Authentic amakuchi sweet soy sauce

Amakuchi soy sauce is one of six main shoyu-type soy sauces in Japan. It is mainly consumed on Kyushu island, in southern Japan.

It is often sweetened with mirin and unrefined cane sugar. The further south you go, the sweeter it becomes. It is, however, far less sugar-saturated and syrupy than Western versions.

This sweetened version of soy sauce is closely linked to the history of Japan, which during the Edo period began trading with the West, and more specifically with The Netherlands. This trade began on Kyushu, in Nagasaki region, with a major ingredient, sugar, which was quickly adopted by locals, who began to incorporate it into their cooking.

With sugar cane cultivation also concentrated on Kyushu island, its use in many seasonings was a logical consequence. Amakuchi soy sauce has a milder flavor than other varieties of shoyu.

It has the saltiness of soy sauce and a sweetness that gives it a unique flavor and umami not found in other Japanese soy sauces.