薄口(うすくち)

うすくち
noun
light soy sauce; light flavor
1. light-colored soy sauce; light-flavored seasoning
Soy sauce that is paler in color than the standard 濃口(こいくち) but actually contains more salt. Used to season dishes without darkening their color. Especially common in Kansai cuisine.
薄口(うすくち)醤油(しょうゆ)で味付(あじつ)けする。
Season with light soy sauce.
関西(かんさい)料理(りょうり)では薄口(うすくち)がよく使(つか)われる。
Light soy sauce is often used in Kansai cuisine.
うどんのつゆを透明感(とうめいかん)のある色(いろ)に仕上(しあ)げるには薄口(うすくち)が欠(か)かせない。
Light soy sauce is essential for giving udon broth its clear, light color.

Compound of 薄(うす)い (light, pale) + 口(くち) (mouth, flavor). The name refers to color, not saltiness — 薄口(うすくち) actually has higher salt content than 濃口(こいくち).

COMMON COLLOCATIONS:

  • 薄口(うすくち)醤油(しょうゆ): light soy sauce
  • 薄口(うすくち)で煮(に)る: to simmer with light soy sauce
  • 薄口(うすくち)仕立(した)て: prepared with light soy sauce

COMMON MISCONCEPTION:
薄口(うすくち) ("light") refers only to color and aroma — the salt content is roughly 10% higher than 濃口(こいくち). Use less by volume than you would standard soy sauce.

SIMILAR WORDS:

  • 濃口(こいくち): dark soy sauce — standard, most common
  • 白醤油(しろじょうゆ): white soy sauce — even paler than 薄口(うすくち)
  • たまり醤油(じょうゆ): tamari — thick and rich
general
Added 2026.5.14 10:41
27500/27554_usukuchi