This is the perfect soy sauce for cooking. Usukuchi, or "light colored soy sauce," is meant for use as seasoning rather than dipping. Made from Japanese-grown soybeans, wheat, and sea salt, it is light-bodied but full of umami and flavor. It's a great addition to any dish needing a little salt.
About the Producer
Located near the Ibogawa river that flows through Hyogo Prefecture and on into the Seto Inland Sea, Suehiro Shoyu has been brewing usukuchi (light colored) soy sauce using traditional methods since 1879. This area is the birthplace of usukuchi soy sauce, where it has been brewed since the 1600s.