Usukuchi is a type of soy sauce that originates from Japan. It is lighter in color and flavor compared to regular soy sauce, making it a popular choice for dishes where a subtle taste is desired. Usukuchi is often used in cooking to enhance the natural flavors of ingredients without overpowering them.
This soy sauce is particularly favored in Kansai cuisine, where it is used in soups, marinades, and dressings. Its lower salt content allows for a more delicate seasoning, making it ideal for dishes like sashimi and tempura.