Reference : NISSK21
The "usukuchi" sauce, "clear" soy sauce is lighter in terms of flavor because the amounts of soy and wheat are lower compared to traditional koikuchi sauces.
The fermentation is shorter, the flavors less powerful, salinity a little higher.
This sauce, made from a moromi matured for 15 to 18 months, is particularly used by Japanese cooks not wishing to color food.
Our perfect combination : white fish, vegetables, white meat
KAMEBISHI YA
Japanese flavors from yesterday to today
The "usukuchi" sauce, "clear" soy sauce is lighter in terms of flavor because the amounts of soy and wheat are lower compared to traditional koikuchi sauces.
