Japanese Food Clear soy sauce from Kumamoto gains global popularity

A soy sauce that looks like water but keeps its flavour and aroma has become an unexpected global hit. Since its launch in 2019, more than 1.6 million bottles have been sold in Japan and overseas. The product, known as clear soy sauce, was developed by Fundodai Co., a long-established maker based in Kumamoto's Kita Ward. The company dates back to 1869. Its name and logo combine the kanji for "big" with the shape of traditional fundo weights.


It was created to mark the firm's 150th anniversary. The idea, the company said, was that children could eat without worrying about stains, and that the natural colours of ingredients would not be affected. The process starts with regular dark soy sauce, with the colour removed at the final stage before blending and finishing. The response went beyond expectations. As Japanese cuisine gained popularity overseas, chefs began incorporating it into their dishes. The sauce is sold in small 100ml bottles, easy to carry, and priced at around ¥500 ($3). It has also caught on as a souvenir, and, in some cases, just something people pick up out of curiosity.

Fundodai has also launched other products based on the transparent soy sauce, including "Yuzu ponzu with clear soy sauce," "Dashi with clear soy sauce," and "Truffle clear soy sauce." The firm's latest product is "Foam," which dispenses soy sauce as a soft white foam from a spray bottle. It is recommended for party dishes and is mainly in demand in the food service industry. Around the same time as the release of clear soy sauce, the company also introduced "Heisei soy sauce," a product made with soybeans and wheat from southwest Japan's Kyushu region along with traditional "wasanbon" sugar.

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Cool. Got to remember to pick some up next time I'm in Japan.

"Transparent Soy Sauce" Becomes a Huge Hit with 1.4 Million Bottles Sold! Kumamoto's Long-Established Company Fundodai Goes Global【Cambrian Palace】

The full version of the broadcast is now available on Teleto BIZ

常識破りの醤油造り 熊本の老舗企業が世界へ躍進｜カンブリア宮殿|テレ東BIZ

2025年05月08日放送カンブリア宮殿。日本の食卓から「醤油」離れが加速している。1人あたりの年間購入量は2023年で約1.4L。50年前と比べると4分の1にまで減っている。その日本の伝統調味料「醤油」を今、改良している会社が熊本にある。創業155年の老舗企業「フンドーダイ」だ。売り上げ低迷が長く続いていたが、ここ数年で次々と画期的な商品を生み出し、今や国内のみならず世界32の国と地域から引き合いがくるほどの人気メーカーになった。その立役者は醤油の素人だった元証券マンの社長。「地方のメーカーでも世界と戦える！」を信念に奮闘を続ける、老舗メーカーの挑戦！...

txbiz.tv-tokyo.co.jp

“透明醤油”が売上数140万本の大ヒット！熊本の老舗企業「フンドーダイ」が世界へ：読んで分かる「カンブリア宮殿」 - ライブドアニュース

140万本を売り上げる大ヒット商品〜熊本の老舗企業が仰天の開発群馬・前橋市の人気のラーメン店「アンドレカンドレ」の1番人気は「元祖透明醤油ラーメン」。メニューには普通の醤油ラーメンもあるが、色の違いは一目

news.livedoor.com

Advantages of Using Transparent Soy Sauce
1. Preserves the natural color of ingredients

Unlike regular soy sauce, transparent soy sauce does not darken food.
This allows chefs to maintain the original colors of ingredients such as white fish, vegetables, or delicate dishes.
Ideal for:
Carpaccio
Clear soups
Fine dining presentations
2. Enhances visual presentation
Appearance is a key part of modern cuisine, especially in social media culture.
Transparent soy sauce creates a surprising visual contrast—delivering the familiar umami flavor of soy sauce without the expected dark color.

Result:
More visually appealing dishes
"Instagram-worthy" presentation
3. Expands culinary creativity
Because it does not affect color, chefs can use it in cuisines where traditional soy sauce would be visually intrusive.

Useful in:
Italian cuisine
French cuisine
Desserts and experimental dishes
This opens new possibilities beyond traditional Japanese cooking.

4. Maintains umami flavor
Even though it is clear, it still provides the rich umami taste associated with soy sauce.

Benefit:
Flavor without compromise
Subtle seasoning that does not overpower the dish visually
5. Versatility in modern gastronomy
Transparent soy sauce can be used in innovative forms such as gels, foams, or even sheets, allowing chefs to experiment with texture and presentation.

■ Key takeaway
Transparent soy sauce offers a unique combination of:
Aesthetic control (no color change)
Traditional umami flavor

Clear soy sauce = no visible stains on your clothes. Big issue for me.

Strange, the timestamp on the original post got updated to yesterday somehow.

mdchachi said:

Strange, the timestamp on the original post got updated to yesterday somehow.

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It's back now. Did you take some action or was I just tripping?

mdchachi said:

It's back now. Did you take some action or was I just tripping?

Click to expand...

