Sainokuni Soy Sauce Kingdom












JPN


Frequently asked questions about soy sauce are listed below as a Question & Answer section.

Q1.
How much is the salt content of soy sauce?
A1.
It’s salt content is about 16-18%. Soy sauce with less salt is about half of the original one, i.e. below 9%. The salt content of miso is about 11-13% by the way.

Q2.
What kind of soy sauces are there?
A2.
There are 5 types of soy sauces shown as below
1. [Koikuchi Shoyu (soy sauce with rich taste)] This is soy sauce using the same amount of soybeans and wheat. Around 80% of soy sauce that made in Japan are this type of soy sauce.
2. [Usukuchi Shoyu (soy sauce with light taste)] This is soy sauce using wheat more than soybeans as ingredients. It features with lighter color. It seems that it is not salty since it is lighter in apperance, but actually the salinity concentration is higher than Koikuchi Shoyu.
3. [Tamari Shoyu (Tamari Soy Sauce)] This is soy sauce using almost just soybeans as ingredients. It is richer in flavor and suitable for sashimi as a dipping soy sauce.
4. [Saishikomi Shoyu (Re-brewed soy sauce)] This is soy sauce using the same amount of soybeans and wheat. It is called Saishikomi because Koji (malted rice) is added again to the soy sauce, which is already squeezed for once, and the soy sauce is allowed to ferment and mature again. It has a rich favor like Tamari Shoyu
5. [Shiro Shoyu (White soy sauce)] This is soy sauce using almost just wheat as ingredients. It is suitable for dish which you do not want to soak the soy sauce color into it.

Q3.
What does natural brewing mean?
A3.
Natural brewing means brewing soy sauce naturally according to the seasonal temperature changes, that is brewing (mixing Koji in salt water) in the cold winter, fermenting in the summer, allowing it to mature from autumn to winter. From brewing to squeezing, it spends about one year.
In contrast to this, there is also an artificial brewing method that salt water is added to cool down forcibly when brewing. One month later, Moromi (unrefined soy sauce) is then warmed up and fermented. After fermentation, it is forced to cool down for maturation. This is called quick brewing or moderate temperature brewing which only takes 4 – 6 months.

Q4.
What does “Honjozo” mean?
A4.
“Honjozo” is a method for making soy sauce which is brewed out the savor from soybeans and wheat. In contrast, there is another method called “New type brewing” which is mixed with the amino acid liquid, which is chemically produced, into Moromi (unrefined soy sauce) and then brewed.

Q5.
What is Marudaizu Shoyu (Whole soybeans soy sauce) ?
A5.
Marudaizu does not mean round soybeans but soybeans without any processing after harvest. Nowadays, more than half of the soy sauce in the market are made from defatted soybeans (oil removing soybeans). To make a difference with this, soybeans without processing is calls Marudaizu (whole soybeans).
Moreover, there is no squared or triangled soybeans. When you look at the label, you can see the list of ingredients. It is written “soybeans” for “Premium raw soy sauce” and “defatted soybeans” for soy sauce using defatted soybeans.
In general, “Premium raw soy sauce” is brighter in color and good in smell.

Q6.
What is Organic soy sauce?
A6.
Organic soy sauce is a type of soy sauce using agricultural ingredients (that are soybeans and wheat for soy sauce) which are 100% organic. In the manufacturing process, it is managed separately to avoid mixing with other soy sauces. No additive is added.
Moreover, ingredients and factories have to go through a strict inspection to be qualified with the name “organic” and to get the organic JAS mark. “Organic” does not only mean using organic fertilizers for growing but also means no chemical fertilizer used and not genetically modified.
Yugeta organic soy sauce used organic soybeans and organic wheat as ingredients which are all domestically produced. Organic soy sauce that uses domestic ingredients is also rare in Japan.

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