light color soy sauce(薄口醤油)

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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 said that it is a soy sauce originated from the Kansai region
  • The color is thinner than soy sauce.
  • In order to make use of the taste of the material, color and scent are suppressed
  • It is often used in the Kansai region (using “light color soy sauce” to make use of the scent of soup stock)
  • Use it when you do not want to give out much color
  • Basically it’s for cooking and not for desktop use
  • Salt is high, taste feels heavy
  • Because there is a lot of salt, moisture is drawn out by the action of osmotic pressure
  • Eliminate the fish smell of fish and meat
  • It has antiseptic effect
  • Make use of the material’s taste
  • Leverage the color of the material

 

Tbsp / teas weight

t (tsp)6g
T (Tbsp, tbsp)18g

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

light color soy sauce(薄口醤油)

Nutrient content of 100 g

Energy54kcal
Protein5.7g
Lipid
Carbohydrate7.8g
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamin B10.05mg
Vitamin B20.11mg
Vitamin B60.13mg
Vitamin B120.1㎍
Vitamin C
Niacin1.2mg
Folic acid31㎍
Pantothenic acid0.37mg
Biotin8.4㎍
Sodium6300mg
Potassium320mg
Calcium24mg
Magnesium50mg
Rin130mg
iron1.1mg
Zinc0.6mg
Copper0.01mg
Manganese
Lodine1㎍
Selenium6㎍
Chromium2㎍
Molybdenum40㎍
Dietary fiber