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Differences in the pairing habits of soy sauce and sashimi across Japan: a microcosm of regional culture
When it comes to Japanese cuisine, sashimi is undoubtedly one of the most representative delicacies. However, although the ingredients for sashimi are similar, the soy sauce taste and way of eating it vary in different regions of Japan. Recently, NHK television in Japan produced a special report that delved into the differences in soy sauce flavors across Japan and the historical reasons behind these differences.
Especially when eating sashimi, people’s way of dipping soy sauce also reflects their place of origin. Let’s take a look at the interesting regional customs hidden behind these soy sauce cultures.
Kyushu and Kanto soy sauce have vastly different flavors
According to a report by NHK Japan, soy sauce in the Kyushu region is generally sweeter, while soy sauce in the Kanto region tends to be salty.
For example, the salt concentration of soy sauce in Fukuoka is 3% lower than that in Kanto. This taste difference is not only reflected in the saltiness and sweetness of soy sauce, but also extends to dietary habits, especially in the way raw fish slices are eaten.
Fukuoka people often soak whole slices of raw fish in soy sauce because it is not salty; On the contrary, Kanto people only lightly dip in soy sauce due to its saltiness.
Can the way soy sauce is paired with raw fish slices really distinguish one’s place of origin?
This regional difference immediately sparked heated discussions among Japanese netizens. Some netizens have expressed that this differentiation method is very accurate, especially in Fukuoka and Kyushu regions, where people are accustomed to soaking sashimi in soy sauce, while people in Kanto regions are cautious when dipping into soy sauce.
Interestingly, many netizens in Kyushu even joked that when they first saw this way of eating, they thought the other person wanted to “salt themselves to death”.
However, some people in the discussion also expressed that their habits and regional differences do not completely match, but rather lean towards the “Fukuoka flow”.
Various reactions from Japanese netizens
The discussion about how to eat soy sauce and sashimi has sparked widespread resonance on the internet. Many netizens shared their habits of pairing soy sauce:
It’s true, Fukuoka people really get a lot of soy sauce, and so do I
I come from Kagoshima, and we also immerse ourselves in the whole area
Although I am from Kanto, I still like to soak raw fish slices in a little more soy sauce
Some netizens even associate it with other dietary habits, such as when eating buckwheat noodles, Kyushu people also like to soak the noodles whole in sauce, while Kanto people only lightly dip them in sauce, similar to the soy sauce pairing of sashimi.
The Influence of Culture and History
Soy sauce, as an indispensable seasoning in Japanese cuisine, is closely related to the climate, ingredients, and historical background of various regions in terms of its production and flavor development. For example, in the Kyushu region, the climate is warm and humid, and sugar crops such as sugarcane are abundant, so soy sauce is generally sweeter; Due to the colder climate in the Kanto region, early pickled foods required higher levels of salt to preserve the food, resulting in a more salty and fresh taste of soy sauce.
The differences in soy sauce flavors have gradually integrated into the daily life and dietary culture of various regions, influencing people’s attitudes and ways towards food. For Fukuoka people, soaking sashimi in more soy sauce is a way to enjoy the unique flavor of soy sauce, while Kanto people pay more attention to the original flavor of ingredients and tend to use less soy sauce for seasoning.
The taste and usage of soy sauce are not just a matter of seasoning, but also a reflection of cultural differences across Japan. This seemingly subtle difference in dietary habits actually reflects a rich regional history and way of life.
Whether it’s the Kyushu people who soak raw fish slices in soy sauce or the Kanto people who cautiously dip them in soy sauce, these habits have deep cultural roots and personal preferences behind them. Through these small differences, we can gain a deeper understanding of the unique culinary cultures of various regions in Japan, and also feel the important role of soy sauce, a simple seasoning, in Japanese culture.