Usukuchi Shōyu (Light Soy Sauce)
薄口醤油 (薄口醤油)
Por qué hacer sourcing en Japón
Tatsuno's 16th-century shōyu heritage; Higashimaru Shoyu industrial-scale production; Kansai-cuisine preservation of ingredient colour.
Spec clave
Salt 16-18% (vs ~16% koikuchi); lighter amber colour; added amazake-style rice ferment for sweetness.
Producto final típico
Kansai-cuisine retail, fine-dining soy-sauce service, hospitality export.
At a glance
- Proveedores listados
- 2 proveedores
- MOQ típico
- 10–100 L; 1–10 L specialty
- Plazo típico
- 6–10 weeks
- Regiones de origen
- Hyogo (Tatsuno)
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Year-round (continuous fermentation)
- Estado regulatorio en Japón
- Food product; soy / wheat allergen labelling; Tatsuno heritage
- Nombre japonés
- 薄口醤油
- Romaji
- 薄口醤油
Sobre este ingrediente
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).
Estado regulatorio
| Japón | Food product; soy / wheat allergen labelling; Tatsuno heritage |
|---|---|
| Unión Europea | Food import; soy / wheat allergen labelling |
| Estados Unidos | GRAS; soy / wheat allergen labelling |
| China | GACC; allergen labelling |
Proveedores japoneses
Higashimaru Shoyu Co., Ltd.
ヒガシマル醤油株式会社
Founded 1666 in Tatsuno (Hyogo), Higashimaru Shoyu is the dominant producer of usukuchi (light) soy sauce — the Kansai-cuisine standard. Operates substantial industrial-scale fermentation in Tatsuno (the recognised heritage origin of usukuchi shōyu). Major OEM partner for Kansai-style retail private-label soy sauce and increasingly for Western fusion soy-sauce programmes.
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Kikkoman Corporation
キッコーマン株式会社
Productora japonesa de soy sauce a mayor escala. Instalaciones en EE. UU., Países Bajos, Singapur, Taiwán, China y Canadá. Filial en EE. UU. desde 1992 (Salem, Oregón). Producción tradicional y a escala industrial.
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