40. Miyako Awasukuchi 100ml

Founded in 1879, it is a favorite of Kyoto's long-established restaurants.

The umami and sweetness are skillfully adjusted, and it is not too salty among light soy sauces. It has a beautiful color like brandy, and is easy to use in general cooking. For chawanmushi and clear soups.

Ingredients: Amino acid liquid (produced domestically), salt, defatted processed soybeans, soybeans, wheat, rice, high fructose glucose liquid sugar/VB1, alcohol

Shokunin Shoyu No. 40

A taste that can only be achieved through tradition

Sawai Soy Sauce Main Store is located about a five-minute walk west from the Kyoto Imperial Palace. Founded in 1879, it moved to its current location four years later, around 1883, and continues to produce soy sauce there.

When it comes to Kansai soy sauce, many people think of light soy sauce. Light soy sauce is characterized by its lighter color than dark soy sauce. To achieve a lighter color, it is produced by increasing the salt concentration to suppress fermentation and lowering the heating temperature.

Light soy sauce can bring out the color of the ingredients, making it an essential ingredient in kaiseki cuisine, which values ​​color. The company has been making high-quality soy sauce with a focus since its founding, and has been supported by many long-established Kyoto kaiseki restaurants, making it the unsung hero of Kyoto cuisine.

Kyoto-style soy sauce making

Kyo-machiya houses are characterized by their narrow frontage and long, narrow shape. Step inside and you'll find a store lined with products. Large soy sauce brewing vats are also lined up, and visitors can see the actual vats. Behind them is the brewing area, where wooden vats and large cauldrons have been used since ancient times. The cauldrons are used to heat soybeans using firewood, a process known as "hiire" (pasteurizing). Wooden vats are still in use, and they are where the soy sauce moromi undergoes its fermentation and aging process. The vats are long and narrow to match the structure of a Kyo-machiya, a traditional Kyoto vat shape. While the "muro" (room) where the koji (malt), the base for soy sauce, is made is often covered in concrete or steel, the room at Sawai Soy Sauce Honten is clad in wood. Its structure resembles a room in a machiya, offering a glimpse of Kyoto's unique character.

Chawanmushi is known for its soft color and delicious broth

When making chawanmushi, light soy sauce brings out the color of the egg and the aroma and umami of the dashi stock. Miyako light soy sauce skillfully balances the umami and sweetness, so if you want to be praised for your cooking skills, be sure to try it. It is slightly saltier than dark soy sauce, so please adjust the amount accordingly.

Perfect for stews and rice dishes that bring out the natural flavor of the ingredients

This is recommended for those who want to bring out the color and flavor of ingredients in simmered dishes and seasoned rice dishes while keeping the saltiness to a minimum. When used in simmered dishes with seasonal vegetables, it brings out the sweetness of the ingredients.

As a refreshing soy sauce

Cold tofu is something we crave in the summer. Just changing the soy sauce can change the flavor. While it's nice to enjoy the rich flavor of soy sauce with a rich, re-brewed soy sauce, we also recommend a refreshing dish with light soy sauce and garnished with pickled plums and shiso leaves.