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 Aichi prefecture Hekinan city originated
• Salt content is about 18%
• It is thinner than “light color soy sauce”
• Most of the main ingredients are wheat
• There is strong sweetness and a unique scent
• Ideal for taking advantage of the taste and color of materials
• Use when you do not want to add color to the dish itself
• Be careful as there is more salt than it looks
• For baked eggs, soup, oden, bowl, noodles etc

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

White soy sauce（白醤油）

Nutrient content of 100 g