5 Types of Japanese Soy Sauce

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and their characteristics

Shoyu (醤油) is the Japanese name for soy sauce and it holds a crucial role as a condiment in Japanese cuisine. With a rich history, it has been a familiar staple to the Japanese for centuries. Learn about 5 types of shoyu, their characteristics and uses in Japanese cooking!

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Koikuchi Shoyu (Dark Soy Sauce)

Appearance: Taste: Smell: Usage:

dark brown rich soy taste and  strong umami mellow all-rounder

Usukuchi Shoyu (Light Soy Sauce)

Appearance: Taste: Smell: Usage:

light brown rich soy taste and  highly salty mild aroma simmered dishes & egg dishes

Tamari

Appearance: Taste: Smell: Usage:

dark brown rich and savory faint aroma sushi, sashimi, teriyaki, rice crackers

Saishikomi (double-brewed)

Appearance: Taste: Smell: Usage:

brown & thick rich, mildly sweet rich and mellow sashimi, dipping

Shiro Shoyu (white soy sauce)

Appearance: Taste: Smell: Usage:

light, golden subtle, salty and sweet mild, sweet, wheat steamed dishes, soups, pickles

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See the full post for more information about the history, production methods, variations and how to use shoyu in your cooking!