Japanese soy sauce low salt salt content less than 9% (Ohato Ink)

　　The salt content of soy sauce is about 16-18%. Half of them, low-salt soy sauce less than 9%.

　　By the way, miso is about 11% to 13%.

　　Natural brewing is the traditional brewing method of changing the seasonal temperature, prepared in the cold winter (mixing brine with jiuqu), fermented in the summer, aged from autumn to winter, and takes about a year to squeeze.

　　On the other hand, the brine is forcibly cooled during preparation, and after about a month the mash is gradually heated, fermented, and cooled down after fermentation is called moderate temperature brewing or rapid brewing. There is also a way to make artificial brews in a short period of time (4 to 6 months).

　　Natural brewing of soy sauce

Japanese soy sauce (also known as soy sauce) also has both thick and light mouth, but Japanese thick soy sauce is actually more similar to Chinese old soy sauce because it is more commonly used in cooking. Fujiin thick mouth low salt soy sauce soy sauce is considered dark soy sauce in Japan.

How to use?

Make macerated seasonings or cook Japanese food like when we use thick low-salt soy sauce for beef rice and fried noodles. Usually, for Chinese cuisine, we prefer to use Chinese old soy sauce.

You can use rattan printing thick mouth low salt soy sauce instead of Chinese old soy sauce.