Taberu Shoyu: Soy Sauce meant for Eating
Rice is an essential part of Japanese cuisine, and in fact, in Japan, various seasonings and condiments for rice can be seen in supermarkets.
Among others, “Furikake (ふりかけ)” is the most beloved rice condiment that has been around since about a century ago, but in recent years, some new types of condiments for rice have gained popularity.
A representative example is the chili oil meant for eating called “Taberu Rayu (食べるラー油)” that was popularized by Momoya in 2009 and for the last couple of years the food called “Taberu Shoyu (食べる醤油)” has been sometimes featured in Japan.
Taberu Shoyu from Kuze Fuku Shoten
Taberu Shoyu, literally soy sauce meant for eating, actually comes in 2 types; one is the product literally named “Taberu Shoyu (食べる醤油)” from Kuze Fuku Shoten, while the other is the freeze-dried soy sauce called “Saku Saku Shoyu (サクサクしょうゆ)” from Kikkoman.
Recently, I got the former Taberu Shoyu product from Kuze Fuku in the market of a Mujirushi Ryohin, so this time let me talk about it. As for the latter, I will introduce that too in the near future.
Now, this is the Taberu Shoyu from Kuze Fuku. The soy sauce is made from black soybeans and kome-koji (malted rice) that have been pickled and aged together in a soy sauce-mirin mixture for 2 months.
So this jar of sauce contains plenty of the pickled black soybeans, which are soft and tender, making the soy sauce literally a Taberu Shoyu. Since the brown sauce also contains malted rice, it is quite thick with a taste characteristic of kome-koji to it.
The Taberu Shoyu from Kuze Fuku has a mild, distinctive fragrance and flavor somewhat different from ordinary soy sauce, and of course, can be used as a condiment for rice.
The thick soy sauce also goes quite well with fresh vegetables, like cucumber, and I found it is perfect for cold tofu or Hiyayakko.
Ingredients and Nutrition Facts
Lastly, for those of you who are interested in the ingredients and nutrition facts, here are the lists. According to that, with 207 kcal and 4.4 g salt equivalents per 100 grams, as mentioned above, the Kuze Fuku Taberu Shoyu is made from black soybeans, kome-koji (malted rice), soy sauce, and hon-mirin.