Usukuchi Shōyu (Light Soy Sauce)
薄口醤油 (薄口醤油)
Mengapa memilih Jepang
Tatsuno's 16th-century shōyu heritage; Higashimaru Shoyu industrial-scale production; Kansai-cuisine preservation of ingredient colour.
Spesifikasi utama
Salt 16-18% (vs ~16% koikuchi); lighter amber colour; added amazake-style rice ferment for sweetness.
Produk akhir tipikal
Kansai-cuisine retail, fine-dining soy-sauce service, hospitality export.
At a glance
- Pemasok terdaftar
- 2 pemasok
- MOQ tipikal
- 10–100 L; 1–10 L specialty
- Waktu tunggu tipikal
- 6–10 weeks
- Daerah asal
- Hyogo (Tatsuno)
- Kategori
- Bahan makanan
- Musim panen
- Year-round (continuous fermentation)
- Status regulasi Jepang
- Food product; soy / wheat allergen labelling; Tatsuno heritage
- Nama Jepang
- 薄口醤油
- Romaji
- 薄口醤油
Tentang bahan ini
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).
Status regulasi
| Jepang | Food product; soy / wheat allergen labelling; Tatsuno heritage |
|---|---|
| Uni Eropa | Food import; soy / wheat allergen labelling |
| Amerika Serikat | GRAS; soy / wheat allergen labelling |
| Tiongkok | GACC; allergen labelling |
Pemasok Jepang
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
Produsen soy sauce Jepang skala terbesar. Fasilitas di AS, Belanda, Singapura, Taiwan, Tiongkok, dan Kanada. Anak perusahaan AS sejak 1992 (Salem, Oregon). Produksi tradisional dan skala industri.
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