The second most popular type of soy sauce is usukuchi（淡口; kanji scholars may notice that the kanji 淡い is used rather than 薄い). This is a lighter colored, used primarily in western Japan, namely the Kansai region (Kyoto/Osaka), and has about 15% of the soy sauce market share. In traditional Kyo-ryori (Kyoto cuisine), which has its origins in refined imperial court cooking, dark colored koikuchi soy sauce is considered declassé and ruins the flavour and appearance of food. However, don't think that because it's lighter in color that it's less salty. On the contrary, usukuchi soy sauce is saltier than koikuchi soy sauce - 18-19% of its volume is salt, compared to around 16% for koikuchi. In recipes that call for usukuchi soy sauce this is taken into account. Usukuchi soy sauce is also made with soy and wheat, and is often rounded out with the addition of fermented rice (kome koji), wheat gluten or amazake.