I want to enjoy meat with sweet soy sauce!

When I first started working at the store, I was surprised by something. The number of customers who asked, "Do you have sweet soy sauce?" was much more than I expected. Having been born and raised in the Kanto region, sweet soy sauce was something I was not particularly familiar with. In fact, you don't see it often in supermarkets or department stores in the Kanto region. But I was surprised that so many people were looking for it. You might have a strong image that "sweet soy sauce is associated with Kyushu," but in fact, it is a flavor that is deeply rooted throughout Japan, especially in coastal regions. At Shokunin Shoyu, we carry a wide variety of unique sweet soy sauces from Hokuriku to Kyushu.

This time, we have carefully selected five soy sauces that can be used in different ways to suit different meat dishes, and put them together in a set. Even if you have only ever used 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.

Country Soy Sauce / Hata Brewery (Toyama Prefecture)

The first one is "Inaka Soy Sauce," a crisp, sweet soy sauce from Hata Brewery in Toyama Prefecture.
Kyushu and Hokuriku are both regions that produce sweet soy sauce, but regardless of the sweetness level, there are clear differences in their flavors. For example, Kyushu's sweet soy sauce has a sweet taste that comes first, followed by the flavor of soy sauce. On the other hand, Hokuriku's sweet soy sauce is the opposite. The soy sauce flavor comes out sharply at first, and then the sweetness spreads softly.

"Inaka Soy Sauce" is one of the less sweet soy sauces in the Hokuriku region. The richness and sweetness of the soy sauce are well balanced, so there is no aftertaste that is too sweet, making it easy to use in cooking.
If you use it for braised pork or meat and potato stew, it will eliminate the porky smell and bring out the overall flavor. Of course, it also works great with beef. It's also perfect as a gyudon or yakiniku sauce for dishes that you want to have a crisp, but not too salty, dish.

Hasamezu/Fukuoka Soy Sauce Store (Mie Prefecture )

The second bottle is Hasamezu, a refreshing sweet soy sauce from Fukuoka Soy Sauce Shop in Mie Prefecture.
It's not as sweet as the sweet soy sauces of Kyushu, but not as sharp as those of Hokuriku. It's somewhere in between, with a refreshing, mellow, and calming flavor while still retaining the richness of the soy sauce. The sweetness is modest, so it's comfortable for people from the Kanto region to use, and its gentle, natural sweetness makes it appealing, making it something you can use every day. When used in cooking, it brings out the natural flavor of the ingredients while bringing the overall flavor together nicely.

For example, yakiniku sauce made with Hasamezu has a gentle sweetness similar to commercially available sauces, and pairs well with pork fat. It's not heavy and has a clean aftertaste. It's also perfect for potato and minced meat/pork dishes like croquettes and nikujaga (meat and potato stew). Its subtle sweetness really brings out the sweetness of the ingredients. It's also recommended for lightly simmered chicken wings and minced chicken. It makes classic dishes that are sweet and spicy with soy sauce and mirin taste light and elegant without being heavy.

Koikuchi Kanro / Yoshimura Brewery (Kagoshima Prefecture)

The third bottle is "Koikuchi Kanro," a sweet Kyushu sake with no thick consistency, produced by Yoshimura Brewery in Kagoshima Prefecture.
This sweet soy sauce is a staple in Kagoshima, with an exquisite balance of rich umami and deep sweetness. It lacks the "thickness" that is common in sweet soy sauces from Kyushu, and is also low in salt. Its appeal is that it is "sweet, but not too rich." This is why it is popular among people in the Kanto region, as it is easy to adjust the flavor and makes simmered dishes delicious.

Classic home-cooked dishes like Nikujaga (meat and potato stew) and teriyaki chicken don't need any secret ingredients. This single product provides the perfect balance of richness, umami, and sweetness, making cooking that much easier. It's also perfect for meat-wrapped rice balls wrapped in thinly sliced ​​beef, or beef bowls. The sweet and spicy sauce permeates the rice, creating a delicious flavor that will have you coming back for more. The umami of the beef and the richness of Koikuchi Kanro combine to create a magical combination that makes both rice and meat even more delicious.

Sashimi soy sauce / Kubo Brewery (Kagoshima Prefecture)

The fourth bottle is a thick, sweet "Sashimi Soy Sauce" from Kubo Brewery in Kagoshima Prefecture.
It has a thick, rich consistency like a sauce, and is characterized by the strong sweetness that is unique to Kagoshima Prefecture. Its thickness leaves a lasting aftertaste, making it the sweetest soy sauce in Shokunin Shoyu's sweet soy sauce lineup. Although the product name is "Sashimi Soy Sauce," it is also great for meat dishes as well as fish. This soy sauce is made by adding re-brewed soy sauce to dark soy sauce, resulting in a concentrated, rich umami flavor and deep body.

This thick, sweet soy sauce is perfect for horse sashimi. It softens the horse meat's strong flavor and bloody notes, enveloping it in a mellow broth. Horse meat, which has less fat than beef or pork, also boasts a richer, umami flavor, enhanced by adding a sweeter soy sauce. It's also recommended for sweet sukiyaki. This soy sauce already has a strong umami and sweetness, so it can be used alone to complete a dish. Mixing sweet and spicy beef with an egg is a truly blissful experience. Ginger pork, a classic pork dish, can also be made sweet and spicy with a rich, sweet soy sauce, adding a kick of grated ginger. It's also easy for children to enjoy.

Jet Black / Yamakawa Brewery (Gifu Prefecture)

The fifth bottle is "Jet Black," a thick and rich dashi soy sauce from Yamakawa Brewery in Gifu Prefecture.
Unlike typical sweet soy sauces, this thick, concentrated dashi soy sauce is made with a base of two-year-aged tamari soy sauce, with the addition of dashi from bonito, horse mackerel, kelp, and shiitake mushrooms, as well as mirin and sugar. Rather than being called "soy sauce," it's more of an "all-purpose seasoning that can be used like a sauce." It's a popular product with many fans who are captivated by its deep richness that regular soy sauce can't match, saying, "I keep buying only Jet Black!"

Pour it straight onto steak or yakiniku. The rich, thick flavor clings firmly to the surface of the meat, enhancing its umami flavor along with the rich flavor of the dashi. This one bottle will make even inexpensive meat taste like something else. For beef bowls and sukiyaki, simply dilute with water and simmer. This will create an authentic flavor. There's no need to add mirin or sugar; the sweet and spicy flavor of the dashi permeates the meat and vegetables. This soy sauce is also recommended for rice with raw egg on top, so it pairs perfectly with eggs. The combination of the jet-black meat and raw egg is one you'll want to eat again and again.

Text: Mori (Shokunin Soy Sauce)