Suehiro Usukuchi Soy Sauce 末廣淡口醬油

龍野 本造り醤油淡口 500ml瓶

Usukuchi (light-colored) shoyu is a seasoning soy sauce made for cooking. It's often used in Japanese cuisine where a lighter color is desired in dishes, such as in clear soups and nimono (simmered dishes). The lighter color helps maintain the appearance of the ingredients while still adding umami and depth of flavor. Use it as you would use salt, with the added benefit of umami.  Produced from only Japanese-grown soybeans, wheat and natural sea salt.  Use this to season soups, simmered dishes, hotpot etc.

Located in Tatsuno City, Suehiro Shoyu has been using traditional methods to brew usukuchi (light colored) soy sauce since 1879. 

日本的醬油分為濃口醬油與淡口醬油兩種，兩者使用之原料相同，釀造的麴菌與程序亦大致相同，但淡口醬油需要使用軟水釀造。此外，淡口醬油釀造時間較短，因此顏色較淡、旨味（鮮味）較小，鹽濃度稍高，用量較少即可達到相同的鹹度。末廣醬油釀造的是淡口醬油，釀造半年就可完成，但也可以將釀造時間延長至2年。

明治12年(西元1879年) ，末廣醬油株式會社於日本兵庫縣龍野市創立，在『醬油之鄉』用心製作醬油達130多年，承襲日式傳統釀造工藝，培育天然酵母，堅持使用日本國產大豆與小麥，製造質佳味美的淡口醬油。