Yes, I changed the timestamp in the DB, but I have no clue what caused it in the first place.

I really want some of this colourless shoyu I'll wait the requisite 3 years for it…

While researching transparent soy sauce, I came across something called the Seasoning Championship

The Seasoning Championship is a Japanese competition that celebrates high-quality and unique condiments from across the country. It is organized by the Japan Food Journal Co., Ltd. and brings together producers who showcase their sauces, seasonings, and specialty flavorings.

In this event, a wide variety of products—such as soy sauce, miso, dressings, and innovative condiments—are evaluated by judges and sometimes by consumers. The competition highlights craftsmanship, originality, and taste, and winning products often gain national attention and increased sales.

The Seasoning Championship reflects Japan's rich food culture, where even small differences in seasoning can have a big impact on flavor. It also helps promote regional specialties and encourages producers to develop new and creative condiments.

Mitarashi Syrup on Fried Chicken!? Upcycling Onions from a Beef Bowl Chain! The Latest Seasonings Found at the "Seasoning Championship"【N-Sta Commentary】｜TBS NEWS DIG
The "Seasoning Championship," which determines Japan's best condiment, was held again this year. Unique and unconventional products—ones that make you wonder, "Is this really a seasoning?"—are drawing attention.

■ Seasoning Championship: 55 Products Pass the First Round

Caster Ayu Yamauchi:
The "16th Seasoning Championship 2025," which determines Japan's top seasoning, has been held. This year saw a record-high 264 entries, of which 55 passed the first round. The final judging will take place in October.

Among the products that passed the first round are intriguing items such as smoked dashi soy sauce, oyster sauce made from Hiroshima oysters, onion dressing, and edible chili oil.

■ Upcycling Onion Scraps from a Beef Bowl Chain

The Seasoning Championship features 18 categories, including sweetness, salt, traditional Japanese seasonings, and rice accompaniments.

A unique product was entered in the newly added "Vegetable-Based Seasonings" category.

[Vegetable-Based Seasonings Category]
ASTRA FOOD PLAN (Saitama)
"Onion Gururiko Umami Soy Sauce" (¥810)

This is an upcycled product made from leftover onion parts from the beef bowl chain Yoshinoya.

The core and tough outer layers produced during onion preparation are turned into flakes and seasoned with soy sauce.

When tasted, it had a flavor similar to a delicious Japanese-style hamburger steak sauce. Recommended ways to enjoy it this season include with cold shabu-shabu, onigiri (rice balls), or chilled tofu.

■ What Happens When You Put Sweet "Mitarashi Syrup" on Fried Chicken?

[Sweet Category (including sugar)]
Kawanaka Soy Sauce (Hiroshima)
"Mitarashi Syrup" (150 ml / ¥540)

This syrup recreates the flavor of the store's long-time No.1 product, "soy sauce soft-serve ice cream," sold at Kawanaka Soy Sauce's directly managed shop.

According to the developer, it is recommended for ice cream, rice cakes, and bread—but their top suggestion is to pour it over fried chicken.

Caster Mitsuki Takayanagi:
"I tried it earlier, and it tasted like sweet-and-sour fried chicken."

■ A Spoonful for an Instant Curry Flavor Change

[Rice Accompaniment Category]
Fudo Shokubo (Chiba)
"Shirakaba School's Spoonful Keema Curry" (¥648)

Caster Yamauchi:
Originally, this was a ready-made curry product, but it was adapted into a seasoning for adding extra flavor.

According to the developer, "We were selling it as curry, but thought—why not enter it as a seasoning?"

Since it's a jar filled with chunky curry, it might make you think, "Isn't this just curry rather than a seasoning?" But when asked, the organizers confirmed: "No, it's a seasoning."

If you want to buy award-winning condiments from the "Seasoning Championship" in Tokyo, the most reliable place is AKOMEYA TOKYO, a specialty food and lifestyle shop that carries a wide range of premium Japanese seasonings.

■ Recommended Stores in Tokyo
AKOMEYA TOKYO NEWoMan Shinjuku
Located inside Shinjuku Station, with an excellent selection and easy access.
AKOMEYA TOKYO Tokyu Plaza Shibuya
Convenient for visitors, with many gift-friendly items.
AKOMEYA TOKYO Nihombashi Takashimaya S.C.
A quieter location where you can browse carefully.
AKOMEYA TOKYO in la kagū
A large flagship-style store with a wide variety of products, including award winners.
■ Why AKOMEYA TOKYO?
They often stock Seasoning Championship award-winning products
Some stores carry 500+ types of condiments
Popular items like "ikura soy sauce" or "aosa toppings" are frequently available
■ Other Ways to Buy
Department store events and pop-up sales in Tokyo and Osaka
Online shops from individual producers
Select supermarkets like Seijo Ishii or Kinokuniya (limited selection)
■ Conclusion

If you're in Tokyo,
AKOMEYA TOKYO is the best place to find Seasoning Championship winners.