Japanese Soy Sauce
Soy sauce, or shoyu in Japanese is a staple of the Oriental cuisine. Soy sauce adds flavour to many dishes, both in cooking and at the table. Made from soy beans, wheat and salt which is fermented for several months. Japanese soy sauce has a rich aroma and a salty, subtle and complex flavour. 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.