{"title":"Usukuchi","description":null,"products":[{"product_id":"shokin-usukuchi-japanese-light-soy-sauce","title":"Shokin Usukuchi Shoyu","description":"\u003ch1\u003e\u003cspan\u003eSHOKIN SHOYU – NATURAL BREWING USUKUCHI\u003c\/span\u003e\u003c\/h1\u003e\n\u003ch3\u003e\u003cspan\u003eJapanese Light Soy Sauce | Naturally Brewed in Traditional Wooden Barrels\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eLight in colour. Deep in umami. A different expression of Japanese soy sauce craftsmanship.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProduced by Shokin Shoyu on Shodoshima Island in Kagawa Prefecture, Japan, this naturally brewed Usukuchi Shoyu (light soy sauce) is crafted using domestically grown Japanese soybeans, Japanese wheat and salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUnlike conventional dark soy sauce, Usukuchi is prized for its lighter colour and its ability to preserve the natural appearance of ingredients without compromising on savoury depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShokin's approach is rooted in traditional Japanese fermentation. Its soy sauce is brewed in large cedar wooden barrels, where the moromi (fermenting mash) is allowed to develop naturally over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAn especially distinctive feature of Shokin's brewing philosophy is that its Koikuchi and Usukuchi soy sauces are not necessarily brewed as entirely separate products. Instead, the brewery uses the same batch of fermenting moromi and separates the lighter-coloured Usukuchi from the darker Koikuchi through the pressing and finishing process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis gives the light soy sauce an unusual combination of characteristics: a delicate appearance, substantial umami and a well-rounded savoury profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe product is also sold as Nama Shoyu, meaning it is unpasteurised, retaining the character of raw, naturally brewed soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDesigned for dishes where the colour and natural flavour of ingredients deserve to take centre stage, Shokin Usukuchi is an essential ingredient for Japanese cuisine and contemporary culinary applications.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eA lighter colour does not mean less character. It means a different way of expressing umami.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eWHAT MAKES SHOKIN USUKUCHI DISTINCTIVE?\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003e01. Traditional Wooden-Barrel Brewing – Kioke Shikomi\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eShokin Shoyu continues to use traditional cedar wooden barrels, known as Kioke, for its soy sauce fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery maintains more than 120 wooden barrels, allowing its soy sauce to develop through traditional fermentation rather than relying solely on modern industrial processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThese barrels create a natural environment in which microorganisms contribute to the development of aroma, flavour and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShokin believes in carefully managing the brewing environment and responding to the small changes that occur during fermentation, rather than leaving the entire process to chance.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e02. Light Colour, Remarkable Umami\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eUsukuchi Shoyu is a traditional Japanese light-coloured soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts purpose is not simply to add saltiness. It is designed to season food while preserving the natural colours of vegetables, seafood, broths and other ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShokin's Usukuchi is particularly interesting because its umami remains substantial despite its lighter appearance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery reports a total nitrogen content exceeding 1.5% for its light soy sauce, an indicator of its rich amino-acid content and savoury depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e03. A Different Approach to Brewing Koikuchi and Usukuchi\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eOne of Shokin's distinctive brewing practices is its approach to producing light and dark soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRather than brewing the two styles entirely separately, the brewery uses the same moromi mash and separates the lighter-coloured portion from the darker portion during pressing and finishing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Usukuchi is obtained from the lighter-coloured portion of the fermented mash.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis approach helps preserve the natural umami of the fermentation while producing a soy sauce with a lighter colour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e04. Naturally Brewed and Unpasteurised – Nama Shoyu\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis particular product is a Nama Shoyu, meaning it is not pasteurised.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe soy sauce is naturally fermented and matured in wooden barrels before being pressed and bottled without the usual heat-treatment process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis makes it a distinctive choice for chefs and culinary enthusiasts interested in traditionally brewed, unpasteurised Japanese soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e05. Japanese Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eShokin places importance on the provenance of its raw materials.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery uses domestically produced Japanese soybeans and wheat, together with salt, to create its naturally brewed soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe combination of traditional ingredients, wooden-barrel fermentation and careful brewing management defines the character of Shokin's products.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTASTING PROFILE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAppearance:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Light amber to pale brown, characteristic of Usukuchi Shoyu.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAroma:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Gentle, mild and naturally fermented.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eTaste:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Savoury, balanced and rich in umami.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSaltiness:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Pronounced and well-integrated.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBody:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Light in appearance, with substantial savoury depth.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFinish:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Clean, balanced and delicate, allowing the natural flavours of ingredients to remain prominent.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAn important distinction:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Usukuchi is generally saltier than Koikuchi soy sauce. Its lighter colour should not be mistaken for lower sodium or salt content.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eHOW TO USE SHOKIN USUKUCHI\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eUsukuchi is particularly valuable in Japanese cuisine, where preserving the natural colour and appearance of ingredients is as important as seasoning them.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eTraditional Japanese Cuisine\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eJapanese udon and soba broths.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eClear dashi-based soups and Osuimono.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eChawanmushi (Japanese steamed egg custard).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eTakikomi Gohan (seasoned rice).