Light soy sauce (usukuchi)
fermented soybean & wheat (usukuchi shoyu) · Condiment
Top 10 pairings
Usukuchi is the pale Japanese "light" soy sauce of the Kansai kitchen — thinner and much paler in colour than ordinary dark koikuchi, yet a little SALTIER, not weaker. "Light" here means colour, not sodium: it is brewed and blended to stay a clear reddish-amber so it can season clear soups, dashi broths and simmered dishes to a full salty-savoury without staining them dark. It is the sauce Kyoto and Osaka cooks reach for when the look of the food matters as much as the taste.
Tastes like
SaltyStrong
SavouryStrong
Aroma
meatycaramelmaltyroastedpotatoacidic
Texture
juicy
Per 100 g
60kcal
5.8gcarbs
5.7gprotein
0.1gfat
0.5gfibre
Good to know
"Usukuchi" means light-COLOURED, not low-salt: it is paler and thinner than standard dark koikuchi soy sauce but actually carries a little more salt — on the order of one to two percentage points — so it seasons just as hard while staying pale.
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