This Kyushu sweet soy (amakuchi shoyu) from Fundodai is a distinctive condiment of the region. This dark soy from Kyushu has a thicker consistency with a mellow, sweet and rich flavour. In order to turn koikuchi shoyu (the classic soy) into amakuchi shoyu, sweeteners such as natural sugar, licorice, or stevia are added during the production process.
Sugar was introduced to the region during the Edo Period (1600-1868) as it distributed to all parts of Japan via the Nagasaki Kaido, an important trade route. This land route connected Nagasaki's port — the only one open to overseas trade in those days — to Kokura in Fukuoka Prefecture. Nicknamed the Sugar Road, it conveyed not just sugar, but also sweets-making techniques throughout the area. Kagoshima also has a long standing history in sugar cane production.
Culinary wise, sweet soy is known to enhance the flavour of certain seafood like seabream, spanish mackeral and squid. Kyushu sweet soy is often used as a glaze for grilled rice balls, tamagoyaki, miso simmer dishes, sukiyaki broth, tofu dishes and as a dipping sauce for fattier cuts of sashimi, or for seafood with stronger flavours.
Fundodai has been crafting Japanethat seasoning since 1869, incorporating the rich history of Kyushu cooking. They are one of the few breweries in Japan that still the Kiage method of extraction - a style that extracts soy sauce without filtering or heat treatment so that a deeper, richer flavour is achieved.
Size | 1L
Origin | Kumamoto, Kyushu
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