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Koikuchi

Koikuchi
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Koikuchi

Koikuchi Originating in the Kanto region, its usage eventually spread all over Japan. Over 80% of the Japanese domestic soy sauce production is of koikuchi, and can be considered the typical Japanese soy sauce. It is made from roughly equal quantities of soybean and wheat. This variety is also called kijoyu or namashoyu when it is not pasteurized.

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