Types of soy sauce and how to use it: All traditional seasonings that enhance Japanese cuisine

Many people mention soy sauce when it comes to seasonings that are essential in Japanese food culture. Its history is long, and its production methods and variety are closely related to the food cultures of all over Japan. This time, let's dig deeper into this traditional seasoning.

Origin and method of soy sauce

Soy sauce is made from soybeans and wheat as the main ingredients, and is fermented by the action of koji mold, lactic acid bacteria, and budding yeast.

This complex fermentation process creates aromatic ingredients such as alcohol and vanillin, the flavor that comes from soybeans, and unique tones. The color of the soy sauce is due to the Maillard reaction, which creates a rich flavor.

The role of soy sauce in Japan

The role of soy sauce in Japanese cuisine is very large, and is often used as a base for stews, soups, and sauces. It is also essential for tempura, soba noodles, sushi, etc.

It is served at home or at restaurants, and is served on the table by putting it in a soy sauce bowl, playing an important role in enhancing the flavor of the food.

Types of soy sauce and their characteristics

There are various types of soy sauce, which are essential as a seasoning in Japan, each with its own unique characteristics. Here we will take a closer look at the main types of soy sauce and their characteristics.

Koikuchi soy sauce (dark soy sauce)

It is currently the most common soy sauce and is the most widely used nationwide. It uses almost equal amounts of soybeans and wheat, and is characterized by its deep flavor and aroma that comes from its balance. It is a versatile type that can be used in many dishes, and is especially suitable for a wide range of purposes, including stews, roasted dishes, and soups.

Light soy sauce (light soy sauce)

This soy sauce is particularly popular in western Japan, and is lighter in color and slightly higher in salt than the soy sauce in Kanto. It is used to keep the flavor of the dashi broth and to keep the color of the dish bright. It is perfect for dishes that want to make the most of the color of the ingredients, such as soups and stews.

Tamari Soy Sauce

This is a soy sauce produced mainly in the Chubu region and is made from soybeans. Because no wheat is used or only a small amount is used, the beans are characterized by their strong flavor, dark colour and deep flavor. It is popularly used for sashimi and other dipping soy sauce and teriyaki sauce.

Re-freshed soy sauce (saishikomi soy sauce)

It is characterized by its richer flavor than regular soy sauce. The ingredients are re-pumped with soy sauce, which has already been prepared, to enhance the flavor. It is considered an expensive and luxurious item, and is often used in dishes that enhance the flavor of ingredients, especially sashimi and sushi.

White soy sauce

The color is very light and the taste is light, and when used for stews or soups, you can add flavor without changing the color of the dish. It is mainly produced in the Chubu region and is chosen when you don't want to spoil the color of your food.

Reduced salt soy sauce

The soy sauce is made with a low salt content, and demand is increasing as health-conscious people grow. Compared to regular soy sauce, it has a 25% to 50% reduction in salt content, making it suitable for those who want to avoid salt intake.

Regional characteristics of soy sauce

Even within Japan, the types of soy sauce that are preferred vary depending on the region. In eastern Japan, the use of dark soy sauce is common, and is used to add richness and color to dishes. On the other hand, in western Japan, light soy sauce is preferred and is often used in dishes that make use of the flavor of the ingredients. In Kyushu, soy sauce with a sweet taste tends to be preferred.

summary

Soy sauce is a very profound seasoning, with the complexity of its production methods, diversity in its variety, and its involvement with food cultures all over Japan. It will continue to be loved by many people as a basic seasoning that supports the taste of Japanese cuisine.

Knowing the production methods and types will expand your range of dishes and allow you to enjoy a deeper flavor.