Usukuchi Soy Sauce 薄口醤油

Usukuchi 薄口 means ‘light’ or ‘thin’ but this is a bit misleading because the lightness actually refers to the color, which is lighter than regular soy sauce. The flavor, however, is actually more intense, saltier and also slightly sweeter, owing to the addition of amazake or mirin in the brewing process. It is favored in Kyoto cuisine because it is less likely to discolor or darken the ingredients it seasons. It is used more sparingly than regular soy sauce.