Regional Characteristics of Soy Sauce Production and its Palatability in Japan

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  • 生産と流通からみた日本の醤油醸造業と醤油し好の地域性
  • セイサン ト リュウツウ カラ ミタ ニホン ノ ショウユ ジョウゾウギョウ ト ショウユシコウ ノ チイキセイ

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This paper aims to clarify the regional characteristics of soy sauce production and palatability in Japan. The results obtained in this paper are summarized as follows:<br>1) Chiba and Hyogo prefectures are two main soy sauce producing areas. The soy sauce brewers in Chiba prefecture have an overwhelming market share in the Kanto region. The brewers in Hyogo prefecture dominate the share of the market in Kansai region. Chiba and Hyogo's brewer have low market share of soy sauce in the other regions.<br>2) In general the popular types of soy sauce are Koikuchi (deep colour), Tokkyu (high quality), and Hon-jyozo (natural brew). In the Tohoku, Hokuriku, Chugoku and Kyusyu regions, however Koikuchi which is made in Shinshiki-jyozo (a chemical production) method and the grades soy sauce which exception of Tokkyu grade are popular. This is the result that the consumer chose the soy sauce by their preferences.<br>3) In accordance with the characteristics of soy sauce's production and distribution in Japan, classified 47 prefectures into three categories; (1) “self-sufficient” type, (2) “importer and exporter balance” type, (3) “dependent on soy sauce produced outside of the prefecture” type.

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