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Koikuchi soy sauce comes from the Kanto region and is sooo popular throughout Japan! It is full-bodied, spicy and super versatile - perfect for rice, vegetables, meat and anything else that tastes delicious, hihi!
Koikuchi soy sauce is sooo typically Japanese - hihi, a real classic! Originally from the Kanto region, it is now used all over Japan and accounts for over 80% of soy sauce consumption in the whole country - wow!
It is brewed with roughly equal parts wheat and soy, which gives it this wonderfully balanced, full-bodied flavor - not too salty, not too sweet, just perfect for soooo many dishes! Whether as a dip, in a wok or in soups - koikuchi always works!
And you know what? If it hasn't been pasteurized, it's called "Kijōyu" or "Namashōyu" - raw soy sauce! Totally authentic and soooo delicious for anyone who wants to experience real Japanese flavor!
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