What is it?
Shoyu is a fermented sauce that adds umami and saltiness to dishes. It is an ancient Japanese flavoring, similar to Chinese soy sauce, but with its own character.Use in the kitchen
- Base for shoyu ramen
- As a marinade for meat and fish
- In dipping sauces for sushi, sashimi and gyoza
- As a seasoning in soups and wok dishes
Flavor Profile
Salty, savory, rich in umami, sometimes slightly sweet or malty depending on the variety.Variants / Differences
- Koikuchi shoyu: the most commonly used, dark soy sauce
- Usukuchi shoyu: light, saltier variety
- Tamari: gluten-free, with full soy flavor
- Saishikomi shoyu: double fermented, complex and rich
- Shiro shoyu: light color, mild flavor
What is the difference between Japanese and Chinese soy sauce?
Japanese soy sauce (shoyu) often contains wheat and has a rounder taste. Chinese soy sauce tends to be stronger and saltier.What soy sauce do you use for ramen?
For shoyu ramen, koikuchi shoyu, the standard dark soy sauce, is usually used.Is soy sauce gluten-free?
Not always: most shoyu contains wheat. Tamari is a gluten-free variety.How long does soy sauce keep?
Unopened for years. After opening, best to keep cool and dark, preferably in the refrigerator.Where can I buy soy sauce?
You can find standard varieties in any supermarket, but for authentic Japanese varieties it is best to go to an Asian store or order online.