Light soya sauce

Usukuchi shôyu (薄口醤油) is a Japanese soy sauce with a lighter colour than classic soy sauce. Its name literally means “light taste”, but it should not be confused with a reduced-salt sauce: usukuchi is often saltier than koikuchi.

Widely used in the cooking of Kyoto and western Japan, it seasons broths, simmered vegetables, eggs, fish and delicate preparations without significantly darkening their colour. It is ideal for preserving the clarity of dashi, the appearance of the ingredients and the overall delicacy of a dish.

Use usukuchi sparingly, then adjust the seasoning as necessary. For a much darker, rounder and more full-bodied soy sauce, choose tamari or marudaizu soy sauce. It also pairs particularly well with our tsuyu and noodle broths, especially for preparing Japanese soups and noodles.