Dark soy sauce (left) and light soy sauce (right).
About
In many Japanese households, koikuchi soy sauce is the standard.
But in my kitchen, I mostly use usukuchi soy sauce.
Its lighter color helps keep the ingredients and broth clear, while still adding depth of flavor.
The one I use is Higashimaru’s Ginshun Hojun Tokusen Marudaizu Usukuchi Soy Sauce, made in western Japan from soybeans, wheat, salt, and rice — all sourced in Japan.
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.
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
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.
Where to Buy
→ Rakuten
Key Details
- Made by Higashimaru, western Japan
- Soybeans, wheat, salt, and rice — all sourced in Japan
- Drop-dispensing bottle that keeps air out
Closing
Nothing fancy.
Just something I feel comfortable keeping in my kitchen every day.
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