MUSO's Products

MUSO's Products

There are no recipes necessary for using soy sauce. It can be used on many things, within many things, or for dipping of many things. It can also be used in numerous cooking techniques, ethnic styles, and with many different kinds of foods. The versatility of soy sauce depends only on ones own imagination, and the only trick is to know when and how much to use. MUSO offers different types of soy sauce depending upon ingredients and manufacturing processes. Each type of soy sauce has its unique characteristics. The followings are the descriptions of different types of soy sauce that MUSO offers and their uses.


Shoyu is the standard in the soy sauce industry. About 85% of the total soy sauce consumed is Shoyu. Its fruity aroma goes well with fish, meat and a wide variety of vegetable dishes. Shoyu is an all-purpose seasoning, and can be used for seasoning for meat, fish, vegetables and as a general purpose seasoning.


Tamari is a non-wheat soy sauce. It is mainly produced and consumed in Aichi Prefecture (central western part of Japan). Non- wheat Tamari is a traditional whole food by-product of soybean miso preparation. It is made from the liquid that exudes from the soybeans as miso ferments. It has a stronger, sharper taste and aroma as well as a thick texture. Tamari has the same nutritional value as Shoyu. It is recommended for people on a non-wheat diet. It can be used for dipping things into, especially sushi and sashimi (raw fish); teriyaki, seasoning for crackers, seasoning for steamed dishes.

Low Salt Shoyu/Tamari

Low salt Shoyu/Tamari must keep its salt level to less than 8.5%, which is about half the salt content of the other types of soy sauce. It was first produced for people with high blood pressure and liver troubles. Today it is widely enjoyed by health conscious consumers looking to reduce their salt intake. It can be used for any types of cooking (in replacement of Shoyu)

Nama Shoyu

Nama Shoyu is produced in much the same way as the natural traditional soy sauce. The difference is that the heating process at the end is omitted. The microorganisms which are usually removed by the heating process are instead removed through a filtration process. Due to the omission of the heating process, the shelf life of Nama Shoyu tends to be a bit shorter. The benefit of Nama Shoyu is in the abundance of enzymes and a fresher aroma which is preserved by not heating it. It can be used for soaking meat, As a seasoning and dip for meats and other dishes.


Muso's Shoyu and Tamari

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