Sweet soy sauce

Origins of Sweet Soy Sauces in Japan

In Japan, sweet soy sauces as we know them in Europe do not exist. Their authentic version originated on the island of Kyushu, particularly in the Fukuoka and Kumamoto Prefectures, where the addition of sugar became part of the local cuisine. This influence dates back to the Edo period, when Japan opened its doors to international trade, especially with the Netherlands.

The arrival of sugar, imported from the West, was quickly adopted on Kyushu, a region where sugarcane cultivation thrived. This new ingredient naturally found its way into local gastronomy, giving rise to sauces with a delicately sweet flavor, appreciated for their balance of sweetness and umami.

Unique Sweet Soy Sauces at Nishikidôri

At Nishikidôri, we offer sweet soy sauces crafted using artisanal methods, respecting Japanese traditions:

Zitaku Amadare Sweet Soy Sauce: Made by the Yoshino house in the Nara Prefecture, this sweet soy sauce is enriched with hon’ kuzu starch (pueraria lobata). It is perfect for drizzling over dishes like teriyaki chicken or grilled mochi on the barbecue.

Amakuchi Sweet Soy Sauce: Brewed in traditional wooden vats called kioke, this sauce combines honjozo soy sauce, sugar, and hon mirin. Free of preservatives and artificial flavors, it enhances yaki onigiri, tamagoyaki omelets, or even sashimi.

The Art of Using Sweet Soy Sauces in Japanese Cuisine

Sweet soy sauces are key elements in Japanese cuisine. They add a balanced touch of sweetness to iconic dishes. Use our sweet soy sauce for sushi, sashimi, or even for stews like sukiyaki.

By choosing our sweet soy sauces, you are guaranteed exceptional quality and impeccable traceability. Each product reflects the unique history, culture, and craftsmanship of Japan.

Dive into the world of authentic flavors with our sweet soy sauces and transform your dishes into true Japanese culinary creations.