There’s a fermented food researcher who states, “What makes home cooking in the Harima region different, especially in Tatsuno, is the use of usukuchi or light-colored soy sauce. You could say the cooking is all based upon that. Compared to the darker-colored koikuchi variety, usukuchi soy sauce has more salt. However, just a small dash gives enough flavor, meaning reduced salt in a dish overall. Its color and taste aren’t too pronounced either, making it easier to bring those aspects out from the dish’s ingredients instead.” Have you got some usukuchi soy sauce on hand in your kitchen, too…right?