Sashimi with soy sauce and wasabi.
From left: sea bream, yellowtail, and tuna.
A light-colored usukuchi soy sauce
I use in everyday cooking.
Why I Use It
In many Japanese households,
koikuchi soy sauce is the standard.
But in my kitchen,
I tend to use usukuchi soy sauce.
Its lighter color helps keep
the ingredients and broth clear,
while still adding depth of flavor.
The One I Use
The one I use is
Higashimaru’s “Ginshun Hojun”
Tokusen Marudaizu Usukuchi Soy Sauce.
It’s made in western Japan
and is easy to find at a reasonable price.
Made from soybeans, wheat, salt, and rice —
all sourced in Japan —
it feels simple and easy to trust.
Flavor
It has a faint sweetness
and a very clean taste.
Almost like an extension of salt,
it enhances the flavor of ingredients
without overpowering them.
There’s little bitterness or harshness,
just a gentle layer of umami.
Design
The bottle dispenses one drop at a time
and helps keep air out,
so the flavor stays fresh until the last drop.
How I Use It
I use it in everyday cooking,
especially when I want a clean, balanced taste.
One of my favorite ways to enjoy it is with sashimi.
I mix a little soy sauce with yuzu kosho,
dip the fish lightly,
and place it on warm rice.
Wrapped in nori,
it becomes a simple meal
I never get tired of.
Closing
Nothing fancy.
Just something I feel comfortable
keeping in my kitchen every day.
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