Ingredients A–ZSeasoningsChecked 2026-09-30
Soy sauce しょうゆ（本醸造）
Food ingredientUsed in 23 products on this site
A seasoning made by adding salt water to “しょうゆこうじ” (soy sauce koji), which is soybeans, wheat, and the like on which koji mold has been grown, and then fermenting and aging it.
How it appears on labels
| On the label (Japanese) | Meaning |
|---|---|
| しょうゆ（本醸造） | soy sauce (“本醸造”, honjozo: naturally brewed) |
| 粉末醤油 | powdered soy sauce |
| こいくちしょうゆ（本醸造） | koikuchi (dark) soy sauce (“本醸造”, honjozo: naturally brewed) |
| しょう油加工品 | processed soy sauce product |
Labeling rules
- The Food Labeling Standards (Appended Table 3) divide the ways of making soy sauce into three. “本醸造方式” (honjozo method) is when the “もろみ” (moromi, the mash) made by adding salt water and the like to soy sauce koji is fermented and aged. “混合醸造方式” (mixed-brewing method) is when amino acid liquid and the like are added to the moromi before it is fermented and aged. “混合方式” (mixed method) is when amino acid liquid and the like are added to the finished soy sauce.
- The name of the soy sauce itself gives the type and the method, as in “こいくちしょうゆ（本醸造）” (koikuchi soy sauce (honjozo)) or “うすくちしょうゆ（混合醸造）” (usukuchi soy sauce (mixed brewing)) (Appended Table 4). The five types are koikuchi, usukuchi, tamari, saishikomi, and shiro (Appended Table 3).
- Soy sauce is not among the processed foods for which GM labeling is mandatory (Appended Table 17). Writing “遺伝子組換えでない” (non-GM) on the soybeans used as its raw material is optional labeling, and can be done only when the soybeans are managed separately and found to have no GM contamination (Article 3 of the Food Labeling Standards).
Good to know
- Among the products on this site, the oyster sauce lists “しょうゆ（本醸造）” (soy sauce (honjozo)) in its ingredients, and the curry roux by 創健社 (Sokensha) lists “粉末醤油” (powdered soy sauce). Powdered soy sauce is soy sauce made into a powder.
- House Foods' Vermont Curry lists “しょう油加工品” (processed soy sauce product). It is an ingredient made by processing soy sauce, but because the contents in parentheses are not written, the label does not tell how it was processed or what else besides soy sauce is in it (the contents in parentheses of a compound ingredient can be omitted when it is under 5% of the whole product; Article 3 of the Food Labeling Standards).
- In the Standard Tables, koikuchi (dark) soy sauce has 14.5 g of salt equivalent per 100 g.
Food composition data
| Soy sauce (per 100 g) | Energy (kcal) | Protein (g) | Fat (g) | Carbohydrate (g) | Salt equivalent (g) |
|---|---|---|---|---|---|
| Koikuchi (dark) soy sauceFood No. 17007 | 76 | 7.7 | 0 | 7.9 | 14.5 |
Per 100 g of the edible portion. Source: MEXT, Standard Tables of Food Composition in Japan (8th revised edition, 2023 supplement).
Products on this site that contain it
| Product | As written on the label |
|---|---|
| 「Cook Do®」回鍋肉用 90g味の素 | しょうゆ |
| 「味の素KKコンソメ」固形21個入箱味の素 | しょうゆ |
| 黄金の味 中辛エバラ食品 | 醤油 |
| シチューミクス クリーム 170gハウス食品 | しょう油加工品 |
| バーモントカレー 中辛ハウス食品 | しょう油加工品 |
| キユーピー 深煎りごまドレッシングキユーピー | しょうゆ |
| 味ぽん 360mlミツカン | しょうゆ（小麦・大豆を含む）（国内製造） |
| 追いがつおつゆ2倍 500mlミツカン | しょうゆ（小麦・大豆を含む）（国内製造） |
| お好みソースオタフクソース | 醤油 |
| 割烹白だし 500mlヤマキ | しょうゆ（小麦を含む） |
| 食品添加物無添加 焼肉のたれ味研 | 醤油（国内製造） |
| ゆずぽん酢（センザン）センザン醤油（秦組本店） | 醤油（国内製造） |
| 国産有機野菜・果実使用 やきそばソース光食品 | さいしこみ醤油（大豆・小麦を含む） |
| 無添加かつおふりかけ（ごま・焼きのり入り）鰹節のカネイ | 醤油（小麦・大豆を含む） |
| 元祖の本造りなめ茸小林農園 | 本醸造醤油（大豆・小麦を含む） |
| ゆずポン酢黒滝森物語村 | 本醸造しょうゆ（大豆：遺伝子組み換えでない） |
| 野菜のおかげ〈国内産野菜使用〉徳用ムソー | 醤油 |
| 無添加万能焼肉のたれ永野 | 醤油（大豆・小麦を含む、大豆：遺伝子組換えでない）（国内製造） |
| 胡麻ドレッシングオジカソース | しょうゆ（小麦を含む） |
| ウスターソースオジカソース | 醤油（大豆・小麦を含む） |
| 広島県産かきで造った オイスターソースセンナリ | しょうゆ（本醸造） |
| 創味シャンタン やわらかタイプ創味食品 | 粉末醤油 |
| 植物素材の本格カレールウ 中辛（フレーク）創健社 | 粉末醤油 |
Product pages are in Japanese for now; each one reads every ingredient on the label.
Related pages
Sources
- Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015) — e-Gov Japanese Law Search
- Standard Tables of Food Composition in Japan (8th revised edition, 2023 supplement) — MEXT
Sources are in Japanese unless noted otherwise. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
This page lists facts stated in laws and in standards of public bodies and industry associations. It does not judge whether an ingredient or product is good or bad. If you have a food allergy, always check the label on the package.