Kyushu soy sauce
Soy sauce from Kyushu, Japan
From Wikipedia, the free encyclopedia
Overview
Several varieties of Kyushu soy sauce exist, with specific formulations and flavors adapted to regional preferences and culinary practices. Flavor variances are also observed among different manufacturers and households.[1]
Within Kyushu, it is often said that the further south you go, the sweeter the flavors become. In particular, the southern prefectures such as Kagoshima and Miyazaki are known for having stronger sweetness compared to northern areas like Fukuoka.[2]
Characteristics
The broader culinary tradition of Kyushu also tends toward sweeter flavoring. Stewed dishes and even miso soup often feature mugi miso (麦味噌) or barley miso, which has a naturally sweeter profile. It is speculated that this regional preference for sweet tastes may be related to the human body's natural inclination to favor sweetness in warmer climates, which is characteristic of Kyushu and Okinawa.[3]
