Japanese soy sauce, known as "shoyu," is a fundamental condiment in Japanese cuisine. Japanese soy sauce is a dark, savoury, and umami-rich sauce made from fermented soybeans, wheat (in some varieties), salt, and water. It undergoes a lengthy fermentation process that develops its distinct flavour profile!
It has a well-balanced flavour with a harmonious blend of saltiness, sweetness, and umami.
Koikuchi shoyu, developed in the east of Japan is dark coloured with a slightly fruity flavour that reduces fishy and meaty smells in cooking. Usukuchi shoyu, originally favoured in the west of Japan, has a lighter colour and saltier taste than koikuchi.
Soy sauce is known for its ability to enhance the umami taste of dishes. It is often used as a dipping sauce for sushi, sashimi, and dumplings, as well as a seasoning for noodles, rice, and various stir-fried or grilled dishes. It can also be used as a base for marinades, dressings, and sauces, adding depth and complexity to the flavours! The list is endless...