Suehiro’s Usukuchi Soy Sauce with Koji is one of those rare products that is in a category of its own. It lands somewhere in the middle between dark and light soy sauce. With a richness like dark soy but less viscous, it has a slightly saltier flavor closer to light soy. Though fermented for less time than some other soy sauces, Suehiro brilliantly adds koji—a special type of rice mold—not just during the initial brewing, but for a second time later in the process, to add deep complexity and funk that makes it taste like it’s been fermented for years. Brewed in small batches using traditional methods since 1879 in Japan’s Tatsuno City, Hyogo Prefecture, this usukuchi shoyu is made with soy and wheat grown in Japan. It’s aged in fiberglass tanks that are inside a wooden building full of beneficial bacteria that adds the flavor to the shoyu. Upon opening the bottle you’ll notice a dark caramel and malty aroma that leads into a mildly sweet, rich and toasty flavor. You can use this soy sauce just about anywhere, but we think it’s especially is great for drizzling and dipping.
Koji is a special Japanese rice mold that’s the basis to make sake, soy sauce and miso. When combined with salt and left to age, the koji transforms into shio koji as the rice grains break down into a pudding-y paste that will infuse anything with deep umami flavor.
We test everything we sell. Here’s how we’d use this.
Use anywhere you would soy sauce. It especially is great for drizzling and dipping.
Refrigerate after opening.
On purchases of $125+ in the contiguous 48 states.
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