White soy sauce

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White soy sauce (do soy sauce) is the amber soy sauce which assumes wheat flour a main material. I am made mainly in the Mikawa district.

Table of contents

Summary

The common soy sauce makes wheat flour and a soybean with an equal amount, but it is the soy sauce which wheat flour uses a lot wheat flour and the ratio of the soybean for the white soy sauce like from 9:1 to 8:2, and is made and is the seasoning which a lot of sugar is amber, and is transparent. I am used for soup or food served in a pot. The birthplace is done by an opening what used the juice which appears when I make seasoned miso with chopped vegetables as seasoning with Mikawa country Shinkawa (Shinkawamachi, Hekinan-shi) or Owari country Yamasaki-mura in after 1811 in 1802 when is in the latter half in the Edo era.

When a soybean was short under control in the wartime, the development of the white soy sauce which assumed rice raw materials was performed, and a bird new store (the mountain Shin brewing) mass-produced it.

Allied item

• Soy sauce
• しらつゆ
• It is white and

References

• Hekinan-shi publication Hekinan encyclopedia P202 publication April 5, 1993
• "Meal" visit P110 of the life of weekly new tide July 25, 2002 Maruo Shioda

Outside link

• Three states local industry history
• Problem of the history of soy sauce brewing study

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This article is taken from the Japanese Wikipedia White soy sauce

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