This subtle take on traditional soy sauce is best used to simply enhance the flavor of a dish. Usukuchi, or light soy sauce, is more flavorful than shiro, and has a paler hue than the traditional ...

Like the tangy, sweet usukuchi shoyu (Japanese light soy sauce), it is best reserved for light-colored dishes. Traditional Korean soy sauce, like joseon ganjang is made from fermented soybeans ...

2. Beat and strain the eggs. Cool the dashi and season with mirin, Usukuchi soy sauce. 3. Line the small bowl with plastic wrap. Add 40g of egg and some shelled clams. Gather the edges of the wrap ...

Maintain a gentle boil for about 20 or 30 seconds. Strain the dashi. 2. Season with usukuchi soy sauce and salt. 3. Add a main seasonal ingredient. Arrange the ingredients in a bowl, cover with ...

Try to get your hands on a Japanese soy sauce (or ‘shoyu’). Shoyu can be light (‘usukuchi’), with a saltier flavour, or dark (‘koikuchi’), with a more rounded (though not necessarily ...