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Soy sauces tested in this video:
Kikkoman Nama Shoyu
Classic standard shoyu ramen, unaltered after the fermentation process. No further additives. It is naturally fermented for several months, without chemicals.
Usukuchi soy sauce has a lighter color and a higher salt content compared to regular soy sauce, with a more mild umami side.
Morita Marudaizu Nama Shoyu
Marudaizu stands for whole bean usage in this soy sauce. Morita is based in Shimane prefecture, one of the most remote prefectures, which is quite famous for its soy sauce manufacturers. The soy sauce from Morita is still handcrafted, like it has been done for hundreds of years.
The Marunaka soy sauce brewery has been around for over 200 years now. Based in Shiga prefecture in the heart of Japan, Marunaka is dealing in high quality and handcrafted soy sauces. Their soy sauces is fermented for 3 full years before being pressed and bottled.
Inoue Kodai Shoyu
The Inoue brewery was established 153 years ago in Shimane prefecture. They are specialized in working with fermenation and produce not only soy sauce, but also miso. Their focus is on using traditional methods to achieve traditional flavors and aromas.
Fundodai Tomei Shoyu
Fundodai is one of the bigger soy sauce breweries on Kyushu island. Based in Kumamoto, they are producing a wide range of soy sauces for all kinds of purposes. For their 150 year anniversary, they produced a clear shoyu for the first time.
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