Kyushu soy sauce
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Kyushu soy sauce (Japanese: 九州醤油, Hepburn: Kyūshū Shōyu) is a type of soy sauce that is primarily consumed in the Kyushu and Okinawa regions of Japan. It is commonly referred to as "Amakuchi shōyu" (甘口醤油) due to its pronounced sweetness compared to standard Japanese soy sauces.
Overview
[edit]Several varieties of Kyushu soy sauce exist, with specific formulations and flavors adapted to regional preferences and culinary practices. Flavor differences are also observed among different manufacturers and households.[1]
Within Kyushu, it is often said that the farther south you go, the sweeter the flavors become. In particular, the southern prefectures such as Kagoshima and Miyazaki are known for having stronger sweetness compared to northern areas like Fukuoka.[2]
Characteristics
[edit]The broader culinary tradition of Kyushu also tends toward sweeter flavoring. Stewed dishes and even miso soup often feature mugi miso (麦味噌) or barley miso, which has a naturally sweeter profile. It is speculated that this regional preference for sweet tastes may be related to the human body’s natural inclination to favor sweetness in warmer climates, which is characteristic of Kyushu and Okinawa.[3]
References
[edit]- ^ "九州のしょうゆは、なぜ｢甘い｣のか！？|NHK福岡". NHK (in Japanese). Retrieved 2025-04-30.
- ^ "九州のしょうゆ、南に行くほどなぜ甘い". 日本経済新聞 (in Japanese). 2013-12-10. Retrieved 2025-04-30.
- ^ "九州の醤油が甘い理由 | 職人醤油 - 醤油を使い分けると、食はもっと楽しくなる！". 職人醤油 - こだわる人の醤油専門サイト (in Japanese). 2022-05-04. Retrieved 2025-04-30.
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