Overview
A lighter-colored but saltier Japanese soy sauce used to preserve the natural colors of ingredients in delicate dishes.
- Standard portion: 100 g
- Approx. 60 kcal per serving
Food noteShow details
- This soy sauce is fermented for a shorter period and often contains additional salt or sake to halt the darkening process. It is the preferred choice in Kansai-style cooking where the visual purity of ingredients like vegetables and seafood is prioritized.
IngredientsShow details
- Soybeans
- Wheat
- Salt
- Alcohol
Serving guidanceShow details
Best with
- White fish
- Root vegetables
- Clear soups (Sui-mono)
- Udon broth
Use caution with
- Low-sodium diets
- Hypertension medication
- MSG-sensitive individuals
Pros & consShow details
Pros
- Preserves food color
- High umami profile
- Rich in micronutrients
Cons
- High sodium content
- Potential allergen (Soy/Wheat)
- Stronger saltiness
Calorie comparisonShow details
| Serving | Calories | Protein (P) | Carbs (C) | Fat (F) |
|---|---|---|---|---|
1 serve100 g | 60 kcal | 4.9 g | 2.6 g | 0 g |
Per 50 g50 g | 30 kcal | 2.45 g | 1.3 g | 0 g |
Per 100 g100 g | 60 kcal | 4.9 g | 2.6 g | 0 g |
Per 150 g150 g | 90 kcal | 7.35 g | 3.9 g | 0 g |
Per 200 g200 g | 120 kcal | 9.8 g | 5.2 g | 0 g |
Per 250 g250 g | 150 kcal | 12.25 g | 6.5 g | 0 g |





