Japanese Shoyu(Soy Sauce)

What's Shoyu(Soy Sauce)?

Soy sauce, or shoyu in Japanese, is a fundamental condiment in Japanese cuisine and one of the most widely used seasonings around the world. It is a dark, salty liquid made by fermenting soybeans with roasted wheat, water, and salt. Soy sauce adds depth, umami, and complexity to dishes, and its versatility makes it a staple in a variety of recipes, from sushi to stir-fries to soups. Like miso, soy sauce has a rich history dating back over a thousand years, and today there are many varieties with unique flavors and uses. In this explanation, we will look at the different types of soy sauce, its flavor profiles, and how pricing can vary depending on the type and quality.

Types of Soy Sauce

Japanese soy sauce comes in several types, each with distinct characteristics and uses. The differences arise from the ratio of ingredients, fermentation time, and whether it is pasteurized or unpasteurized.

1. Koikuchi Soy Sauce (Dark Soy Sauce):
This is the most common type of soy sauce in Japan, accounting for around 80% of all soy sauce production. Koikuchi soy sauce is made with a balanced mix of soybeans and wheat, giving it a rich, deep color and a well-rounded flavor. It is versatile and used in almost every type of Japanese dish, from sashimi dipping sauce to cooking broths and marinades. Its umami-rich, salty flavor is enhanced by a slight sweetness, making it a favorite in households and restaurants alike. The flavor of koikuchi soy sauce is both strong and smooth, and it can be used raw or in cooking.

2. Usukuchi Soy Sauce (Light Soy Sauce):
Usukuchi soy sauce is lighter in color than koikuchi, but it is actually saltier. It is popular in western Japan, especially in the Kansai region (Kyoto, Osaka, Kobe). The lighter color comes from a shorter fermentation process, and sometimes a sweet rice wine called mirin is added to the mix to balance out the flavor. Usukuchi soy sauce is often used in dishes where the appearance of the food matters, such as soups, simmered dishes, and steamed vegetables, as it doesn't darken the food as much as darker soy sauces do. Despite the lighter color, its flavor is sharp and pronounced.

3. Tamari Soy Sauce:
Tamari is a special type of soy sauce that originates from the Chubu region, and it contains little to no wheat. It is produced primarily from soybeans, giving it a richer, deeper flavor compared to regular soy sauces. It has a thicker consistency and a more pronounced umami flavor, making it a good dipping sauce, especially for sushi and sashimi. Tamari is often preferred by people with gluten sensitivities or those following a gluten-free diet, as some tamari soy sauces are made without wheat. Its flavor is more robust and less salty than koikuchi soy sauce, making it a good choice for gravies, sauces, and marinades.

4. Saishikomi Soy Sauce (Twice-brewed Soy Sauce):
Saishikomi soy sauce is known for its complex flavor and darker color. Unlike regular soy sauce, which is brewed once, saishikomi soy sauce is brewed twice. After the first fermentation, instead of adding brine, already-brewed soy sauce is added to the mash for a second fermentation. This process gives it a richer, deeper umami flavor and a thicker consistency. It is often used as a finishing soy sauce or for dipping sashimi, as its complex taste pairs well with raw fish and high-quality ingredients. Saishikomi soy sauce is particularly popular in the southern regions of Japan, like Kyushu and Yamaguchi.

5. Shiro Soy Sauce (White Soy Sauce):
Shiro soy sauce is the opposite of tamari in terms of its wheat-to-soybean ratio, as it contains a much higher proportion of wheat. As a result, it has a much lighter color and a sweeter, milder flavor. Shiro soy sauce is typically used in dishes where a subtle flavor is desired without overpowering the other ingredients, such as in light broths or pickled vegetables. It is particularly popular in central Japan, such as the Aichi Prefecture. Its pale color makes it ideal for dishes where the appearance is important, and it can be used in place of usukuchi soy sauce for a milder taste.

Flavors Of Soy Sauce

The flavor of soy sauce is characterized by its rich umami content, which comes from the fermentation process. However, the taste can vary widely depending on the type of soy sauce and how it is used.

・Umami:
Soy sauce is packed with umami, the savory taste that is often described as the "fifth taste." This flavor comes from the breakdown of soy proteins during fermentation, which releases amino acids like glutamate.
・Saltiness:
All soy sauces are salty due to the salt added during the brewing process. However, some varieties, such as usukuchi, are saltier than others. Despite its saltiness, soy sauce often has a balanced flavor that enhances the natural taste of other ingredients.
・Sweetness:
Some types of soy sauce, especially those with higher wheat content like shiro soy sauce, have a noticeable sweetness. This is due to the sugar released during the fermentation of wheat starches. The sweetness adds complexity to the overall flavor and helps to balance the saltiness.
・Aromas and Depth:
High-quality soy sauces have complex aromas, ranging from caramel-like sweetness to earthy, mushroomy undertones. The longer the fermentation, the more intense and rounded the flavors become, especially in varieties like tamari or saishikomi.

Pricing of Soy Sauce

The price of soy sauce varies depending on the type, quality, and production method. Like many traditional Japanese foods, soy sauce can range from inexpensive, mass-produced bottles to artisanal varieties that command a higher price.

・Mass-produced Soy Sauce:
Most supermarket soy sauces are mass-produced and relatively affordable. A typical 1-liter bottle of basic koikuchi soy sauce can cost between ¥200 and ¥400 (approximately $2 to $4 USD). These soy sauces are usually pasteurized for longer shelf life and consistency in flavor. Mass-produced soy sauces are great for everyday cooking and general use but may lack the depth and complexity of traditionally brewed soy sauces.
・Premium and Artisanal Soy Sauce:
Artisanal soy sauce, which is brewed using traditional methods and high-quality ingredients, can be much more expensive. These soy sauces are often made in small batches and fermented for longer periods, sometimes up to two years. A 500-milliliter bottle of premium or specialty soy sauce, such as tamari or saishikomi, can range from ¥500 to ¥2,000 ($5 to $20 USD), depending on the brand and region of production. The deeper flavors of artisanal soy sauce make it worth the price for those who appreciate fine-quality condiments.
・Organic Soy Sauce:
Organic soy sauce, made from non-GMO soybeans and wheat, is generally priced higher than regular soy sauce. A bottle of organic soy sauce typically costs around ¥500 to ¥1,200 ($5 to $12 USD) for 500 milliliters. Organic varieties are popular among consumers who prefer natural and chemical-free products, and they often have a slightly more refined taste due to the careful selection of ingredients.