Igeta Usukuchi shōyu made in Nara

Usukuchi is often misunderstood in the West. Lighter in colour than koikuchi, it is actually higher in salt, and its purpose is to season food without darkening it or overpowering delicate flavours. Inoue Honke makes theirs according to traditional usukuchi methods, adding amazake produced in-house from their own rice koji. That addition contributes a gentle softness that balances the higher salinity. Like all Igeta soy sauces, this one is naturally brewed without any chemical additives, using only Japanese soybeans, wheat, and sun-dried salt alongside the house-made amazake. It is particularly well suited to dashi-based dishes, light vegetable preparations, and anything where you want the ingredients to speak clearly. Ingredients: Japanese wheat, Japanese soybeans, salt, amazake (house-made).