Characteristics of using usukuchi soy sauce in Harima region

Abstract

A questionnaire survey was conducted on college students' families in the Harima region, Hyogo Prefecture to clarify the characteristics of using Usukuchi (light color) Soy Sauce at home. The following results were obtained.
(1) 93.1% of families have used either the Usukuchi Soy Sauce and Koikuchi (regular) Soy Sauce. 81.0% of the families have used both the Usukuchi and Koikuchi Soy Sauce. The types of soy sauces in a home was most frequently 5 and the average was 4.7. The home that possessed 4-6 types was 82.8%.
(2) A questionnaire survey was conducted to elucidate how to use soy sauce in eight kinds of dishes. Over 95% of the persons cooked dishes by themselves. A significant difference was not seen in the method to pass on the process for cooking of eight kinds of dishes.
(3) It was conceivable that the kind of soy sauce used for the dishes influenced the color of the raw materials. Also, the color of the dishes was slightly or strongly influenced by both kinds of soy sauce and the dishes.
(4) The families who ordinarily used the Usukuchi Soy Sauce preferred to use Usukuchi Soy Sauce for many of the dishes. The families who mainly used the Koikuchi Soy Sauce as well as the Usukuchi Soy Sauce tended to vary the type of soy sauce used for several of the dishes.