Usukuchi (?? Or ???) Means Light-Tasting. Its A Young Soy Sauce, Brewed And Aged For One Year Compared To Two Or More Years For Koikuchi. This Gives It A Lighter Color And Body, Fruity Aroma, Slightly Sweet Yet Refreshingly Tart Taste, And A Subtle Form Of Umami. Its An Ideal Seasoning And Sauce For Light-Tasting Foods And Dishes And Fresh Foods. This Includes The Setouchis Coastal White-Fleshed Fish, Myriad Shrimp, Crabs, Clams, Squid, And Octopus, And Fresh Vegetables Available Year-Round, All Of Which Dont Need Much Cooking, Seasoning, Or Added Richness Of Flavor To Taste Their Best. Usukuchi Soy Sauce Can Be Thought Of As Shoyu Nouveau (Shoyu Being The Japanese Word For Soy Sauce) Because Of Its Flavor Characteristics And Also Because It Was Created In The Latter Half Of The 17Th Century As A New, Refined Type Of Soy Sauce. One That Respects The Main Foods Of A Dish, Enhancing Their Aroma, Color, And Taste With Its Saltiness, Supporting Their Essential Goodness With Its Mild Caramelly Umami, And Not Over-Powering Them With The Deeply Rich Flavor Of Soy Sauce The Way That Koikuchi Can.
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