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Soy sauce

  • Type
  • Type can be classified into the following five types by Japan Agricultural Standards (JAS).
    Koikuchi   Koikuchi
    Fragrant bright reddish brown. Make by mixing wheat approximately the same amount of soybeans. It is used cooked, or put, in or over. It accounts 84% of the consumption in Japan.
    Usukuchi   Usukuchi
    Salinity slightly higher than Koikuchi. Since the color is pale, utilizing the color of the food, used for such as Takiawase, Fukumeni, and soup. It accounts 13% of the consumption in Japan.
    Tamari   Tamari
    Savory flavor and thickened, the smell of unique features. used in such as teriyaki. Sometimes used as sashimi soy sauce.
    Saishikomi   Saishikomi
    It is made charged with soy sauce koji. Color, taste, aroma is rich. It is used in putting soy sauce and hidden flavor.
    Shiro   Shiro
    Lighter in color than Usukuchi. Taste have been frankly, there is a smell peculiar. Often used in soup and Chawan-mushi.
  • Manufacturing process
  • The manufacturing method of soy sauce, there are three types alone Koikuchi soy sauce in general. Above all, this is the brewing method accounts for more than 80% of consumption. This is a recipe that has been handed down today was completed in the mid-Edo period.
    In this brewing method, you must first build a soy sauce koji mix soy, wheat, seed koji. It is charged in a tank with saline, and save the moromi that were made for 6-8 months​​. It is decomposed and fermented and aged in the meantime, soy sauce brewing is finished.
  • Ingredient
  • Protein contained in soybean is decomposed by proteolytic enzymes of koji "protease", and changes to an amino acid which is good taste of soy sauce. Therefore, soy, including many protein is used in soy sauce-making.
    Starch, main component of wheat, changes into glucose with the sweetness by the enzyme of koji "amylase". This will soften the saltiness and on behalf of the lactic acid and acetic acid by lactic acid bacteria. Part of the glucose will improve the flavor and changes to alcohol by yeast.
    Koji mold used for soy sauce-making is called "Tanekoji". Tanekoji have ability to decomposition and fermentation of starch and wheat protein of soybean.