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naturally fermented, unfiltered, raw, gluten-free, vegan, handmade in Berlin Our organic Usukuchi Shoyu, also known as light or bright soy sauce, impresses with its strong and hearty taste, accompanied by umami and roasted notes and paired with a delicate residual sweetness and lively freshness. The mash matures for two years in a bourbon barrel before it is gently pressed and bottled as a deep red to brown Usukuchi Shoyu with fine, clear aromas. Although wheat is used for our Usukuchi Shoyu, the gluten is no longer detectable after the long maturation. Compared to our strong Einkorn Koikuchi Shoyu, the Usukuchi Shoyu is somewhat lighter in taste. How to useSimilar 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. BackgroundIn 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 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), wheat* 12% (Erding), 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. |