fact, the opposite is true. Using additives can actually increase production costs.

Tenryu/Yoshinaga Brewery (Kagoshima Prefecture)

The first one is the soy sauce I recommend first when someone asks me, "I want a sweet soy sauce for sashimi." It's "Tenryu," a staple product from Yoshinaga Brewery in Kagoshima City, Kagoshima Prefecture. It has an exquisite balance of richness, moderate sweetness, and thickness. The sweetness is substantial but not cloying, and the thickness makes it gentle on the palate and leaves a mellow aftertaste.

It pairs perfectly with lean sashimi, especially tuna and yellowtail. The powerful umami of the lean meat is complemented by the sweetness and richness of Tenryu, adding depth to the flavor. Furthermore, this thickness clings well to the sashimi, creating a sense of unity, and the umami spreads with every bite.

Sashimi soy sauce / Yoshimura Brewery (Kagoshima Prefecture)

The second soy sauce is a sweet one from Kagoshima Prefecture, just like the previously mentioned "Tenryu," but this one is made by Yoshimura Brewery in Ichikikushikino City. Locally, it's known as "Sakura Kaneyo." Its base is a soy sauce that has been brewed twice. It's a thick, sweet soy sauce that is sweet, but even more so, stands out for its deep richness and flavor.

Recommended for richly flavored ingredients such as fatty lean tuna and horse sashimi. This rich flavor blends perfectly with the umami of the ingredients, creating a satisfying and delicious taste. Many people are addicted to this rich balance of umami and sweetness that cannot be found in other sweet soy sauces, and many keep it at home, saying, "It's fun to compare different sweet soy sauces with the same sashimi."

Ohno Soy Sauce/Nomura Soy Sauce (Fukui Prefecture)

The third soy sauce is a sweet one made by Nomura Soy Sauce in Fukui Prefecture, Hokuriku. Ono in Fukui is a castle town known as the "Little Kyoto of Hokuriku." This soy sauce, rooted in the local food culture, is a favorite in this region, which experiences deep snowfall in winter. Comparing Kyushu sweet soy sauce with Hokuriku sweet soy sauce, there are distinct differences, regardless of the sweetness level. Kyushu sweet soy sauce has a sweet taste that comes first, followed by the soy sauce flavor. On the other hand, Hokuriku sweet soy sauce has a soy sauce flavor that comes first, followed by the sweetness. Ono's soy sauce has a slight saltiness at first, followed by a gentle sweetness that fills the mouth. The two flavors blend gently, without either flavor being too dominant.

We especially recommend it with squid sashimi. The sweetness really brings out the umami of the squid, and you can enjoy the natural texture of the squid right down to the last bite. This is a must-try for those who want to pair lean sashimi with something sweet, but don't want something too rich.

Fushiichi Kiri/Takatori Soy Sauce (Okayama Prefecture)

The fourth is a sweet soy sauce made by Takatori Soy Sauce in Okayama Prefecture that is widely loved locally. "Fushiichi Kiri" has a refreshing soy sauce flavor with a gentle sweetness, and even a light aftertaste. The color is a light shade that is exactly halfway between light and dark soy sauce. Compared to the previous three, this one has a much lighter flavor.

We recommend this soy sauce for white fish sashimi. Its gentle sweetness gently envelops delicate fish like sea bream and flounder without overpowering their flavor. There are several refreshingly sweet soy sauces, but Fushiichi Kiri is somewhere in the middle of the sweetness range. It is popular among people in the Kanto region, who say, "This is easy to eat even though it's sweet!", and it is a bottle with many repeat customers.

Kakizaki Soy Sauce, dark brewed in wooden barrels / Kakizaki Soy Sauce Store (Shimane Prefecture)

Our fifth bottle is a sweet soy sauce brewed in wooden barrels by Kakizaki Soy Sauce Shop in Onan Town, Shimane Prefecture. Surrounded by the natural beauty of the Chugoku Mountains, the brewery is lined with 23 large wooden barrels. The soy sauce is made in-house, using whole soybeans from Shikoku and the Chugoku region, wheat from Shimane Prefecture, and sun-dried salt. Everything from koji to soy sauce is carefully aged in wooden barrels for approximately a year and a half, and sweeteners are added to create a sweet flavor suited to local tastes. For those who find regular dark soy sauce too salty, but find Kyushu sweet soy sauce too sweet, this soy sauce offers just the right balance. It also boasts a gentler flavor than soy sauce from the Hokuriku region. The first thing you taste is the umami and aroma unique to wooden barrel aging, followed by a mellow sweetness that lingers on the palate. The sweetness is not overpowering, and the balance between umami and sweetness is exquisite.

It goes well with any kind of fish and can be considered a versatile sweet soy sauce. In particular, when making a seafood bowl with a variety of sashimi, having one bottle of this "Koikuchi Kioke Shikomi" will bring the whole dish together and make it delicious.

Text: Mori (Shokunin Soy Sauce)