Description
Seasoning of soybeans and wheat fermented with koji. Dark koikuchi dominates; Kansai favours the paler usukuchi.
醤油
しょうゆ
shōyu
Soy sauce
- All year round
Did you know?
Yuasa tradition says it began in the Kamakura era as the liquid pooling at the bottom of miso barrels.
Famous produce
- Noda and Choshi (Chiba)
- Yuasa (Wakayama), its birthplace
- Shodoshima (Kagawa)
In the kitchen
- sashimi
- nimono
- teriyaki
- tsuyu
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
76 kcal
- Protein 49%
- Fat 0%
- Carbohydrate 51%
| Energy | 76 kcal |
|---|---|
| Water | 67.1 g |
| Protein | 7.7 g |
| Fat | 0 g |
| Carbohydrate | 7.9 g |
| Dietary fibre | Tr g |
| Salt equivalent | 14.5 g |
| Sodium | 5,700 mg |
|---|---|
| Potassium | 390 mg |
| Calcium | 29 mg |
| Magnesium | 65 mg |
| Iron | 1.7 mg |
| Zinc | 0.9 mg |
| Iodine | 1 µg |
| Vitamin A (RAE) | 0 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 0 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.05 mg |
| Vitamin B2 | 0.17 mg |
| Vitamin B12 | 0.1 µg |
| Folate | 33 µg |
| Vitamin C | 0 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 17007 · Tr = trace · — = no data
