Soy sauce by Daikyu shoyu

"DEMI-SEC" FLAVOR IS MAIN FEATURE OF SOY SAUCE IN KYUSHU.

"Daikyu shoyu" is one of the most well known soy sauce maker in Kyushu. Over 100 years of its history, the company has been making soy sauce that is in favor of Kyushu people, full-bodied sweet soy sauce.

There may seem to be so many to choose and decide which soy sauce to use in cooking or on food. In terms of Daikyu's soy sauce, there are 7 types that each has own characteristic.

If you has only one bottle of shoyu (醤油, soy sauce in Japanese) and use it for every Japanese cuisine is definitely not the way that the soy sauce is meant to work. Soy sauce for "sashimi" (刺身) or "sushi" (寿司) and for stewing cooking such as "nikujaga" (肉じゃが), or even grilling food such as "yakitori" (焼き鳥) are never the same.

mementravel, shoyu, soy sauce, daikyu, fukuoka

But knowing so wouldn't be a factor that changes your preferences, unless, you start to actually like it. FYI, I recommend these soy sauce and dashi kit as starter.

Fuji shoyu, (藤印醤油).

Price:

500ml - ¥220

1000ml - ¥350

25% salt is reduced when compared to standard soy sauce. Balanced soy sauce which can be used for cooking and pouring on food to finalize the taste.

Kihon no ippon, (基本の一本). Price: ¥480

500ml a bottle. Perfect one for cooking stewing such as "sukiyaki". Mirin and sugar is added to Daikyu's soy sauce that is specialized for cooking use. Very sweet.

Dashi shoyu, (だししょうゆ).

Price: ¥300

150ml a bottle. Soy sauce that is made with stock of seafood. The perfect bottle to use on Raw egg on rice. (Raw eggs should be consumed fresh eggs in Japan.)

Honkaku wafu dashi, (本格和風だし).

Price:

10 packs - ¥600

20 packs - ¥1100

Additive-free dashi packs which is made from Kagoshima's bonito, Nagasaki's sardine, Kumamoto's mackerel, Hokkaido's rausu kelp, Oita's shiitake mushroom, and Nagasaki's grilled flying fish.