A Premium Soy Sauce Maker Since 1879
Located in Tatsuno City in Hyogo Prefecture, Suehiro Shoyu has been brewing usukuchi shoyu (light colored soy sauce) using traditional methods since 1879. Tatsuno City is the birthplace of usukuchi shoyu, where it has been brewed since the 1600s.
Usukuchi shoyu is a bit different from 'regular' soy sauce, known as koikuchi shoyu (dark color soy sauce). Compared to koikuchi shoyu, usukuchi shoyu is lighter in color and slightly saltier with a great flavor and a complex aroma of fruity umami. Usukuchi shoyu is not your typical soy sauce, meaning this is not the one you use for dipping your sushi into. This style of shoyu is meant for seasoning and cooking. Think of it like you would salt. Other differences between usukuchi and koikuchi shoyu are the amount of wheat used in brewing and the amount of time the moromi (mash) is aged. For usukuchi shoyu, the brewer uses more wheat than they would for koikuchi shoyu and is aged for a shorter time. Suehiro's Usukuchi Shoyu is very carefully crafted by artisans using 100% Japanese grown whole soybeans and wheat. It's especially delicate and balanced in flavor. This wonderful light bodied brew is also used by chefs when they want to add soy sauce flavor without adding much color.
Use this to season soups, simmered dishes and Mrs. Donabe's dishes listed below.
Mrs. Donabe's Recipe Suggestions
Cold Udon with Golden Sesame Dipping Sauce
Tokoroten Noodles with Dashi Vinegar Sauce
Salmon Roe & Grated Daikon Cold Udon
Dashi-Rich Fluffy Egg with Cheese
Rapini in Sesame Karashi Sauce
Shrimp Pork Shumai
Baked Foil-Wrapped Seafood
Mixed Mushroom and Hijiki Rice
Egg Drop Soba
Sesame and Saikyo Miso Hot Pot with Chicken Meatballs
Sea Bream Rice
English Peas and Hijiki Mochi Mugi Rice
Easy Crab Rice
