In western Japan, koikuchi soy-sauce is used for sashimi (tamari soy-sauce is also used for it), and usukuchi soy-sauce is used for boiled food and soup; the way of using separate soy-sauces is similar to that of the Tokai region. 西日本では、濃口を刺身用(たまり醤油も使われる)、淡口を煮物や吸い物用など、使い分けは東海地方とさほど変わらない。 |