・All-purpose condiment with concentrated umami of soy beans
・Origins can be traced back to hishio, which is a preserved food where salt is added to meat, fish or vegetables.
・Can be grouped into 5 groups: koikuchi (dark), usukuchi (light), tamari (non-wheat), saijikomi (double brewed) and white. Koikuchi soy sauce comprise 80% of total.
Major areas of production:
Chiba, Hyogo and Kagawa prefectures
Protein, sodium, potassium, calcium and vitamin B2
Effect on health and beauty:
Appetite stimulation, prevention of osteoporosis, mitigation of cancer risks and prevention of arteriosclerosis