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Soy sauce

What is soy sauce?

It is said that there is soy sauce from B.C. 3000 year. Soy sauce is classified into five according to a production method, materials, or the feature by the Japanese Agricultural Standard . (Strong soy sauce or Light soy sauce or Tamari soy sauce or Re-preparation soy sauce or white soy sauce)
Strong soy sauce
It is the most popular in Japanese soy sauce. It is the materials of koji which mixed wheat with the soybean about the same. This brewing type, a mixed brewing type, and a mixed system are used.
Authentically-brewed system
The steamed soybean and the parched wheat are mixed. An aspergillus is planted in this and koji is built. Air is required to grow koji. Air (30 ℃ and 100% of humidity) is put in compulsorily from under a tank, and it agitates slowly for 70 hours. An aspergillus is annihilated by mixing the made koji with 25% of salt solution, and it puts into a fermentation tank. Lactic acid bacteria and a yeast fungus are put into a fermentation tank, and "moromi" is made. Protein is disassembled into amino acid by continuing stir for 6 or 8 months, and the taste and aroma peculiar to soy sauce are produced. Authentically-brewed system is a production method not using hydrolyzed vegetable protein with materials. 80 percent of the soy sauce manufactured with the book today is the soy sauce made from this authentically-brewed system.
Mixed brewing system
Materials processing is performed with chloride and the hydrolyzed vegetable protein obtained by neutralizing by sodium hydroxide is used.
Mixed system
The technique which mixes liquid of moromi and hydrolyzed vegetable protein ,and it uses as a product.
Light soy sauce
At the process of manufacture, there is almost no difference. However , compared with strong soy sauce, parching of wheat is shallow. It is the feature to add alcohol. It is not bland. A color and a scent are thin and salt concentration is high. Since acidity, a taste, and sweet taste are thin compared with other soy sauce, a salty taste can be felt stronger. There value what oxidized and became blackish becomes low since a color is important for it. Therefore, it's best-before date is shorter than strong soy sauce In Kansai, it is often used for Japanese noodles, a soup, and simmered dishes.
Tamari soy sauce
While the materials of strong soy sauce mix wheat with a soybean half-and-half, tamari soy sauce is using a soybean and very little wheat as materials. A color is a thick and taste is deep thick. .
White soy sauce
It is amber soy sauce. Since materials are almost wheat and much sugar is contained, it is strong sweet taste. Since heat pasteurization processing is not carried out, yeast is living.
Re-preparation soy sauce
Pure soy is used instead of a salt solution at the time of preparation. Since it preparate twice, it is called re-preparation soy sauce.
Can soy sauce prevent cancer?
An ingredient with the antioxidative property called the aerobic ingredient HEME is built. It prevents generating of stomach cancer or prevents a radiation injury.