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

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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