Usukuchi soy sauce is Japan's answer to light soy sauce. Kikkoman usukuchi shoyu is lighter in colour and salter than the classic Japanese Kikkoman soy sauce. The bright amber notes are reflecting in a rich umami flavour. Use the Japanese light soy sauce in broths or in everyday stir fries. Classically it would also be used to season pale-coloured chawanmushi set egg custards.
This soy sauce is a pantry staple in Lucky Peach Magazine's book Power Vegetables!. Editor Peter Meehan says "there is one thing [David Chang has] certainly influenced me on foodwise: I use usukuchi soy sauce". Similarly Bone Daddies Ramen cookbook specifies Japanese light soy sauce.
Ingredients: water, salt, defatted soybeans, wheat, fructose-glucose syrup, rice, alcohol, soybeans. Contains allergens: soy, gluten (wheat).
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