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bio emmer usukuchi shoyu

emmer usukuchi shoyu

€11,90
€119,00l
Tax included. Shipping calculated at checkout.

naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin

Our Emmer Usukuchi Shoyu impresses with its hearty flavour with roasted notes and delicate residual sweetness, accompanied by an invigorating freshness. Usukuchi Shoyu is traditionally made in Japan with wheat and soya beans. We use organic black emmer wheat and organic soya beans in our Usukuchi Shoyu. Emmer wheat - also known as two-grain wheat - is particularly rich in nutrients and protein. Alongside einkorn, which we use in our Einkorn Koikuchi Shoyu, emmer is one of the oldest cultivated plants.

Emmer adds a little more flavour and fruit to our soy sauce. The emmer is matured together with the soya bean for two years as a mash in a bourbon barrel before it is gently pressed and bottled as a deep red-brown Usukuchi Shoyu. Compared to our stronger Einkorn Koikuchi Shoyu, the emmer Usukuchi Shoyu is somewhat lighter and sweeter in flavour.

Gluten-free:

We have had the gluten content of the sauce tested in the laboratory. Although we use emmer for our Usukuchi Shoyu, the gluten content of the sauce was below the measurement threshold of 5ppm after the long maturing process. Foods that contain no more than 20ppm gluten may be labelled gluten-free in the European Union according to EC Regulation 41/2009 and in the USA according to FDA ruling 78 FR 47154. As no gluten was detectable in our soya sauce, it is therefore gluten-free.

How to use

Similar to white soy sauce (Shiro Shoyu), light soy sauce is very popular in dishes where the taste of the ingredients used and their natural colors should be emphasized, but not dominated. You can use Usukuchi Shoyu, for example, to refine sashimi and sushi. You can also use it to season braised dishes, vegetables and soups. You can bring out the sweet taste of Kinu tofu with this soy sauce.

Background

In Japan, Usukuchi Shoyu is the second most popular soy sauce after Koikuchi Shoyu. Usukuchi is slightly lighter in color and slightly milder and sweeter in taste than Koikuchi Shoyu and is therefore known in Japan as the light shoyu (although it only differs marginally in color). Originally developed in Hyogo Prefecture in the Kansai region, Usukuchi Shoyu has established itself as an important ingredient in local cuisine, bringing out the flavor and color of dishes to their fullest. With the spread of Kansai cuisine, light soy sauce gained popularity throughout the country.

In contrast to the dark and strong Koikuchi Shoyu, Usukuchi Shoyu is a lighter variant. In addition to the color intensity, this soy sauce also differs in its higher salt content compared to Koikuchi soy sauce. Both soy sauces are made from the same mixture of soybeans and grains. However, amazake is added to the lighter soy sauce before pressing. A high salt content suppresses the fermentation and browning of the soy sauce. The result is the characteristic lighter color and the mild, sweet taste for which Usukuchi Shoyu is known.

Our Emmer Usukuchi Shoyu has a significantly lower salt content than conventional Usukuchi soy sauces. mimi's light soy sauce contains only 13.8% salt, while traditional versions usually contain around 19% salt.

Ingredients

Spring water (Rheinsberg), soybeans* 27% (Erding), emmer* 12% (Upper Franconia), sea salt (Algarve), rice* (Piedmont), A. oryzae

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.