What are the different types of soy sauce in Japan?
10.09.2017 | Category, YAMASA Soy Sauce Tips
Regular soy sauce (Koikuchi):
The most general type. Deep umami and savory flavor can be used general-purpose condiment, usable in cooking or at table. Since Sashimi soy sauce and Less Salt soy sauce are modified from Regular soy sauce, they should be one of Regular soy sauce category. Made of 50% soy beans, 50% wheat.
Light color soy sauce (Usukuchi):
Reduced color and fragrance can be used in cooking dishes that preserve the color and taste of the ingredients. Color is lighter and Umami is less than Regular soy sauce. Salt content is 10% higher in order to slow fermentation.
Tamari soy sauce:
Darker colored and richer taste means more Umami taste. Made of a lot of soy beans and less or no wheat. It doesn’t have a strong aroma. Yamasa sells Gluten Free Tamari soy sauce.
Refermented soy sauce (Saishikomi):
Much darker and more strongly flavored. It’s made with Regular Soy Sauce (Koikuchi) instead of water and salt (brine). This variety substitutes previously-made Regular Soy Sauce (Koikuchi) for the brine normally used in the process.
Clear soy sauce (Shiro):
Amber colored and much lighter than Light color Soy Sauce (Usukuchi) can be used in cooking dishes that preserve the color. Main ingredient is wheat and it contains 50% less umami than Regular soy sauce (Koikuchi).
We produce the very best soy sauce in our state-of-the-art plant, but brewing processes remain the same as in 1645.
YAMASA soy sauce has been preferred among the majority of high-end Japanese restaurants, sushi, and kabayaki-eel restaurants.