Overview
The most widely used Japanese soy sauce, brewed from roughly equal parts of soybeans and wheat to achieve a deep color and complex aromatic profile.
Food note
This premium seasoning represents over 80% of soy sauce production in Japan and is characterized by a high concentration of aromatic compounds developed through a year-long fermentation. Despite its darker appearance It contains slightly less sodium (approx. 14.5%) than light soy sauce (Usukuchi) Making it a balanced choice for broad culinary applications.
Pros
- Rich complex umami
- High antioxidant potential (Melanoidins)
- Supports glycemic control
Cons
- High sodium concentration
- Contains alcohol
- Allergenic potential
Calories by servingShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 76 kcal | 6.1 g | 1.6 g | 0 g |
Per 50 g50 g | 38 kcal | 3.05 g | 0.8 g | 0 g |
Per 100 g100 g | 76 kcal | 6.1 g | 1.6 g | 0 g |
Per 150 g150 g | 114 kcal | 9.15 g | 2.4 g | 0 g |
Per 200 g200 g | 152 kcal | 12.2 g | 3.2 g | 0 g |
Per 250 g250 g | 190 kcal | 15.25 g | 4 g | 0 g |