Usukuchi Shōyu (Light Soy Sauce)
薄口醤油 (薄口醤油)
Por que sourcing do Japão
Tatsuno's 16th-century shōyu heritage; Higashimaru Shoyu industrial-scale production; Kansai-cuisine preservation of ingredient colour.
Spec principal
Salt 16-18% (vs ~16% koikuchi); lighter amber colour; added amazake-style rice ferment for sweetness.
Produto final típico
Kansai-cuisine retail, fine-dining soy-sauce service, hospitality export.
At a glance
- Fornecedores listados
- 2 fornecedores
- MOQ típico
- 10–100 L; 1–10 L specialty
- Prazo típico
- 6–10 weeks
- Regiões de origem
- Hyogo (Tatsuno)
- Categoria
- Ingredientes alimentares
- Época de colheita
- Year-round (continuous fermentation)
- Status regulatório no Japão
- Food product; soy / wheat allergen labelling; Tatsuno heritage
- Nome japonês
- 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).
Status regulatório
| Japão | Food product; soy / wheat allergen labelling; Tatsuno heritage |
|---|---|
| União Europeia | Food import; soy / wheat allergen labelling |
| Estados Unidos | GRAS; soy / wheat allergen labelling |
| China | GACC; allergen labelling |
Fornecedores 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
Maior produtora japonesa de soy sauce. Fábricas nos EUA, Países Baixos, Singapura, Taiwan, China e Canadá. Subsidiária nos EUA desde 1992 (Salem, Oregon). Produção tradicional e em escala industrial.
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