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eNimono (Japanese simmered dishes).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eDashimaki Tamago (Japanese rolled omelette).\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eTofu preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eJapanese vegetable dishes and pickles.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eSeafood \u0026amp; Delicate Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eWhite fish and seafood preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eScallops and shellfish.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSteamed fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSeafood broths.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eLight marinades for delicate proteins.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFinishing seasoning for grilled seafood.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eContemporary Culinary Applications\u003c\/span\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eClear vegetable consommés.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eLight pasta sauces.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eRisotto and grain preparations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eDelicate salad dressings.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eVegetable reductions.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eLight-coloured sauces and emulsions.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSeasoning for roasted vegetables.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eFor Professional Chefs\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eShokin Usukuchi is especially useful when a chef wants to introduce savoury depth without significantly darkening a preparation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt allows the natural colours of premium vegetables, seafood, stocks and broths to remain visually prominent while providing the seasoning and umami expected from a traditionally brewed Japanese soy sauce.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003ePRODUCT SPECIFICATIONS\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Natural Brewing Usukuchi Nama Shoyu\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrand:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shokin Shoyu\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shokin Shoyu Co., Ltd.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eOrigin:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Shodoshima Island, Kagawa Prefecture, Japan\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrewery founded:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e January 1920\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eCategory:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Japanese Soy Sauce\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Usukuchi Shoyu (Light Soy Sauce)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eBrewing method:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditional natural fermentation\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eFermentation vessels:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cedar wooden barrels (Kioke)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduction approach:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Lighter-coloured portion of naturally fermented moromi\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eProduct type:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Nama Shoyu (Unpasteurised)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIngredients:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Japanese soybeans, Japanese wheat and salt\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eShelf life:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 18 months\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAvailable sizes listed by manufacturer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 500ml and 1,000ml\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAllergens:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Soybeans and wheat\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eDietary classification:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Vegetarian-friendly by listed ingredients; confirm suitability against your applicable certification and handling requirements.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003e\u003cspan\u003eNUTRITIONAL INFORMATION\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003ePer 100ml:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eEnergy: 76 kcal\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eProtein: 9.0g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eFat: 0g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eCarbohydrates: 9.9g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cspan\u003eSalt equivalent: 17.0g\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eTHE BREWERY BEHIND THE BOTTLE\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan\u003eShokin Shoyu – Shodoshima, Japan\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eEstablished in January 1920, Shokin Shoyu is a traditional Japanese soy sauce brewery located on Shodoshima Island in Kagawa Prefecture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe brewery was founded by Matsukichi Fujii, who began producing and selling soy sauce after receiving official authorisation in 1920.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn December 1953, his eldest son, Shoshichi Fujii, established Shokin Shoyu Co., Ltd., formalising the family business.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOver the years, the brewery has remained committed to traditional wooden-barrel fermentation, preserving a style of soy sauce production that requires patience, attention and a deep understanding of fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eToday, Shokin maintains more than 120 cedar wooden barrels in which its soy sauce is naturally fermented and matured.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 2002, the brewery also took over the facilities of neighbouring Yamayoshi Shoyu following its closure, continuing the legacy of traditional brewing in the region.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShokin's philosophy is centred on what it describes as cultivating a delicate and understated flavour. Rather than pursuing aggressive flavours, the brewery focuses on the subtle balance of aroma, umami and saltiness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts approach reflects the heritage of Shodoshima, one of Japan's historic soy sauce-producing regions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003chr\u003e\u003c\/div\u003e\n\u003ch2\u003e\u003cspan\u003eEXCLUSIVELY IMPORTED INTO INDIA BY SPICEDLORE\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eSpicedLore, by Tropical Trading Co, is the exclusive importer of Shokin Shoyu in India.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough direct relationships with traditional Japanese producers, SpicedLore brings exceptional, naturally fermented and carefully crafted Japanese condiments to India's culinary community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur focus is on preserving the stories, provenance and craftsmanship behind ingredients that deserve a place in exceptional kitchens.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eSpicedLore – Time • Craft • Culture.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDiscover the art of traditional Japanese fermentation with Shokin Shoyu.\u003c\/span\u003e\u003c\/p\u003e","brand":"SpicedLore","offers":[{"title":"Default Title","offer_id":68163638559030,"sku":null,"price":2100.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0945\/9259\/8326\/files\/Untitled-08November2026at21.09.35-10.webp?v=1794629531"}],"url":"https:\/\/spicedlore.com\/collections\/usukuchi.oembed","provider":"SpicedLore","version":"1.0","type":"link"}