Light-colored soy sauce originates from Harima and has been enjoyed mainly in the Kansai area. However, according to a soy sauce brewer in Harima, it is getting rather popular in the Kanto region. He guesses, “its popularity is growing among the foodservice industry where they pay more attention to the color of their cuisine. More people seem to care about visual presentation.” To take advantage of this trend, they try to create soy sauce koji by mixing saltwater with shio koji or rice koji. How interesting!
Takuya Suehiro (Suehiro Soysauce)