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Sauces and condiments from Japan
Koikuchi is Japan's everyday dark soy sauce. Steamed soybeans and roasted, cracked wheat in about equal amounts are grown into koji, mixed with brine and fermented for about 6–8 months, then pressed and heated. It is over 80 % of the soy sauce made in Japan.
| Soybeans or defatted soybean flakesAbout equal to the wheat | Moistened, then cooked under steam pressure[soysauce-info][maff-hakko][ito2021] |
| WheatAbout equal to the soybeans | Roasted and crushed[soysauce-info][ito2021][jas-shoyu] |
| Tane-koji (koji mould spores, Aspergillus oryzae or A. sojae)0.05–0.3 % of the mix (a review of soy sauce in general) | [diez-simon2020][ito2021] |
| Brine1–1.2 times the koji volume | A salt solution of 22–23 % (Ito and Matsuyama 2021) or 18–22 % (Diez-Simon 2020)[maff-hakko][ito2021][diez-simon2020] |
| Starter | koji/qu/mold-starter (Aspergillus oryzae or A. sojae tane-koji); salt-tolerant lactic bacteria and yeasts come from the koji, brewing containers and brewing rooms |
Total time across the recorded steps: 6.1 months – 8.1 months
What changes: Steam softens the soybeans while hot air roasts the wheat
Output: cooked soybeans and cracked roasted wheat.
Microbes at work in this step
steaming kills or reduces unwanted bacteria, yeasts and moulds on the soybeans
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Koikuchi is Japan's everyday dark soy sauce. Steamed soybeans and roasted, cracked wheat in about equal amounts are grown into koji, mixed with brine and fermented for about 6–8 months, then pressed and heated. It is over 80 % of the soy sauce made in Japan. Made in 6 steps over 6.1 months – 8.1 months. The longest step, ferment and age the moromi, takes 6–8 months (MAFF). Salt is 17–23 % (Ito K 2021). Aspergillus oryzae / A. sojae and Tetragenococcus halophilus do most of the fermenting.
| Main step | 6–8 monthsReported[maff-shoyu][maff-hakko][ito2021] | Ferment and age the moromi |
|---|---|---|
| Temperature | 160–180 °CReported[ito2021] | Steam the soybeans; roast and crack the wheat |
| Salt | 17–23 %Reported[ito2021] | Mix the koji with brine (moromi) |
Koikuchi koji uses about equal soybeans and wheat. Tamari koji is nearly all soybean and shiro shoyu is mostly wheat. Usukuchi uses the same koji but more salt and steps that keep the colour pale. Only brewed (honjōzō) koikuchi can carry the JAS special grade.
Made the same way, each with what its own sources record.
Sauces and condiments from Japan — Kyūshū
It is a koikuchi soy sauce, but many Kyūshū sauces add amino-acid liquid and sugars or sweeteners after or during brewing. A survey of best-sellers found Kyūshū sauces the sweetest in Japan, lower in salt and lower in brewed aroma (HEMF) than Tokyo-area sauces.
Sources: 福留奈美 (Fukutome N.); 大友裕絵 (Ōtomo H.); 松田茂樹 (Matsuda S.) 2023; MAFF; Centre for Food Safety
Koikuchi holds 15–17 g salt per 100 mL (Shoyu Information Center) [soysauce-kinds]. Naturally brewed soy sauce has little or no 3-MCPD. That contaminant forms in acid-hydrolysed vegetable protein, which is added to some sauces [cfs2019].
Every number is labelled with how it is known. How this atlas is made
Shurtleff and Aoyagi date the first Japanese mention of soy sauce to AD 775 and the first appearance of the characters now used for shoyu to 1597; John Locke's 'saio' of 1679 is the first English reference. The Japanese government guide says koikuchi arose in the Edo period to suit Edo cooking and pushed out the Kansai shoyu that had dominated Edo; Noda and Chōshi grew into the largest producing areas, and brewing also concentrated in Tatsuno in Hyōgo and Shōdoshima.
