5●Soy sauce production methodSoysauceisadarkbrownliquidseasoningthatisindispensabletoJapanesecuisine.Itismadebyfermentingandmaturingsoybeankojiandbarleykojiwithsaltwater.Thecolorandtasteofsoysaucevariesdependingonthelocalfoodculture,whichshowsthedepthofJapanesefood.Koikuchi(Common)Popular among TamariProduced in Tokai AreaWest JapanSaishikomi(Refermented)Produced in Chugoku AreaShiro(extra light)Produced in MikawaareaTypes of soy sauce 🠊Usukuchi(Light) Popular among East JapanSoy sauce
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