Soy sauce is one of common ingredients of Washoku.
Process of Soy Sauce
The process begins with preparation of a batch of soybeans and wheat. These are made into a mash, with rice malt to cause fermentation, which is allowed to “set” for several days. Next, salt water is added and the mixture is permitted to “set” for a year. (In some other soy sauce-making processes, soy sauce is added at this stage instead of salt water=sweet tastes soy sause.)
There are 5 types.
- Koikuchi soy sauce = dark colored soy sauce
Generally soy sauce
- Usukuchi soy sauce = light colored soy sauce
More salty but color is light. It often used in West Japan. It’ s very useful when the color of ingredients is important.
- Tamari soy sauce
This sause is made from only soybeans, (if contains wheat, the percentage is less than 20%) . This is made in traditional process, it is very complicated, so we cannot get real tamari soy sauce easy …
- Sai-shikomi soy sause = sweet tastes soy sause
This soy sause is added soy sause insted of salt water. We use this on table in eating something like Sashimi or Sushi, not cooking.
- Shiro soy sauce = White soy sauce
Less colored than usukuchi soy sauce. Main ingredients are wheat.
Processed soy sauce
Below is not soy sauce, processed foods.
- Dashi soy sauce
- Mentsuyu or soba tsuyu
There are a lot of soy brewery in Japan, you maybe know “KIKKOMAN” or “YAMASA”, these are famouse bland of soy sauce. But please try other soy sauces, you can feel the difference of each.