About Soy sauce

The origin of soy sauce is said to be “hishio” from ancient China. Throughout history, many flavors have been created and used in many dishes in Japan. It is now an indispensable seasoning for Sushi, Sashimi, Udon, Gyudon, and more.

What kind of ingredients?

The main ingredients are soybeans, soybean and salt. Soy sauce is made by fermentation, which takes two to three years at most. That  makers exist throughout Japan, but the sweetness and richness of the varies by region. It is an indispensable ingredient in Japanese cuisine, such as beef bowls and sushi.

UHow is it cooked in Japan?

There are actually five types of soy sauce. They are soy sauce “Koikuchi” (used for Soy-braised  pork), light soy sauce”Usukuchi” (used for boiled fish), tamari soy sauce “Tamari“(used for Udon), restock soy sauce”Saishikomi” (used for Sashimi and Sushi), and white soy sauce”White“(used for Japanese steamed brothy custard). The standard is “Koikuchi” , but be sure to try different flavors.

Where is it sold?

Soy sauce is becoming a common seasoning in the world. You may be able to find it at your local supermarket. However, they may contain chemicals and taste the same. The soy sauce we recommend is made by Kikkoman. Please check it out.


Steamed rice with bamboo shoots
sushi pocket