Do you know?

Do yo know about the Japanese traditional seasoning, "shoyu"(soy sauce),it's types and brewing?

Soy sauce originate from Vietnumese "nukmam",a fish product.It was brought to Korea where it was named "zhang" and from these brought to Japan and since that time brewed here. Japanese soy sauce with its refined flavor,color and taste is becoming one of the world's most popular seasonings.

Our products are exported to U.S.,HongKong and the U.K.

Type of soy sauce:

Type	Remarks	Use	Salt Content	Process of Preparation	Where Prepared
Dark soy sauce (koikuchi)	80% of all soysauce products	All	16～18%	Prepared with equal amounts of soybeans and wheat	Country-wide
Light soy sauce (Usukuchi)	Light in color.Bright out colorand taste of foods.	Boild dishes	18～19%	Prepared with equal amounts of soybeans and wheat	Hyogo Prefecture
Tamari soy sauce	Full-body,mellow taste	Teriyaki, Rice crackers	16～18%	Soybeans and small amounts of wheat	Tokai District
Double brewed soy sauce	Also called"kanro"(nectar)Rich	Boiled foods	13～14%	Instead of salt water,soy sauce is used inpreparation	Sanin District
White soy sauce	Paler than light soy sauce	Egg custardKishimen noodle soup	18～19%	Polished wheat and small amount of tosted soybeansare used to make the malt	Aichi Prefecture

Brewing(Soy sauce)

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