Nutrient content of 100 g

Types of 「soy sauce」

• Light color soy sauce
• Soy sauce
• Full-bodied soy sauce
• Refermented soy sauce
• White soy sauce
• Fish soy sauce

Characteristic

• It is used for sashimi noodle soy sauce, rice crackers etc.
• It is used for coloring sauces and dishes.
• Because it is thick compared to soy sauce, be careful of overuse
• Soy sauce is made with soybeans, wheat, salt and koji, but the “Full-bodied soy sauce” is made with soybean, salt and koji.
• Mainstream production method that kept wheat to emphasize scent.
• Domestic production is about 2% of total soy sauce.
• Soy sauce that is popular in the Chubu region mainly in
• Aichi Prefecture.
• It gets reddish when heated.
• Temari soy sauce is aged for about 3 years (about 1 year for soy sauce)
• Many flavor ingredients obtained from soy protein

Tbsp / teas weight

＊Click here for weight tables for each seasoning

Preservation method

• Avoid direct sunlight and store in cool dark place
• After opening, air contacts, oxidation progresses so refrigerator preservation is preferred
• Let it be used as soon as possible after opening (about a month)
• As time goes by, soy sauce falls in flavor and becomes darker

Nutrient content

Full-bodied soy sauce（たまり醤油）

Nutrient content of 100 g