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    Shoyu (Japanese Soy Sauce)

    Shoyu is simply the Japanese word for soy sauce, and generally refers to the kind commonly used for cooking and as a dipping sauce. The main soy sauce ingredients include soybeans, wheat, salt, and water.

    Depending on the dish that you are preparing, different kinds of soy sauce bring out different flavors. Koikuchi shoyu (regular dark soy sauce) accounts for around 80% of the soy sauce produced in Japan, other types include light colored soy sauces such as usukuchi and shiro shoyu, saishikomi (a double brewed soy sauce produced mainly in the southwest of Japan), amakuchi sweet soy sauce and tamari shoyu, known for its thickness, rich umami, savory flavor and fragrance. The five elements that contribute to the taste of soy sauce include saltiness, sweetness, acidity, bitterness, and umami.

    At Japanese Taste we are proud to offer a plethora of shoyu options for every preference and occasion. If you are looking for a gluten-free option you may want then to stock up on some of our artisan tamari soy sauces. Check also our range of barrel-aged and double-brewed soy sauces to add complex flavors and aromas to your favorite dishes and ingredients. If what you are looking is to add a subtle hint of shoyu flavor without changing the color of ingredients then a light colored soy sauce such as shiro or usukuchi shoyu is your choice. Other options that you can find at our store include; organic shoyu and low sodium soy sauces, smoked soy sauce and even soy-free soy sauce.