Light Soy Sauce (Usukuchi Shoyu)

This handmade soy sauce is naturally fermented for over a year and a half. Using locally produced soybeans, wheat, salt and water. It contains no preservatives or additives.

Soy sauce can be divided into two types: Koikuchi and Usukuchi.

Usukuchi directly translates to light flavour. It is lighter in flavour but contains more salt (when compared to Koikuchi). This is perfect for dishes like Japanese clear soup (osuimono) or dipping sauces for grilled fish.

Usukuchi soy sauce is mainly used in the Kansai region, the western region of Honshu, the main island of Japan.

Please note we do not refund or exchange food products.