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Sauces and condiments from Japan
Gen'en (reduced-salt) shoyu has 9 g of salt or less per 100 g, about half that of normal koikuchi; low-salt shoyu, sold as usujio, asajio, amajio or teien, has 80 % or less of the normal salt. Kikkoman makes its gen'en shoyu by brewing an ordinary koikuchi and then taking part of the salt out, and a 1980 interview describes doing this with ion-exchange membranes.
| Brewed koikuchi soy sauce | The ordinary dark soy sauce is made first; part of its salt is then removed, keeping the umami and aroma[jssa-def][kikkoman-pr2017] |
| Soybeans | Kikkoman's 2017 gen'en shoyu uses 100 % whole soybeans; the usual koikuchi method steams soybeans or defatted soybeans[kikkoman-pr2017][soysauce-info] |
| Roasted wheat | In the usual koikuchi method, mixed with the steamed soybeans in about equal amounts[soysauce-info] |
| Salt water (brine) | Mixed with the koji in a tank to make the mash (moromi) of the koikuchi, which is then pressed[soysauce-info] |
| Starter | koji/qu/mold-starter (as for normal shoyu) |
What changes: An ordinary soy sauce is brewed and pressed at full salt
Output: raw or pasteurised soy sauce at normal salt.
Microbes at work in this step
Not documented for this step.
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
Gen'en (reduced-salt) shoyu has 9 g of salt or less per 100 g, about half that of normal koikuchi; low-salt shoyu, sold as usujio, asajio, amajio or teien, has 80 % or less of the normal salt. Kikkoman makes its gen'en shoyu by brewing an ordinary koikuchi and then taking part of the salt out, and a 1980 interview describes doing this with ion-exchange membranes. Salt is 17.5 % (Japan Soy Sauce Brewers' Association 2006). In the koikuchi soy sauce that gen'en shoyu is made from (Japanese soy sauce brewing in general) - koji mould Aspergillus oryzae or A. sojae and In the same koikuchi - Tetragenococcus halophilus do most of the fermenting.
| Salt | 17.5 %Reported[jssa2007][kikkoman-pr2017] | Brew and press a normal soy sauce |
|---|
Gen'en shoyu is cut to 9 g of salt or less per 100 g, and low-salt shoyu to 80 % or less of the normal salt of its type. Kikkoman makes its gen'en shoyu by brewing a normal koikuchi first and then removing the salt.
Normal soy sauce relies on high salt, and a laboratory paper notes that the high salinity of soy sauce fermentation helps prevent microbial growth (Wang 2021). Gen'en shoyu carries about half that salt.
Every number is labelled with how it is known. How this atlas is made
The soy sauce industry's labelling agreement on "usujio", "asajio", "amajio" and "teien" was made in 2006 and revised on 19 March 2007. It lists the normal salt of each type (koikuchi 17.5 %, usukuchi 19.1 %, tamari 17.9 %, saishikomi 15.6 %, shiro 17.9 %) and says these values had been given to the Ministry of Health for the nutrition labelling standard that took effect on 24 May 1996. A 1980 Kikkoman interview records desalting soy sauce with ion-exchange membranes. In 2017 Kikkoman launched a whole-soybean gen'en shoyu made by removing salt from koikuchi.
