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Shoyu (Soy Sauce)
Ingredient Profile & Cooking Guide
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💡 Shoyu is a Japanese-style soy sauce made by fermenting soybeans, wheat, salt, and water using microorganisms.
It has a savory (umami) and salty taste with a subtle sweetness and a rich aroma from the fermentation process. Compared to some other soy sauces, shoyu tends to have a more balanced and delicate flavor.
Shoyu is widely used in Japanese cuisine, including:
As a dipping sauce for sushi and sashimi
As a key ingredient in teriyaki sauce
In soups, broths, and simmered dishes
It enhances the overall flavor of food by adding depth and umami richness.
Shoyu is widely used in Japanese cuisine, including:
As a dipping sauce for sushi and sashimi
As a key ingredient in teriyaki sauce
In soups, broths, and simmered dishes
It enhances the overall flavor of food by adding depth and umami richness.