Why source from Japan
Tatsuno's 16th-century shōyu heritage; Higashimaru Shoyu industrial-scale production; Kansai-cuisine preservation of ingredient colour.
Key spec
Salt 16-18% (vs ~16% koikuchi); lighter amber colour; added amazake-style rice ferment for sweetness.
Typical end-product
Kansai-cuisine retail, fine-dining soy-sauce service, hospitality export.
At a glance
- Suppliers listed
- 2 suppliers
- Typical MOQ
- 10–100 L; 1–10 L specialty
- Typical lead time
- 6–10 weeks
- Regions of origin
- Hyogo (Tatsuno)
- Category
- Food ingredients
- Harvest season
- Year-round (continuous fermentation)
- Japan regulatory status
- Food product; soy / wheat allergen labelling; Tatsuno heritage
- Japanese name
- 薄口醤油
- Romaji
- 薄口醤油
About this ingredient
Light-coloured Japanese soy sauce, distinct from the dominant koikuchi (standard dark) shōyu. Tatsuno (Hyogo) is the recognised heritage origin since the 16th century. Higashimaru Shoyu (founded 1666 in Tatsuno) anchors industrial production. Distinguished from koikuchi by lighter colour (achieved via shorter aging and added amazake-style sweet rice ferment), saltier profile, and use in Kansai-style cuisine for ingredient-colour preservation. Distinct from existing soy-sauce-kioke entry (which is a kioke-fermented heritage variant).
Regulatory status
| Japan | Food product; soy / wheat allergen labelling; Tatsuno heritage |
|---|---|
| EU | Food import; soy / wheat allergen labelling |
| United States | GRAS; soy / wheat allergen labelling |
| China | GACC; allergen labelling |
Looking for alternatives?
Common reasons buyers swap to a different ingredient — and what we'd suggest based on this ingredient's profile.
Vegan / plant-based alternatives
Usukuchi Shōyu (Light Soy Sauce) is animal-derived. If you need a non-animal source with similar functions, consider:
Sansho Pepper
山椒
Zanthoxylum piperitum source; INCI Zanthoxylum Piperitum Fruit Extract; MOQ from 1–10 kg (dried peppercorn); 100 g – 5 kg (powder).
Plant-based· shares 3 categories
Wasabi Powder
山葵粉末
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Plant-based· shares 3 categories
Shio Koji
塩麹
MOQ from 20–100 kg.
Plant-based· shares 3 categories
When does it make sense to swap an ingredient? Read the swap guide →
Japanese suppliers
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Last updated: 2026-05-05