Usukuchi soy sauce
Japanese light soysauce. Lighter because of the use of amazake (sweet fermented rice) and lighter because they use more salt. More salt means less fermentation. This soy sauce tastes more like salt and less like soy sauce. I think it's used in dishes you don't want to color and you don't want to taste like soy sauce too much. Soup and sauce.
It seems to be the favorite soy sauce of Momofuku's David Chang.
Klik om meer te lezen over deze en andere sojasauzen .