Fundodai

Fundodai klare Sojasauce

The Crystal-Clear Secret of Soy: Clear Soy Sauce from Fundodai

Soy sauce is one of the most iconic staples of Japanese cuisine – but few know it can be crystal clear. Fundodai Clear Soy Sauce exceeds expectations with its almost transparent appearance, yet still delivers the umami-rich flavour of traditional dark soy sauce. Thanks to this unique characteristic, chefs can season their dishes without altering the colour of delicate ingredients such as white fish, tofu, or high-quality vegetables. It is a favourite in haute cuisine and Kaiseki-style dining, where visual presentation is as important as taste. The flavour is surprisingly familiar – salty, subtly sweet, and very savoury – but the appearance is entirely new. In a culinary world that values innovation and tradition equally, Fundodai's clear soy sauce offers both. It's not just a curiosity – it's a secret weapon for chefs who want full flavour and perfect aesthetics.

A New Interpretation of an Ancient Tradition

Clear soy sauce, known in Japanese as Shiro Shoyu, originated in Kyoto and the Chubu region, where subtle, seasonal dishes required a lighter touch in flavour and colour. Fundodai's version builds on this centuries-old idea with a modern, refined process. Unlike traditional soy sauces, which are made from equal parts soybeans and wheat, clear soy sauce uses more wheat than soybeans, resulting in a lighter, sweeter product. The fermentation process is carefully monitored to reduce colour formation while preserving depth of flavour. After maturation, the sauce is microfiltered to remove residual particles and further clarify the liquid. The result is a transparent, golden condiment that retains the complexity of true soy sauce but brings it into the spotlight with a new visual and culinary aspect.

In the Kitchen: Beauty Meets Versatility

Fundodai clear soy sauce is particularly valued in Japanese haute cuisine, but its use extends far beyond. Chefs use it to season sashimi, steamed white fish, soups, and egg custard without altering the colour of the ingredients. It is perfect for dishes where clarity, colour, and precision are paramount, such as in modern and minimalist fine dining. Home cooks can use it for salad dressings and marinades, or even mix it with citrus fruits for a light Ponzu sauce. It is also an excellent secret ingredient for Western cuisine – think of Beurre blanc, Ceviche, or even cocktails. In any context, it enhances flavour without overpowering the visual identity of the dish.

The Fundodai Story: Craftsmanship and Community Since 1869

Fundodai Goyo Inc. has been producing soy sauce and fermented seasonings for over 150 years in Kumamoto Prefecture, Kyushu, one of Japan's most fertile regions. Founded in 1869, the company began as a small family brewery serving local communities. Over generations, Fundodai evolved into a respected national brand, known for its balance of traditional craftsmanship and innovation. The company's facilities combine modern food safety standards with time-honoured fermentation methods. Fundodai is deeply rooted in its community and is also involved in education, environmental initiatives, and regional revitalisation. The clear soy sauce is a shining example of the company's commitment to reinterpreting Japanese flavour traditions for a global audience without losing their soul.