Washoku, or traditional Japanese cuisine, was registered as a UNESCO Intangible Cultural Heritage for its beautiful and colorful presentation of food that retains seasonal ingredients’ natural flavor and taste. And the unsung hero behind these outstanding features of washoku is light-colored soy sauce. Recently, light-colored soy sauce has been re-evaluated within Japan, following the popularity of Japanese cuisine abroad. For example, more people now favor light-colored soy sauce for sea bream or flounder sashimi.
Takuya Suehiro (Suehiro Soysauce)