Light Soy Sauce(Usukochi Shoyu)

Japanese light soy sauce (known as usukuchi shoyu) is a lighter-colored soy sauce that is saltier than its dark counterpart, koikuchi shoyu. Made from a similar base of soybeans, wheat, and salt, it undergoes a shorter fermentation process, resulting in a more delicate and slightly less intense flavor. Despite its lighter color, it retains the rich umami that is characteristic of soy sauce.

Utsukuchi shoyu is often used in dishes where a more subtle flavor is desired, such as in clear soups, simmered vegetables, and delicate seafood dishes, where the sauce's color should not overpower the ingredients. It’s particularly popular in the Kansai region of Japan, known for its lighter, more refined approach to cooking.