There are many types of soy sauce in Japan.
According to the JAS standard, it is classified into five types: ``dark'', ``light'', ``tamari'', ``saishikomi'', and ``white''.
The higher the nitrogen content, the more umami (glutamate and other amino acids).
The extract content is an index of the extract excluding salt.
[Koikuchi]
More than 80% of the soy sauce produced in Japan is dark soy sauce. This is the most common soy sauce, with a salt concentration of 16-17% and the strongest aroma among soy sauces.
[light mouth]
Commonly used in the Kansai region, the salt content is 18-19% higher than that of koikuchi. The color and fragrance are modest, so it is used for cooking such as simmered dishes that want to make the most of the color and fragrance of the ingredients.
[Tamari]
It has a unique aroma, a dark color, a thick consistency, and a strong umami flavor. It is used for teriyaki and tsukudani, and is also used when eating sushi and sashimi.
[re-preparation]
It has a rich color, taste, and aroma, and is used for sushi, sashimi, and cold tofu.
【White】
The soy sauce is pale and amber in color. The taste is also light, but the saltiness and sweetness are strong, and it has a unique aroma. Taking advantage of this characteristic, it is used for cooking such as soup, steamed egg custard, and processing pickles.
From the above, it can be seen that
When you want a strong scent, dark mouth.
When you want to finish the color lightly, light.
Teriyaki and kakuni are tamari with a high concentration and viscosity.
When you want to reduce the salt content, prepare again.
White is for when you want to finish the color very lightly or for a secret ingredient.
becomes.
* However, since the taste and aroma are different in the first place, it becomes a preference.
From here on it's subjective.
Kansai cuisine is often said to be light in color and light in flavor, but it is said that the actual salt content of the cuisine is not much different from that in the Kanto region.
It is said that this is because light soy sauce is often used in the Kansai region.
The reason why light soy sauce is used is because from ancient times, Kyoto was far from the sea and was not blessed with fresh seafood.
On the other hand, it was an environment where seasonal vegetables such as Kyoto vegetables, buds and wild plants were available from the suburbs, so light soy sauce was used to enjoy the color and taste of the ingredients. It seems that there is.