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Kikkoman Usukuchi Shoyu 500ml
- A traditional Japanese light soy sauce, distinguished by its delicate color for subtle culinary integration.
- Provides a subtle umami and balanced saltiness, allowing the natural flavors of ingredients to stand out.
- An essential ingredient in Japanese cuisine, valued for its ability to enhance dishes without darkening them.
- Conveniently packaged in a 500ml bottle, suitable for regular kitchen use and storage.
Unleash the flavor of Japan & Korea: Kikkoman Usukuchi Shoyu 500ml!
Preserving Vibrant Colors in Cuisine
Kikkoman Usukuchi Shoyu is a Japanese light-colored soy sauce, expertly crafted to deliver rich umami without visually darkening your dishes. Its lighter hue ensures the natural colors of your ingredients remain vibrant and appealing, making it ideal for delicate presentations in traditional Japanese cuisine. This versatile seasoning subtly enhances flavor.Balanced Saltiness and Deep Umami
The flavor of Usukuchi Shoyu features a slightly saltier initial taste compared to Koikuchi (dark soy sauce), which quickly transitions into a profound, savory umami. This nuanced balance allows it to season dishes deeply while maintaining a clean finish, enhancing the inherent flavors of food without overpowering them.How to Enjoy
Kikkoman Usukuchi Shoyu is perfect for dishes needing robust flavor without altering visual appeal, like clear soups, dashi-broths, chawanmushi, or nimono. Use it to season delicate stir-fries, dressings, or marinades. Due to its concentrated flavor, add incrementally to achieve your desired taste balance.Best Before, Important Information
MHD: 30.11.2026
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 301 kJ/ 71kcal |
| Fat - of which saturated |
0g 0g |
| Corbohydrate - of which sugar |
11g 3.4g |
| Protein | 6.8g |
| Natrium (Salt) | 18.7g |
Water, table salt, DEFATTED SOYBEANS, WHEAT, fructose-glucose syrup, rice, SOYBEANS, ethyl alcohol.
Details & Importer
Manufacturer: Kikkoman
JFC Deutschland GmbHTheodorstraße 29340472 DüsseldorfDeutschland
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Frequently asked questions
How should Kikkoman Usukuchi Shoyu be used differently from regular dark soy sauce to preserve food color in dishes?
Kikkoman Usukuchi Shoyu is specifically formulated to add umami and saltiness without darkening the color of your ingredients, making it ideal for clear soups, chawanmushi, or simmered vegetables where visual appeal is important. Use it as a direct substitute for dark soy sauce when color preservation is desired, but adjust the quantity as it can be saltier.
When preparing dashi-based dishes like clear soups or nimono, what is the best way to adjust the seasoning with Usukuchi Shoyu without overpowering the dashi flavor?
When seasoning dashi-based dishes, add Kikkoman Usukuchi Shoyu gradually to taste. Its higher salt content means less is often needed compared to koikuchi soy sauce. Start with a small amount, then taste and add more as required to achieve a balanced flavor that enhances the dashi rather than masking it.
Can Kikkoman Usukuchi Shoyu be used interchangeably when preparing dipping sauces for various noodle types like udon or somen, or is one preferred for a specific noodle?
Kikkoman Usukuchi Shoyu can be used for dipping sauces for both udon and somen, particularly when you want a lighter colored sauce. For somen, which is delicate, a subtle Usukuchi-based sauce allows the noodle's flavor to shine. For udon, it provides a clean, savory note. The choice often depends on desired color and overall dish profile rather than strict interchangeability.
How does using Kikkoman Usukuchi Shoyu affect the flavor profile of a dish compared to adding mirin and regular salt to achieve a similar savory and sweet balance?
Kikkoman Usukuchi Shoyu provides a complex umami and savory depth that regular salt alone cannot. While mirin adds sweetness, Usukuchi Shoyu offers a distinct fermented flavor contribution that salt and mirin cannot fully replicate, resulting in a more rounded and authentic Japanese taste profile. It integrates flavors smoothly, making it a key element for traditional seasoning.
What is the recommended approach for marinating delicate ingredients like white fish or tofu with Usukuchi Shoyu to ensure flavor absorption without excessive saltiness or color change?
To marinate delicate ingredients, create a diluted marinade using Kikkoman Usukuchi Shoyu, water or dashi, and other seasonings like sake or mirin. Marinate for a shorter duration than with darker, less salty soy sauces to prevent over-salting and maintain the ingredient's natural color. A quick brine or a light brush-on application can also be effective.
