Q. Which Soy Sauce should I use - Shoyu or Tamari?
Q. Where should I best store my Sanchi Soy Sauce?
Q. What is the Koji mentioned on Sanchi Soyfood labels?
Q. What is the salt content of Sanchi Soy Sauce and Miso?
Q. Are Sanchi Soyfoods pasteurised?
Q. Are Soy Sauces and Miso only good for Japanese dishes or can they be used in regular Western and vegetarian cooking?
Q. What if white spots appear on my Soy Sauce or Miso?
Q. Can I use Soy Sauce and Miso for my small children?

Q. Which Soy Sauce should I use - Shoyu or Tamari?

A. Both Sanchi Shoyu and Sanchi Tamari are authentic Japanese Soy Sauces made to the same high quality standards. Shoyu contains wheat and has a more immediate flavouring ability, whereas Tamari is wheat-free and flavours more slowly but has a slightly stronger taste. Both have a similar nutritional profile and 16% salt content. Shoyu is more popular; Tamari appeals to those wishing to avoid wheat.
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Q. Where should I best store my Sanchi Soy Sauce?

A. To preserve its special qualities Sanchi Soy Sauce is best stored with its lid on, and away from bright light or heat source. Your kitchen food cupboard should be suitable.
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Q. What is the Koji mentioned on Sanchi Soyfood labels?

A. Koji is the Japanese name for the culture, Aspergillus Oryzae, which is introduced into the process of traditional Soy Sauce and Miso making to activate the fermentation. It works much like a culture does in making yogurt.
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Q. What is the salt content of Sanchi Soy Sauce and Miso?

A. The Soy Sauces - Shoyu and Tamari - both contain about 16% salt. Hatcho, Mugi and Genmai Miso contain about 12% salt, and the light Shiro Miso about 6% salt. The salt used in all Sanchi Soy Seasonings is natural unrefined sea salt.
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Q. Are Sanchi Soyfoods pasteurised?

A. The traditional fermentation process used to make Sanchi Miso and Soy Sauce produces an abundance of healthy micro-organisms including beneficial yeasts, bacteria and enzymes. Some of these can be damaged by excessive heat, so when Sanchi's producers in Japan pasteurise their products they use the minimum heat necessary to stabilise the fermentation and allow for safe distribution. Sanchi Hatcho Miso does not need pasteurising because it is naturally stable, nor does Sanchi Instant Miso Soup, because it is spray-dried. Other types of Sanchi Miso and Sanchi Soy Sauce are minimally pasteurised, but with far less heat and time than is common with modern commercial production.
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Q. Are Soy Sauces and Miso only good for Japanese dishes or can they be used in regular Western and vegetarian cooking?

A. Whilst soy seasonings are essential for Japanese style cooking, they combine just as well with our everyday Western foods.
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Q. What if white spots appear on my Soy Sauce or Miso?

A. These are natural yeasts that can occasionally develop under exceptionally warm conditions. Rather than being a sign of poor quality, they indicate that the food has been naturally made using whole ingredients. They are quite harmless and can simply be skimmed off, or shaken to mix back in. To prevent re-occurrence, keep jars and packs sealed and store in a cooler place.
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Q. Can I use Soy Sauce and Miso for my small children?

A. They can be introduced into the diet in very small amounts when the child starts walking, at the time you would normally introduce salt.
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