Usukuchi is lighter in colour and salter than the regular soy sauce. The bright amber notes are reflecting in a rich umami flavour. Used primarily in western Japan, the Kansai region (Kyoto/Osaka). Usukuchi is used to enhance dishes without darkening the ingredients. Ideal for seasoning steamed vegetables, udon noodles and broths and enhancing the flavour of light coloured sauces.
Official product name:
Higashimaru Usukuchi Shoyu
