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While usukuchi shoyu (light soy sauce) is generally used for cooking, Suehiro wanted to develop an usukuchi as a finishing soy sauce – they achieved this by adding koji. The aroma of this brew is dark caramel with a slight funkiness. The taste is this sweet rich toasty umami that actually is nicely balanced, which makes the overall brew mild and not as salty as traditional usukuchi shoyu.

Usukuchi shoyu is usually used for cooking. The usu or light in the name refers to the lighter color of the shoyu and not to its sodium content. The lighter color is great for preserving the color of foods like chicken and fish. Although you can use it for marinating and cooking, it also can be used as a dipping soy sauce for sashimi and other meats. 

Infused with koji to balance out the saltiness with umami, the koji adds a maltiness that brings out dimensions in foods. We love it with tofu, katsuo sashimi, or atop salads.

Refrigerate after opening.


  • Capacity: 3.4 oz (100ml)
  • Material: Glass bottle and plastic lid with built in dispenser
  • Ingredients: water, soy beans, salt, rice
  • Made in Hyogo, Japan by Suehiro Shoyu