Kōmi, Classic Japanese Dark Soy Sauce, 1L
Japanese-made dark soy sauce in a 1 litre bottle: the everyday shoyu for the pan, the marinade and the dipping dish.
Kōmi Classic Dark Soy Sauce is made in Japan and bottled in a 1 litre size for kitchens that get through soy sauce every day. It is a traditional all-purpose dark soy sauce with a rich, deep flavour and dark colour, a slightly sweet taste and a strong umami, made by fermentation methods passed down through generations. Kōmi is SushiSushi's own brand, and this is the standard bottle to keep by the stove.
Why Chefs Choose This
- Made in Japan: a Japanese-style dark soy sauce, not a Chinese-style dark soy
- One bottle, many jobs: the all-purpose style works for cooking, marinating and dipping
- Vegan: the label marks it 100% vegan
- Kitchen size: 1 litre means fewer bottles to open and track during the week
How to Use
- Dipping: a small dish with sushi, sashimi or gyoza
- Tare and glazes: equal parts with mirin and sake, reduced, for teriyaki or yakitori
- Marinades and stews: with ginger and garlic for karaage, or in nimono and braises
- Simmering and stir-frying: season noodle broths and fried rice
In Japan, dark soy sauce is koikuchi shōyu (濃口醤油). It is the everyday style and the one most Japanese kitchens mean when they simply say soy sauce, as opposed to the lighter-coloured usukuchi, the rich tamari or the pale shiro shōyu. Japanese koikuchi is thinner and less sweet than Chinese dark soy, which is thickened and used mainly for colour, so the two are not interchangeable in a recipe.
Learn more: Soy Sauce: a guide to Japanese shoyu
What is the difference between dark and light soy sauce?
In Japanese cooking, dark (koikuchi) is the all-rounder: deeper in colour and aroma, used for dipping, glazing and general seasoning. Light (usukuchi) is lighter in colour but actually saltier, and is used where the cook wants to season without darkening the food, such as clear soups and pale simmered vegetables. If a Japanese recipe just says soy sauce, it means dark.
Product Details
| Type | Dark soy sauce (koikuchi shōyu, 濃口醤油) |
| Brand | Kōmi, SushiSushi's own brand |
| Origin | Made in Japan |
| Volume | 1 litre plastic bottle |
| Ingredients | Soy sauce (defatted soybeans, wheat, salt, water), salt, ethanol, disodium 5-ribonucleotide, stevia, water. Allergens in bold, as printed on the label. |
| Allergens | Contains soy and wheat |
| Suitable For | Vegans (marked 100% vegan on the label) |
| Nutrition per 100g | Energy 259.4kJ / 62kcal; fat 0g, of which saturates 0g; carbohydrate 8g, of which sugars 8g; protein 7.6g; salt 13.2g |
| Shelf Life | Current stock best before 6 April 2028 |
| Storage | Store in a cool, dry place. Once opened, keep refrigerated. |
| Best Used For | Everyday Japanese cooking, marinades and dipping |
Is this soy sauce gluten free?
No. It is brewed with wheat. If you need a gluten-free option, see Kōmi Gluten-Free Tamari Soy Sauce.
Can I use it in place of Chinese dark soy sauce?
Not one for one. Chinese dark soy is thicker, sweeter and used mostly for colour, while Japanese dark soy is thinner and used for seasoning. In a Chinese recipe that asks for dark soy for colour, Japanese koikuchi will season well but give a lighter colour.
How should I store soy sauce once opened?
Keep it in a cool, dry place, and in the fridge once opened, as the label directs. Keep the cap on and the bottle away from heat and sunlight, which darken soy sauce and dull its aroma over time.
SKU : K0006