Usukuchi Soy Sauce Aged 1 Year, 18oz (532ml), Japanese Soy Sauce Fermented in Wooden Barrels, Traditionally Brewed

Price: $16.99
(as of Jun 06,2023 06:11:09 UTC – Details)

Usukuchi (淡口 or うす口) means “light-tasting.” It’s a “young” soy sauce, brewed and aged for one year compared to two or more years for koikuchi. This gives it a lighter color and body, fruity aroma, slightly sweet yet refreshingly tart taste, and a subtle form of umami. It’s an ideal seasoning and sauce for light-tasting foods and dishes and fresh foods. This includes the Setouchi’s coastal white-fleshed fish, myriad shrimp, crabs, clams, squid, and octopus, and fresh vegetables available year-round, all of which don’t need much cooking, seasoning, or added richness of flavor to taste their best. Usukuchi soy sauce can be thought of as “shoyu nouveau” (shoyu being the Japanese word for soy sauce) because of its flavor characteristics and also because it was created in the latter half of the 17th century as a new, refined type of soy sauce. One that respects the main foods of a dish, enhancing their aroma, color, and taste with its saltiness, supporting their essential goodness with its mild “caramelly” umami, and not over-powering them with the deeply rich flavor of soy sauce the way that koikuchi can.
Package Dimensions ‏ : ‎ 8.39 x 2.91 x 2.87 inches; 1.13 Pounds
Manufacturer ‏ : ‎ Shokin Shoyu, CO. LTD
ASIN ‏ : ‎ B07HB462LT

Ideal for light-tasting foods, such as fresh seafood and vegetables, as it enhances their aroma, color, and taste without overpowering them.
Created in the latter half of the 17th century as a new, refined type of soy sauce.
Usukuchi is the soy sauce of choice for Zen shojin-ryori vegetarian cooks and in the kitchens of Kyoto for both haute kaiseki dishes and obanzai home cooking.
It is an ideal seasoning and sauce for light-tasting foods such as seafood and vegetables, enhancing their natural flavors without overpowering them.