Japan's answer to light soy sauce, not to be confused with Chinese light soy sauce. Usukuchi is lighter in colour and salter than the regular Kikkoman soy sauce. The bright amber notes are reflecting in a rich umami flavour. Used primarily in western Japan, namely the Kansai region (Kyoto/Osaka). Usukuchi is used to enhance dishes without darkening the ingredients. Ideal for seasoning steamed vegetables, udon noodles and broths and enhancing the flavour of light coloured sauces.
Water, Salt, Soybean (11%), Wheat, Rice, Alcohol. Contains 3.4% alcohol v/v, from the natural brewing process.