[Harima]
Light-Colored Soy Sauce
Light-Colored Soy Sauce
- A light-colored soy sauce that enhances the natural color and flavor of each ingredient Tatsuno City
- Soy sauce brewing in Tatsuno began around 440 years ago. The area’s abundant local ingredients—spring water low in iron from the Ibo River, locally grown soybeans and wheat, and Ako salt—enabled brewing to flourish. Around 1660, the addition of sweet sake and brewing innovations led to the development of usukuchi (light-colored) soy sauce, characterized by its pale color and rich aroma. Tatsuno light-colored soy sauce (a regional collective trademark) developed alongside Kyoto’s vegetarian cuisine and has become highly regarded nationwide as a soy sauce that supports Japanese food culture. Recently, the breweries have developed related products such as tsuyu soup bases and dashi broths, along with items that utilize functional ingredients.
- Tatsuno Soy Sauce Cooperative Association
