Naturally brewed from Shodoshima, the home of traditional soy sauce! Umi no Sei Japanese Light Soy Sauce 500ml

This authentic light soy sauce is made with 100% domestic ingredients and is brewed in cedar barrels in a 400-year tradition on Shodoshima Island, the home of soy sauce.

A light soy sauce with a refreshing flavor that brings out the best in the ingredients

Light soy sauce, an essential ingredient in Kansai cuisine, is characterized by its light color and salty taste.

"Umi no Sei Usukuchi Soy Sauce" is a superb product that allows you to enjoy the deep, delicious saltiness that is unique to traditional sea salt.

It beautifully brings out the color and aroma of the ingredients, elevating the finished dish.

We use precious domestic whole soybeans and wheat grown by domestic contract farmers without the use of pesticides or chemical fertilizers.

In addition, we use the traditional sea salt "Umi no Sei," which is derived from the Kuroshio Current off Izu Oshima.

In Shodoshima, the home of soy sauce production, the soy sauce is brewed in vintage cedar barrels and then aged using the traditional natural fermentation method for 1-2 years, allowing it to slowly mature under the influence of seasonal temperature changes.

We deliver the authentic taste of "pure soy sauce" that is not diluted with salt water to increase the volume.

Product Highlights

Commitment to traditional manufacturing methods

Shodoshima, which boasts a history of approximately 400 years dating back to the Edo period, is one of Japan's four major soy sauce producing areas.

Approximately one-third of the wooden barrels used in the country are concentrated on Shodoshima, making it known as one of the largest concentrations of wooden barrels in the world.

The brewery's unique lactic acid bacteria and yeast that live in the cedar barrels create a deep, rich flavor and aroma.

100% domestic ingredients

Made with whole soybeans from Iwate, wheat from Hokkaido and Aomori, and traditional sea salt from Izu Oshima called "Umi no Sei."

All ingredients are domestically produced.

We carefully select only ingredients grown by contracted farmers without the use of pesticides or chemical fertilizers.

This is a safe and secure soy sauce that does not require post-harvest or genetic modification.

The taste of soy sauce is determined by salt

The key to the flavor of soy sauce is actually salt.

The traditional sea salt "Umi no Sei" is made from 100% seawater using the traditional Japanese method of sun-drying and heating in a flat pot.

It contains mineral-rich bittern ingredients that promote the fermentation of lactic acid bacteria and yeast.

It has a mellow saltiness along with deep umami and sweetness.

Bringing out the color and aroma of ingredients

Compared to dark soy sauce, it has a more subdued color and aroma, making it ideal for dishes where you want to bring out the natural color and flavor of the ingredients.

It beautifully finishes simmered dishes and gives soups an elegant transparency.

Suggested Use

For simmered dishes

Stews of light-colored vegetables such as radish, taro, lotus root, turnip, and Chinese cabbage come out very beautifully, making the most of the colors of the ingredients.

For clear soups and other dishes

It is essential for creating a clear and elegant soup.

It brings out the rich flavor while maintaining a clear color.

Kansai-style cuisine

It also pairs perfectly with strong broths such as Kansai-style udon, oden, and rice porridge.

You can fully enjoy the unique flavors of the ingredients.

For Takikomi Gohan (Japanese seasoned rice)

Perfect for rice dishes where you want to bring out the beautiful colors of ingredients such as bamboo shoots and wild vegetables.

For marinades and dressings

Marinades that are left to soak for a while will also produce an elegant finish without worrying about color.

FAQ

Is light soy sauce low in salt?

"Usukuchi" means light in color, not light in saltiness. To prevent the color from darkening as fermentation progresses, the salt content is actually higher than that of dark soy sauce. This product has a salt content of approximately 14%. If you are used to dark soy sauce, please use it sparingly.

Isn't the color too dark?

Regular light soy sauce is made in a short time using a heated, quick-fermentation method, and often contains sweet sake or additives to enhance the umami flavor. This product is naturally fermented using only soybeans, wheat, and salt, so it is slightly darker in color than commercially available products. This is proof of the original traditional production method.

Can I use this as a dipping sauce for sashimi?

Generally, light soy sauce is not suitable for dipping. If used directly, it will have a slightly salty taste, so if you dilute it with dashi or water to make soy sauce, you can enjoy its unique umami and rich flavor.

How Should I Store It?

Before opening, store in a cool, dark place away from direct sunlight. After opening, store in the refrigerator. In the summer or for long-term storage, we recommend storing in the refrigerator even before opening.

Umino Sei Co., Ltd. ~ Preserving Japan's traditional sea salt for half a century ~

The fight to revive natural salt began with the complete abolition of salt fields

In 1972, Japan's traditional salt fields were completely abolished under the Salt Industry Modernization Temporary Measures Act.

Since then, salt produced in Japan has switched to industrial salt production methods, and only nearly pure sodium chloride, in which essential life components such as calcium, magnesium, and potassium have been removed as "impurities," has become available.

This incident prompted scholars and consumers concerned about the health of the Japanese people to form the "Edible Salt Research Committee," and the movement to revive natural salt (the "Salt Movement") began.

The challenge on Izu Oshima and the birth of "Umi no Sei"

At that time, the Salt Monopoly Act, which had been in place since the Meiji era, strictly regulated the production and sale of salt.

Despite legal barriers, the movement's leaders continued to research traditional salt production methods, and in 1976 (Showa 51) opened a salt production research institute on Izu Oshima.

The research, which began with clearing the wilderness, was fraught with difficulties, but the following year, in 1977, they finally succeeded in developing Japan's first sun-dried sea salt, "Umi no Sei Hoshishio (Blue Label)."

In 1984, the traditional sea salt "Umi no Sei Arashio (Red Label)" was revived, which is made by concentrating seawater in salt fields and boiling it in a flat pot.

Twelve years after the complete elimination of salt fields, Japan's traditional sea salt has finally been revived.

Expanding into miso and soy sauce

Following the amendment of the Salt Monopoly Act in 1985, which made it possible to sell processed foods using tested salt, Umino Sei began developing traditional Japanese high-salt foods such as miso, soy sauce, pickled plums, and pickles.

In 1997, the Salt Monopoly Act was abolished, and the company name was changed to the current Umi no Sei Co., Ltd., allowing us to deliver authentic salt and traditional foods made with that salt to customers all over the country.

The desire to deliver authentic products

Currently, Umino Sei Co., Ltd. has three factories on Izu Oshima, where it continues to carry on the traditional Japanese salt-making method, which uses only pure seawater carried by the Kuroshio Current and harnesses the power of the sun, wind, and fire.

Miso made with this salt is loved by famous chefs all over the country, including Kyoto's famous restaurants Hyotei, Kyoto Kitcho, and Kikunoi.

A half-century journey that began with the adversity of the complete abolition of salt fields.

At the heart of this is the unwavering belief that "we want to deliver genuine salt and food that supports the health and dining tables of the Japanese people."

We hope you can feel that passion in every bowl of miso soup.