What is SOY SAUCE?
Soy Sauce or Shoyu in Japanese is a brewed sauce, made from roughly equal amounts of soy beans, wheat, water, and salt. It’s the number one sauce in Asian cuisine, and suitable for a variety of international dished. Just a tad adds an accent to liven up many ingredients.
Shoyu Comes in several types:
LESS SALT SOY SAUCE offers a rich flavor, at a reduced sodium content.
USUKUCHI SHOYU means “light colored soy sauce”, suitable for ingredients without discoloring such as with Nimono vegetables and use with whitefish, and Shiru-Mono soups. Usukuchi is a staple for the Kansai (western Japan) style of cooking. Despite its deceiving light coloring, Usukuchi Shoyu contains the same sodium content as regular Shoyu.
SASHIMI SHOYU is formulated specially for use with Sashimi, with thicker texture to adhere to the foods.
TAMARI SHOYU contains much more soybeans, and less wheat ingredients, yielding a much darker color and stronger flavor. Tamari is best for Teriyaki and Kabayaki sauces.
SHIRO SHOYU is an almost clean colored, slightly sweet soy sauce, made of mostly wheat and less soybean ingredients. Due to the transparent color, it doesn’t distract from the flavor or color of the original food ingredient. Mostly used with Nimono and Chawanmushi.
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| Less Salt Soy Sauce by: Yamasa | ||||
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| Usukuchi Soy Sauce by: Higashimaru, Yamasa , Kikkoman | ||||
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| Sashimi Shoyu by: Morita, Yamasa | ||||
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| Tamari Shoyu by: Sekigahara, Yamasa | ||||
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| Shiro Shoyu by: Yamashin, | ||||
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